One thing to make the produce supply safer
What is one thing that could make the produce supply safer?
That was the question posed by The Packer to 14 food safety professionals in January.
Here are some excerpts from their answers:
- Understanding pathogen vectors and movement;
- Companies need to understand risk, and not just look at audits as the answer;
- Grocery stores and restaurants should require their lettuce suppliers to be certified members of the LGMA;
- More practical science & knowledge on the critical issues;
- An awareness that it is rarely one thing that causes contamination.
- Alert, knowledgeable personnel who are actively thinking, observing and communicating is the best defense against contaminated product;
- Food safety education of producers both domestic and those exporting to North America;
- Commitment to greater sharing of historical and contemporary data for the purpose of root cause assessments in everyday food safety challenges;
- Better water testing;
- Additional inspections by gov’t. regulators; and
- Post-harvest kill step.
In another question in The Packer survey, food safety professionals were asked: “In your opinion, what part of the supply chain needs the most attention now when it comes to food safety practices?”
There was no real uniformity in the answers, but several said that all links of the supply chain need attention. Here are some excerpts from the responses:
- Each has its own issues. Fresh-cut operations, grower/shippers, and foodservice all have concerns;
- A single segment of the supply chain cannot be a focus. Each segment of the supply chain needs to review current operations and practices with an intent of enhancing food safety. They all need to think outside the box;
- Specifically warehouse and distribution centers for retail, particularly around traceability;
- The back half of the supply chain;
- Broker/agents;
- Importers and grower/shippers; and
- Retail.
