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What will be the biggest food safety challenge this year?


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Poll: What will be the biggest food safety challenge in 2015? (126 member(s) have cast votes)

What will be the biggest food safety challenge in 2015?

  1. Food Defense & Security (23 votes [18.25%] - View)

    Percentage of vote: 18.25%

  2. Food Fraud & Authenticity (60 votes [47.62%] - View)

    Percentage of vote: 47.62%

  3. Globalization of the Supply Chain (30 votes [23.81%] - View)

    Percentage of vote: 23.81%

  4. New & Emerging Foodborne Pathogens (8 votes [6.35%] - View)

    Percentage of vote: 6.35%

  5. Other (Please State) (5 votes [3.97%] - View)

    Percentage of vote: 3.97%

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#26 Snookie

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Posted 16 January 2015 - 08:42 PM

Let me help you out - I think we can all agree Snookie's Soapbox deserves a B6f00_ORIG-clapping_gif2.gif

 

 

:roflmao:


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#27 michaelgaspard

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Posted 18 January 2015 - 05:24 PM

Terrorism or not, we all know bad mentality, surely prevention is better than cure but, as says Martha, please please do not give such horrible idea to these bad people. 



#28 navitasfoodsafety

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Posted 19 January 2015 - 06:45 AM

I said food fraud and authenticity.

 

There are a lot of new emerging standards on the subject, and I think that as the dust settles there will be a lot of "tweaking" happening. Vulnerability, authenticity... they are both really  excellent subjects to ensure products are safe, but the implementation of these programs seems a bit unrealistic or had to wrangle.



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#29 Simon

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Posted 20 January 2015 - 11:58 AM

I think they are all big issues and in many ways related.

Protecting our supply chain from all sorts of threat will certainly be the big challenge in the coming years.

Its about each business doing its bit...one up and one down.

 

We are only as strong as the weakest link in the chain...


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#30 Setanta

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Posted 20 January 2015 - 01:14 PM

I do remember that you asked a similar question last January, Simon.  How accurate was the consensus then?


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#31 Mulan1010

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Posted 20 January 2015 - 08:47 PM

I think the biggest challenge each and every year is educating and training individuals and holding them responsible for their jobs. 



#32 Simon

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Posted 21 January 2015 - 07:07 PM

I think the biggest challenge each and every year is educating and training individuals and holding them responsible for their jobs. 

 

I think that's a good call Lee Ann.

 

I do remember that you asked a similar question last January, Simon.  How accurate was the consensus then?

 

I don'r recall...will check Setanta.


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#33 Simon

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Posted 22 January 2015 - 08:16 PM

I do remember that you asked a similar question last January, Simon.  How accurate was the consensus then?

 

I've been through all of my old topics from end 2013 / start 2014 and I cannot locate a similar discussion.  :uhm:

 

Sorry about that Setanta. 


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#34 patbpm

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Posted 28 January 2015 - 02:52 PM

Food fraud and authenticity is prevailing now so more study must be done to stop it. 



#35 sqflady

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Posted 28 January 2015 - 08:24 PM

For me the biggest challenge is getting senior management to value food safety.



#36 dianasamson

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Posted 31 January 2015 - 09:14 AM

fraud is very difficult to handle



#37 cazyncymru

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Posted 02 February 2015 - 04:49 PM

I do remember that you asked a similar question last January, Simon.  How accurate was the consensus then?

 

Are you referring to this Setanta? Sept 2013

 

Caz x

 

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#38 Setanta

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Posted 03 February 2015 - 01:09 PM

It must be, Caz. But I could have sworn it was a poll.  Ahhh senility!  :gleam:


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#39 shea quay

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Posted 16 February 2015 - 12:25 AM

I went for "other". Authenticity will be the buzzword for 2015, but the largest issue facing the food industry will be the stress levels being placed on Food Safety and Quality Managers. The expectations being placed on our members, particularly with smaller, family run businesses (where its a one man/woman band), are exceptional, especially for companies supplying the larger supermarkets / suppliers. Single specifications can take 2/3 days each on top of our daily / weekly tasks. Every single customer complaint has become a legal minefield. Suppliers seem to be becoming more stupider (sic). And then there are the auditors. What sewer do these people come from? Rats. With their "issues". 6 euro 25 cent in the Republic of Ireland invokes the freedom of information act. I wonder how these short sighted scum would react to a cheque in the post requesting all information related to your company, including information regarding unannounced audits? I probably would know if I hadn't included a sample of my own feces in the envelope. Live and learn. 

 

Any way, excluding all of this, I probably would still stick to the "other" box. 



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#40 khall_12_34

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Posted 03 March 2015 - 01:46 PM

Hello All, I'm new to the board. I am the compliance officer for a potato farm in North Dakota and can't tell you how happy I am to have found IFSQN. 

I voted for globalization. My perspective is probably a little different than most posters on here because I wear many diverse hats (I also have responsibilities in agronomy, grain marketing which is essentially trading commodities, general farm maintenance). Anyways, one of the trends I'm seeing coming from the grain marketing side, is a very rapid appreciation of the dollar, which will give U.S. companies purchasing power in foreign countries on a level that we haven't seen since the mid-90s. Combine that with lower transport costs thanks to lower crude oil prices (which really are the result of a strong $ as well), and I see globalization of food production (at least from an American perspective) growing quite rapidly in 2015. That's why I voted for globalization. 



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#41 FoodSafety_101

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Posted 07 March 2015 - 01:08 AM

I feel FSMA/HARPC will be the biggest food safety challenge.  If you do not have a food defense plan or HACCP plan in place you can forgot about VACCP/TACCP. 



#42 shea quay

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Posted 07 March 2015 - 02:57 AM

With all due respects, Food Safety 101 - knackers.

I'm clinging onto a BRC grade A dealing with suppliers with a comfortable BRC Grade A who state their CCP is a cooking temperature is 74'C. This supplier is from the BRIC economic zone. Any Euro-zone manufacturer will tell you a CCP is based on time and temperature - 76'C for 30 seconds core temperature (this takes into consideration a +/- 1'C error for a calibrated probe and a +/- 4 second error for an uncalibrated stop watch). Yet I get a minor for a typo in my HACCP review? Horseshit. I'm calling shenanigans on this one. I think TACCP should consider at a minimum the incompetence of BRC auditors in the BRIC zone. 



#43 shea quay

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Posted 07 March 2015 - 03:00 AM

knackers? I did not realise we had an auto-correct for the under 8's. Just to clarify - I typed bollo cks. It is what the kids refer to as "a big bag of sh it". 



#44 fgjuadi

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Posted 09 March 2015 - 12:42 PM

knackers? I did not realise we had an auto-correct for the under 8's. Just to clarify - I typed bollo cks. It is what the kids refer to as "a big bag of sh it". 

As an American, knackers might be more offensive.  I think it lets you say twerp though

 

Edit - nope, changes it to twerp. 


Edited by magenta_majors, 09 March 2015 - 12:43 PM.

.--. .- -. - ... / --- .--. - .. --- -. .- .-..

#45 Simon

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Posted 09 March 2015 - 01:12 PM

The swear filter is not updated for at least 10 years.

Remember this a global forum and many members may take offence at the foul and abusive language that you find ok.  Also Shea the provocative way you disagreed with the posters viewpoint shows an extreme lack of respect for a new member whom you know nothing about. 

I don’t want to derail this useful topic, so if you want to discuss the matter further please send me a personal message.


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