Protecting the U.S. Food Supply in a Global Economy
An Expert Gap Analysis
|Advisor(s):||Evans C. Spiceland, Jr.|
|Degree:||Doctor of Philosophy in Total Quality Management|
Diligent application of the Hazard Analysis and Critical Control Point (HACCP) approach is believed by many to provide a comprehensive system for food safety management. This belief, however, is not shared uniformly by all stakeholders. Because of the dichotomy of opinion surrounding food safety, there is a compelling need for additional dialogue and consensus on this issue. The aim of this expert survey instrument is to identify the gaps and the areas of agreement among various stakeholders. Two hundred and thirty-one survey instruments were received out of three hundred and sixty sent (64.2% response rate) to food safety professionals in academia, industry, federal and state government, and consumer protection groups. The survey consisted of four parts: I. A series of statements across the food chain describing the extent to which respondents agree with each statement; II. Rank order priority ratings and degree of satisfaction/dissatisfaction with 14 issues; III. Weighted priority rankings for 10 issues; and IV. Verbatim comments. The data suggests broad support for: 1. More consistent application of HACCP by industry and government; 2. Development of a comprehensive K-12 food safety education program by the federal government and industry; 3. Increased federal funding for microbiological food safety research; 4. Increased focus on on-farm practices for controlling pathogens; and 5. Increased focus on the microbiological safety of imported food products. There is little support for: 1. Increased investment to control microbial pollutants in U.S. surface and ground water supplies; 2. Increased federal food safety inspection programs; 3. Increased use of finished product microbiological testing; and 4. Development of a comprehensive global foodborne disease surveillance network. Significant differences exist among stakeholder groups on selected food safety priorities. Continued dialogue is needed to understand the basis for these differences and to develop potential approaches to addressing them.
Mr. Paul A. Hall joined Kraft Foods Technology Center in Glenview, Illinois in 1989 as Section Manager, Chilled Foods Stability and Methods Development in the Microbiology and Food Safety Department. In 1991 he was promoted to the position of Associate Director of Microbiology and Food Safety responsible for directing research and development activities related to the microbiological stability and safety of a wide array of KF products and processes. In 1994 he assumed his current position as Director of Microbiology and Food Safety for KF-North America responsible for microbiology research activities at the Glenview, Illinois, Tarrytown, New York; Madison, Wisconsin; and East Hanover, New Jersey locations.