Food Safety Culture
Food Safety Culture
The FSAI in their recent press release stated that there were 69 enforcement orders served on Food Businesses in Ireland in 2017. They welcomed the decrease on the 2016 figures but still issued the cautionary note that 69 enforcement orders is 69 too many.
The Environmental Health Inspectors found amongst other transgressions, rodent infestation of premises, rodent droppings, poor temperature control, filthy conditions, and poor quality water been used for food preparation and cleaning.
These findings are in direct contravention of Regulation 178/2002 and Reg 852/2004 and pose a direct threat to the consumer if Pathogens such as Salmonella find their way into the foods been made in these food businesses.
Salmonella cases are on the increase in Europe according to the European Centre for disease control and prevention and there were 93,530 cases of Salmonellosis in the European Union in 2016.
Lactilis one of the biggest Dairy’s in the world is currently recalling 12 million cans of infant baby powder die to the presence of Salmonella as 35 babies have been ill due to this product.
Every Food Business owner must ask themselves if there is a food safety culture in their business. A culture of food safety means everyone from the top down is committed to ensuring that the highest standards of food hygiene and safety are maintained at all times not because it is a legal requirement but because it is the right thing to do.
A culture of food safety means that the food business is audit ready so that if an inspector or customer calls to do an inspection the business is prepared and there is no panic as staff run around trying to do some cleaning or put on the correct protective clothing as examples of what may happen if the business is not complying fully with the law or standards as all times.
A culture of food safety means that staff are well trained in Food hygiene and HACCP requirements and that this training should not be a once off but carried out at a frequency which will ensure that staff are empowered with the knowledge and resources to so their job correctly thus ensuring that the law is upheld but more importantly that consumers lives and health are not been put at risk by poor and dangerous hygiene practices.
Edel Jones B.Sc M.Appl.Sc Cert Ed and Training.