A new year usually means a chance to start fresh or focus on an area of need. But according our most recent reader poll, some factors of the last couple years are still causing concerns.
We asked readers what their areas of concern were for 2023, here's what they had to say:
25% said traceability
0% said pathogen control
0% said training0% said labeling requirements0% said allergen control
12% said something else
Looking back, David Acheson, the founder and CEO of The Acheson Group called 2022 the year of chemical residues.
When I relate this to the food industry and its food safety challenges, what jumps out for me is the strong — and sometimes excessive — 2022 focus on chemical residues, including heavy metals. While there is no question that residues can be an area of concern, it also must be understood that heavy metals and some chemicals are natural in the environment and present minimal to no risk at low levels. So there must be a balance that considers the level in a food and not just its presence. The presence of a hazard does not necessarily mean that there is a risk.
Read his entire column here.
Check out or newest poll, Does your company have a food safety culture plan?
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