Food Protection Trends - December 2008 - (Page 908)

“perspectives” from your president L eadership, the ability to lead by providing effective guidance and direction, is an attribute that is always needed and often missing. Leadership is not a single trait or action. It is the process by which a person influences an organization or group of people to efficiently and effectively accomplish an objective or goal. These extraordinary times we are in present real challenges and opportunities for our global food safety leaders. As I write this month’s column, the Presidential election for the United States is only one week away. This election is occurring at a time of unprecedented economic turmoil in the United States and around the world. There are many reasons for this economic crisis. Poor judgment (we probably could say greed) on the part of big banks and Wall Street led to the explosion of subprime loans and the housing bubble. The results of these actions include a frozen credit market and a loss of confidence in both the financial industry and the government’s ability to regulate and monitor this industry. From my perspective, it is clear that poor leadership contributed to the situation we are now in today. It is unreasonable to think that most ordinary citizens would have an understanding of the complex national and international money markets or the broad implications of borrowing more for a home than they can ultimately afford to pay back. There has been an almost total void of effective leadership on these issues in both the public and private sector. You might ask what does this have to do with food safety? Now, more than ever, leadership By STAN BAILEY PRESIDENT “Leaders must acknowledge that the cost of food safety is not optional, it is a cost of doing business” is critical for food safety. No one sector can fully assure that foods will be completely free of bacterial pathogens at all times. Particularly at this time of financial instability, we need leadership at all levels. Food producing companies have an implicit (and legal) requirement to produce foods that are safe. Regulatory and Public Health Agencies have a statutory requirement to assure the safety of foods. Finally, consumers must be educated to handle foods safely. Effective leaders will not only acknowledge the importance of food safety, but they will also recognize that there is a cost associated with assuring the safety of foods and will resist the temptation to cut food safety programs in these difficult financial times. It is likely that the current financial condition of the United States and many countries around the world will pose even more challenges to our ability to fully fund food safety programs in both the private and public sectors. As budget deficits grow, many countries will face pressure to reduce funding for regulatory and public health agencies likely hindering their ability to monitor the safety of our foods. Food producing companies are facing unprecedented challenges. Companies are pressured to keep food cost low because reduced consumer spending on foods as a result of high unemployment and high inflation. At the same time, rising grain prices and increased energy costs are putting upward pressures on food prices. All of these challenges in a time when we have seen numerous outbreaks of bacterial associated foodborne illnesses around the world. How will we be able to reconcile these opposite pressures of reducing food costs without compromising the safety of foods? The answer is leadership. First, leaders, whether in government or private industry, must acknowledge that there can be no wavering on the issue of food safety, and they must accept that there is a cost for food safety. Leaders must demand at all times that ever yone involved in the production and regulation of foods – from the president of the company 908 FOOD PROTECTION TRENDS | DECEMBER 2008

Table of Contents Feed for the Digital Edition of Food Protection Trends - December 2008

Food Protection Trends - December 2008 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Observed Hand Washing Behaviors of Young Adults during Food Preparation Adoption of Interventions to Improve Food Safety at Meat and Poultry Processing Plants in the United States Call for Awards – IAFP 2009 Affiliate Officers IAFP Committee, PDG, Task Force and Affiliate Council Mission Statements New Members What’s Happening in Food Safety Industry Products Coming Events Index to Volume 28 Advertising Index IAFP Financial Report Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - December 2008

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