Consumer habits have changed, but have you?

A year ago yesterday, the horse meat scandal broke, scaring the general public into reassessing the way it purchases and consumes meat. A couple of days ago, an Ipsos MORI survey showed that 31 per cent of British adults have changed the way they choose or buy meat in the last twelve months. Given how much this scandal has affected consumer buying habits, why aren’t manufacturers doing more to put the public’s mind at ease?

And there is clear evidence that they are not. In this week’s news alone, several related stories broke. Wal-Mart recalled a donkey meat product being sold in China, after tests showed it contained the DNA of other animals. Back in Europe, Dutch food authorities recalled 24,000 pounds of horse sold as beef.

The recurring issue during the horsemeat scandal was the betrayal of trust felt by the general public in relation to major UK supermarkets and meat suppliers. Unfortunately, consumer trust can be lost in an instant and is incredibly difficult to regain, particularly when it comes to emotive issues such as what people eat.

With such trust issues arising in different areas of the Globe, an internationally accepted systematic preventative approach to food safety has become crucial. The UK adheres to the HACCP system (Hazard Analysis Critical Control Point), which identifies where food safety hazards may occur in a food production process, and prevents them by putting stringent controls in place.

HACCP is applicable to food manufacturers and providers, but should also be used be any third party organisation involved in the food industry, including processors of meat, food service providers, such as supermarkets and restaurants, as well as all third party suppliers. This includes Global Heat Transfer, we provide specialist food grade heat transfer fluids to food manufacturers and as a result have taken pains to analyse our own processes.

If there is any possibility that an oil or lubricant could come into contact with food products, a certified FG fluid must be used to safeguard consumer health. Failure to use FG oil in a food application can result in the loss of the manufacturer’s top tier accreditation if the EFSIS (the European Food Safety Inspection Service, part of SAI Global Insurance Ltd.) learn that an inappropriate product is being used.

Global Heat Transfer’s FG oil is a high efficiency heat transfer fluid specifically developed for non-pressurised, indirectly heated, liquid phase heat transfer systems that require bulk temperatures up to 326°C (620°F), as are used in food processing plants, pharmaceutical operations and other FG applications.

Globaltherm™ FG thermal fluid from Global Heat Transfer is fully H1 certified by the US Food and Drug Administration (FDA). It also holds NSF (National Science Foundation) International HT1 approval.

HACCP might sound costly or complex to implement, but in the long run, it proves much more efficient and economical than dealing with food contamination crises. Preventative measures also increase customer trust, which is perhaps the most precious asset a company has. After all, if consumers have changed their behaviour, there’s no reason for industry not to.

So, if you would like to know more about HACCP, get in touch with Global Heat Transfer to request a copy of our white paper on the subject. If you want to know more about our food grade oils, just give a member of our friendly team a call today on +44(0)1785 760555.