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.
About the Presenter:
Dr. Ruth Petran
Sr. Food Advisor @ The Acheson Group
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.
In addition to her role at TAG, Dr. Petran is also President of the International Association for Food Protection (IAFP) and served two terms on the US National Advisory Committee for Microbiological Criteria for Foods.