The food market has transformed significantly in recent years, from the year-around availability of fresh produce to emerging niche products like cell-grown meats, to online food ordering and delivery services. Consumers have not only created higher demand for alternative food options but can now directly engage with food manufacturers. All of this is well and good, but when you peel back the layers, there can be many hidden food safety risks that come with innovation. Dr. Ruth Petran, the Sr. Food Advisor at The Acheson Group, maps out considerations of these food manufacturing and processing trends that may pose higher food safety risks, what HACCP and FSMA requirements should be closely followed, and how regulators are considering these to determine future compliance requirements.

1. FSMA Fridays Webinar Series
Monthly Industry News, Updates & Trends for Food, Beverage, & CPG Manufacturers
Preparing for Safety Risks within Global Food Trends
Dr. Ruth Petran
Sr. Food Safety Advisor

2. Monthly Industry Update:
✔FSMA Related News
✔Regulation Changes & Updates
✔Industry Trends
✔Q&A with TAG
What is FSMA Fridays?
FSMA FRIDAYS

3. ✔Only panelist microphones are on
✔Ask questions! (Q&A at end)
✔Recording link will be shared
✔Audio issues: use call-in number
Watch prior FSMA Friday recordings at
safetychain.com > Resources > FSMA Fridays
Before We Get Started…
FSMA FRIDAYS

4. Meet Your FSMA Friday Speaker
FSMA FRIDAYS
Dr. Ruth Petran
Sr. Food Safety Advisor
Dr. Petran has held technical food safety and public health leadership roles at
Ecolab, Pillsbury, and General Mills. She is skilled at tactical application of
technical food safety risk management strategies spanning the global farm-
to-fork supply chain and has focused on managing safety and quality
concerns of microbiologically sensitive foods and systems. She has led food
safety assessments at food manufacturing facilities worldwide, focusing on
applied HACCP systems and regulatory compliance.

5. FSMA FRIDAYS
FSMA FRIDAYS
Regulatory Updates
Dr. Ruth Petran
• 2022 Food Code Released
• New Guidance Document for Direct-to-Consumer and Third-Party Delivery
Service Food Delivery
• FSVP Guidance Finalized

6. FSMA FRIDAYS
Agenda: Preparing for Safety Risks within Global Food Trends
• Widespread transformations in the food market
• Expanded food choices & availability
• Alternative ways to get our food enables 24/7 availability
• Technology plays an impact
• What considerations are needed?
• What hidden food safety risks may have emerged with this innovation?

7. Expanded Food
Choices & Availability

8. FSMA FRIDAYS
• Longer transport times
• Alternative growing areas
• Indoors
• Hydroponics
• Are Good Agricultural
Practices good enough?
Year-round Availability Of Produce
A Minnesota Cub Foods December Ad

9. FSMA FRIDAYS
• Soil
• Water
• Agriculture chemicals
• Animals in fields
• Hygiene
GAPs from FAO
https://www.fao.org/3/a1193e/a1193e.pdf

10. FSMA FRIDAYS
• More than 58% of E. coli O157 illnesses were attributed to Vegetable Row
Crops (such as leafy greens).
• More than 28% of Salmonella illnesses were attributed to four food
categories: seeded vegetables, vegetable row crops, sprouts, & other
produce.
• Pesticides can prevent large crop losses and will therefore continue to play a
role in agriculture. However, the effects of exposure to pesticides on humans
and the environment are a continuing concern.
The Risks?
Sources: IFSAC 2022 and https://www.who.int/news-room/fact-sheets/detail/pesticide-residues-in-food

11. FSMA FRIDAYS
• Choices abound -
Sweeteners and milks…
• What unexpected
allergens may be
encountered?
• What other chemicals
might pose risks – heavy
metals, pesticides?
• How is processing done?
Alternatives to Traditional Foods

12. FSMA FRIDAYS
How do alternatives align with
the PMO?
Reminders…
https://www.fda.gov/food/food-labeling-nutrition/food-
allergies#:~:text=The%20major%20food%20allergens%20are,allergen%20
effective%20January%201%2C%202023.

13. FSMA FRIDAYS
• Immune support
• Mental well being
• Improving sleep quality
• How is processing done?
• What is the
manufacturing
environment like?
Health-focused Foods

14. FSMA FRIDAYS
• “7 in 10 consumers reported taking at
least one action to save money on food
for Christmas 2022.” – UK Food Standards Agency
• Impacts of inflation, Ukraine war
• Less expensive cuts of meat
• Store-owned brands becoming more
indulgence focused
• Buying in bulk
• Risks of spoilage or pathogen growth with
extended storage?
Searching for Value
63% of consumers say
“Brand name is not
important when shopping
most categories…”
- Mintel, 2022

15. FSMA FRIDAYS
Food is growth media for
microorganisms!
Beware of impacts of:
• Temperature
• Nutrients
• pH
• Water activity
• Preservatives
• Atmosphere
Typically, Greater Numbers Increases Risks
Lag
Growth
Stationary
Death
Log
10
Bacteria

16. FSMA FRIDAYS
• Strengthening demand for
restaurant experiences and
local flavors that cannot be
duplicated at home
• Innovation
• Tastes from around the globe
• Cell grown meats
• Balance of comfort and healthy
foods
• Sustainable foods – ethically
produced & sourced
NRA’s Culinary Forecast 2023
Source - https://restaurant.org/research-and-media/research/research-reports/whats-hot-food-beverage-trends/
Food service #1 site where FBI reported

17. FSMA FRIDAYS
• Regulatory environment?
• Mycotoxin, heavy metal & pathogen contaminants
• How to adequately clean new food soils?
Plant-based Foods
Source - https://gfi.org/marketresearch/#:~:text=In%20the%20U.S.%20alone%2C%20plant,fast%20as%20overall%20food%20sales.

