For farmers, fishers, agro-processors and those selling and serving food, the slightest oversight can occasionally lead to disastrous outcomes. As a result, the need for effective food safety risk management shouldn’t just be seen as essential, it should be considered non-negotiable.
This is particularly so as in an industry dependent on maintaining the safety and trust of consumers, the failure to proactively address food safety risks can have consequences well beyond jeopardizing public health. There is the possibility of legal repercussions, harm to brand reputation and impaired financial viability1.
As a result, in this blog post, we will be exploring the critical importance of practical and proactive risk management for agri-food businesses. We will do this by considering the challenges posed by food safety risks and the far-reaching consequences of neglecting them.
Risk Identification
The first logical step in the management of food safety risks is to identify them. Food businesses often focus on identifying food safety risks by food type (e.g. poultry or produce). However, it may be useful to consider other approaches which include identification by hazard (e.g. Salmonella, or pesticide contamination), pathway (e.g. food, animal, environmental, or human-to-human), at various points in the food chain (e.g. farm, or processing) or by target population (e.g. children, pregnant women, or seniors) 2.
Once an approach has been decided on, using as a guide the common sources of food safety risks, biological, chemical or physical agents with the potential to cause an adverse health effect, food business can begin to build a list of potential food safety risks. Table 1 below provides common examples of food safety hazards.
| Agent Type | Categories & Examples |
|---|---|
| Biological | Bacteria (e.g. Listeria monocytogenes, E. coli, Salmonella) Viruses (e.g. Norovirus, Rotavirus) Parasites (e.g. Ascaris spp., Clonorchis sinensis) Intestinal flukes |
| Chemical | Metals (e.g. Aluminum, Lead, Methylmercury) Other Inorganic Compounds (e.g. Flouride, Nitrates) Organic Compounds Other Chemicals Toxins (e.g. Escolar toxin, Mycotoxins, Tetrodotoxin) Allergens Vitamins/Proteins Antibiotics and antifungals |
| Physical | Hard or sharp objects (e.g. glass fragments, metal shards) Natural contaminants (e.g. hair, feathers) Foreign objects and materials (e.g. jewelry, staples, gloves) |
As an example, a large food manufacturer with multiple lines of business across the food chain may decide to focus on the identification of risks related to their processing operations.
From the review of their standard operating procedures (SOPs), a possible risk might be identified in the potential for allergen cross-contamination from different ingredients that come into contact with the same equipment or surfaces. From a review of historical monitoring results, it might be determined that there is a risk of bacterial growth due to divergence from established strict production practices. Finally, based on feedback from line staff and with supporting evidence found in customer complaints, it may be determined that equipment malfunctions are introducing physical hazards in the final product.
What our example hopes to illustrate is one possible approach to identifying risks by utilizing different sources of information (i.e. SOPs, historical data, staff feedback and customer complaints). The example also illustrates how a food business may choose to focus on a particular step in the food chain (i.e. processing). However, it should be noted that while a narrower focus allows for resources to be efficiently managed as assessments can be performed specifically where needed and when needed, food businesses should still ensure a holistic perspective is adopted and that a comprehensive risk assessment is periodically performed.
Risk Analysis
After potential risks and hazards have been identified, an analysis of their probable likelihood and impact should be made. As discussed in the introduction while the focal point of such an analysis is based on public health impact, secondary considerations may include reputation, legal exposure and financial risk.
In assessing impact, the consequences of exposure to specific hazards, whether biological, chemical or physical, should be taken into account. This is done in tandem with an assessment of the likelihood that these hazards may manifest within the food supply chain. Different organizations utilize different metrics to determine the level of impact, likelihood and overall risk exposure, examples of these are provided in Table 2 below.
This analysis of risk exposure allows food safety professionals as well as business owners, to prioritize resources in order to mitigate the most significant risks. While this undoubtedly enhances overall food safety management practices, it also benefits the business more broadly from an operational standpoint.
| Likelihood metrics | Impact metrics |
|---|---|
| Historical Data: Have there been past incidents or occurrences of similar hazards? | Severity of Illness: What are the potential health consequences? |
| Supplier Performance: Assess the reliability and consistency of suppliers in delivering safe ingredients. | Population at Risk: How many individuals are there in potentially affected demographics? |
| Supplier Performance: Where applicable, what is the reliability and consistency of suppliers in delivering safe ingredients? | Toxicity Benchmarks: Are there established standards for exposure to a particular hazard (e.g. ADI, TDI, MRL)? |
| Environmental Monitoring: Are environmental conditions that may contribute to hazard growth monitored (e.g., temperature, humidity)? | Regulatory Compliance: Evaluate the potential legal and regulatory repercussions of a food safety incident. |
| Product Consumption: What is the extent to which a product is consumed within the population (e.g. per capita, annually, monthly number of units sold)? | Brand Reputation: Measure the potential damage to the brand’s reputation and customer trust. |
| Microbiological Testing Results: Regular testing for pathogens or contaminants can indicate the likelihood of their presence. | Economic Impact: Calculate the financial losses associated with recalls, lawsuits, and lost sales. |
As an example, in the food business referenced earlier the analysis might conclude that the risk of bacterial growth due to divergence from established strict production practices poses a high severity due to the potential for foodborne illness. If there is evidence that staff occasionally circumvent proper controls or if those controls are entirely absent, the likelihood might be considered high.
