Risk Assessment

RSS

While ransomware is the most common cyberattack vector for businesses, other cyber threats can be far more dangerous to the food supply system, as discussed in this article.

Risk culture is a construct in which the organization's values, beliefs, and behaviors influence actions relative to how it responds to risks. By reducing complexity across the organization's functions and processes, the different types of risk can be assessed and managed by a single, powerful approach so that the risk culture is more mature.

The UK Food Standards Agency (FSA) and Food Standards Scotland (FSS) are requesting data on the levels of T-2 and HT-2 mycotoxins present in food.

The European Food Safety Authority (EFSA) has released a report that summarizes its activities to identify emerging risks, communication about such risks, and work to improve emerging risk identification approaches during 2020. 

Threat information should be disseminated as rapidly as possible, especially between businesses that may otherwise be restricted by anti-competitive laws or regulations. This article discusses the nature of the information that should be and is typically shared by businesses participating in an Information Sharing and Analysis Center (ISAC).

The Food and Agriculture Organization of the United Nations (FAO) has published the results of an extensive literature review examining the effects of consuming three pervasive, chemical food contaminants—pesticide residues, veterinary drug residues, and microplastics—on the human gut microbiome. The literature reviews aim to fill existing knowledge gaps about how dietary components can impact the gut microbiome and human health, which is crucial information to improve food safety risk assessment.

The 2023 Food Safety Summit keynote presentation focused on a conversation with food industry executives on the topic of balancing risks for the safety of consumers, team members, and the environment. 

Dietary exposure to bisphenol A (BPA), a chemical used in food packaging, is a health concern for consumers across all age groups, according to a reevaluation conducted by the European Food Safety Authority (EFSA). The agency significantly lowered the tolerable daily intake (TDI) for BPA.

There are no public health or food safety issues posed by popular non-nutritive sweetener steviol glycosides, according to a risk assessment conducted by Food Standards Australia New Zealand (FSANZ).

The food safety management program in a foodservice business should be periodically benchmarked against the most current regulatory requirements and best-in-class food safety standards to determine if gaps exist in the program. The gap analysis should be performed by a third party to ensure an unbiased benchmark, and include a review of the corporate governance, systems/specifications, training/education, supply chain management, foodservice operations, and facilities design. The food safety management team should coordinate and review all deficiencies with an action plan prioritized to the level of risk identified.