Food Protection Trends - May/June 2024 - 167
experience providing technical support. The top seven
selections among food safety communicators were fruits and
vegetables (56%); ready-to-eat foods (49%); cereals, bread,
and baked goods (47%); condiments (47%); confections
(44%); beverages (44%); and acidified canned foods (42%).
A similar trend was observed among regulators in the followup
survey, although dairy products (59%) were more often
selected than other food types.
Awareness of the PCHF Rule and food safety knowledge
Both groups of survey respondents reported that they
perceive SVS food processors' awareness of PCHF Rule
requirements and the knowledge needed for successful
compliance to be low (Table 6 and Table S1). Food safety
communicators were asked to judge SVS food processors'
awareness of the regulation on a 1-7 scale, where 1 =
not aware, 4 = somewhat aware, and 7 = fully aware. The
mean rating for food safety communicators' perception of
awareness was only 3.0 ± 1.2, with roughly two thirds (63%)
judging SVS food processors to be less than somewhat
aware. Respondents to the regulator survey agreed, giving
processors a mean score of 3.2 ± 1.7, and 64% gave scores
indicating they believed SVS food processors to be less
than somewhat aware. Also scoring low were food safety
communicators' perceptions of how knowledgeable SVS
food processors are about HARPC approaches for writing a
food safety plan (including conducting a hazard analysis and
implementing preventive controls). The mean rating for food
safety communicators was only 2.9 ± 1.2, with 67% scoring
processors as below somewhat knowledgeable. Similarly, the
mean rating from regulators was 3.0 ± 1.3, and 70% scored
processor knowledge to be below somewhat knowledgeable.
Knowledge of GMP standards were slightly less concerning
than the other categories, where mean knowledge scores for
food safety communicators and regulators were 3.8 ± 1.3
and 4.1 + 1.2, respectively. However, 76% and 70% of food
safety communicators and regulators, respectively, thought
that SVS food processors were no more than somewhat
knowledgeable of GMP standards.
Food safety communicator ratings of challenges faced
by SVS food processors, shown in Figure 1, confirm the
awareness and knowledge deficits summarized in Table 6,
although some areas were more concerning than others. With
the combined percentage of ratings for very and extremely
challenging at 72% and 56%, respectively, awareness and
understanding of the regulations and a lack of understanding
of the financial business risks associated with noncompliance
are important challenges (Table S2). However, most
respondents (79%) did not indicate that SVS food processors
lacked an appreciation of the importance of producing safety
foods. More than half of the food safety communicators
thought that knowledge of potential hazards (65%), costs of
implementation (60%), and expertise in recordkeeping and
documentation (56%) were very or extremely important
challenges for SVS food processors. Regarding monetary
challenges, costs for hiring additional workers (83%), hiring
consultants (79%), and upgrading equipment and facilities
(71%) were thought to be very or extremely challenging by
most food safety communicator respondents. Issues around
training were also thought to be important challenges.
Ranked very or extremely important by more than half
of respondents were lack of time for training (62%) and
materials too advanced for learners (55%). Issues around
difficulty in finding classes appropriate for adult learners
(43%), content that is too general to meet their specific
needs (42%), or content that engages adult learners (32%)
were perceived by less than half of respondents to be very or
extremely challenging.
Lead instructor perceptions of FSPCA PCHF course
difficulties and inspector field observations
Food safety communicators who indicated they were lead
instructors of the FSPCA PCHF curriculum were then asked
how challenging they thought SVS food processors find
sections of this course to understand and implement (Table
7). Most topic areas were judged to be at least moderately
challenging to course participants, but several topics were
thought to be especially challenging. There were four areas
that more than half of lead instructor respondents thought
were very or extremely challenging: validation procedures
(85%), conducting a hazard analysis (75%), verification activities
(65%), and supply chain controls (60%). These were
followed by developing written operating procedures (50%),
process controls (50%), recall plan development (45%),
allergen controls (40%), and sanitation controls (35%).
Results for onsite observations of misunderstandings and
noncompliance from regulators who perform inspections
(Table 8) revealed the same top four topic areas of concern
that lead instructors reported. More than three quarters of
inspectors selected verification procedures (79%), validation
procedures (76%), and hazard analysis (76%), with nearly
two thirds (65%) identifying supply chain controls as
an area where misunderstandings occurred. Inspector
noncompliance observations were more evenly distributed
and proportionally lower than the lead instructor results.
