Consumers and Food Safety in the U.S.: Implications for Marketers, Retailers and Foodservice
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Consumers and Food Safety in the U.S.:
Implications for Marketers, Retailers and Foodservice
Foodborne illness is a serious public health issue. According to the U.S. Centers for Disease Control (CDC), each year, one out of every six Americans gets sick by consuming contaminated foods or beverages. Despite experts’ assertions that the nation’s food supply is safer than ever, new challenges to food safety have arisen in recent years, including more imported foods and more products being shipped longer distances, environmental changes leading to food contamination, and emerging strains of antibiotic-resistant bacteria. Added to this is the veritable rabbit warren of Federal agencies overseeing food safety in the U.S., and the FDA’s new policy of using criminal sanctions to help ensure compliance under the Food Safety Modernization Act. At the same time, media reports of food poisonings seem to appear every week, with the trials and tribulations of two prominent U.S. food companies—ice cream manufacturer Blue Bell Creameries LP and fast-casual restaurant chain Chipotle Mexican Grill Inc.—continuing to make headlines. The spill-over impact on consumer perceptions is profound: Nearly half (46%) of U.S. consumers say their level of concern over food safety has increased in the past few years, according to Packaged Facts’ November-December 2015 National Consumer Survey.
Packaged Facts’ Consumers and Food Safety in the U.S.: Implications for Marketers, Retailers and Foodservice report examines the forces impacting consumer perceptions of food safety, as well as the ways marketers, retailers and foodservice companies are responding to these concerns. This all-new report uses numerous case histories to illustrate how a wide array of food industry players have handled food safety issues as the problems developed and examines the aftermath, from food manufacturers such as the now-making-a-strong-comeback Blue Bell to restaurants including the still-under-fire Chipotle. Also discussed are historical cases that have shaped how both consumers and the food and beverage industry respond to food safety concerns.
An Overview chapter provides a breakdown of the Federal agencies involved in food safety, a discussion of the impact of the Food Safety and Modernization Act, a listing of the most common pathogens responsible for foodborne illnesses, and a perspective on food allergens. A Consumer chapter provides data from Packaged Facts’ proprietary national consumer surveys detailing consumer perspectives on food safety issues together with further context derived from reports and surveys from other organizations. A Case Histories chapter utilizes current and historical instances of food safety issues to shine a light on how a company’s handling of such crises can result in fallout ranging from promising to catastrophic.
Scope and Methodology
The report covers both current events that are unfolding, impacting the food safety landscape today, and past issues that have helped shape current policy and consumer perspective. The analysis concentrates largely on two major topics: The Federal government’s Food Safety Modernization Act (FSMA), which will begin taking effect in September 2016; and contamination of foods with pathogens/outbreaks of foodborne illnesses, which have been making headline news since early 2015. Among other food safety issues are allergens; mislabeled products; illegal chemical residues; toxins naturally present in foods; and bioterrorism and food defense.
Consumers and Food Safety in the U.S. draws on a proprietary Packaged Facts National Consumer Survey conducted in November-December 2015 with a sample size of 2,000 U.S. adults age 18+. The sample composition is representative of the national population by gender, age bracket, geographic region, race/ethnicity, household income bracket, and presence of children in the household. In addition, the report draws on data from U.S. government agencies (such as the Centers for Disease Control, Food and Drug Administration, and U.S. Department of Agriculture); industry publications, websites and blogs; literature from individual food and beverage marketers, retailers and foodservice companies; and other Packaged Facts reports.
Implications for Marketers, Retailers and Foodservice
Foodborne illness is a serious public health issue. According to the U.S. Centers for Disease Control (CDC), each year, one out of every six Americans gets sick by consuming contaminated foods or beverages. Despite experts’ assertions that the nation’s food supply is safer than ever, new challenges to food safety have arisen in recent years, including more imported foods and more products being shipped longer distances, environmental changes leading to food contamination, and emerging strains of antibiotic-resistant bacteria. Added to this is the veritable rabbit warren of Federal agencies overseeing food safety in the U.S., and the FDA’s new policy of using criminal sanctions to help ensure compliance under the Food Safety Modernization Act. At the same time, media reports of food poisonings seem to appear every week, with the trials and tribulations of two prominent U.S. food companies—ice cream manufacturer Blue Bell Creameries LP and fast-casual restaurant chain Chipotle Mexican Grill Inc.—continuing to make headlines. The spill-over impact on consumer perceptions is profound: Nearly half (46%) of U.S. consumers say their level of concern over food safety has increased in the past few years, according to Packaged Facts’ November-December 2015 National Consumer Survey.
Packaged Facts’ Consumers and Food Safety in the U.S.: Implications for Marketers, Retailers and Foodservice report examines the forces impacting consumer perceptions of food safety, as well as the ways marketers, retailers and foodservice companies are responding to these concerns. This all-new report uses numerous case histories to illustrate how a wide array of food industry players have handled food safety issues as the problems developed and examines the aftermath, from food manufacturers such as the now-making-a-strong-comeback Blue Bell to restaurants including the still-under-fire Chipotle. Also discussed are historical cases that have shaped how both consumers and the food and beverage industry respond to food safety concerns.
