Food safety has always been an important health concern. According to the World Health Organization, “a great majority of people will experience a foodborne disease at some point in their lives”. Moreover, contaminated food can also lead to long-term health problems that include cancers and neurological diseases.
Against this backdrop, stakeholders in the food science and medical sectors are working towards better standards in the production and distribution processes across the supply chain.
This involves determining the main challenges and issues that both producer and consumer will have to address, as well as formulating plans on how best to solve them.
Climate change factors
In a 2010 study in the Food Research International, climate change has been found to have a direct impact on food safety as well as food security. Drastic changes in temperature, extreme weather events and high acidification of oceans influence the growth of microorganisms and pathogens that can affect vital crops. Parasites that thrive in humid temperatures will also be a major cause for concern, especially in the agricultural sector. This year, the United Nations is driving towards wider food safety compliance and improved climate change adaptation strategies that enhance food productivity and promote better nutrition for consumers.
Increase in certification and training demands
Across the globe, governments have become much stricter in terms of providing certifications for food producers and manufacturers. Still, in other places, getting certified by a health regulating body is considered only as best practice for businesses that want to minimize certain risks to a business. But considering how people nowadays quickly turn to social media to complain about the poorly handled food, acquiring the needed certifications is vital to avoiding reputational damages and legal repercussions. This would mean undergoing courses that provide a comprehensive understanding of food hygiene and other important aspects. In Scotland, for example, food handlers have found a need to acquire certifications from the Royal Environmental Health Institute of Scotland (REHIS) in order to ensure quality and safety to customers. Most of these handlers take courses by REHIS-recognized institutions such as Safety Training Scotland.
Greater adoption of new technologies
Technology and innovation will further drive the food industry. Along with newer and more efficient approaches to mass production, there is also greater focus in place on keeping food stocks healthy and addressing immediate threats to the supply chain. No doubt, much of these innovations will involve better processes for food testing and storage. In the software sector, there is an even greater demand for more effective food safety management systems that allow businesses to keep costs low and streamline crisis management and response procedures.
Changing dietary demands
Aside from these challenges, consumer demand is still a critical issue that is best addressed through education. Virtual shops have made it easier for people to conveniently order meals online. Although some establishments take the necessary steps to keep healthier and safer products to customers, it is still necessary to review such a system and monitor its long-term effects. For this year, people will need to reflect on their dietary choices and be more cognizant in the way meals ordered online are prepared and delivered.
Disclaimer:- This is a sponsored content and we at FoodSafetyHelpline.Com do not take the responsibility for any issues/concerns relating to the matter discussed here in this article.