Viewpoint: Continually Conquering the Challenges of Food Safety

Lisa Lupo

With 2012 nearly upon us and QA magazine going into its eighth year, I feel it natural to reflect on the facilities that I've visited, the quality and safety practices to which I've been introduced, and the connections—and friends—I've made along the way.

When I've told non-industry people that I write about food safety and quality and have visited more than 30 industry facilities for behind-the-scenes tours of their processes, I am sometimes met with the question as to how I can still eat any foods given all I know.

Originally surprised by the question, I've come to realize that few outside the industry know the extent to which food and beverage processors go to make our food safe. Few realize the challenges associated with pathogen detection and control, or the commitment the industry makes to overcome them. Few hear about innovations, quality standards, and ongoing research and improvements. Instead, most view the industry through the media's prominent focus on the latest recall or lawsuit.

Eight years ago, I may have held the same viewpoint. But having spent these last years as an industry insider; an objective researcher and interviewer who has learned an exceptional amount about the intricacies of food safety, quality, and defense, I have gained immense respect for the industry and comfort with the food I eat.

But, at the same time, I am much less accepting of lapses in safety by anyone working with food—commercially, in the home, or on TV—whether those lapses are committed knowingly or not. I'm not likely to eat food that I've seen sitting out for hours or patronize unsanitary food establishments; and TV cooks who drop then reuse a spoon or cut raw and cooked chicken on the same board get my utter disdain.

On the other hand, I would, and do, eat any of the foods or beverages produced by any of the facilities I've visited. While no two are the same in practices or processes, and I realize that those who are not comfortable with their practices would not be letting a reporter in the door, the standards I've seen in practice and the discussions I've had with industry representatives for the vast array of articles I've written over the years have shown me an industry that—by and large—truly cares, and goes as far beyond due diligence as is reasonably possible to put a safe product on its customers' tables.

In fact, the only downside of having become an industry insider and gained such knowledge of food safety is that no matter how much I'd like to, I can no longer bring myself to sneak pinches of cookie dough or finish that delectable restaurant dish that sat in my car a bit too long. I overwash knives and cutting boards, and carefully consider the safety of each dish on a buffet line.

Indeed, how would it look for the editor of Quality Assurance and Food Safety to contract food poisoning through her own fault? I would certainly get no sympathy from the industry connections—or friends—I've made.

The author can be reached at llupo@gie.net.