We know that how food businesses manage risk is influenced by a whole host of internal and external pressures, such as food regulations, consumers, insurance, media and also by pressures within the business. But which have the most impact?
Fortunately, Bridget Hutter, Professor of Risk Regulation at the London School of Economics, was able to shed some more light on this for us at one of my Chief Scientist’s lectures last week.
Bridget’s research suggests that, although statutory regulation does influence business risk management practices (as we’d expect), a broader governance system has emerged that embraces other organisations, such as trade bodies, consultants and insurance companies.
She also pointed out that smaller food businesses often cannot afford consultants or membership of trade associations, and they rely more on advice from the environmental health officers. The catering sector was identified as a particularly challenging area, largely because of pressures from a high turn-over of staff, greater risk of contact of cooked and uncooked food, and staff often having more time restrictions.
However, the good news is that, overall, food risks are taken very seriously by businesses, with 23% of respondents rating it their main concern, and the majority of others rating it second to health and safety issues within their establishments.
Let’s hope that the Food Hygiene Rating Scheme is another tool that is successful in encouraging businesses to improve hygiene standards and reduce the incidence of foodborne illness. But what other tools could be developed to help food businesses mitigate risks?
