Towards developing a corporate food safety culture
New techniques and models are required, such as that provided by NSF International’s Maturity Model.
A combination of ever more complex supply networks, increasing and widening regulatory burdens and more demanding consumer expectations, now confront retailers, manufacturers, catering and restaurant operators. The food poisoning dangers presented by low dose pathogens such as E. Coli are exacerbated, on the one hand, by a workforce which by and large is low paid and often transient, and on the other hand by feverish media scrutiny and the immediacy of communication created by social media. Equally, the competitive landscape and shareholder expectations put a high premium on lower costs.
Brand protection is vital, but the problem is that the accepted best practice methods of achieving food safety – policies, standards, inspections, paper trails and training – are not reducing risks and doing more of them has little incremental effect on safety…
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