agribusinessreview.comDECEMBER 202419NAVIGATING FOOD SAFETY CHALLENGES By Riaz Ahamadeen, VP of Quality/Food Safety & Regulatory for North America, Oatly insightscXoFood safety and quality assurance are paramount in the food industry, ensuring that consumers receive highly safe and wholesome products with strong brand protection!With over 29 years of industry experience in food safety and quality assurance, I have witnessed the dynamic landscape of ensuring food safety. In this article, I will provide a brief overview of key aspects within the field, drawing upon my expertise to shed light on critical topics, such as senior management commitment, effective HACCP `Food Safety Plans' with risk-based preventive controls, food safety culture, GFSI Standards (BRC, SQF, ISO 22000), regulatory requirements (FDA FSMA), information technology, food safety training, continuous improvement, and evolving challenges posed by plant-based foods and beverages.Senior Management Commitment Ensuring food safety requires unwavering commitment from senior management. From my experience as a food safety and quality professional, I have observed that a strong top-down approach is crucial in establishing a culture of food safety and quality. Senior management must actively support and invest in food safety initiatives, by allocating necessary resources and fostering a sense of responsibility throughout the organization. This commitment sets the tone for prioritizing food safety at all levels, from c-suites to frontlines workers, and creates a foundation for successful implementation of comprehensive food safety systems.Highly Effective `HACCP - Food Safety Plans' with Risk-Based Preventive ControlsHACCP (Hazard Analysis and Critical Control Points) systems are integral to mitigating potential biological, chemical, and physical hazards in the food production process. Having worked with diverse food manufacturers, such as, dairy, beverage, confections, dry food, and various others, I have realized the significance of developing highly effective HACCP food safety plans that are tailored to specific operations. This involves conducting a thorough hazard/risk analysis, identifying critical control points, and establishing preventive controls based on risk assessment. Implementing these measures ensures that potential hazards are systematically identified, monitored, and controlled, significantly reducing the risk of foodborne illnesses.Cultivating a Food Safety Culture A robust food safety culture is essential for sustaining safe practices within an organization. Building a culture of food safety involves instilling shared values, attitudes, and behaviors that prioritize food safety at every step of the production process. From senior management to frontline employees, everyone should be actively engaged and accountable for upholding food safety standards. Regular training, effective communication, and fostering a sense of ownership are key elements in developing a strong food safety culture. `The goal of a food safety professional should be to create a food safety culture, not a food safety program.' This excellent quote by Frank Yiannas, the former FDA Deputy Commissioner for Food Policy & Response, a pioneer and key Riaz Ahamadeen
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