Food Safety and Nutrition: Feedback from the Field

Food businesses, government, policymakers, and researchers have different perspectives on the promoters and barriers that affect food safety. To gain insight into developing policies and programs that ensure food safety practices in low- and middle-income countries, a rapid assessment was conducted with selected food safety experts. The food safety survey instrument was developed using Qualtrics software and addressed four areas related to food safety and growing food businesses: challenges and constraints for implementing food safety practices, external and internal elements for growing food businesses, recommendations for adopting food safety practices, and the impact of the COVID-19 pandemic on food safety. The questionnaire was designed to take less than 30 minutes to complete and was sent to 98 food safety experts in Africa and Asia via LinkedIn and direct emails. A total of 18 food safety experts participated in the survey, providing valuable insight into the four areas of inquiry. Respondents were from United Nations Agencies, Government Ministries, Academic Research Institutions, and Consultants. The results presented herein are considered preliminary, as this initial study contains a small subset of food safety experts and a relatively low response rate. The key informants identified biological hazards, such as bacteria and viruses, and chemical hazards, such as contaminants, as the two most important hazards to address. They also identified the government, private sector, and consumers as needing improvement in terms of food safety. The key informants ranked limited budget allocation for government food safety activities as the greatest challenge for improving the food safety system, followed by inadequate rules, regulations, surveillance, and enforcement. The respondents believed that businesses in the private sector follow standard food safety practices, such as HACCP and ISO 2200, sometimes. They identified having clear and feasible rules and regulations as the most important factor for facilitating the implementation of safer food practices by food businesses. Training owners and employees on how to reduce hazards and temperature control was also important. Providing technical assistance and having a supportive enabling environment by government for business were also critical factors for facilitating safer food practices. The key informants were asked about barriers to the implementation of food safety practices by food businesses and about the importance of various external and internal elements to their businesses. Respondents reported that the most important motivational factor for food businesses to adopt safe food practices is improved product quality, followed by factors related to consumers such as certification visible to consumers, improved consumer preferences, and improved profits. External and internal elements that were identified as important for growing food businesses include access to affordable financing, transparent food traceability, and a supportive enabling environment by government. The respondents also identified improved brand recognition and reduced liability as important factors for food businesses to adopt safe food practices. The results of this study will be used to inform the development of policies and programs that ensure food safety practices in low- and middle-income countries. The study's findings highlight the importance of clear and feasible rules and regulations, training, and technical assistance in facilitating the implementation of safer food practices by food businesses. The study also emphasizes the need for a supportive enabling environment by government for business to adopt safe food practices.