In the wake of global health challenges, heightened consumer awareness, and increasingly complex regulations, food safety consultancy has become a vital service across the food industry. From small food producers to large-scale manufacturers and restaurants, businesses need support to help them navigate risk, protect public health, and stay compliant in a changing world.

California enforces a distinct set of food safety regulations that often exceed federal standards, making compliance more complex for businesses operating in the state. As a result, working with a food safety consultant becomes especially valuable, helping businesses navigate the specific legal requirements, avoid costly violations, and implement best practices tailored to California’s regulatory landscape. The state-level law is the California Retail Food Code (CalCode), which governs how food is stored, prepared, served, and sold in retail and food service establishments. Additionally, the California Department of Public Health (CDPH) oversees food manufacturing, processing, and distribution, enforcing state-specific labeling, allergen control, and sanitation standards. For agricultural producers, the California Department of Food and Agriculture (CDFA) regulates farm-level safety and quality programs. These agencies work in tandem with federal authorities like the FDA to ensure the Golden State’s food ecosystem thrives on quality, sustainability and safety.

1. California has its own food code

The California Retail Food Code (CalCode) is the state’s main set of rules for food safety in restaurants, food trucks, grocery stores, and other retail food businesses. CalCode is regularly updated to reflect current science, public health trends, and evolving risks. Compliance with CalCode is mandatory and is enforced by local environmental health departments in every county. Food safety consultants are well-versed in these regulations and can provide essential guidance to help businesses effectively navigate and meet California’s specific requirements.

2. State rules often exceed federal standards

While businesses in California must also comply with federal food safety laws, such as the Food Safety Modernization Act (FSMA) and regulations set by the FDA and USDA, California goes a step further. State-level rules typically require more rigorous sanitation standards, stricter labeling requirements, and stronger traceability and environmental controls, particularly when it comes to protecting consumer health and the environment. This layered regulatory environment can be complex to navigate without expert guidance.

3. Multiple agencies oversee food safety

Food safety in California is overseen by several different government agencies, each with its own area of responsibility: The California Department of Public Health (CDPH) regulates food manufacturing, processing, and packaging operations, the California Department of Food and Agriculture (CDFA) manages agricultural production, including dairy, produce, and organic certification. Local county environmental health departments enforce CalCode in retail and food service settings. Because these agencies may have overlapping or sector-specific authority, it’s crucial for food businesses to understand who regulates their specific operations. This complexity highlights the critical role of food safety consultants or a food safety solution, both of which ensure compliance and streamline complex procedures surrounding food safety.

4. Labeling laws are strict

California enforces some of the most robust and detailed food labeling regulations in the United States, with strict requirements around allergens, nutritional information, organic claims, and the use of potentially misleading marketing terms. These standards aim to protect consumers by ensuring transparency, reducing health risks, and preventing deceptive advertising. Food safety consultants are essential for businesses to successfully interpret and comply with these complex rules, helping them create accurate labels that protect consumers, reduce health risks, and avoid costly violations.

5. Allergen management is mandatory

Allergen management is a mandatory and regulated aspect of food safety in California, with businesses required to implement strict procedures to prevent cross-contact and ensure accurate labeling of the top nine major allergens (milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat, and sesame).

Whether in restaurants, shared kitchens, or food manufacturing, operators must have documented processes for preventing allergen contamination, along with clear labeling of ingredients and storage. Employees must be trained in allergen awareness, food handling protocols, and emergency response, while packaged foods must clearly disclose allergens either in the ingredient list or in a “contains” statement.

6. Regular health inspections are required

In California, all food service establishments are legally required to undergo regular, unannounced health inspections conducted by local Environmental Health Departments. These inspections are a key enforcement mechanism of the California Retail Food Code (CalCode) and serve to ensure ongoing compliance with food safety laws.

Environmental health officers assess a wide range of criteria during inspections, including food handling practices, employee hygiene, temperature control, cleanliness of facilities, pest control measures, proper storage of ingredients, sanitation procedures, and allergen management. Facilities are also evaluated on their ability to prevent cross-contamination and their adherence to proper waste disposal and maintenance of equipment. A food safety consultant or a smart food safety solution can help you prepare all year round to make sure your business is ready for these inspections.

7. Workers need food safety training

All food service employees involved in handling food in California must complete food handler training and certification, ensuring they understand basic safety principles such as proper hygiene, temperature control, and cross-contamination prevention. In addition, each food facility must have at least one certified food protection manager who has completed an accredited training and passed an exam. These training requirements are outlined in the California Retail Food Code (CalCode) and enforced by local environmental health agencies through routine inspections. Certification helps create a consistent standard of knowledge across the industry and plays a critical role in preventing foodborne illness.

8. Traceability and recall readiness matter

Food businesses are required to maintain comprehensive records of ingredients, sourcing, and distribution to ensure rapid traceability in the event of a contamination issue or product recall. Under both the Food Safety Modernization Act (FSMA) and state-level regulations, companies must be able to quickly identify affected products, alert partners and consumers, and remove items from circulation. To strengthen recall readiness and reduce waste, many in the industry are adopting real-time monitoring and predictive analytics. By using sensor-based AI technologies, businesses can track temperature, humidity, and storage conditions throughout the supply chain, from farms and transportation to storage facilities and retail shelves. These tools help extend product freshness, minimize spoilage, and streamline inventory management. Ultimately, better traceability not only enhances food safety and regulatory compliance but also drives greater efficiency and sustainability across the food system. By partnering with consultants, businesses can not only meet regulatory requirements but also enhance operational efficiency, reduce waste, and strengthen overall food safety and sustainability.

