Food businesses need stronger food safety cultures
Food businesses need stronger food safety cultures
2019-05-24 From:FoodProcessing Food recalls in Australia were up 45% in 2018, compared with 2017, and SAI Global suggests this could be due to poor training, poor controls and a lack of accountability. The food safety certification and training organisation has audited thousands of food retailers and manufacturers, 550 in 2018 alone, to ensure they comply with food industry regulations. It has found the mistakes that food businesses make in food storage, processing, packaging, distribution, display and handling are often related to the lack of skills and knowledge of food handlers, underpinned by a lack of commitment from those who manage the business. “Recently released recall statistics show that undeclared allergens, microbial contaminations, presence of foreign matter and incorrect labelling have been major reasons for the rise in recalls. In addition, dozens of food businesses across the country are fined each year for food practices that compromise customer health and safety — from poor hygiene, to failing to eradicate pests, to storing food at the wrong temperatures,” SAI Global Food Safety Training Specialist Brad Costello said. “Implementing a strong food safety culture is a mindset change for most businesses. As it is driven from the top of the organisation — and can only be successful with the commitment and contribution of everyone in the business — it requires businesses to formally train their staff to provide an environment that supports a high standard of organisational food culture. Regularly evaluating performances and implementing improvements to make, store, handle, sell or serve food that is safe should be a top priority for all food businesses, and is what we aim to achieve through our audits.” The company highlighted five indicative failures of a poor food safety culture: 1. Not keeping hot food ‘hot’ or cold food ‘cold’ 2. Ineffective cross-contamination management 3. Incorrectly labelling a packaged food 4. Poor staff hygiene and handling practices 5. Failing to remove pests SAI Global offers tailored training, public courses and webinars on food safety. For more information, visit www.saiglobal.com/en-au/fs-training/. Image credit: ©iStockphoto.com/Sebastian Duda
Claims:
The copyrights of articles in the website belong to authors. Please inform us if there is any violation of intellectual property and we will delete the articles immediately.
Relevent Information
more »
» Nestlé to launch meat-free DiGiorno and Stouffer’s products
» IWSR says consumption of hard seltzer in US will triple by 2023 » SipCozy launches non-alcoholic hemp-infused rosé wine » Burger King and Unilever partner for meat-free Rebel Whopper » kp launches sustainable food-to-go range, kp Infinity » Paper-based lidding for tortillas » Morrisons removes black plastic from own brand products » Post-harvest process to improve shelf life of apples » Coke Zero Sugar driving Coca-Cola revenue growth of 8% » Dairy prices are steady, says global dairy commodity update |
Hot Topic
|
Chinese Food Industry Magazine
TEL:886-2-28941823 FAX:886-2-28941837 E-mail:viya@foodsourcings.com
Copyright Notice © 2010 Foodsourcings All rights reserved.
Powered by Foodsourcings & Chinese Food Industry Magazine