Christine Blackledge

Making Food Safety
Everyone’s Business
from Farm to Table.

Let’s talk about food safety from farm to table.

Can we trust the food we swallow daily?

  • From the soil where it is grown to the water that nourishes it…
  • The health and hygiene of the workers handling the food….
  • The chemicals and amendments used…
  • The machines and processes utilized…
  • The components comprising the packaging…
  • The accuracy of the labeling and the ingredients within…

I’ve worked with farmers, food processors, auditors, inspectors, universities, and national governments to create awareness and improve food safety.

Our global food chain is complex, and an understanding of the many players helps to reach food safety. Let’s look at the root causes of non-compliance and find ways for collaboration to make workable corrections. Everyone’s part is important in solving today’s food safety problems!

Let’s talk about food safety from farm to table.

About Christine

Food Safety from FARM to TABLE

My grandfather founded the three major stockyards in Michigan.

I raised my children on the generational family dairy farm. I continue to take pride in growing a large garden, producing fruits and vegetables that I process for my family’s consumption.

Since 2010 I’ve had the privilege of working with farmers and processors in Africa, the Middle East, Latin and South America.

I hold master degrees in International Business Administration (MSA), Public Health (MPH), and Food Safety MSFS). Certificates in Global Food Laws and Regulations. Certifications in HACCP, ISO22000 and FSSC 22000 Lead Auditor, and FSPCA Preventative Controls for Human Food.

I’ve spoken at Michigan State University (MSU), Notre Dame University in Lebanon, the American University in Egypt, and others. As well as teaching at MSU Law School Global Food Law Program.

I’m passionate about creating global food cultures from farm to table..Food Safety is Everyone’s Business!

Let’s talk about how food safety can be achieved…

Christine's Talks

Is Food Safety Beyond our Reach?

The world has become a globalized food market relying on many countries for the food that goes into our businesses and homes. Each step of the food supply chain from farm to table can happen in a different country.

Companies that produce our food from various products are constantly shopping for availability at least cost.

Countries are implementing stricter regulations and standards to prescribe how safety is to be assured.

But are they creating safe food? Have we forgotten to consider cultures, capacities, and communication? Food safety requires collection action and innovation among the diverse food industry community.

Let’s look for solutions that fit global food safety, traceability needs, and consider the capacities available to make it happen.

Highlights Include:

• Global Policy and Regulations
• Diagnostic Tools and Solutions
• Global Education and Training
• Communication and Outreach
• Products Quality and Safety
• International Trade

HACCP from Farm to Table

Traditionally, hazard analysis and critical control points, or HACCP, has been a systematic preventive approach to food safety from biological, chemical, and physical hazards in the production processes that can cause the finished product to be unsafe and includes design measures to reduce these risks to a safe level.

Today we see many of our food safety issues threatening public health in foods that are fresh and don’t go through the traditional HACCP processing. The majority of recalled foods in the USA are for Salmonella and Listeria. Many of the contaminated processed and unprocessed foods we eat generally go undetected because infected food does not look, taste, or smell any different. Outbreaks are traced back to various products and origins. Global preharvest interventions can help by including identification of hazards, monitoring, verification, and record-keeping.

Education through the entire food chain from animal feed, primary production, and all the way to households or food-service establishments and institutions can offer direct education covering the “whys” and “whats”. A global food culture starts with a good foundation. Every person along the food chain from farm to table has a critical role to play in establishing sustainable food systems that advance food safety, protect the environment, and ensure economic opportunities.

Highlights Include:

  • Overview of the regulatory schemes applicable to food safety in multiple countries
  • Understanding legal and technical requirements for food safety applications
  • Tips to assess compliance and get assurance of food safety
  • Communicating in the global food chain

Food Fraud, Misbranding, and Allergens.

Labeling is your first hurdle for a product to get into the US and EU at the port of entry. It is also the number one issue in having the food rejected without checking if the food is safe for consumption. Practical issues in food labeling regulations both domestically and internationally can be confusing which leads to the misbranding of food.

There are new allergen guidances delivered by authorities worldwide and a growing global concern over industry compliance with food allergen requirements. The public health issues caused by allergens has made labeling allergens a mandatory requirement. If your product contains any of the main 14 allergens as an ingredient or processing aid, it must be included on the label.

Substitution of ingredients due to availability, a change in the recipe, or cross contamination can lead to being out of compliance, misbranding, food fraud, or closure of your business.

Highlights include:

  • Label vs Labeling
  • Misbranding and Food Fraud
  • Public Health and Allergens
  • Statement of identity and standards of identity, naming rules
  • Credence Claims and Conditional Claims, Country-of-origin, organic, natural, religious marks, geographic indicators,
  • Global Issues with Labeling

Christine's Testimonials

Contact Christine

Phone Number: 231-932-1631