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Trends affecting food safety
By Kevin Freeborn
April 29, 2011
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There are many food-related trends that have had an impact on foodservice and food safety over the past few years, from the global food supply chain to the 100-mile diet.
Global supply
Foodservice operators have a hard time knowing exactly where the food they serve is coming from. What is believed to be a Canadian product could really be a global product. For example a loaf of bread may contain:
- Wheat gluten from France, Poland, Russia, the Netherlands, or Australia
- Honey from China, Vietnam, Brazil, Uruguay, India, Canada, Mexico, or Argentina
- Calcium propionate from the Netherlands
- Guar gum from India
- Flour enrichments from China
- Beta-carotene from Switzerland
- Vitamin D3 from China
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Many of the countries that are providing raw ingredients are emerging economies with tough competition and, in some cases, questionable enforcement of quality standards (i.e. China and melamine used in milk products to cut cost of production). Water quality, sanitation and hygiene are real problems that require oversight. While international auditing of foreign suppliers is becoming more commonplace, so is counterfeiting of certification documents.
Size matters
For decades agriculture and processing of food has trended from many smaller regional players to fewer factory farms and processing facilities. While many of these operations have very good quality control systems, when there is a failure the scope of a problem can be enormous. In recent years outbreaks from large growers and processors have affected people in all parts of North America.
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Slow, local, organic
The modern pace of life, complexity of global food supplies, and fears about what is in the food has driven many consumers to take comfort in simpler, more local foods (witness the 100-mile diet). Of course there is nothing simple about trying to eat local in the dead of winter in Canada when we have become used to raspberries in December (not to mention a cup of coffee in the morning).
Organic food offers a perception of comfort to those who have concerns about pesticides, hormones and genetic modifications. However, it is important to note that pathogenic bacteria are also “organic” and can render the food quite dangerous if not treated with the respect any potentially dangerous food demands.
Dealing with the trends
The global marketplace is going to continue to grow and large companies will continue to expand to meet the profit demands of shareholders. Large retailers have taken on lines of local, organic foods realizing growth in that niche market. In short, these trends will continue.
So what is a foodservice operator to do? Here are a few suggestions:
- Educate yourself about the issues facing food supply. Check out national and international sources like Health Canada, the Canadian Food Inspection Agency, the Global Food Safety Initiative and the World Health Organization.
- Communicate with your suppliers. Ask for information about the foods you are purchasing, their source, and ingredients. Ask if your suppliers are requiring food safety audits of food producers.
- Be heard when you find issues that may jeopardize the safety of food and your business reputation. Contact industry associations and government representatives.
Securing the safety of the global food supply will require cooperation between governments and industry at local, national and international levels. Every foodservice operator has a stake in the outcomes.
About the author
Kevin Freeborn is an award-winning consultant, author and speaker with 30 years’ foodservice experience. Founder of Freeborn & Associates, a management consulting firm that helps companies achieve their goals, Kevin has been retained by leading North American organizations to develop food safety programs and training.
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