Tag Archives: Focus Article

Judy Black, Orkin
Bug Bytes

Food Safety Audits During a Pandemic: What You Should Know and How to Prepare

By Judy Black
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Judy Black, Orkin

The coronavirus pandemic has impacted the food industry on several fronts from production to consumer purchasing habits to in-restaurant dining adjustments. While facility operations might look different, the demand for product is certainly still high, so operations should be tighter than ever.

Unfortunately, pest activity has not slowed down during the pandemic. From rodents and cockroaches to stored product pests and birds, your facility is susceptible to pest disruptions. With shipments coming and going and limited staffing, it’s also highly likely you don’t have time to prioritize your pest management program. An unchecked, contaminated shipment leaving your facility and making it into the homes of consumers is all it takes to wreak havoc on your business.

Food processing, pest management
Your goal, and the goal of your pest control partner, should be that your facility is ready for an audit at any time. (Image courtesy of Orkin)

If you already have an integrated pest management (IPM) program in place, you’re heading in the right direction with securing your facility. IPM programs help food processing facilities keep pests from entering and destroying your product by applying preventive measures such as identifying potential and existing sanitation opportunities and regularly evaluating the state of facility maintenance.

The last thing you need right now is a failed audit due to preventable pest issues. Failing a first, second or third-party audit can lead to many consequences such as a damaged reputation, reduced profits and worst of all, lost customers. With most regulators resuming on-site audits, offering remote options or a hybrid of the two, ensuring your facility stays within regulations is still possible, and highly encouraged. After all, pest control plays a significant role in all major food safety audits and can account for up to 20% of your score.

Food Safety Audits during the Pandemic and New Changes

Not only do facility managers have to regulate operations during a pandemic, but they also must maintain strict food safety standards to ensure that the food supply chain stays healthy. With the arrival of COVID-19 vaccines, there is some hope that the pandemic may be under control soon, but it is not over yet, and food safety audits should not be avoided because of a pandemic. To accommodate, many auditors implemented new measures such as remote and hybrid audits for food processing facilities, in addition to on-site audits.

If your facility is still unable to conduct on-site audits at this time, special accommodations can be made. The following auditors have made updates to their food safety audits amid the pandemic:

  • BRCGS: In addition to blended audits, BRCGS is offering certificate extensions for up to six months with a risk assessment and review. Although not benchmarked by GFSI, remote assessments are also available and involve a video audit of your facility’s storage and production areas in additional to reviewing internal audit results and documentation.
  • SQFI: SQFI is postponing certifications for extenuating circumstances and implemented additional processes for risk assessments. Certifying bodies will have to conduct risk assessments to determine whether a certificate extension is needed.
  • FDA: After temporarily suspending all facility inspections last March, the FDA has resumed domestic inspections on a case-by-case basis when safe to execute. Foreign inspections have not yet resumed so, take extra care if your facility regularly receives foreign shipments.
  • FSIS: Inspections of meat, poultry and egg facilities continued through the pandemic. These regulated facilities continue to require sanitation SOPs to help maintain food safety and prevent the spread of diseases.

Whether your facility is able to resume onsite audits or needs to switch to a remote or hybrid option, pests will still be trying to take advantage. Working with your pest control provider to ensure your documentation and pest management measures are in order is one of the best ways to ensure any audit or risk assessment goes smoothly. While each auditor has specific requirements, here are some key considerations for your next third-party inspection.

Implement an IPM Program

We cannot stress enough the importance of a proactive pest management program for food processing facilities. The best way to reduce pest issues is to build them out. Your pest control partner will identify and communicate to you on ways to reduce, or in some cases even eliminate food, water and harborage for pests. Ensure your contract specifies the roles and responsibilities of your pest control partner and you, the scope of service and a risk assessment plan. If you’re unsure of what your contract entails, now is the time to get in touch with your pest control partner.

Invest in Your Employees

Train your staff to spot and record signs of pest activity so you can address them immediately with your pest control partner. This is particularly important if you had to adjust employee schedules during the pandemic to enforce proper social distancing. Fewer staff means fewer opportunities to spot pest issues, so making sure all employees are trained can help you in the long run.