Nevertheless, verification procedures (45%), validation
procedures (55%), and hazard analysis (45%) were the top
three areas of noncompliance reported by inspectors. Supply
chain controls (41%); written operating procedures (38%);
adequate process, allergen, and sanitation controls in place
(45%, 35%, and 38%, respectively); and a recall plan under
development (35%) were reported by between one third and
half of inspectors.
To understand the information that processors are seeking,
how they want it delivered, and what courses might help
them understand the most difficult elements of the PCHF
Rule, food safety communicators and regulators were asked
to select from a list of the types of information that SVS
May/June Food Protection Trends 167
Food Protection Trends - May/June 2024
Table of Contents for the Digital Edition of Food Protection Trends - May/June 2024
Ambient Temperature and Relative Humidity Remained Stable after Prolonged Application of Superheated Steam in Enclosed Spaces
Understanding the Food Safety Needs of Small and Very Small Processors in the Northeast United States: Food Safety Communicator and Regulator Perspectives
Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried Mushrooms
Examining Age and Food Irradiation Knowledge as Influential Factors on the Purchase of Irradiated Foods: United States, August 2022
Beyond the Bio Nathan Mirdamadi
PDG Highlight Pre-Harvest PDG
General Interest Paper Agricultural Water Use in U.S. Fresh Produce Growing Operations—Part I: Pathogen Presence and Persistence
Industry Products
Coming Events
Food Protection Trends - May/June 2024 - Cover1
Food Protection Trends - May/June 2024 - Cover2
Food Protection Trends - May/June 2024 - 145
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Food Protection Trends - May/June 2024 - Ambient Temperature and Relative Humidity Remained Stable after Prolonged Application of Superheated Steam in Enclosed Spaces
Food Protection Trends - May/June 2024 - 153
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Food Protection Trends - May/June 2024 - 159
Food Protection Trends - May/June 2024 - Understanding the Food Safety Needs of Small and Very Small Processors in the Northeast United States: Food Safety Communicator and Regulator Perspectives
Food Protection Trends - May/June 2024 - 161
Food Protection Trends - May/June 2024 - 162
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Food Protection Trends - May/June 2024 - 181
Food Protection Trends - May/June 2024 - Mitigating Mushroom Risks: Evaluating Cooking Practices for Salmonella Reduction in Dried Mushrooms
Food Protection Trends - May/June 2024 - 183
Food Protection Trends - May/June 2024 - 184
Food Protection Trends - May/June 2024 - 185
Food Protection Trends - May/June 2024 - 186
Food Protection Trends - May/June 2024 - 187
Food Protection Trends - May/June 2024 - 188
Food Protection Trends - May/June 2024 - Examining Age and Food Irradiation Knowledge as Influential Factors on the Purchase of Irradiated Foods: United States, August 2022
Food Protection Trends - May/June 2024 - 190
Food Protection Trends - May/June 2024 - 191
Food Protection Trends - May/June 2024 - 192
Food Protection Trends - May/June 2024 - 193
Food Protection Trends - May/June 2024 - 194
Food Protection Trends - May/June 2024 - 195
Food Protection Trends - May/June 2024 - Beyond the Bio Nathan Mirdamadi
Food Protection Trends - May/June 2024 - 197
Food Protection Trends - May/June 2024 - 198
Food Protection Trends - May/June 2024 - PDG Highlight Pre-Harvest PDG
Food Protection Trends - May/June 2024 - 200
Food Protection Trends - May/June 2024 - 201
Food Protection Trends - May/June 2024 - 202
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Food Protection Trends - May/June 2024 - 227
Food Protection Trends - May/June 2024 - General Interest Paper Agricultural Water Use in U.S. Fresh Produce Growing Operations—Part I: Pathogen Presence and Persistence
Food Protection Trends - May/June 2024 - 229
Food Protection Trends - May/June 2024 - 230
Food Protection Trends - May/June 2024 - 231
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Food Protection Trends - May/June 2024 - 247
Food Protection Trends - May/June 2024 - Industry Products
Food Protection Trends - May/June 2024 - 249
Food Protection Trends - May/June 2024 - 250
Food Protection Trends - May/June 2024 - 251
Food Protection Trends - May/June 2024 - Coming Events
Food Protection Trends - May/June 2024 - Cover3
Food Protection Trends - May/June 2024 - Cover4
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