Food Safety - A Current Perspective for Stakeholders: Creating a Food Safety Culture Through Audits and Best Practice Sharing

摘要

A special session was held at the 2009 AACC International Annual Meeting in Baltimore, MD, U.S.A., September 2009. The intent of the session entitled, "Third-Party and Customer Audits: A Current Perspective for Stakeholders Forum," was to bring all stakeholders of the food and beverage supply chain together to discuss the current state of the industry in regard to third-party audits and hazard analysis and critical control points (HAC-CP) management systems and food safety versus the industry's changing environment. The industry's current emphasis on food security, food safety, monitoring, inspection, and recalls has led to a rapid increase in the number and types of audits that are required. As we respond to new audit requirements, we are faced with the challenge of creating a food safety culture, maintaining the best food safety practices and retaining consumer confidence, while effectively managing overall costs and complexity. The milling and baking industry as a whole has always been forefrontin efforts to assure the safety of the food supply—they were early adapters of third-party audits and HACCP practices. AACC Intl. is one of the first associations in the industry to tackle this complex and highly specialized area from a truly global perspective.