Keep Up with Documentation

Your documentation is an integral part of your audit process because it shows third-party auditors that you can verify that you have an effective pest management plan in place. Three types of documents are needed for your audit: Proof of training and certification, pesticide documentation and general facility documentation. Most pest control providers now maintain digital documentation for their partners which makes it easier to track and monitor for pest trends, treatments and updates to your plan. Even with a proper pest management program in place, facilities can still lose points for not having proper documentation so don’t overlook this part.

Hold Practice Runs

A good pest control partner will encourage test audits to ensure you’re prepared for the real deal. An annual assessment is one of the best ways to make sure your pest management program is still working and to address any gaps if it isn’t. Don’t forget to review your documentation during test audits in addition to joining your pest control partner for a physical inspection of your facility (socially distanced, of course).

Prepare your Facility

Your goal, and the goal of your pest control partner, should be that your facility is ready for an audit at any time. However, if you have an upcoming scheduled audit, a week before your audit, work with your pest control partner to conduct interior and exterior inspections as well as a documents review. Make sure you are familiar with how to access your customer web portal so that you can access data if requested. During these inspections, make sure any monitoring devices meet auditor requirements and are properly placed and maintained. The day before your audit, make another run through the facility to be sure your facility is ready. You don’t want your auditor finding cobwebs in your storage room or debris showing up in the background of a video audit.

Food safety should be a top priority for your business—your reputation depends on it after all. As the food industry continues to navigate operating in a post-pandemic climate, maintaining a successful pest management program and updated records will give you a head start when it comes to audits no matter the format. With public health concerns at an all-time high, consumers and suppliers alike will be grateful for your increased attention to maintaining industry regulations.

FDA

FDA Issues Update on E. Coli Outbreak Involving Leafy Greens

By Food Safety Tech Staff
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FDA

FDA has completed its investigation of the multistate outbreak of E. coli 0151:H7 that occurred last fall and was linked to leafy greens. The FDA and CDC found the outbreak was caused by an E. coli strain that was genetically related to the strain found in the fall 2019 outbreak involving romaine lettuce (Salinas, California). Despite conducting environmental sampling at dozens of ranches in the area, the FDA was unable to identify a single site as the source of the outbreak. However, the analysis did confirm “a positive match to the outbreak strain in a sample of cattle feces,” which was located uphill from where the leafy greens identified in the agency’s traceback investigation were grown, according to an FDA release.

Although the FDA’s investigation has ended, the agency will be reviewing the findings and release a report in the “near future” with recommendations. “In the meantime, as recommended in our Leafy Greens Action Plan, the FDA continues to recommend growers assess and mitigate risk associated with adjacent and nearby land use practices, particularly as it relates to the presence of livestock, which are a persistent reservoir of E. coli O157:H7 and other STEC,” FDA stated in the update.

Melody Ge
Women in Food Safety

We Belong Here

By Melody Ge
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Melody Ge

It’s always a pleasure to speak with LeAnn Chuboff, vice president of technical affairs at SQFI. On a cozy sunny afternoon, I chatted with her for more than an hour, and a lot of memories from when we worked together came back. Once again, it was another inspiring conversation.

LeAnn considered her sister as the first mentor who inspired her to take the food industry as her career path. When they were kids, they always visited test kitchens such as Betty Crocker. LeAnn found it fascinating to see how foods were made and developed. So when she went to Iowa State University, she pursued a bachelor’s degree in food science. After graduation, LeAnn took her first job as a food microbiologist, where she found her career. She liked the science and the mission in the food safety industry. During her career, LeAnn has worked for multiple food manufacturers, foodservice operations, the National Restaurant Association, and now is with FMI.

“I find it so fascinating to see the progress we have made in food safety since I started in this industry. I find us all so passionate with our purpose.” she said, adding how she persevered through her career when there were difficulties and challenges. “There will always be difficult decisions, but if you stick with your vision, mission and purpose, then those decisions will be made for you.”

During the interview, we spent some time discussing communication, how to get your voice heard, and how to effectively communicate. LeAnn provided some of her insights, although she said she is still working and learning on it.

