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Keys to Operating a Perishable Food Manufacturer

By Michael Collins, November 26, 2019

Tags: iNECTA Food, Food Manufacturing

There are several things that one must take into account if they intend to run a successful and profitable perishable food manufacturer. There is an overload of procedures and regulations that must be abided by to avoid major issues with the product. The biggest testament to a perishable food manufacturer is its ability to adapt to the world around it. The perishable food space is in a constant state of evolution, with improved technology superseding its predecessor.  

Food manufacturers must stay current on how to improve their business whether it is keeping their fingers on the pulse of innovative technology or better logistical methods regarding shipment and delivery. Most people would think of the perishable food space and assume that it’s a time-sensitive enterprise. They would be right, as perishable goods as we all know have an expiration date in which the product is no longer edible. When the product passes its point of expiration, it is no longer safe to consume. The transportation of perishable goods is such a tricky endeavor to traverse. Businesses are born and die on their ability to deliver their products in a timely fashion, to the satisfaction of their buyers, and ultimately, the customers. 

iNECTA felt compelled to share with food manufacturers, partners or otherwise, the key factors to improving your perishable food operation and sustain a healthy relationship between companies and the customers. Not always easier said than done, but we will try to clear the air with these essential elements to propelling any perishable food manufacturer.

First thing’s first, timely delivery is the number one thing a perishable food manufacturer must focus on. The fact that most of these products have such short shelf lives dictates the rate at which the products must be delivered. Expeditiously sorting and delivering these perishable goods is the most difficult facet to this sector, bar none. 

Next is the ability (or lack thereof) of the company to innovate. It’s never enough for a perishable food manufacturer to rest on their laurels and refuse to constantly update their systems and processes. The perishable food space has been slung into the 21st century with all available technology at its disposal. Companies that are stuck in their ways and outdated methods are doomed to be left behind. The distribution software and logistics technology are now so advanced that food can be rolled out and stocked in grocery store shelves, freezers and refrigerators and their time of expiration can be pinpointed to the exact day.

Another point of concern for perishable food manufacturers is the chance of allergens in the products they use for their goods. Food production companies must be privy to the labeling laws, and clearly indicate what their products contain or face severe legal ramifications. It’s an allergic minefield out there, with close to 200 food products that are noted to cause allergic reactions.

Lastly, and perhaps obviously, perishable food manufacturers must be extremely conscious of food safety. At every stage of the supply chain, food safety is of paramount importance to everyone involved. From the packaging phase to when the product is shipped out to its destination to when it eventually arrives on the table of a consumer, food safety must always be taken into account, and the proper measures to keep the food safe must always been taken to the nth degree. The last thing a company wants on its hands is a foodborne illness outbreak that is pointed in their direction. Today’s media is vast and instantaneous–and nothing kills brands faster than an outbreak due to one of their products. Be it a lack of care in regulations or poor methods, an outbreak is an outbreak and the public are prejudicial to the party responsible.

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