Despite the existence of multiple pillars and tools on which food processors can rely (i.e., food safety legislation, policies, standards, and guidelines related to food safety systems implementation, controls and audits, worker training programs, etc.,1), foodborne illness outbreaks continue to occur, worldwide, at a higher rate. This translates into costly public health emergencies, food product recalls, and a loss of consumer trust in food processors and brands.
Most ongoing and post-outbreak epidemiological reports, as issued by food safety and public health national and international agencies, reveal the high incidence among food processors who fail to learn, adopt, implement, and upkeep a Food Safety Management System (FSMS) along with a strong positive food safety culture within their organizations.2 Failure to implement at-hand food safety tools are the managerial expression of lack of commitment toward the implementation of an FSMS and a positive food safety culture. These will later manifest, in a downstream-cascade fashion, in the processing area and worker behavior, subsequently increasing the risk of foodborne illnesses outbreaks.