  1. Listen; not ‘pretend’ listening but actually hear from your audience to understand what they are saying and their needs.
  2. Understand the problem before coming up with the solution. We all have great ideas but it’s always important to identify the problem we are trying to solve.
  3. Prepare a recommendation on a path forward. When you speak up and address a problem, try and have a recommendation on how to proceed.

At the end of the interview, I asked LeAnn whether she would do anything differently if the clocks turned back to right after her graduation from Iowa State. LeAnn’s answer was a solid no. She likes her career path. When she looks back now with her 30+ years’ experience and how she got to where she is currently, she has enjoyed every step. All the ups and downs through all her experiences have made her who she is today. “I do not think I would change anything, but I would give one piece of advice to my younger self: Be more open minded.”

“I believe there are glass ceilings in some areas, but it is cracking—it’s progress. We are all talented individuals, and we belong at the executive table. ” – LeAnn Chuboff

Melody Ge: Why do you prefer the food safety industry?

LeAnn Chuboff: I like the people and the working environment. There are so many opportunities. Like for myself, first, I was a food microbiologist working in a plant, then I managed a QA department where I think training and lab management are needed. Then, I was exposed to auditing when I was managing suppliers. There are a lot of open doors and opportunities of what you can do in this industry.

Ge: Do you have any tips for females who are working towards an executive position?

Chuboff: Aren’t you feeling sad that we are still talking about this? We, as women, have provided our points, and we are all talented individuals. We belong in this place, the executive team. We also belong in the environment. I think we need to recognize our talents and embrace ourselves. We bring valuable input to business. Second, we have to surround ourselves with people who are going to challenge us, encourage us, and provide us with the criticism that will help us grow and develop. No matter where we are in our professional career, we have to keep moving and learning, and make sure we know we belong.

Ge: I completely agree. I always think female/male is a personality. Individuals shall be seen objectively, when we work, we all have two sides, sometimes the male personality is stronger, sometimes, the female personality is needed. Do you believe in a glass ceiling, by the way?

Chuboff: I do believe that there is a glass ceiling in some industries and regions, but it’s cracking, and that includes in the food safety industry. However, I am very fortunate to work at where there are many examples of strong women in executive positions. We’ve made progress, but it takes time. I do believe we are in a unique environment where men recognize the talents of women; women recognize the talents of men. Four or five years ago, there were more ceilings, with more discussions revealed—it’s definitely shattering now

“As a leader, always treat people, all people, as I would like to be treated or how I wish I was treated.” – Chuboff.

Ge: There are always discussions about work-life balance. What is your vision of achieving balance?

Chuboff: To be honest, I have to say I am not good at this one, but I am trying my best. My best advice is to commit time for your family and personal life. For professional women, it’s not easy as it sounds to flip that switch, but we need to have the switch so we can turn off work mode. Especially with working from home, it always feels like we’re working. My other piece of advice is, don’t be afraid to ask for help. I think a lot of times, we feel like we are showing our vulnerabilities when we ask for help. Actually, we’re not! Asking for help doesn’t mean you are weak; asking for help can actually help you or the employer to balance resources.

Ge: Besides what you have shared today, if you could give one last tip for young female professionals who are entering the career or during the transition of their career, what would that be?

Chuboff: One thing I believe is that as long as you always represent who you are, and remain genuine with the expertise you have, you will shine!

Susanne Kuehne, Decernis
Food Fraud Quick Bites

The Not-So-Green Pistachio

By Susanne Kuehne
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Susanne Kuehne, Decernis
Pistachio, food fraud
Find records of fraud such as those discussed in this column and more in the Food Fraud Database. Image credit: Susanne Kuehne

Organic produce is a lucrative and growing market and an easy target for food fraud. Mislabeled organically certified pistachios were bringing in up to 80% more revenue than conventional nuts, resulting in a €6 million profit. European officials including Europol uncovered the illegal operation and made 14 arrests in Spain. Forensic analysis showed that the pistachios contained illegal pesticides.

