Nuestra meta es promover la inocuidad alimentaria, instando a autoridades, productores y consumidores a aportar en la consecución de este objetivo.
Our goal is to promote food safety, pushing authorities, producers and consumers to increase their efforts to accomplish this objective.
martes, 17 de junio de 2008
Consumer group calls for global safety rethink
The consolidation of food safety systems into a form of "one-size-fits-all" regulation may undermine hygienic manufacturing, warns consumer rights group Food and Water Watch.
Wenonah Hauter, group executive director, told FoodProductionDaily.com that current global safety regulations, while well intentioned, are best suited to the needs of large industrialized producers at the expense of smaller groups.The group expressed particular concerns over origin labeling and hygiene policies that it claims are creating a food safety divide between more industrialized manufacturers and smaller businesses.Despite these claims, health authorities in both the US and Europe believe the system is sufficiently flexible and yet concise enough to ensure that all manufacturers using the policies are meeting their commitments.The UK's Food standards Agency (FSA), which is responsible for assessing risk within the country's food industry, said that the HACCP regulations are designed to be flexible depending on the size of individual manufacturers to ensure no discrepancy in protection.However, using a recent US salmonellosis outbreak linked to tomatoes sourced from Mexico and Texas as an example to highlight the need for global food makers and regulators to rethink how they manufacture.Global expansion. As manufacturers increasingly to look to consolidate their operations through rapid expansion, both domestically and in emerging markets like Eastern Europe and Asia, the drive to cut costs while ensuring safety is proving difficult.Food and Water Watch claims that smaller manufacturers are struggling to keep up with systems such as the hazard analysis and critical control points (HACCP) principles, which are mandatory guidelines for food businesses in the US and EU.Taking meat processors as a case in point, it seems that current regulatory systems in many countries are serving to distort traditional hygiene mechanisms. This is the case insmaller slaughterhouses in particular are looking for silver bullet solutions like using chlorine to clean their products to keep up with their multinational counterparts.Investment. Food and Water Watch also rejected the argument that rapid investment into less developed markets necessarily improved hygiene. This is really a false argument as more traditional manufacturing processes such as cheese making are not always suited to HACCP and are therefore offered less control thorough regulation designed for major processors," she stated. Large companies often use mechanized plants with state-of-the art inspection regimes and technology. Source: FoodProductionDaily.com Aporte: Guillermo Figueroa