Safety first: How brands can mitigate food safety risks

Food safety and contamination control may not always grab the headlines, but they are the unsung heroes that keep the food industry functioning smoothly and ensure consumers are kept safe from harm. The consequences of overlooking these critical elements of food production can be costly for people, business, and planet, in more ways than one.

A recent study conducted by the Food Marketing Institute and the Grocery Manufacturers Association (GMA), revealed that food recalls cost US companies an average of $10 million in direct costs alone. Allergens and contamination, on the other hand, can often cost invaluable lives. Earlier this year, the Food Standards Agency (FSA) and the UK Health Security Agency (UKHSA) issued a warning in relation to the recall of Baronet semi soft cheeses, after one consumer contracted a fatal case of Listeria.  

To mitigate risks related to the consumption of unsafe food, it is essential that updated, precautionary mechanisms and systems are in place that can monitor and uphold food safety standards. From managing foodborne diseases and allergens to addressing contaminants in the supply chain, the next edition of the Fi Global Webinar series, Food Safety and Contamination Control, will provide attendees with an in-depth knowledge of these highly important topics.

Join us, along with two leading industry experts, on 22 August 2023 from 11:00 – 12:30 CEST as we navigate the complexities of food safety and contamination control in the ever-evolving landscape of the global food industry.

What can attendees expect?

Rob Kooijmans, CEO of The Food Strategy Institute, will share his insights of on contaminant-related recall trends and will explore the scope of new threats posed by contaminants like PFAS, commonly known as 'forever chemicals' due to their persistent nature in the environment and human bodies. In his presentation, Koojimans will home in on mineral oils, MOSH, and MOAH, looking at the increasing accuracy of measuring contaminants and the actions of food safety regulatory bodies and authorities in responding to these challenges.

Marjon Wells-Bennik, Principal Food Safety Scientist at Nizo, will speak to the importance of controlling pathogenic and spoilage microbes from the very start of the product development process. By adopting a holistic approach early on, potential problems can be addressed quickly and effectively, ensuring food products are produced to a safe and high-quality standard.

The webinar will also feature a live Q&A during which Kooijmans, Wells-Bennik, and Elizabeth Draper, senior content editor at Fi Global, will discuss the implications of different threats across the supply chain and uncover the most effective strategies for safeguarding businesses and products. The speakers will touch on chemical and microbial contaminants, physical contamination, allergens, and more. Together, they will explore the importance of foreseeing problems well in advance, assess the efficacy of safety training and regulations, and examine how different countries approach these challenges in varying ways.