Resource

  1. Europol. (December 18, 2020). “€6 million in illegal profit of fraudulent of fraudulent organic pistachio sales”. Press release. Europol.
Food Fraud: A Global Threat with Public Health and Economic Consequences

Fundamentals of Food Fraud Explained, Global Threat Cannot Be Ignored

By Food Safety Tech Staff
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Food Fraud: A Global Threat with Public Health and Economic Consequences

Food fraud is a global problem, the size of which cannot be fully quantified. A new book edited and authored by experts on the topic seeks to comprehensively address food fraud, covering everything from its history and mitigation strategies, to tools and analytical detection methods, to diving into fraud in specific products such as ingredients, meat, poultry and seafood.

“As we point out in the first sentence of the introduction to Food Fraud: A Global Threat with Public Health and Economic Consequences, food fraud prevention and risk mitigation has become a fast-evolving area. So fast, in fact, that some people may question the value of publishing a comprehensive resource focused on these issues for fear that it will be outdated before the ink is dry. The co-editors of the book disagree,” says Steve Sklare, president of The Food Safety Academy, chair of the Food Safety Tech Advisory Board and co-editor of the book. “This book was written with the goal of providing a solid resource that is more than an academic exercise or reference. The discussion of the fundamental principles of food fraud mitigation and real-world application of this knowledge will provide a useful base of knowledge from which new information and new technology can be integrated.”

Sklare co-edited the book with Rosalee Hellberg, Ph.D., associate director of the food science program at Chapman University and Karen Everstine, Ph.D., senior manager of scientific affairs at Decernis and member of the Food Safety Tech Advisory Board. He hopes that offering access to the book’s first chapter will help communicate their message to the folks responsible for addressing food fraud, whether they are members of the food industry, regulators or academics, or professionals at small, medium or large food organizations.

Complimentary access to Chapter 1 of Food Fraud: A Global Threat with Public Health and Economic Consequences is available in the Food Safety Tech Resource Library. The preview also includes the book’s Table of Contents.

Tiffany Donica, SafetyChain
FST Soapbox

Preparing for Your First Remote Audit? Everything You Should Know

By Tiffany Donica
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Tiffany Donica, SafetyChain

COVID-19 has disrupted different sectors, and the food and beverage industry hasn’t been spared either. Despite all the new regulations that businesses had to put in place amid the global pandemic, one thing remained clear: There was still a need for food safety certifications.

However, with travel restrictions in place and strict regulations to curb the virus’s spread, in-house audits have become a thing of the past. Therefore, food and beverage companies have had to turn to remote audits to ensure they can still undergo the rigorous certification process.

Remote audits are a new concept, and it’s only fair that you don’t know how to go about it. This guide will highlight all the essential details about remote audits, why they are necessary, and how you can prepare for your first one ever.

Understanding Remote Food Safety Auditing

As the coronavirus hit the world, GFSI started exploring the feasibility of remote and virtual certification audits. In June, GFSI announced that it would support the use of information and communications technologies (ICT) during audits. The organization also updated its benchmarking requirements so that Certification program Owners could develop their own remote auditing procedures.

GFSI had been thinking of incorporating ICT in the audit processes, and the emergence of COVID-19 only accelerated the decision. Instead of doing away with in-person audits because of the risk of spread, GFSI used this opportunity to adopt instead of compromising strict food safety standards.

Benefits of a Remote Audit

Generally, audits help food and beverage companies maintain their safety standards compliance and certifications. During these times, the need to uphold these standards is high, mostly because of the strain on the healthcare system.

In addition to upholding standards, remote audits present several benefits.

  • Cost Savings. Certifying bodies usually have to cater to travel expenses for the auditors. With remote auditing, auditors don’t need to travel, which helps them cut down their costs. Additionally, the process requires limited resources, easing the strain on the bodies and organization.
  • Long-term record. Remote auditing will require the use of videos. These videos can be kept for future use, and the companies can use them to track their progress over time.
  • Transparency. Usually, the food companies’ management and administration may not have access to the audit report. However, with remote auditing, the auditors give real-time insight, and the managers get authentic reports on their certification audits.
  • Secure storage. Remote audit reports will be stored on centralized clouds that are safe. Only the customer and the auditor have access to the audit reports, which ensures the reports’ security.

How to Run a Remote Audit

Remote audits are usually conducted partially through either a walk-through video or installed cameras.

Via a walk-through video. An organization may have one of its employees record the company’s operations as they walk through different departments. For this approach, they could either use glasses equipped with a camera, a helmet with a mounted camera, or a hand device.

