Managing Product Recalls to Reduce Risk and Minimize Cost

Managing Product Recalls to Reduce Risk and Minimize Cost

Food and beverage producers who are "emergency ready" and completely in control of their information processing systems are not only best positioned to meet FDA mandates and avoid sanctions in case of an actual or mock recall. They also have controls in place that help prevent the introduction of contaminated food into supply chain.

With an integrated enterprise system like Sage ERP X3, food producers can use the same system to address industry-specific requirements and product recalls. Order management, forecasting, scheduling and inventory control enable food processors to reduce the overall cost of business while simultaneously improving customer service. When combined with features supporting industry-specific and regulatory requirements, food producers can achieve "emergency ready" status, with features such as:

  • Effective recipe management that captures detailed item attribute information used throughout the operational system to ensure the accuracy and coherency of product data
  • The ability to account for by-products, which provides another level of traceability throughout the production process
  • Automated data collection that eliminates the need for keying data into the system and helps meet the goals of having accurate, readily-available information
  • Finite capacity scheduling that can adjust the schedules for equipment using dedicated processing lines and side-by-side machines to help avoid potential cross-contamination of products
  • Key performance indicators (KPI), which provide added business intelligence for exposing suspected problems and signifying potential areas for improvement


Bob Gaydas Senior Business Consultant, Sage
Sage North America
13 Jan 2009
13 Jan 2009
2 Page(s)
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