Between 2013 and 2018, the number of food recalls issued within the United States grew by 10%, with 2016 having the greatest number of annual recalls at 905.(1)
The Food Safety Modernization Act (FSMA) defines a new standard of safety measures for delivering food and beverages, one that ensures higher sanitization in the freight industry. Created from industry best practices and signed into law in 2011, the FSMA actually gives shippers opportunities to reduce costs and improve operations.
While the third quarter experienced an 18% decrease in stolen goods when compared to the same period last year, cargo theft remains a large problem that costs the industry nearly $30 billion a year according to the FBI. With the upcoming holiday season, we are quickly approaching some of the busiest retail days of the year, including Black Friday and Cyber Monday, which means an increase in shipping and a greater chance of thieves making out with truckloads of merchandise. In fact, cargo theft incidents in the third quarter rose 24% compared to 2Q 2017, with the 4th quarter being considered the peak season for thieves with theft rising as much as 40% on holiday weekends. (1, 2)
It’s a dreaded word that no food manufacturer wants to hear…RECALL. The cause of over 48 million illnesses annually, nearly 25-30 food contamination incidents occur globally each week. 1 According to a study conducted by Ohio State University’s Robert Scharff, food recalls cost an estimated $55.5 billion a year when factoring in medical expenses, productivity loss and mortality. 2But how does this translate from a company standpoint?
Food recalls can be the result of improper handling of products during any part of the supply chain process, whether it be the purchasing of raw materials, manufacturing, distribution, or sale of the finished product and the results can be catastrophic to both the manufacturer/supplier and the consumer.
The Centers for Disease Control and Prevention (CDC) report that nearly 48 million Americans are the victim of foodborne illnesses each year. 1 Food can become contaminated from a variety of means including environmental contamination (chemicals that are released into the air can enter food products), contamination during processing, the development of natural toxins on food crops due to climatic conditions, improper safety methods during transport, storage, packaging, and other levels of the supply chain process, and of course, adulteration (which is especially seen in stolen cargo situations). 2