Although this method is cost-effective, it may not be the best since the employee chooses what to show and could be biased.

Via installed cameras. This second method involves having cameras installed in different areas in the company. Recorded or live feeds from the camera are then chosen randomly and used during the audit. This method of remote auditing may not be too effective since employees may choose to remain compliant when they know the cameras are on.

Steps in a Remote Audit

The remote auditing process is quite similar to the in-house auditing process. However, companies must first assess themselves to ensure the remote process is successful. The following are the steps you need to follow when performing a remote audit.

1. Request the Remote Audit
You must first notify the certifying body that you need a remote audit. The certifying organization will then determine whether the audit is a viable option for your company. In some cases, remote audits may not be an option because of the COVID restrictions or other reasons.

2. Carry Out a Self-assessment
Once you have the go-ahead, the company needs to conduct a self-assessment. Here, you answer questions about the company’s programs, facilities or any changes to the operations process. You must also look at the previous audit report to determine the trend over the last year.

3. Technical Review
After submitting your self-assessment, the technical team will review your answers. They will then determine whether the company’s record-keeping, systems and procedures could be audited remotely. The team then decides whether they’ll conduct a remote audit or if the company should stick to onsite audits.

4. Have the Remote Audit
After the team approves your remote audit, you can start preparing for it. The team will recommend the best way to have the audit. After a successful audit, your company can receive certification. In a remote audit, the reports will be shared digitally over a private portal. The team will also give its recommendations over the portal. Also, your company may require an onsite audit at later time.

How to Prepare for a Remote Audit

Once the technical team gives you the go-ahead for a remote audit, you’ll need to start preparing for it. The following are five things you can do to ensure the process is smooth and successful.

1. Identify the Key Personnel in the Company
During an onsite audit, you should always have some of the company’s management around to ensure everything runs as intended. It would be best if you had these same people support your remote audit. Whether they are in the office or working remotely, these personnel should know they must be available. You could choose to use calls or video conferencing to ensure they’re involved in the entire process.

2. Identify the Needs with the Audit Team
You will have to find out from the audit team the requirements for the remote audit. The team will let you know the preferred method of conferencing and take you through the process. They will tell you everything you must do and sort out any issues before the actual audit date.

3. Digitize Your Documents
After finding out what you need, your next step should be to digitize any necessary documents. You will be sharing the documents over an online portal, and it is best to have everything ready before the audit day.

4. Gather Documentation From Auditors
Another requirement will be to send some documentation to your auditors. This documentation is the same required for onsite audits. Some of what to include is the visitor’s policy and any NDAs. You should gather all these documents early enough so that you have time to correct any issues that may arise.

5. Check the Internet Connection
Your remote audit will probably require some IT. Therefore, you should ensure your internet connection is reliable and that all the systems work as they should. Everyone involved in the audit process must ensure that their connection will remain reliable during the entire process.

Tips for Working with Remote Auditors

The entire concept of remote auditing may be new for all parties involved. Everyone has something to learn, but here are some of the things that food and beverage companies can do to make everything easier for all parties.

  • Ensure you have the right technology, including webcams.
  • Minimize the disruptions during the audit time by ensuring you’re in a quiet environment.
  • Do a test run to ensure all the systems are working.
  • Be calm during the entire audit process, including during the preparation period.

Although COVID-19 made it possible to transition to remote audits, there are high chances that GFSI and food and beverage companies will stick to them after the pandemic. They are convenient and present several benefits. Therefore, you just might need these actionable tips for more than only your first remote audit.

Nestle Pepperoni Hot Pockets

Nestlé Recalls More than 762,000 Pounds of Pepperoni Hot Pockets Due to Contamination with Glass and Hard Plastic

By Food Safety Tech Staff
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Nestle Pepperoni Hot Pockets
Nestle Pepperoni Hot Pockets
An image of the recalled Pepperoni Hot Pockets, as provided on the USDA website.