An Overview chapter provides a breakdown of the Federal agencies involved in food safety, a discussion of the impact of the Food Safety and Modernization Act, a listing of the most common pathogens responsible for foodborne illnesses, and a perspective on food allergens. A Consumer chapter provides data from Packaged Facts’ proprietary national consumer surveys detailing consumer perspectives on food safety issues together with further context derived from reports and surveys from other organizations. A Case Histories chapter utilizes current and historical instances of food safety issues to shine a light on how a company’s handling of such crises can result in fallout ranging from promising to catastrophic.
Scope and Methodology
The report covers both current events that are unfolding, impacting the food safety landscape today, and past issues that have helped shape current policy and consumer perspective. The analysis concentrates largely on two major topics: The Federal government’s Food Safety Modernization Act (FSMA), which will begin taking effect in September 2016; and contamination of foods with pathogens/outbreaks of foodborne illnesses, which have been making headline news since early 2015. Among other food safety issues are allergens; mislabeled products; illegal chemical residues; toxins naturally present in foods; and bioterrorism and food defense.
Consumers and Food Safety in the U.S. draws on a proprietary Packaged Facts National Consumer Survey conducted in November-December 2015 with a sample size of 2,000 U.S. adults age 18+. The sample composition is representative of the national population by gender, age bracket, geographic region, race/ethnicity, household income bracket, and presence of children in the household. In addition, the report draws on data from U.S. government agencies (such as the Centers for Disease Control, Food and Drug Administration, and U.S. Department of Agriculture); industry publications, websites and blogs; literature from individual food and beverage marketers, retailers and foodservice companies; and other Packaged Facts reports.
- Chapter 1: Executive Summary
- Overview: Scope of Report
- Report Methodology
- Multiple Federal Agencies Oversee Food Safety
- The Food Safety Modernization Act (FSMA): From Reactive to
- Proactive
- Criminal Prosecutions for Food Safety Breaches
- Three Pathogens Cause Vast Majority of Multistate Outbreaks
- More than Half of Foodservice Workers Go to Work When Sick
- Food Allergies Are Another Food Safety Issue
- The Consumer
- Concern About Food Safety Has Grown for 46% of Consumers
- Figure 1-1: Response to the Question: “In the past few years, has your level of concern about food safety increased, decreased, or stayed about the same?”, 2015 (percent of U.S. adults)
- Manufacturers Held Most Responsible for Food Safety
- Consumers Worry About Many Food Safety Issues
- Food Allergies/Intolerances Affect Choices of One Out of Four Consumers
- GMO Avoidance Rate Jumps 25% in Two Years
- “Chemicals in Food” Is Consumers’ Top Food Safety Concern
- Case Histories: Marketers, Retailers, and Foodservice
- Case Histories Illustrate Different Approaches to Food Safety Problems
- Blue Bell Post-Crisis
- Chipotle: Fallout from the Outbreaks
- General Mills Recalls Gluten-Free Cheerios for Undeclared Gluten
- Peanut Corporation of America Execs Get Severe Jail Sentences for Knowingly Shipping Tainted Peanut Butter
- Walmart Ahead of the Curve with Strict Standards and Protocols
- Chapter 2: Overview
- Key Points
- Food Safety Issues Covered in This Report
- Report Methodology
- The Vast Scope of Foodborne Illnesses
- Multiple Federal Agencies Oversee Food Safety
- Proposals for a Single Federal Regulatory Agency
- State and Local Agencies
- Hazard Analysis and Critical Control Points (HACCP)
- The Food Safety Modernization Act (FSMA): From Reactive to Proactive
- New Food Safety Rules
- What the New Rules Mean to the Food Industry
- Sufficient Funding Is a Major Hurdle
- Criminal Prosecutions for Food Safety Breaches
- Why Food Safety Is So Difficult to Control
- Technology Brings Hope for the Future
- Whole Genome Sequencing Changing Food Safety Science
- Reporting Foodborne Illnesses
- The Reportable Food Registry
- FoodNet: A Collaborative Program Among Agencies
- CDC Receives Additional Information from State and Local Health Departments
- Using Social Media
- Pathogens (Bacteria and Viruses) that Cause Foodborne Illnesses
- Common Foodborne Pathogens
- Botulism
- Campylobacter
- Clostridium perfringens
- Cronobacter sakazakii
- Cryptosporidium parvum
- Cyclospora
- Escherichia coli (E. coli)
- Listeria
- Norovirus
- Illustration 2-1: Norovirus Outbreaks from Contaminated Food
- Salmonella
- Shigella
- Vibrio
- Yersinia
