A simple review of organizational structures shows that food safety teams report to difference functions across food companies. The question is: What structure provides the best opportunity for success of the food safety team? Additionally, what are the measures of success? From a simplistic point of view, food safety success should be ensuring that food meets regulatory requirements and that every package, every day, is safe for consumption. This statement contains many complexities, including the food safety design of new and existing products, establishing distribution/shelf life parameters, and validated cooking instructions (if required), to name a few.
These food safety parameters are critical in establishing the guidelines for food safety; however, food is made in food plants, and engagement at the plant level is necessary to provide safe food every day. Food safety teams should have an active role and accountability in the day-to-day production of food (Figure 1). If they take a passive role, then they typically get involved in resolving issues instead of preventing them. Another reason for engagement at this level is having the influence to drive program capital improvements. Identifying the structure that sets up the food safety team to drive daily compliance and upgrade existing programs is key. This approach is unique for some companies, but one that should be considered in future organizational designs. This article examines current organizational structures and evaluates the pros and cons of each.