How Does FSP Work?

 

A four-step process to better food safety.


STEP ONE

Assessment

Identify where Salmonella poses a risk to your operation and critical control points.

The FSP process begins with a site visit. This visit can include one or more facilities within your operation or network, such as hatcheries and breeding, grow-out and laying facilities. You are the one who knows your operation best; therefore, you decide, which places you want us to visit. Our experts aim at visiting each site in person; however, under certain circumstances, the initial assessment may be completed remotely. By visiting a range of locations and different types of facilities, we can develop a more thorough analysis of your operation’s Salmonella risk factors and identify critical control points.

Whenever possible, visits are completed by the Elanco Food Safety Team. These professionals have extensive experience in 𝘚𝘢𝘭𝘮𝘰𝘯𝘦𝘭𝘭𝘢 control and they know where operations are most vulnerable. They are also experts in food animal agriculture who understand the practical considerations of running a productive and profitable operation.

STEP TWO

STEP THREE

Planning & Training

Take action to reduce the Salmonella risk and improve food safety

After identifying areas of improvement and critical control points in Step 2, your Elanco Food Safety Team will work with you to design training programs and other implementation support strategies to begin reducing your Salmonella risk factors. These programs are fully customized to your operation, farm and/or facility.

STEP FOUR

Implementation & Monitoring

Follow your operation’s long-term progress.

The monitoring program allows your operation to continually measure your success against the Salmonella risk factors identified in Step 2, and ensure staff are implementing new measures properly. With ongoing scoring using the FSI, you can see where you are making gains and identify emerging risks.

Your Elanco Food Safety Team will work with you to design the right monitoring program for your operation, taking into account practical considerations, including financial commitment, time-sensitive issues and general working practices. 

Establishing a monitoring program – and continuing to measure progress against set goals – demonstrates to your food supply chain partners and consumers that your operation is taking active steps to attain the highest standards of food safety.

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