Management

RSS

The World Health Organization (WHO) has launched the Food Safety Community of Practice to share knowledge and improve practice.

When regulatory stakeholders effectively collaborate at the local, state, and federal levels and understand each other’s roles, resources, and authorities, food recalls can be processed more efficiently. This results in a more agile recall response down to the consumer level, benefitting everyone in the farm-to-fork continuum and potentially reducing additional exposures and illnesses.

This Regional Culture article series will examine the differences and features that prevail and render each global region unique with regard to food safety culture. Ultimately, the goal is to foster understanding and enable better communicate and management of food safety culture.  

Supply chain is critical to any food safety program. Having full control and traceability of raw materials and end products is no longer an option, but rather a requirement. In the past two years, the pandemic has exposed new weaknesses and made visible the business risks posed by an unstable supply chain.

The food system faces challenges on a global scale, including mitigating food waste, rising food supply chain and safety issues, and building the capacity to feed nearly 10 billion people by the year 2050. To ensure a more sustainable future, our next generation of leaders will need to work more collaboratively across the entire food system to drive impactful change.

In the first part of this survey (“Foodborne Parasites: An Insidious Threat to Food Safety and Public Health”), we looked in depth at common pathogenic parasites behind foodborne illness outbreaks and assessed the extensive geography of their origin and prevalence. In this concluding part, we look in detail at industry and regulators’ approaches to preventive control and eradication in response to this expansive threat to the global food supply system and its consumers.
 

Experienced food safety professionals are a valuable asset in today’s post-pandemic workforce. Crisis management and response are critical components of a food company’s toolbox.

Foodborne parasitic diseases are often overlooked or neglected in various food safety control schemes, even though they are known to pose a severe threat to human health and are notoriously difficult to detect, diagnose, and treat. This truth may account for this class of foodborne disease-causing agents being left out of the risk assessment equation.

Food companies need to embrace a change in their culture to one of collaboration with their internal colleagues and their equipment and infrastructure supply chain. Public health can only be maintained with safe food, and a culture of hygienic design helps deliver it in a responsible way.  

To improve food safety and reduce the risk of foodborne illness related to meal kits, it is important to evaluate operations with a farm-to-fork lens, ensuring not just the safety of the meal kit itself but also promoting proper handling and preparation by the customer.