From Burden to Solutions: How the Global Cold Chain Drives World Food Safety Day 2026

How the Global Cold Chain Drives World Food Safety Day 2026

Every year on June 7, the global community comes together to recognize World Food Safety Day. Co-facilitated by the World Health Organization (WHO) and the Food and Agriculture Organization (FAO), this year’s theme issues a direct call to action: we must transform global foodborne illness data into concrete, scalable solutions. At the Global Cold Chain Alliance (GCCA), our members operate at the vital intersection of temperature control, logistics, and public health. A seamless cold chain is a critical line of defense for global food safety.

To explore how temperature-controlled logistics can lead the transition from burden to solutions, we sat down with two distinguished members of the Global Cold Chain Foundation (GCCF) Council of Scientific Advisors. They shared their expert insights on food microbiology, data utilization, and the operational changes needed to protect the global food supply.

Dr. Donald Schaffner, Chair of the Department of Food Science, Rutgers, specializes in predictive food microbiology, quantitative microbial risk assessment, and the efficacy of handwashing.

Dr. Barbara Rasco, JD, is an internationally recognized food safety expert, attorney, and professor at the University of Wyoming. She uniquely blends legal, engineering, and scientific expertise to guide global food safety policy, regulatory compliance, and agricultural innovation.

Translating the 2026 Theme into Cold Chain Action

GCCA: The 2026 World Food Safety Day theme is “From burden to solutions.”  When you look at the global burden of foodborne illness, what do you see as the low-hanging fruit—the most cost-effective solutions—that the cold chain sector can implement right now?

DS: I think that improving the cold chain in areas of the world with developing economies will have a great benefit to reducing foodborne disease.

BR: Consistent implementation of Good Manufacturing Practices (GMPs), a focus on quality, traceability and promoting a food safety culture. The primary goal is for all staff to take pride in making good food for the customers who include their family members, neighbors and friends.

GCCA: WHO is heavily emphasizing the use of data to guide food safety decisions this year. How can cold storage operators and logistics providers better utilize the data they already collect (like continuous temperature logs) to proactively prevent microbiological risks rather than just reacting to them?

DS: Continuous temperature logs for measuring the air in cold storage operations is useful. The utility of these data could be improved by using monitoring devices that simulate temperature change in food. This means that small fluctuations in air temperature will have no effect on food temperature, and these monitoring devices can determine that. These devices can also incorporate prediction algorithms which indicate the change in microbiological risk due to temperature fluctuations, which will help in identifying.

BR: Operators need to have systems that are easy to understand and use and provide the information they need to make the right decisions about whether a preventive measure is adequate and if corrective action is needed, in real time, so quick action can be taken.

Emerging Microbiological Threats & Technology

GCCA: Are there specific pathogens or emerging microbiological trends that keep you up at night in 2026? How should modern warehouse and transport protocols adapt to meet evolving risks?

DS: I’m often reminded of the words of my colleague Dean Cliver who said that the risks of not eating still outweigh the risks of eating, so there’s not too much in the world of food safety that keeps me up at night.

BR: Listeria monocytogenes, STEC and desiccation tolerant Salmonella spp. are the biggest concerns that I have. I am also concerned that we do not put enough emphasis with fresh refrigerated foods vegetables and aquatic foods on risks posed by waterborne viruses and toxin producing bacteria that are becoming more of a risk as coastal water temperature and irrigation water temperatures rise.

GCCA: From a microbiologist’s perspective, what recent technological advancement (e.g., predictive modeling, advanced sensors, AI-driven risk mapping) holds the most promise for eliminating blind spots in the global cold chain?

DS: I think the integration of predictive modeling with sensors that simulate the behavior of food rather than measuring air have the potential to offer real benefit for improving risk management in the cold chain.

BR: Improvements in equipment, contact surface materials and construction practices that lead to hygienic design upgrades.

The Human and Operational Element

GCCA: What is one common misconception about food microbiology or temperature control that you frequently encounter among frontline warehouse or transport workers?

DS: I think people generally understand the concept of the danger zone (i.e. 40 to 140°F / 4.4°C to 60°C), but they don’t realize that not all temperatures in the danger zone are equally risky. For example, 41°F/5°C or 139°F/59.44°C are much less risky than 80°F/26.67°C or 90°/32.22°C. The amount of time that the food is exposed to the elevated temperature is also very important.

BR: There remains a lack of understanding that freezing does not kill bacteria (let alone bacterial spores or viruses), it only keeps them from growing while the temperatures are cold.

Myth vs. Fact and Speed-Round Questions

GCCA: If you could bust one persistent myth about food freezing, thawing, or cold storage microbiology in 30 seconds, what would it be?

DS: Here are two: (1) When foods are properly frozen, there is no increase in microbiological risk, but the quality of the food will degrade slowly, so even if the food is safe, it might not taste or look good. (2) While freezing does stop microbiological risk from increasing, the pathogenic microorganisms that might be present in raw foods will wake up and start to grow if the food thaws.

BR: Bacteria are not killed by freezing and will start growing again when food reaches “danger zone” temperatures.

GCCA: Finish this sentence for us: ‘The greatest vulnerability in a modern cold chain isn’t the equipment, it’s…’

DS: The people. Workers need to be properly trained to use and manage equipment to best control risk.

BR: people and processes.

GCCA: What is one simple SOP that every cold storage facility should audit today to ensure they are part of the ‘solution’ to foodborne illness?

DS: What is your procedure for validating that the temperature measurements you are collecting in your facility are the true and correct measurements. What procedures are in place for calibrating temperature measuring devices?

BR: Attitude. Everyone involved in making and selling food must internalize the concept that food safety is everyone’s responsibility.

GCCA Resources for Your Teams

Building a safe, resilient cold chain requires access to world-class scientific expertise and operational standards. GCCA is proud to offer our members exclusive access to the resources needed to drive food safety solutions forward:

• The GCCA Inquiry Service: Got a complex microbiology or thermodynamics question? GCCA members can submit technical inquiries directly to our Council of Scientific Advisors for expert guidance.
• GCCA Commodity Storage Manual: The definitive guide to the precise temperature, humidity, and handling requirements for hundreds of perishable products.
• Frontline Training Programs: Empower your warehouse and logistics teams with our specialized modules on food safety management and hygienic handling practices.

Learn more about becoming a GCCA Member here.

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ABOUT GCCA

The Global Cold Chain Alliance (GCCA) advances the global temperature-controlled supply chain by championing safety, building trust, and driving sustainability, resiliency, and operational excellence across every link of the cold chain.

For media inquiries please contact Lindsay Shelton-Gross, SVP, Global Communications, Marketing, and Strategic Initiatives, GCCA at lsheltongross@gcca.org