Food Safety And Quality In Home Food Delivery

Home food delivery has grown fast, and many delivery models have developed with little government guidance or oversight. This food safety in home food delivery webinar looks at the risks those models create.

Early studies show that perishable meats, poultry and restaurant meals are sometimes delivered without adequate sanitation, temperature and other food safety controls. FDA's Food Safety Modernization Act (FSMA) focuses on farms, distribution, transportation and imports, leaving the consumer end to local and state laws that have not kept up.

You'll review types of foods and ordering models, mail, car, restaurant and retail delivery strategies, basic sanitation and temperature controls, dunnage, delivery technology, recall requirements, preventive strategies and training needs.

• Describe the main home food delivery models
• Identify problems caused by missing temperature and sanitation controls
• Compare mail, auto, restaurant and retail delivery strategies
• Explain temperature control requirements and common violations
• Apply preventive strategies and recall requirements
• Identify basic food safety training needs for delivery staff

• Food safety and quality issues in home delivery
• Basic food sanitation and temperature controls
• Appropriate dunnage
• Evolving home food delivery technology
• Types of foods in the home delivery market
• Ordering models: call-in, online and integrated online ordering companies
• Differences between mail, auto, restaurant and retail delivery strategies
• Recall requirements
• Some of the industry players

Large food recalls have already damaged the reputations and finances of many restaurant and retail chains. Suppliers that sell into home delivery may face new liabilities, while delivery companies often focus on cost, speed and routing over food safety. Supply chain members need food safety strategies that protect consumers and their own companies.

The session suits food safety regulators, supply chain members, restaurant and retail chains, food safety and quality teams, packers, loaders, drivers and delivery managers.

• City, state, and federal food safety personnel
• Food supply chain members delivering into members of the home delivery market
• Restaurant and retail chains providing inádequate food safety training for employee preparation and delivery
• Any employees working on developing, implementing or auditing food safety plans
• Mid-level personnel from supply chain registered food operations
• Food safety team members
• Food quality personnel
• Packers, loáders, and drivers
• Managers and supervisors in food home delivery operations
• Home food delivery personnel working on preventive control plans or teams

Dr. John Ryan holds a Ph.D. in research and statistical methods. He has been working on transportation food safety issues since 2011 after retiring from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he headed up Hawaii’s commodity inspection, food safety certification and measurement standards service groups. He has won awards for traceability technology for his visionary and pioneering work. He is the president of the Ryan Systems, Inc. at http://www.RyanSystems.com. His latest book “Validating Preventative Food Safety and Quality Controls: An Organizational Approach to System Design and Implementation”, January, 2017 is available on most book websites.