Mathis Vermeersch, Pauline Spagnoli, Pieternel A. Luning, Mieke Uyttendaele, Liesbeth Jacxsens
Food businesses are operating in a complex and rapidly changing external environment, exerting drivers of change and thereby challenging food safety management systems (FSMS), their performance and related food safety output. This research aims to establish the influence of the external business environment on microbiological food safety performance as perceived by food businesses in Belgium. The driver-pressure-state-impact-response (DPSIR) analytical framework was applied to establish the relation of drivers of change, which are perceived as most relevant to food businesses, the resulting food safety pressures, and how these may impact implemented quality control and assurance activities in the FSMS. Data were collected via a structured questionnaire, organised through moderated online sessions, with participants (n = 24) being mainly quality managers in the Belgian food processing industry. 'Legislation, policies, and governance' was identified as most relevant driver for consideration . In addition, 'climate change' was highly ranked, based on both importance to consider the driver and feasibility to respond. Five food safety pressures were identified as cause of (undesired) change related to the increasing presence or emergence of food safety hazards. Disruptive changes, specifically food safety shocks, were mainly perceived to be related to changes in the supply of raw materials. Efforts in managing uncertainty start with awareness and increased understanding of the complex and dynamic external business environment. A holistic approach is needed to deal with changes in the environment which impact food safety, strengthening existing FSMS and building resilience towards food safety shocks.