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Cannabis Edibles Market Regulated by ERP Software

By Food and Beverages | Tuesday, May 28, 2019

FREMONT, CA: Manufacturers of cannabis edibles and infused beverages are choosing ERP software solutions to manage their businesses and establish greater accountability on the quality of their products by incorporating the FSMA best practices due to rise in demand after the legalization of cannabis  

Safety and Quality Concerns: Safety concerns in cannabis products include extraction methods, bacterial growth, chemical exposure, pesticide contamination, handling of products, and quality inconsistency. 

ERP can be incorporated in the following areas to abide by food safety rules:

• Inventory Control:

ERP’s automatic tracking of inventory attributes, such as balances, expiration dates, plant tag ID’s, lot numbers and end-to-end traceability, enables manufacturers to maintain raw material standards and product levels, reduce waste, evaluate inventory flow, facilitate cyclic processing methods and avoid overproduction.

• Labeling:

The labeling of nutrient analysis, ingredient and allergen profiles by testing notification for bio-contaminants and pathogens, and expiration date to ensure quality is carried out faster and more efficient with ERP.

• Recipe and Formulation Management:

The monitoring of quality specifications such as THC and CBD percentage, containment and impurities testing are readily handled within the ERP system. It provides direct access to the calculation of nutritional values, including ingredient and allergen information.

• Approved Supplier Relationships:

An ERP system standardizes quality control testing to ensure consistency in raw materials being used, and to clear out toxic chemicals, and impure ingredients that penetrate the supply chain. When quality control standards are compromised, it indicates that an alternate vendor is needed.

• Current Good Manufacturing Practices:

ERP software ensures safe and sanitary manufacturing, storage, handling, and packaging of food for human consumption. This includes monitoring equipment status, standardizing cleaning and hygienic procedures, training of employees, reporting illnesses, maintaining food products, and cannabis handling certifications.

• Hazard Analysis Critical Control Points (HACCP) Requirements:

Critical control points notified within an ERP solution to prevent and control hazards before food safety is compromised. Parameters within the system can be employed to identify prospective risks before further contamination can arise.

• Food Safety Plan:

An ERP solution automates, records, and reports preventative controls, in full forward and backward lot traceability, with recalling plans for the dispersed products. In addition, employee training within an integrated system is carried out to guarantee that food safety policy and procedures are being followed.

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