Management in food safety includes safeguarding business continuity and product quality through risk assessment, personnel and industry training, sharing best practices and case studies, and establishing robust food defense mechanisms.
The COVID-19/coronavirus pandemic that began in 2019 has impacted food safety, primarily in relation to facility sanitation, worker hygiene, personnel shortages and turnover, and ongoing supply chain disruptions.
Food safety culture is an essential, measurable, and sometimes regulated tool for managing food safety in an organizational context. It encompasses accepted behaviors, habits, values, norms, history, and expectations for the myriad ways in which food companies ensure safe food production for consumers.
Best practices in food safety include practices and processes that are followed, recommended, and shared by industry as safe, sustainable, recommended steps to ensure food safety, worker safety, consumer safety, and successful continuity of business operations.
Case studies examine real-life examples or scenarios involving regulatory enforcement or industry best practices in action, analysis of crisis management, technology being used to address contamination of food, or research studies of past events and data.
Crisis management encompasses government and industry management of food safety crises such as foodborne illness outbreaks and associated recalls. Food and beverage recalls by food companies or retail outlets may be due to contamination or adulteration.
Voluntary and compulsory trainings for food safety and quality professionals are offered through government, industry, academic, and corporate programs, classes, internships, certification courses, conferences, and other learning modes.
Researchers have developed a new quantitative risk assessment model for foodborne illness outbreak investigations that takes into account epidemic curves, and demonstrated its efficacy with a case study on a 2019 Salmonella outbreak linked to precut melons.
The Global Food Safety Initiative (GFSI) has released its first Science and Technology Advisory Group (STAG) Report, which focuses on four themes impacting food safety: “Big Data,” the role of the microbiome, emerging foodborne pathogens, and food system resilience.
On November 10, 2022, U.S. President Joe Biden signed the National Security Memorandum-16 (NSM-16), which aims to strengthen the security and resilience of the U.S. food supply and agricultural systems. NSM-16 focuses on threats such as climate change, supply chain disruption, cyberattacks, worker safety and workplace development, and other topics.
Recalls are an integral element of the comprehensive food safety system in the U.S. Removing potentially life-threatening products from store shelves and home pantries is essential, and making this process more efficient for the food banks and pantries is vital. The modernization of the current recall system must be inclusive of the entire distribution chain—including the real "last mile."
Officials from the U.S. Food and Drug Administration (FDA) recently held a conversation to explain to stakeholders how the agency handles foodborne illness outbreaks and other adverse food safety events, as well as how FDA plans to improve its processes. FDA also released a supplementary video illustrating its processes.
Food safety and hygiene training is a crucial component in the success of a food establishment. Food handlers are the first line of defense against food safety threats within a facility; consequently, they should be equipped with the right tools and knowledge required to combat food safety and hygiene issues within their control.
Errors involving product contamination, misbranding, and undeclared allergens remain the three leading causes of food recalls. Since employees are the cornerstone for preventing allergen and gluten adulteration, providing proper training to staff can prevent errors that could lead to a recall.
It is imperative that we have an immediate paradigm shift in how we manage risk in foodservice establishments to significantly decrease the health and economic burden of foodborne illnesses. This article discusses how to develop a prerequisite program that can be used to train and be monitored via a Food Safety Management System (FSMS) in a foodservice establishment.
Panelists Michele Fontanot (Professional Service Manager, 3M Latin America), Paola Lopez (QA Manager, Sigma), and Lone Jespersen, Ph.D. (Cultivate, Switzerland), identified three prominent features around food safety culture in Latin America region: a culture of caring, empowerment, and authentic food safety culture being a competitive advantage.
On Demand:A paradigm shift in how we manage risk in foodservice establishments is imperative if we are going to significantly decrease the health and economic burden that foodborne illnesses cause in the U.S.