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As efforts are made to continuously improve food safety, the number of product recalls around the world may appear to suggest that the battle is not going well.

More effective global standards and regulations, advances in technology and a stronger culture of brand protection among major producers have combined to encourage the industry to err on the side of caution when considering whether to recall foods that may be unfit for consumption.

Rather than see these events as evidence of growing industry problems, the increased visibility of recalls should instead be seen for what it is: an illustration of an industry that is on the right track towards keeping the global food supply safe.

Judging from the results of recent surveys, recalls continue to be triggered by some pretty consistent culprits, including:

  • Microbial
  • Allergens/mislabeling
  • Chemical

Effective food-safety practitioners firmly believe that corporate best practice needs to be driven from the top, whether by programs that ensure factory employees have the training and tools they need or by instilling in the workforce a responsibility for their foods’ safety and for reporting potential problems.

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