The high importance of food safety is plain to everyone involved in the industry.
Yet there are constant pressures that make a 100% safety rate tremendously difficult to achieve.
Staff retention is a major issue in the sector that affects skill levels and continuity of performance. At the same time, highly competitive market conditions force companies to maximise output at the lowest possible cost in the fastest possible time.
It is perhaps no wonder that incidents continue to occur despite stringent legislation to prevent the risk of contamination during handling, preparation, packaging, storage and distribution of food. Between 2011 and 2019 the number of RASFF follow-up food safety notifications in the European Union doubled. So, what can, and should the industry do to improve food safety?