Nestlé Prepared Foods has recalled about 762,615 pounds of not-ready-to-eat pepperoni hot pockets over concerns of foreign matter contamination. The products, which were produced between November 13 and November 16, 2020 and have a shelf life of 14 months, could be contaminated with glass and hard plastic. Thus far the company has received four consumer complaints of extraneous material in the pepperoni hot pockets, one of which has been associated with a minor oral injury.

The recall involves the following product: 54-oz carton packages containing 12 “Nestlé Hot Pockets Brand Sandwiches: Premium Pepperoni Made with Pork, Chicken & Beef Pizza Garlic Buttery Crust. According to a USDA announcement, the recalled product has a best before February 2022 date with lot codes 0318544624, 0319544614, 0320544614, and 0321544614. It was shipped nationwide and bears the establishment number “EST. 7721A” inside the USDA mark of inspection.

Susanne Kuehne, Decernis
Food Fraud Quick Bites

Four Decades Of Food Fraud

By Susanne Kuehne
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Susanne Kuehne, Decernis
Malaysian beach
Find records of fraud such as those discussed in this column and more in the Food Fraud Database. Image credit: Susanne Kuehne

For more than 40 years, a syndicate of bribed government and custom officials and slaughterhouses did lucrative business by smuggling fake halal meat into Malaysia. The meat originated in unapproved slaughterhouses in several countries that produced not halal-certified and low-grade meat from a variety of animals. This scandal was a setback on Malaysia’s goal to become one of the world’s main halal meat exporters, which is a multi-billion dollar business.

Resource

  1. South China Morning Post. (December 30, 2020). “Malaysian cartel allegedly sold fake halal meat to Muslims for 40 years”.
Stephen Dombroski, QAD
FST Soapbox

Food Insecurity Vs. Food Waste: Producers and Manufacturers Can Affect the Balance

By Stephen Dombroski
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Stephen Dombroski, QAD

As the population continues to grow and the effects of climate change, global warming, pollution and other factors impact humanity’s ability to grow and provide enough food for itself, the concern that the world could run out of food is increasing.. The COVID-19 pandemic has put more focus on how fragile the food supply chain is and how easy it is to disrupt the process of feeding the world. For years, it has been mostly a topic of discussion. But with so many disruptions, it is now an issue that needs to be acted on. Social groups, civic associations, government bodies and food manufacturers have taken notice of the problem and are attempting to get their hands around the issues. One of the key points in this discussion revolves around the amount of food and food sources that will be needed in the future. It always starts with the same question: “Will there be enough food?” Most people immediately say no. But is that 100% true? This is where the debate between food insecurity and food waste begins.

What is Food Insecurity?

According to the Office of Disease Prevention and Health Promotion, food insecurity is defined as “the disruption of food intake or eating patterns due to lack of money or other resources…Food insecurity does not necessarily cause hunger, but hunger is a possible outcome.” The debate about whether there is or isn’t enough food can get pretty contentious. There are many people in many countries that are “food insecure.” The problem in many cases, however, is due to affordability rather than availability. There are distinct issues and differences between availability and affordability. Go to any grocery store or purchasing venue in most developed countries and for the most part, the shelves are well stocked. The obvious conclusion is that there is enough food. However, can the entire population afford that food? Now, go to countries that are not as developed and you would be hard-pressed to find a grocery store that is as well stocked. Even if the population can afford to buy it, there simply is not enough food to buy. The difference between these two scenarios is where the debate begins. People talk about climate change making it challenging to produce enough food to meet the world’s needs, but store shelves in developed countries are full. All the while edible food is getting thrown away and destroyed in ridiculous amounts each day.

The world agrees that manufacturers, governments and consumers have a social responsibility to do their part to combat world hunger. Consumers are becoming more aware of food security and the threat that climate change poses. There are trends supporting sustainability in daily diets, with meals lower in environment impact and awareness of plate portions and food waste. Government agencies are working with manufacturers to resize portions and package sizes to align with scientific research on the necessary amount of food and nutrients needed in diets. Manufacturers and their customers (retail channels) are working more closely to create accurate and realistic “best by dates” to reduce the amount of food that is thrown out as “expired.”

