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 operationโs 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 ๐๐ข๐ญ๐ฎ๐ฐ๐ฏ๐ฆ๐ญ๐ญ๐ข 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
Benchmarking & Scoring (FSI)
See how you operation scores and identify the most critical areas for improvement.
Using a checklist of well-known Salmonella risk factors, the Elanco Food Safety Team will evaluate key areas of your operation.
Scoring
Each critical control point receives a weighted score, using our standardized Food Safety Index (FSI). The FSI is easy to understand and helps to identify areas of improvement with the ultimate aim of producing safe food.
The resulting report presents an analysis of how effective your operation's strategies are and evaluates your ๐๐ข๐ญ๐ฎ๐ฐ๐ฏ๐ฆ๐ญ๐ญ๐ข risk status. FSI scoring makes it easy to understand โ and communicate โ factors that may be putting the operation at risk of Salmonella incursion.
Once the assessment is complete, you will receive a comprehensive report outlining all findings, which will provide the basis for further discussions on improvement opportunities.
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 operationโs 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 โ and continuing to measure progress against set goals โ demonstrates to your food supply chain partners and consumers that your operation is taking active steps to attain the highest standards of food safety.