Food waste is a global crisis with economic, environmental, and social implications. According to the UN Food and Agriculture Organization, approximately one-third of all food produced, roughly 1.3 billion tons, is wasted every year. This not only contributes to food insecurity but also generates significant greenhouse gas emissions. As the world seeks sustainable solutions, technology is stepping up. 

With real-time monitoring and predictive analytics, reducing food waste across the supply chain has never been more achievable. By using a comprehensive sensor-based AI solution, those in the food industry can cut waste without cutting corners. From farms and fridges to restaurants and retail shelves, this technology helps keep food fresh, tracked, and on track.

1. Prolonged shelf life

In a holistic way clever food tech solutions can track temperature consistency throughout the cold chain, from farm to retailer. A clever sensor can monitor storage conditions during transportation and in warehouses, ensuring food is kept at optimal temperatures and humidity levels. The data from sensors, whether tracking the temperature through transportation or during storage, can ultimately predict shelf life more accurately based on real-time conditions, not just static expiry dates.

2. Accurate forecasting

With accurate forecasting you can go one step further and use sensor data to predict shelf life, the likelihood of any spoilage risks, and overall demand for the product more precisely, based on actual conditions, not just standard expiry dates or historical averages.

3. Operational efficiency

Operational efficiency is about doing more with less, maximizing productivity, minimizing waste (time, energy, resources), and streamlining processes across the food supply chain.

Automated monitoring is a perfect examples of where sensors come into their own to continuously track conditions (temperature, humidity, stock levels, etc.) without manual checks.

Sensors can also be used to produce faster response times when anything goes wrong (e.g. temperature spike or door left open). An Ai solution can also provide real-time insights into stock freshness and rotation needs. For example: Staff know exactly which pallets to move first, avoiding unnecessary waste and overhandling.

4. Environmental impact

If global food waste were a country, it would be the third-largest emitter of greenhouse gases after the U.S. and China. That’s a pretty sobering statistic. Producing food creates waste, for example, irrigation systems for water, fertilizer, and fuel. It’s important we try not to waste any food. Infact wasting one pound of beef is like pouring 1,800 gallons of water down the drain.

5. Cost-saving

The U.S. restaurant industry incurs massive financial losses from food waste, generating around 11.4 million tons annually, which equates to an estimated $25 billion in direct costs. The potential for cost savings is significant. By using sensor technology, restaurants can catch issues early, like equipment malfunctions or shipment delays, preventing the loss of entire food batches. These early warnings also help avoid costly equipment repairs by allowing problems to be addressed before they escalate. Additionally, sensors automate routine tasks, such as temperature monitoring, reducing the need for manual checks and freeing up staff for more valuable work.

6. Traceability and trackability

Sensors help reduce food waste by improving both traceability and trackability across the supply chain. Traceability ensures every product’s journey, from farm to shelf, is recorded, making it easy to pinpoint where spoilage or mishandling occurred. Trackability, on the other hand, provides real-time monitoring of conditions like temperature and humidity, triggering alerts if anything goes wrong. Together, these tools help businesses act quickly to prevent spoilage, optimize inventory rotation, and reduce unnecessary waste.

7. Improved cold chain management

Smart sensor-driven ai food monitoring solutions play a key role in improving cold chain management by continuously tracking temperature, humidity, and other critical conditions during storage and transport. Real-time alerts help identify issues, like equipment failure, before it leads to spoilage. This ensures food stays within safe conditions throughout its journey, reducing waste, protecting product quality, and avoiding costly losses from rejected or unsafe shipments.

8. Compliance

When it comes to regulatory and safety compliance, sensors can automatically record key data points like temperature, humidity, and handling conditions. This creates a reliable digital trail that meets food safety standards and simplifies audits or inspections. By reducing manual record-keeping and ensuring consistent monitoring, sensors help businesses stay compliant, avoid fines, and maintain consumer trust, all while minimizing food waste caused by undetected issues.

9. Improved collaboration across the supply chain

Sensors enable better collaboration across the food supply chain by providing all stakeholders, farmers, transporters, processors, retailers, with access to shared, real-time data. Everyone can see the same information about product location, condition, and handling, which builds transparency and trust. This connectivity helps partners coordinate more effectively, respond quickly to issues, and make informed decisions that reduce delays, inefficiencies, and ultimately, food waste.

10. Data-driven businesses

Any businesses that uses data in its decision-making will be seeing obvious results. By using sensors to analyzing patterns in temperature, spoilage rates, inventory turnover, and logistics performance, businesses can make smarter, faster decisions. This data-driven approach helps identify inefficiencies, optimize processes, and reduce food waste—turning insights into actionable strategies that improve both sustainability and profitability.

So often the tips and tricks shared between ‘seasoned’ food professionals are the ones that have something a little surprising about them – maybe they seem overly simplistic or perhaps not immediately obvious. As we all know, food safety can sometimes seem like a daunting task no matter how ‘digestable’ we try to make it for our team. So whether you’re a pro in the kitchen or trying to get a new team started on the basics, here are 10 food safety mistakes you might be making — and how to avoid them.

1. Not washing your hands properly

You might think it’s pretty obvious, but not washing your hands thoroughly before handling food is a recipe for disaster – and a common food safety mistakes often overlooked. