[Up Front] Observations from Around the World

Recently the United States food industry has received negative criticism. Food safety events have led legislators and the media to spread negative press, often stating only half truths that promote fear and bias against our industry. All of this has caused a firestorm for change. New and sweeping legislation has been proposed. Many agree that it is long overdue, but some of the changes appear to be counterproductive. We need to consider how these changes will affect our industry, which serves its customers well.

I have traveled extensively around the world and have observed a common message from foreign food processors. Those who have experienced U.S. food producers are impressed with their willingness to share their experiences and knowledge in food safety. Whether building a facility overseas or sourcing ingredients, the U.S. food industry is enthusiastic about helping those with whom they do business better their programs.

Participants at a recent AIB seminar in China shared with me that many of the processing lines in their facilities had been modified to reduce the chance of foreign material contamination and to make it more accessible for cleaning and preventive maintenance. In each case, the participant explained one of their U.S. customers had shared their experiences and design criteria.

Participants from another AIB seminar held in Asia explained the benefits of well defined cleaning programs that resulted in virtually eliminating the use of pesticides. In this case, a partner U.S. company sent two plant sanitarians overseas to help them develop their sanitation programs. Yet another facility explained how they benefited when one of their U.S. customers sent an inspector over to train them in self-inspection, which resulted in improving their processes.

A quality manager told me that one of the larger U.S.-branded companies taught them the importance of the GMPs and prerequisite programs, and how to use validation and verification when inspecting processes on the floor to ensure their systems were working. Prior to this experience, their job was to ensure that all records were current and complete. It wasn’t until they were taught self-inspection that they were confident in their programs.

I remember traveling overseas with a corporate manager for a large European company. We were pressed for time and trying to find a place to eat lunch. We were both hesitant about local restaurants because we were concerned about food safety. We agreed on a fast food restaurant popular in the United States. While we were both adventurous and liked to try new foods, we knew safe food was sometimes difficult to find and knew that the fast food companies excelled at providing safe and quality foods worldwide.

The U.S. food industry has exported food safety around the world, sharing its resources, experience, and expertise. There is no university, government or international organization that could have single-handedly done more to elevate food safety around the world. Our industry is an excellent educational extension agency of which we should be very proud. AIB

The author is Vice President of Food Safety Education, AIB International.