Improving Food Safety in Retail Environments

By Brian Giannini

Citing the findings of a 10-year tracking report that examined risks at more than 800 retail food establishments, the FDA recently called for increased efforts to improve food safety in retail environments. In its call for improved food safety measures, the agency cited the need for more certified food safety managers. While recalls were not specifically addressed in the FDA announcement, food safety managers must be aware of the critical role recalls play in ensuring food safety.

In order to protect consumers from illnesses caused by contaminated food, the FDA has promised to work hand-in-hand with local and state governments and take a close look at restaurants, grocery stores and other food service establishments. During this process, food safety officials will focus on five risk factors: food from unsafe sources, poor personal hygiene, inadequate cooking, improper food storage, and contaminated food surfaces and equipment.

According to FDA Deputy Commissioner for Foods Michael R. Taylor, “The key to food safety is prevention at every step from farm to table. Food retail managers, like growers and processors, have a responsibility to reduce the risk of food borne illness.” While the FDA did not directly address how recalls would play into the agency’s renewed food safety efforts, Taylor’s statement is a reminder that retail food establishments are not solely responsible for protecting consumers. Food manufacturers, producers and food service establishments are equally responsible for preventing unsafe food from reaching consumers.

One critical food safety tool available to the food products and food service industries is the recall process. But a recall can only be effective when growers, processors, and food retail managers work together to ensure that contaminated or unsafe food products are identified, recalled, and removed from the supply chain before consumers are put at risk.

Just as on-site food safety managers are critical to effectively protecting consumers from safety risks, so is having a recall management team in place to manage the process if a recall is necessary. With recalls, it’s a not a matter of if, but when. And with the FDA paying closer attention to retail food safety, now is the time to review your internal testing procedures, product safety standards, and recall readiness. And these policies and procedures should extend to every supplier, producer, processor and retailer that handles the product.

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