GLOBAL – In a sweeping analysis that spanned the culinary globe, a recent review of case studies has shone a spotlight on the state of food safety management systems (FSMS) in small- to medium-sized food businesses.
This comprehensive research not only paints a vivid picture of global FSMS developments but also uncovers both the constraints and advantages associated with their implementation.
The goal was clear: to dissect the impact of various food safety standards, including FSSC 22000, HACCP, PRP, and GMPs, on the food industry across the spectrum of developing and developed regions.
To achieve this, a staggering 116 surveys were dispatched to food enterprises across 27 primary food sectors, worldwide. These surveys were split into two categories: one capturing data pre-FSMS implementation and the other post-implementation.
Winds of change
The findings unveiled a transformational shift. After the adoption of FSMS, there was a marked increase in the percentage of companies applying international standards, with developed countries leaping from 16.7 percent to 63.9 percent, and developing nations from 26.6 percent to 48.1 percent.
Certification rates climbed too, from 34.2 percent to a robust 59.6 percent globally.
Perhaps the most heartening discovery was the surge in food safety culture and managerial leadership, both exceeding the 80 percent mark post-FSMS implementation in both developed and developing nations.
Rise of key indicators
Beyond the basics, the adoption of Key Performance Indicators (KPIs), Multi-FSMS, Workers Training, Sustainability Programs, Food and Materials Waste Reduction Programs, Lot Identification Traceability, Crisis Management, and even Food Defense Threat Assessment and Critical Control Points (TACCP) Plans witnessed an upswing.
Food Fraud Vulnerability Assessment Critical Control Points (VACCP) Plans, a relatively new kid on the block, also gained traction.
Attitudes toward food security experienced a transformation, particularly in developing countries, where positivity grew from 53.1 percent to a commendable 78.1 percent.
Yet, not everything was smooth sailing. Fewer number of companies reported that FSMS implementation was expensive and complicated. Instead, the unfamiliarity of FSMS among customers and consumers appeared as a new challenge.
Regional distinctions added another layer of complexity. European companies reported significant changes in FSMS standards, the application of quality standards, GFSI implementations, food safety culture, and managerial leadership.
North American companies were champions in international FSMS adoption, certification, and SQF integration, areas where Europe lagged.
Indian companies demonstrated the most significant leaps in international FSMS application and certification, surpassing gains seen in African and Latin American companies.
However, the review didn’t just highlight successes. Gaps still persist, notably in HACCP and microbiological standards.
To bridge these gaps effectively, the researchers recommend governments allocate more resources and fortify regulatory frameworks.
For companies, the prescription is clear: nurture a culture of food safety by leveraging models, guidelines, and assessment tools.
In the intricate world of food safety, this study offers both a beacon of progress and a roadmap for improvement.
It’s a testament to how, with knowledge, commitment, and collaboration, the culinary industry can continue to enhance the safety of the food we savor, no matter where in the world it’s prepared.