Experts call for higher food safety standards in cannabis

On a 4/20 tour of a licensed cannabis edibles manufacturer in Denver, Andrew Wood couldn’t believe what he saw: workers with no hairnets and no gloves and standing water on the floor – a breeding ground for bacteria.  Such risks are not uncommon in legal marijuana, Wood and other food-safety experts say, but can be avoided – along with costly recalls and potentially damaging reputational hazards – if edibles makers pursue third-party certification.  ADVERTISEMENT   Wood is the director of business development at St.Louis-based food safety audit and certification firm ASI Food Safety, which offers such certification to cannabis industry operators.   He and other food-safety experts believe states don’t go far enough when it comes to ensuring cannabis edibles are safe for consumers.  Many licensed operators chafe at onerous state rules and are reluctant to add an extra layer of complexity.   He notes a recurring theme: “We’re not going to do this unless we’re told to.”  A common risk-mitigation strategy in food production, certification?with a third-party quality management system (QMS) that incorporates good manufacturing practices (GMP) is an extra step some states are beginning to require in cannabis manufacturing.  But in the meantime, for edibles makers, pursuing third-party certification could be the difference between continued operations and costly recalls, loss of brand reputation – or, worse, costly lawsuits, Wood and other experts warn.  ‘Bare minimum’ mindset The federal government regulates food production and quality.   However, it’s the states that regulate cannabis safety, Wood notes.  Some states categorize cannabis edibles as food while others consider them pharmaceutical products – which determines the safety standards and inspection protocols a business must adhere to.  But whatever the state, many operators adopt a “bare-minimum approach,” especia...