Global study predicts food safety issues of the future

Right through to 2020, researchers predict that food safety will remain consumers’ number-1 concern.

That’s one of the conclusions made after the results of a study by JohnsonDiversey Inc. were released during the 2010 Global Food Safety Conference in Washington, D.C. in early February.

The study had 37 questions, was sent to 3,900 upper-level employees in several sectors, including foodservice, manufacturing, retail, government and NGOs. The survey had a nine per cent response rate and responses came from 53 countries around the world.

Predictions

From the responses, researchers say three food safety areas emerged where respondents believe they will have issues to deal with in 2020:

• biological risks;
• supply chain; and
• contaminates, both chemical and physical.

The president and CEO of JohnsonDiversey also predicts that by 2020 we will see food and safety and sustainability become more integrated.

“They have to,” said Ed Lonergan. “They have to because the resources we use are scarce and we’re going to find ways to use less of them in our process.”

Other results

Question #5 on the survey was: Where do you think food safety problems are most likely to occur? Respondents said:

Manufacturers:
• Farms 33%
• Food processing 28%
• Transportation 4%
• Retail food 1%
• Foodservice 14%
• Private homes 20%

Retailers:
• Farms 32%
• Food processing 40%
• Retail food 6%
• Foodservice 10%
• Private homes 12%

Government:
• Farms 20%
• Food processing 40%
• Retail food 20%
• Foodservice 10%
• Private homes 10%

NGOs:
• Farms 39%
• Food processing 18%
• Retail food 11%
• Foodservice 14%
• Private homes 18%

Conclusions

The speakers at the conference said building a culture of food safety in your organization; and harmonizing standards, audits and auditor competence are key.

So is supply chain management. As one speaker noted: “We need to build partnerships not just relationships, but true partnerships with our suppliers to truly understand where those ingredients, where those finished products are originating from and to make sure that they’re appropriate in terms of food safety.”