by Andrew Thomson on January 28, 2020
Food safety compliance is an area of operational risk which is largely overlooked across the foodservice sector.
Ignoring operational risk can expose any foodservice operation (i.e. aged care, health care, larger catering operations, community meal service etc) to significant losses.
Issues of risk and corporate reporting and governance also need to be considered here.
Food safety compliance should influence your broader business strategy, so it’s important to keep abreast of what has changed.
In South Australia, SA Health has unveiled Food Safety Guidelines For Food Service To Vulnerable Persons and Guideline for the Control of Listeria in Food Service to Vulnerable Persons, they will affect aged care facilities, healthcare and food businesses offering food to vulnerable populations. These Guidelines were released in November last year.
In a global food supply chain where ingredients and food products come from many sources and travel great distances, food safety becomes even more important.
If you are a Chief Executive, your senior managers should be a reliable source of food safety information for you and your customers (residents/patients); keep the trust of food regulators and accreditation assessors; earn the confidence of customers; and be a catalyst to improve food safety across the organisation.
As an organisation it should be accountable for managing food safety systems and continuously seek ways to improve. Your food handling employees (and management) need to be accountable for implementing the food safety policies, procedures, and continuous improvement in these areas.
Doug Powell, a former professor of food safety for 17 years at the University of Guelph and subsequently Kansas State says…the best (food operations) will far exceed minimal government standards, will proactively test to verify their food safety systems are working, will transparently publicise those results and will brag about their excellent food safety by marketing so consumers can actually choose safe food.
The Way Forward….
Meeting (or exceeding) these latest food safety requirements food handlers and management will require further specialised training from industry experts. Doug Powell and I have developed specific interactive food safety workshops to assist those food businesses providing food to vulnerable populations.
The first of these workshops commence on 27 February at the picturesque Glenelg Golf Club. Workshop information and Registration contact: Andrew Thomson firstname.lastname@example.org or 0422285720.
Powell adds “Anyone who produces food for the public has a responsibility for its safety”
It is unlikely any in-house training will be sufficient to satisfy these new food safety compliance requirements.
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