After several years of decline, foodborne illness outbreak rates have returned to pre-pandemic levels. Now, an estimated 48 million Americans are infected with foodborne pathogens each year, with an average of 3,000 dying. These illnesses are caused by everything from contaminated agricultural products to protocol breaches by frontline workers at food processing plants.
Food and beverage ingredients pass through many hands (and organizations) to get from the farm to consumer tables, including growers, manufacturers, distributors, and retailers. Each of these stakeholders has a unique responsibility to prevent contamination of products in their care, and to take action when food safety is at risk. Here’s what stakeholders in each part of the value chain need to know:
Retailers
- Biggest Risk Factors:
- Improper or inadequate temperature controls — in both storage areas and product display cases
- Improper handling by staff (such as touching food with contaminated gloves) that can result in cross-contamination of products and allergen transfer, especially in ready-to-eat items
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