18. 24/7 Food

19. FSMA FRIDAYS
• Ingredients?
• How processed?
• Production environment?
• Handling?
Online Ordering

20. FSMA FRIDAYS
• Curbside and counter pickup and
drive-thru
Delivery Services
Source - https://phil.cdc.gov/
• Easy to carry foods - sandwiches,
wraps and new sandwich carriers
• Norovirus #1 cause of foodborne illness
globally
• Associated with human handling
• Importance of temperature
management
• Clostridium perfringens among top 5
causes of foodborne illness
• Associated with poor cooling & holding

21. FSMA FRIDAYS
• Whole-Genome Analysis of Salmonella enterica Serovar Enteritidis Isolates in
Outbreak Linked to Online Food Delivery, Shenzhen, China, 2018
https://wwwnc.cdc.gov/eid/article/26/4/19-1446_article
• 10 cases of diarrheal illness among students
• All ate delivered chicken with rice from same restaurant, ordered through an online
delivery platform during a 6-hour period
• Food precooked 1 hour before anticipated orders & left at room temperature
• Dispatched upon receipt of orders and delivered within 1 hour ambient temp (29°C)
Outbreaks Linked to Delivered Food
• Investigation of a multistate outbreak of E. coli O157:H7 infections, 2022
https://www.cdc.gov/ecoli/2022/o157h7-09-22/details.html
• Epidemiologic and traceback data showed that ground beef sold in meal kits made
7 people sick
• True number of sick people is likely much higher

22. Role of Technology

23. FSMA FRIDAYS
• Sanitation
• Refrigeration
• Canning
• Pasteurization of milk
• Retorting
• Refrigerated trucks
• Data loggers
• Blockchain
Long History of Technology Improving Food Safety

24. FSMA FRIDAYS
• Enables more knowledge about food
• Traceability opportunities
• Collection and insight gathering
• Contactless payments
Technology Offers Clarity

25. FSMA FRIDAYS
• Consumers engage more easily
• Feedback via social media
• Allows sharing information
• But also misinformation
Consumer Engagement

26. FSMA FRIDAYS
• Can insights be leveraged?
• Allows for growth of credible resources
• Enables traceability
• How products made, raised or grown
• A food pedigree
• Now a regulation…
Engagement Outcomes
Source - https://www.foodengineeringmag.com/articles/97273-blockchain-food-safety-alliance-will-enhance-food-safety-in-china

27. FSMA FRIDAYS
• Establishes the “Food Traceability List” (FTL)
Food Traceability Rule - Features
• Those who manufacture, process, pack, or hold foods on the FTL:
• Maintain records containing Key Data Elements (KDEs)
• That are associated with specific Critical Tracking Events (CTEs)
• Provide information to the FDA within 24 hours or within some reasonable
time to which the FDA has agreed
• Compliance date for all persons subject
to the recordkeeping requirements -
January 20, 2026.

28. Must Maintain Balance
for Diverse Foods and
Emerging Innovation
with Food Safety

29. FSMA FRIDAYS
• With lots of innovation
• Farm to fork
• Raw material to packaged good
• Addressing current societal and sustainability concerns in their offerings
• Being transparent
• Developing consumer-focused risk communications
• But - Many more entities who may be not accustomed to handling food
are in the business…
How Has Industry Responded?

30. FSMA FRIDAYS
• Need to identify and manage risks along food supply chain
• Engagement and partnership with regulatory officials is essential
Safe Consumption is Possible

31. FSMA FRIDAYS
Hazard Analysis and Preventive Controls Determination
• There are many types of food safety hazards
• The hazard analysis process:
• Identifies known and reasonably foreseeable hazards (potential
hazards)
• Evaluates the likelihood and severity of potential hazards to identify
those requiring a preventive control
• Identifies process, allergen, sanitation, supply-chain or other
preventive controls for potential hazards
• An effective hazard analysis reduces risk and focuses efforts

32. FSMA FRIDAYS
Categories of Risks
Biological
Chemical
Physical

33. FSMA FRIDAYS
• The process of collecting and evaluating information on hazards and
conditions leading to their presence to decide which are significant for
food safety and therefore must be addressed in the HACCP or Food
Safety Plan.
• Hazard Analysis = Hazard Identification + Hazard Evaluation
Codex definition of Significant hazard: A hazard identified by a hazard analysis , as
reasonably likely to occur at an unacceptable level in the absence of control, and
for which control s essential given the intended use of the food.
Hazard Analysis (Codex and FSMA)

34. FSMA FRIDAYS
1. List process steps and ingredients
2. Identify hazards that are reasonably likely to occur
- Be specific about the hazard and how it is manifested within the
situation (e.g., food, its source, manufacturing environment)
3. Determine if the hazard is significant
- Consider severity and likelihood in the absence of control
4. Justify the decision
5. Identify CCPs/preventive controls for significant hazards
Process to Identify Hazards and Controls

35. FSMA FRIDAYS
The Key = Effectively Implement Basic Practices

36. FSMA FRIDAYS
Summary: Preparing for Safety Risks within Global Food Trends
• The food market has transformed significantly in recent years
• There can be food safety hazards that emerge
• Following sound food safety approaches rooted in HACCP
ensures safe innovative foods for all
• Be vigilant for risks that arise and manage them accordingly
• May need to broaden training and outreach efforts to ensure
widespread understanding
• Our work never stops…
FSMA FRIDAYS
Dr. Ruth Petran

37. FSMA FRIDAY
Questions?
Dr. Ruth Petran
Sr. Food Advisor

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