SAFE food formulation

摘要

Buffets shuttered. Salad bars got covered. Deli-counter workers were reassigned jobs in the supermarket until protocol was in place to safely slice and scoop fresh foods portioned for customers' in-person orders. These are some of the changes that occurred at the onset of the COVID-19 pandemic to ensure food safety. Further, ingredient technology had to evolve to provide food safety solutions for new or modified spots in the supply chain, including home delivery, ghost kitchens, commissaries and home stock ups. Meat and poultry processors need to understand the risks associated with their products and take the proper steps to keep them safe. "Consumers need to feel confident in the safety of the food supply, and as such, food producers should do everything they can to minimize food safety risks," said Joseph Stanley, food protection group manager, North America, IFF, Nourish, New Century, Kan. "This especially holds true for products that are at higher risk of pathogenic outgrowth." Michael Cropp, technical service associate, Kemin, Des Moines, Iowa, said, "Food safety via ingredient technology is more important than ever due to COVID-19, which has resulted in more carryout and contactless delivery options for all aspects of consumers' food purchasing. This shift in how consumers purchase and obtain food products on a global scale has raised concerns about how well the food items are handled in the interim."