Description
Roger Bont, Cargill, Incorporated. Presented at the 2011 conference
The proliferation of food-safety audits in the early 2000s, with largely redundant auditsin North America and Europe,became a drain on resources for food manufacturers. Cargill has a salt facility in St. Clair, Michigan, that had 12 third-party audits and 17 customer audits in 2006 (and salt is a product that has no microbial concerns and a shelf life of 271 million years and counting).That facility spent more time hosting auditsthan making meaningful food-safety enhancements
