Status of food safety management activities in fresh produce companies in the European Union and beyond

An increase in food safety incidences linked to fresh produce has been reported in recent years. Imports from the transitional economies have often been blamed for these incidences. However, limited information is available about the status of food safety management activities in companies in these countries and similar companies in the industrialised countries. In this study, the food safety management activities of 118 primary producers located in the EU and non-EU countries is explored. Data was collected using a diagnostic instrument to assess the status of food safety management activities (low, basic, average, advanced), their output (poor, moderate, good), and the riskiness of the context factors (low, moderate, high). Results demonstrated that stringent private standards and a supportive supply chain led to more advanced food safety activities in export oriented companies. However, companies in the local market still struggle with implementing even basic activities. Furthermore, many SMEs in both industrialised and developing countries face challenges with tailoring food safety requirements to their specific organisation

A quantitative study to the microbial safety performance of implemented food safety management systems in Europe

Introduction: Driven by various food safety crises and the high pressure from government and food authorities, European food processing companies have spent much efforts in their food safety management systems (FSMS) to control and assure microbial food safety of their products. However, have these efforts resulted in adequate functioning FSMS? Methods: A FSMS-Diagnostic Instrument (58 indicators/questions with grids including detailed level descriptions) was used to assess: microbial food safety (FS) levels, levels of core control and assurance activities, and risk levels of the context wherein the system has to operate. The principle behind the FSMS-DI is that companies operating in a higher risk context require more advanced FSMS activities to realize good FS performance, whereas in a less risky context activities at an average or basic level may be sufficient as well. In a quantitative study, 75 food processing companies (meat, dairy, fish sector) from various European countries have filled in the FSMS-DI. Dendogram statistics was applied to identify clusters of companies with similar context, FSMS activities and FS performance profiles. Results: First results showed that the majority of companies scored 2-3 (moderate-good) for food safety (FS) performance. Dendogram analysis distinguished clear groups differing in context riskiness, FSMS activity levels, and FS performance. It was e.g. found that the combination of a moderate-high risk context (2-3) and FSMS activities at a basic level (1) indeed resulted in a poor FS performance (1). Other clusters revealed that companies operating in an moderate-risk context (2), with an advanced FSMS (overall scores 2-3,3) were able to realize rather good safety performance (overall scores 2-3, 3) Conclusion: FSMS-DI gives a first insight in FS performance, in relation to efforts invested in FSMS activities in view of the context riskiness. implicated that mainly companies operating with rather risky products and processes were approached. An extension to other sectors (ranging in context risk) will provide further insight in the relationship between context, FSMS activities, and FS performance. This may contribute to development of effective and efficient FSMS

Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study

Recurrently the question arises if efforts in food safety management system (FSMS) have resulted in effective systems in animal-based food production systems. The aim of this study was to gain an insight in the performance of FSMS in European animal-based food production companies in view of their typical context characteristics. Hundred European companies (from Belgium, Spain, The Netherlands, Greece, Italy, and Hungary) varying in company size, and producing different types of fresh and processed animal-derived products (dairy, beef/lamb, poultry, and pork) were assed using a diagnostic instrument. Results indicated that most participating companies adapted adequately their food safety management systems to the riskiness of their context characteristics resulting in rather good safety output scores. Only a small group have overall basic systems and operate in a moderate or moderate-high risk context, which was reflected in lower safety output scores. Companies tend to invest first in the control strategies whereas assurance activities such as verification and validation seem to require more time and effort to achieve advanced levels. Our study demonstrated that also small and medium enterprises managed to have advanced systems, and achieve a good safety output. However, their typical organisational characteristics such as less resources (educated staff, laboratory facilities, time), more restricted formalisation (restricted use of procedures and formal meetings), limited information systems, but more stable workforce, might require more tailored support from government and/or branch organisations to develop towards advanced systems in the case of high-risk products and processes. More in-depth studies to successful SMEs could give insight in best practices to improve FSMS performance

Food safety standards in the fresh produce supply chain: advantages and disadvantages

