The food safety system within the U.S. was developed to manage food safety risks in a business-to-business system. From farms to factories to specialty food stores and foodservice establishments, the system has multiple points where the safety of food is monitored.
With the emergence of an exploding business to consumer food system, traditional checkpoints are bypassed, possibly exposing consumers to food that is not safe.
“The FDA New Era of Smarter Food Safety Summit on E-Commerce: Ensuring the Safety of Foods Ordered Online and Delivered Directly to Consumers” addressed the safety issues of the B2C system. The three-day virtual public meeting took place in October . The goal: To identify courses of action to address potential food safety vulnerabilities. Topics included:
Types of B2C models
• Safety risks associated with foods sold through B2C
• Standards of care used by industry to control these safety risks
• Types of delivery models
• Regulatory approaches to food sold through B2C, including challenges and gaps
• Labeling of foods sold through B2C
• The Influence of B2C
In 2019, the online grocery business totaled $62.2 billion. This increased by 54 percent in 2020, to $95 billion. By 2023, 11.2 percent of grocery sales are expected to be online.
Frank Yiannas, FDA deputy commissioner of food policy and response, observed, “We are in the midst of a food revolution. We will see more changes in the food system in the next 10 years than we have in the past four decades. Change has never been this fast and will never be this slow again.”
Yiannas identified four megatrends:
1. The world is becoming everybody’s grocery store.
2. The last mile of food delivery continues to change.
3. Food packaging will require more innovation and validation.
4. Digital will be the primary way to communicate with consumers.
The Industry Perspective
The industry panel included: Ashley DeSmeth, Grubhub; Charlean Gmunder, Blue Apron; Jorge Hernandez, Wendy’s; Carletta Ooton, Amazon; Howard Popoola, The Kroger Co.; and Dilshika Wijesekera, Instacart.
Each panelist talked about her or his company’s approach to food safety. Gmunder said that Blue Apron offers 50 menu options per week, with 350 ingredients. Seventy percent of the ingredients are sourced directly. At Blue Apron’s two SQF fulfillment centers, ingredients are stored in five separate temperature-controlled coolers, then packaged for delivery to protect safety and maximize shelf life. Blue Apron also provides customers with storage instructions to keep food safe.
Grubhub’s De Smeth said that it is simply a “package carrier,” with 33 million active diners in the U.S. The food is sealed at the restaurant; the app shows the length of time between restaurant pickup and delivery. She said, “Regulation needs to be on the restaurant side.”
Amazon uses an AI-based Product Risk Evaluation Tool to determine each food’s risk potential. Ooton said, “Our food safety strategy relies on technology. Our goal is to prevent problems, not to react to them.”
Kroger has 2,800 retail stores, 33 manufacturing facilities, and a last-mile delivery relationship with consumers. Popoola said that designated fulfillment centers are kept at 34 degrees F. with freezers at -11 degrees F. All food is delivered in 34-degree company-owned vans. Kroger has 25 food safety and regulatory compliance policies and does monthly internal food safety audits. Popoola did express concern about the safety of food in the last mile, observing “delivery services are not food companies.”
Instacart’s Wijesekera stressed that its shoppers are trained to shop safely, such as picking shelf-stable before dairy products or frozen food. Delivery routes are optimized by AI to minimize drive time.
Labeling and Allergens
FDA, state, and local regulatory officials addressed concerns regarding information that consumers receive when purchasing online. Susan Mayne, director of FDA’s Center for Food Safety and Applied Nutrition, said, “The issue is the labeling of food and how that is different online. FDA needs to collaborate with industry to develop new business models that keep consumers informed.”
Labeling regulations pre-date online purchasing, pointed out Claudine Kavanaugh of CFSAN. “There is little consistency in how labeling information is presented online,” she said. “Consumers cannot locate the information quickly and sometimes not at all.” The question is whether to require standardized formats online that show information such as ingredient listing, country of origin, and allergens.
Officials also expressed concerns about cross-contamination and allergens in the B2C model.
Public comment closed on November 20, 2021. Based on information presented at the Summit and the comments, FDA will determine its approach to regulating food sold through ecommerce.
Ron Tanner is president of Tanner Food Group and former vice president of education, content & advocacy, Specialty Food Association.
Related: FDA Releases Food Safety Blueprint; Uber to Deliver Christmas Trees, Wreaths.
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