Risk assessment is an accepted approach to support food safety risk management decisions - in this case not to designated a critical control point (CCP) for coffee roasting.
I have just delivered a couple of training courses on vacuum packing safety to Environmental Health Officers (EHOs - UK’s local inspection teams), with colleague Sandra Moore. Talking to them about their day-to-day experiences, I have nothing but respect for the work that they do at the coalface of food safety. Many of the premises they visit don’t have the benefit of being able to employ dedicated technical staff (according to UK’s Food and Drink Federation, 96% of food business are SME (https://www.fdf.org.uk/statsataglance.aspx), and while this gap could be met by consultants, there is also a reticence for new or small businesses to invest in food safety help (and it should be seen as an investment).
Within this context, EHOs need to make food safety assessments on practices and premises where they may not always have the objective evidence to make and communicate a risk-based decision; the ability to submit samples for testing is limited by budgetary constraints and scientific studies may not be available or communicated well.
An example: attendees asked about the evidence behind the requirement for separate vacuum packing machines for ready-to-eat (RTE) and non-RTE foods. As a past chair of the Food Standards Agency (FSA) E.coli cross-contamination guidance committee, I could point them at Campden BRI research demonstrating contamination could get into vacuum bags as well as external surfaces (http://www.food.gov.uk/sites/default/files/multimedia/pdfs/science-research/campden-ecoli-alt-controls-report.pdf). Armed with this sort of information, EHOs can feel more confident in turning the often grey world of scientific uncertainty into black and white decisions on the ground.
But I am worried that these front-line troops don’t have the time and resources to find and translate what evidence there is available into an understanding useful for their work, let alone to generate new data. Does the FSA play a good enough role in this in the UK? How else is this being done and can we do it better? These heroes need our support – I’m currently putting that support down as a 1 but please let me know if I need to revise my rating.
I’ve recently come back from 10 days in West Bank and Gaza, doing some training for the United Nations Food and Agriculture Organization (FAO -http://www.fao.org/home/en/) on risk ranking and prioritization to help the authorities there make food safety management decisions (and eating some great food, pictures as eaten!).
With risk-based approaches for food safety management promoted for 20-plus years now (even in the industry context - see a seminal book in the field), one might have thought that the food industry would grab the benefits with both hands. Apart from the big corporates, why is this not happening?
I am recently back from a job in The Gambia and wrote this out there... I am writing this in The Gambia where I am with the UN’s Food and Agriculture Organization to help the newly established Food Safety and Quality Agency here to build their capabilities and implement an effective food control system in the country. Everyone’s at prayers yet I feel mine have been answered – I’m in a beautiful county, among friendly people, talking about my favourite topic – risk-based food safety.
A short while ago I had the pleasure of being a guest of Don Schaffner's on his and Ben Chapman's Food Safety Talk podcast, when Ben was taking a break. I love chatting to Don (and Ben when I can!) and the pod-cast became another ramble through a mix of food safety issues, which is standard for them (I suggest a long walk or drive is best to listen - there are always nuggets and good humour). If you want to hear my views on some things or just to check out the best podcast on food safety, have a listen! John
Working with Gael Ltd on using their product Gael Risk for assessing and managing risk, they asked me to write a blog on the state of the nation with respect to risk assessment in the food industry,
Food safety is a shared responsibility among all the stakeholders in the value chain from farm to fork: farmers, suppliers, distributors, manufacturers, retailers, consumers; with government expected to supply the framework in which safety can ultimately be assured