Abstract : Food safety standards in the fresh produce supply chain are discussed in view of the outcomes of a European Union Directorates General (EU DG) Research project FP7 Veg-i-Trade ‘Impact of climate change and international trade on the safety of fresh produce’. Various standards are outlined and their role in the international (global) trade of fresh produce to guarantee hygiene and safety (related to both microbiological and chemical hazards) of fresh produce along the supply chain is addressed. Stringent food safety requirements, of both legislative and private nature, are identifi ed as important bottlenecks to gain access to the high value EU market. The challenges of translating the set requirements into a food safety management system are explored

Measuring microbial food safety output and comparing self-checking systems of food business operators in Belgium

The Belgian food safety authority has provided incentives for food business operators to set-up a certified self-checking system (SCS), based upon good practices and HACCP principles. A selection of food processing companies in Belgium was invited to take part in a self-assessment study to evaluate the effect of SCS certification on the performance of an implemented food safety management system (FSMS) and on company’s microbiological food safety output according to their sector and company size and to compare the added value of SCS against voluntary standard certification. Results revealed that the majority of food processing companies (90%) were already certified for a voluntary standard such as BRC or IFS prior to or next to the Belgian SCS certification (50%). Although five clusters could be identified among the eighty-two participating companies in the performance profiles of their food safety management system and microbiological food safety output, overall no significant difference could be identified between SCS certified and non-certified SCS food processing companies. However, assurance activities (i.e. set-up of sampling plan, validation and verification of the FSMS) were elaborated at a more advanced, tailored level in SCS certified companies. No significant differences were found according to company size, but depending on the sector more robust FSMS could be identified (e.g. animal products processing sector). The benefits of the widespread presence of a third party certified food safety management system (whether voluntary standard or national SCS) as a basis for governing food safety are also reflected in the favourable inspection results obtained by Belgian food safety authority (76.90%e78.71% compliance in years 2009e2011; 12 823 SCS certified companies being visited) at the processing level. Whereas higher non-compliance in inspection results is noted (47.55e52.45% compliance in years 2009e2011; 4 415 SCS certified companies being visited) in the distribution sector, encompassing a large amount of small food service operations and retail outlets. The introduction of certified SCS is still exceptional in that sector (4.11% in 2011) and the introduction of voluntary standards is less common due to lack of incentives, capacity and resources. Thus, there are indications that a certification system based on audits is an appropriate approach in pro-actively governing food safety and supporting the implementation of control and assurance activities at advanced level, hence increasing the robustness of the food safety management systems as a basis for good microbiological food safety output

Food safety management system (FSMS) adjusted to the characteristics of the leafy greens production chain context in Spain

The shift from local to global food markets as well as other food safety concerns such as the pressure of climate change has increased the demand on current horticultural production systems to guarantee the microbiological (e.g., control of Salmonella and pathogenic E. coli) and chemical (e.g., pesticide residues) safety of fresh produce. To deal with these concerns, food safety management systems (FSMS) that are tailored to specific company situations are needed. However, the context of the production, processing and trade chains influence the FSMS. The objective of this study was to gain insights into the food safety context of fresh produce production and processing companies located in southeastern Spain, a leading European horticultural area. A diagnostic tool was applied in 13 producer and 7 processing companies focused on the trade of fresh-cut leafy greens throughout the Eu. The diagnostic tool consisted of a questionnaire about the context of the company and its risk profile. Results showed that product and process riskiness were moderate to high for most of the companies surveyed. All the companies in this study complied with voluntary standards such as GLOBAL GAP, BRC and IFS. Multiple certification requirements are forcing these companies to develop a generic sector-based FSMS adapted to their situations.</p

Environmental indicators in the meat chain

This chapter gives an overview of the main environmental indicators in the meat chain. The meat sector is considered as one of the leading polluters in the food industry where its impact affects the entire meat chain. Regardless of the research methodology, environmental impacts of the meat chain occurs in three dimensions—climate change, revealing the necessity of analyzing greenhouse gas emissions in perspectives of global warming potential, consumption of natural resources mainly water and energy, and polluting the environment with waste (both organic and inorganic) and polluted wastewater. Bottom-up approach in analyzing environmental indicators provides new evidence relating to the meat sector. It can help environmental specialists and managers in the meat sector, directing them as to how to improve environmental practices on-site. Finally, this chapter gives an overview of improvement perspectives and future research dimensions