While the risk impact may be expressed in public health terms (e.g. the number of resulting hospitalizations), consideration may also be given to reputational impact (e.g. the extent of media coverage or negative social media sentiment) as well as financial impact (e.g. the value of loss sales or regulatory penalties).
Risk Mitigation Strategies
A range of preventative strategies can be adopted to reduce the likelihood of risks occurring and their potential impact on public health and business operations. Implementing a robust food safety management system (FSMS), a structured system implemented by food businesses to ensure that food is safe for consumption, is one key strategy.
This will ordinarily result in food businesses adopting either the Hazard Analysis and Critical Control Points (HACCP) principles or adhering to Good Manufacturing Practices (GMPs). In either case, both HACCP and the GMPs provide an effective approach to identifying, evaluating and controlling food safety hazards.
HACCP achieves this by placing emphasis on the identification critical control points in the production process and implementing measures to mitigate risks. The GMPs prioritize the establishment of guidelines for maintaining hygienic conditions throughout food handling and processing. In addition to this, the development of robust crisis management, recall and contingency procedures can ensure there is a swift and effective response in the event of an unforeseen food safety issue.
Risk Monitoring and Review
Over time, it is extremely important for food businesses to continually monitor and evaluate the effectiveness of their mitigation strategies. This requires the establishment of robust monitoring mechanisms to track key indicators and metrics related to food safety including but not limited to microbiological testing results, compliance with critical control points, and incident reporting metrics. Executing regular reviews on the performance of the FSMS is necessary to identify areas for improvement and to ensure the system addresses emerging food safety risks and challenges.
For some food businesses, this will involve conducting internal audits, where control measures are assessed for effectiveness and compliance with food safety standards. For others, external support may be necessary to supplement skill sets not readily available internally or to allow for a more independent assessment. Feedback mechanisms are also of critical importance to any monitoring program. This allows inputs from various stakeholders (e.g. consumers, supplies, regulatory authorities), to be captured. This feedback can be instrumental in ensuring the FSMS remains responsive to changing needs and expectations.
Conclusion
In conclusion, it should be clear that effective food safety is not just a regulatory requirement. It is imperative to the survival and continued success of agri-food businesses. By understanding the importance of risk identification, analysis, mitigation, and ongoing monitoring, food producers can safeguard public health, protect their brands, and maintain financial viability.
The adoption of practical strategies such as the implementation of robust food safety management systems, adopting industry standards such as HACCP and GMP and establishing crisis management programs can help businesses proactively mitigate risks and respond swiftly to any unforeseen challenges. In addition to this, continual monitoring, food safety training, and expert reviews ensure that food safety practices remain effective and adaptable.
Ultimately, prioritizing food safety risk management isn’t just about compliance; it’s about building trust, ensuring sustainability, and safeguarding the well-being of consumers and communities.
Take the next step
Ready to implement or update to practical and proactive risk management strategies for your agri-food business? We’re here to help. As a leading food safety and quality consultancy, we specialize in the the identification of food safety hazards and the management of food safety risk. Whether you’re looking for expert guidance, food safety training, or support in the implementation of a FSMS, we have the solutions you need.
Take action today! Schedule a consultation with one of our experts. Together, let’s elevate your food safety standards and build consumer trust one step at a time.
References
- Seo, S., Jang, S. S., Miao, L., Almanza, B., & Behnke, C. (2013). The impact of food safety events on the value of food-related firms: An event study approach. International journal of hospitality management, 33, 153–165. https://doi.org/10.1016/j.ijhm.2012.07.008 ↩︎
- World Health Organization & Food and Agriculture Organization of the United Nations. (2006). Food safety risk analysis : a guide for national food safety authorities. World Health Organization. https://iris.who.int/handle/10665/43718 ↩︎
- FAO. (2020). FAO guide to ranking food safety risks at the national level. Food Safety and Quality Series No 10. Rome. https://doi.org/10.4060/cb0887en ↩︎