Protect The Health Of Consumers
Food safety continues to receive great attention from the food industry and the subject of much debate around the world. According to a 2018 record from the World Health Organization (WHO), more than 200 diseases are transmitted through food. One in 10 people fall ill each year while eating.
Food safety continues to receive much attention from the food industry and the subject of much debate worldwide. According to a 2018 record from the World Health Organization (WHO), more than 200 diseases are transmitted through food.
One in 10 people get sick each year from eating contaminated food, and 420,000 people die each year. Children aged 5 are particularly at risk; each year, around 125,000 young children die from foodborne illnesses.
WHO mentions On-farm production, first processing (slaughter or harvest), storage, transport, and distribution among the food value chain stages where contamination is most likely to occur, making food safety a multisectoral and multidisciplinary concern.
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Strong Synergies Between Food Safety, Regulation, And Certification
To help illuminate the issues and help drive improvements, DNV GL – Business Assurance and the Global Food Safety Initiative (GFSI) have teamed up to survey food and beverage, industry players. A report provides an overview of the industry’s mindset and approach to food safety and third-party certification.
Focus On Consumer Protection (Protect The Health Of Consumers)
Food and drink industry stakeholders are well aware of the global importance of food safety. The well-being of consumers and compliance with regulations are their primary concerns.
Consumer protection is arguably the most important factor for respondents, regardless of industry, company size, and location (88%), followed by compliance with laws and regulations (69%), while that customer requirements (61%) come third.
Conversely, the business benefits are generally smaller (40%). Food safety is seen as a prerequisite for good business practice and not as a competitive advantage.
Food Security Culture On The Rise
When asked about risks, 77% of respondents correctly identified operational risks (chemical, physical, microbiological contamination, for example) as the main threats to food safety. Lack of culture related to food safety came second and was selected by 31% of respondents, ahead of regulatory compliance (28%) and lack of supply chain management (21% ).
The sectors to which companies belong also seem to affect their perception of risk. Manufacturing companies (food processing) are more focused on operational risks. At the same time, retail and wholesale businesses are more concerned with a lack of supply chain management and lack of safety food skills, possibly due to the nature of their business.
Regulation In The Foreground
Among the benefits that companies have gained from risk mitigation actions taken, compliance with legal and regulatory requirements ranks much higher than other factors (81%).
From a distance, reducing incidents / recalls and improving branding/brand reputation round out the top 3 list.
Food safety regulation is clearly at the forefront of industry concerns and requirements for HACCP and procedures. Such as food safety management systems, improving regulatory compliance, and reducing incidents.
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