FOOD SAFETY CONTRIBUTION TO PROFITABILITY

Food safety defects are prohibitively expensive, perhaps as much as four times that of quality defects. Preventing the production of food safety defects results in gains in productivity and profitability.

1. Expert estimates suggest that poor performance (producing and detecting defects) costs the food industry from 15% to 30% of gross annual sales.
2. Testing, inspecting and retaining defects can further increase these costs
3. Distributing defective food will irreparably harm the bottom line.

Perhaps more importantly, when contaminated products hit the market, an entire company brand can be at stake.