World health organizations are increasing their focus as well. The U.N. World Food Program (WFP) is addressing hunger and emphasizing “food security.” WFP provides 15 billion meals to nearly 100 million people suffering from the effects of life-threatening hunger in over 80 countries. Manufacturers are expanding their participation in this area by increasing and improving donation programs, developing nutritional foods from new sources and incorporating limited perishability to make foods last longer and minimize food waste.

Wasted Food: An Understated and Complex Problem

If you think about it, the two largest consumers of food are garbage disposals and landfills. Both are well fed. Landfills receive both expired food that is not used and consumer food waste. Obviously, garbage disposals are used by consumers for cooked food that is not eaten or saved. I bring this up because it sparks the discussion of defining food waste. People use this term often and many times it is about food that consumers discard. But food waste has multiple categories and mirrors the supply chain. Food waste occurs at the following levels:

  • Growers/agricultural
  • Supplier
  • Primary producer/manufacturer
  • Distribution/transportation
  • Retail
  • Foodservice providers
  • The consumer

Approximately one-third of the total food produced globally—about 1.4 billion tons—is wasted. In addition to the loss of a great deal of edible food, there are other consequences to this waste. Food waste and food loss impact climate change, accounting for roughly 10% of the world’s greenhouse gas emissions. Human behavior is a significant contributor to climate change. Luckily, habits can be changed through education, like encouraging composting or recycling. Portion control at restaurants and in the home can make us healthier and also help to reduce food waste. Another trend in recent years is the migration for many consumers to healthier eating. This typically consists of using and consuming fresh ingredients with less processing and chemical additives. These ingredients, however, typically have shorter shelf lives and end up contributing to the growing amount of food waste. Over the last 10 years, food manufacturers, suppliers and the greater agricultural community have focused on efforts to reduce food and other wastes that fall into the sustainability category such as energy, water, materials used in packaging, etc. Food producers have figured out ways to repurpose unused ingredients, by-products and waste. Many sell to farms to be converted to feed and fertilizer. Some is sold to pet and animal feed producers to convert into sellable products. It is actually quite a profitable business for many manufacturers.

Balancing Between Food Insecurity and Food Waste

Analyzing both concepts requires a balancing act. On one hand, you can argue that if you recoup 1.4 billion tons of wasted food, or let’s say, even half of it, we might eliminate the hunger problem. But then consider the issue of food costs. When people go shopping for food, an often-heard comment is, “I can’t believe how much this food costs.” You have said it, and I have too. However, I have spent a significant amount of time in food manufacturing facilities of almost every vertical segment and I have a hard time not saying, “I can’t believe this only costs this much.” The entire process from field to fork for most food items is extraordinarily complex and comes with a wide array of costs. Most food manufacturing businesses are meager margin. They turn a profit but most feel the social responsibility to provide quality food at reasonable prices.

The industry is making significant progress, however, and more can be done. With new technology including IoT, Industry 4.0 and Smart Agriculture, resources such as land, water and space are being utilized much more efficiently to increase supply. This reduces costs. Through the use of technology, farmers are growing healthier more sustainable crops that minimize waste. Food and beverage manufacturers are now using business systems and processes to better communicate with suppliers. Adaptive ERP and integrated business planning are simplifying the supply chain, helping to maximize shelf lives and minimize food waste. As we move into 2021 and beyond, technology and integrated business systems and processes throughout the entire food supply and value chain will help minimize food waste and hopefully reduce costs. This should bridge the gap between food insecurity and food waste.

Susanne Kuehne, Decernis
Food Fraud Quick Bites

The Golden Goose, A Timeless Moneymaker

By Susanne Kuehne
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Susanne Kuehne, Decernis
Donkey, Decernis
Find records of fraud such as those discussed in this column and more in the Food Fraud Database. Image credit: Susanne Kuehne

Grimm’s Fairy Tale got it right after all: The “Golden Donkey” (German expression for “Golden Goose”) does indeed exist. In India, officials shut down a factory producing fake turmeric, chili powder and other spices and condiments. Authorities confiscated mostly inedible and hazardous ingredients, which included man-made pigments and colorants, acids, hay and last but not least, donkey dung. The health impact and where the “spices” were sold in retail are under investigation.

Resource

  1. Mishra, S. (December 16, 2020). “Police raid factory making counterfeit spices ‘out of donkey dung and acid’”. Independent.