16 Mar The FSA and BRC: How these standards should affect your ERP requirements
I do not envy the amount of pressure Food and Beverage manufacturers are under when attempting to keep up with the latest health and safety regulations.
Over 48% of all manufacturers involved in the food industry admitted that matching the current and future standards is the biggest headache they face in the workplace.
When seeing an increase in the number of reported health incidents due to poor labeling, cross-contamination, and false ingredient declaration, it’s hard to see life at work getting any easier for them.
After all, an increase in health incidents due to manufacturing errors only means an increase in regulations.
One standard which we have witnessed an extension on is the FSA’s.
The FSA, or FSMA (Food Safety Modernization Act), have now set the minimum recall standard at 4 hours. The power to conduct a required recall means Food and Beverage manufacturers must adapt the way they are managing their factory day by day.
Therefore, for a manufacturer to stay in business, running their processes quicker and simpler is crucial.
ProcessForce powered by SAP Business One for a Food and Beverage manufacturer may be the required ERP for keeping up with the latest regulatory demands and standards of today and for the future.
So, if you are looking to replace your current solution(s) look no further! SAP Business One answers your top 10 requirements which you should be adding to your ERP selection checklist:
Ingredient Declaration and Allergens –
Calculate nutritional and allergen data, and record supplier certificates and specifications data for Halal, Kosher and Bio categories.
Batch Traceability and Recall –
Simple and easy to use, both forward and backward tracking, helping you to understand and answer all your batch related questions.
Batch Date and Quality Status Control –
Shelf life, expiry date, inspection dates to reduce stock write-offs, increase business profits, and status control to block batches to be consumed or sold.
Material Consumption –
Based on a FIFO and/or FEFO basis, and in high volume production backflush traceable products.
Quality Control –
Manages in-process and post-production quality control checks, batch and serial re-testing and purchase goods receipt to increase product quality and safety.
Recipe Management –
Create percentage-based recipes to include scrap and yield, co-Product, by-product and scrap management – to manage product variation as a result of the production process.
Yield Planning and Analysis –
Build into your recipe planned yield percentages and method for calculating actual yield.
Complaint management –
Centralise customers, supplier and internal business complaints into your ERP system, for analysis and business process integration to product returns, financial credits, and quality processes.
Optimise the factory based on an allergen vs non-allergen production plan, while keeping to customer delivery dates.
Certificate of Analysis –
Print general and customer specific certificate of analysis documents for the same batch.