- Three Pathogens Cause Vast Majority of Multistate Outbreaks
- Foods Most Associated with Foodborne Illnesses
- Organic Foods Not Safer than Conventional Foods
- More than Half of Foodservice Workers Go to Work When Sick
- Food Recalls
- Food Allergies Are Another Food Safety Issue
- Chapter 3: The Consumer
- Key Points
- Packaged Facts Consumer Survey
- Concern About Food Safety Has Grown for 46% of Consumers
- Figure 3-1: Response to the Question: “In the past few years, has your level of concern about food safety increased, decreased, or stayed about the same?”, 2015 (percent of U.S. adults)
- Manufacturers Held Most Responsible for Food Safety
- Figure 3-2: Response to the Question: “Who is most responsible for making sure the foods we eat are safe?”, 2015 (percent of U.S. adults)
- Two Out of Three Consumers Believe Food Stores Should Monitor Food Safety More Closely
- Figure 3-3: Level of Agreement with the Statement: “Food stores should\ monitor food safety more closely”, 2015 (percent of U.S. adults)
- Three Out of Four Consumers Think Fast-Food Restaurants Should Monitor Food Safety More Closely
- Figure 3-4: Level of Agreement with the Statement: “Fast-food restaurants should monitor food safety more closely”, 2015 (percent of U.S. adults)
- Consumers Worry About Various Food Safety Issues
- Figure 3-5: Food Safety Issues of Particular Concern, 2015 (percent of U.S. adults)
- Fresh Meat/Poultry a Major Food Safety Concern for 63% of Consumers
- Figure 3-6: Level of Agreement with the Statement: “Food safety/contamination is a major concern for me with fresh meat or poultry”, 2015 (percent of U.S. adults)
- Food Allergies/Intolerances Affect Choices of One Out of Four Consumers
- Figure 3-7: Level of Agreement with the Statement: “Food\ allergies/intolerances play an important role in which foods I choose”, 2015 (percent of U.S. adults)
- Four in 10 Consumers Believe GMO Foods Are Not Safe to Eat
- Table 3-1: Demographic Indicators Favoring Agreement with Statement: “GMO food products are not safe to eat,” 2015 (percent of U.S. adults)
- GMO Avoidance Rate Jumps 25% in Two Years
- Table 3-2: Avoidance of GMO Grocery Products, 2013 vs. 2015 (percent of U.S. adults)
- Figure 3-8: Consumers Purchasing Foods Labeled Non-GMO in the Past 30 Days, 2015 (percent of U.S. adults)
- International Food Information Council Foundation Survey
- “Chemicals in Food” Is Consumers’ Top Food Safety Concern
- Illustration 3-1: “Chemicals in Food” Is the Top Food Safety Concern
- Illustration 3-2: Food Safety Concerns by Confidence in Food Supply, 2015
- Illustration 3-3: Food-Handling Practices at Home
- Food Marketing Institute: U.S. Grocery Shopper Trends 2015
- Majority Confident that Food in Grocery Stores and Restaurants Is Safe
- Consumers Believe Responsibility for Food Safety Is Shared
- Harris Interactive
- Consumers Worry About Food Recalls
- Hahn Public Communications
- How Consumers Assess Food Safety
- Daymon Worldwide
- Ingredient Fears Reducing Consumer Enjoyment of Foods
- Chicago Council on Global Affairs
- Americans Want Food Producers to Prioritize Food Safety
- IDDBA/SupermarketGuru
- Food Safety Survey
- Other Consumer Surveys
- 80% of Americans Support Mandatory Labeling for DNA in Foods
- Chapter 4: Case Histories—Marketers, Retailers, and Foodservice
- Key Points
- Case Histories Illustrate Different Approaches to Food Safety Problems
- Case Histories: Marketers
- Blue Bell Creameries Trying to Recover from Food Safety Crisis
- February
- March
- April
- May
- June
- Illustration 4-1: Listeria and Blue Bell Ice Cream
- July
- August
- September through November
- December
- Blue Bell Post-Crisis
- General Mills Recalls Gluten-Free Cheerios for Undeclared Gluten
- Jensen Farms Cantaloupes Implicated in Listeria Outbreak
- Peanut Corporation of America Execs Get Severe Jail Sentences for Knowingly Shipping Tainted Peanut Butter
- Quality Egg LLC Execs Sentenced
- Taylor Farms Recalls Celery Products
- Historical Cases
- Chobani Recalls Mold-Contaminated Yogurt
- Nestlé Toll House Cookie Dough
- Odwalla Unpasteurized Apple Juice
- Case Histories: Retailers
- Kroger Co. Stops Selling Caramel Apples
- Walmart Ahead of the Curve with Strict Standards and Protocols
- Case Histories: Restaurants and Foodservice
- Bon Appetit Management Co.: Norovirus Outbreak in Seattle
- Chipotle Mexican Grill Beset by Five Separate Food Poisoning
- Outbreaks
- Norovirus Cause of December 2015 Outbreak
- 52 People Ill, 43 Restaurants Closed Due to October 2015 Outbreak
- Two Separate August 2015 Outbreaks
- July 2015 Outbreak Announced in November
- Fallout from the Outbreaks
- What Chipotle Is Doing to Improve Food Safety
- Historical Cases
- Jack in the Box
- Taco Bell
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