Hot topics for the food sector

The intent of unannounced audits is to determine the actual operational and hygiene controls in place on day-to-day basis, which reflect the behavioural and food safety cultures within the organization. Being audit-ready at all times builds trust and confidence that a facility could be visited at any time.

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Managing employees’ health and well-being is the responsibility of any responsibly business in the food sector. UN Sustainable Development Goals three and eight address health, well-being and productive and decent employment for all.

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Modern slavery is now on the radar of the media and NGOs, many of whom are unafraid to publicly shame and thrust brands into the spotlight for failing to address it. There has been a significant increase in investigative journalism and data collection to highlight and expose modern slavery within a range of
industries. 

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The risk assessment methodology for Hazard Analysis Critical Control Point, known as HACCP, has been around since 1969 and has become the backbone of food safety standards and regulations globally.

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Although the images of our polluted oceans reveal unacceptable levels of environmental pollution it must be remembered that packaging used for food is beneficial. It provides a barrier function, preventing physical contamination and contamination with spoilage or pathogenic microorganisms, or with chemicals present in the external environment during distribution or storage. 

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There are many types of food fraud: mislabelling, adulteration and dilution
are just a few and previous BSI articles have covered different aspects of food fraud and
country of origin labelling in more detail.

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Together with the usual cases of substitution in seafood, spices and herbs, through to diluted olive oil and honey, food fraud to optimize profit is here to stay. Increasing food prices and an ever more complex global food supply chain present an irresistible opportunity for fraudulent activity.

Antibiotic-resistant bacteria are predicted to kill 10 million people every year by 2050. No country will be immune as common pathogenic bacteria are rapidly becoming resistant to many of the antibiotics used in human health. The overuse and misuse of antibiotics in humans and the widespread use of ‘antibacterial’ products—together with the prolonged use of antibiotics in our animal production systems—has led to the inevitable emergence of antibiotic-resistant bacteria.

Unexpected or undeclared allergens and the misrepresentation of food continue to make news headlines and is the leading cause of food recalls globally. While the impact on brand reputation can be financially damaging, the impact on consumers sensitive to allergen contamination can be devastating. 

Learn to build your own allergen map (PDF)
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Whether it’s next month or next quarter, you’ve probably already started thinking about your next food safety audit and what you can do to meet the associated KPIs established by your organization. This isn’t easy as most Global Food Safety Initiative (GFSI) standards are evolving; moving the ‘best practice’ expectation to even higher levels of due diligence, organizational commitment and engagement

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A culture of food safety and quality is a major component of resilience in food businesses. It helps deliver sustainable, competitive advantage because a strong culture can take more controlled risks and more easily shift to new working patterns in today’s rapidly evolving and disruptive environments.

Determining where a food product comes from is no longer easy when raw materials and ingredients criss-cross the globe or are blended before arriving in store. Yet consumers are more interested than ever before to understand where their food comes from and what’s in it.

Uncover how the new international health and safety management system ISO 45001 contributes to ethical trade and a sustainable workforce in the food sector and discover how to mitigate risks to your workforce’s health, safety and wellbeing.

Historically, delivering on the consumer expectation of safe food products has been managed using the concept of understanding and assessing food safety risk; the identification of critical points of control and the careful management of the production process.

Modern slavery is the recruitment, transport, receipt and harbouring of people
to exploit their labour, and it affects almost all parts of the world. Globally, it’s
estimated that there are over 40 million men, women and children in situations
in modern day slavery today.