Canada - Looking at food safety

22 Jan 2010 The Meat Trade Daily News

Requirements and benefits of superior food-safety management go far
beyond on-site food plant and production measures and protocols, states
a new report by Deloitte titled Safe to move: Food safety risks are
rising. 



Study results indicate it's time for action, food-safety risks are
increasing and the challenges transcend the entire food-supply chain -
from farmers and food producers, to distributors, foodservice companies,
product manufacturers and retailers, Deloitte said. 



High-profile crises such as Salmonella, Listeria and E. coli outbreaks
and deaths amidst high-profile food recalls have kept food safety in the
headlines and fueled public anxiety. As a result, food safety has become
a critical issue for consumers, governments and industry leaders. 



Another Deloitte study states 83% of consumers can name a product that
was recalled due to safety concerns in the last two years; 76% said they
are more concerned today than they were five years ago about the food
they eat; and 57% have stopped eating a particular product because it
was permanently or temporarily recalled. 



Recent IBM research reveals 60% of today's consumers are concerned about
the safety of the food they eat, but less than 20% trust food companies
to produce and sell safe foods. 



"Globalization and increased consumer awareness have made food safety a
critical issue that must be addressed," says Stephen Brown, national
leader, consumer products industry, for Deloitte. 



Benchmarking for Success 2009 claims that among Canada's food and
beverage processors, 50% of survey respondents took concrete measures
towards improving food safety in 2008 - either working towards a
recognized safety certification and/or process improvement. More than
ever before, they are recognizing companies encountering significant
food-safety problems face potential remediation costs in the tens or
hundreds of millions of dollars and potentially irreparable damage to
their brand reputation. 



"Companies that take a broad view of food-safety management and
supply-chain integrity will have the most effective food safety
programs," Mr. Brown said. "The traditional view of food safety as a
plant-management responsibility is too narrow and does not take into
account the cultural and other organizational considerations that drive
food-safety effectiveness." 



In order for companies across the food-value chain to develop
world-class food-safety programs that will help mitigate risk in this
area, they must develop a comprehensive strategy involving three steps: 



1. Assess the company's capabilities for preventing and responding to
food safety threats. 



2. Build the governance, skills, processes and systems to improve
food-safety capabilities. 



3. Monitor risks and trends on a regular basis, adjusting the food
safety program to address significant changes. 



As companies seek to strengthen their approach to food safety, two key
trends are driving improvement and facilitating forward movement in this
area. First, universal principles are now emerging that provide a clear
and consistent direction for the future. Second, standards and
certifications are converging globally, making it easier and more
efficient for companies to comply, Deloitte states. 

Source: meatpoultry.com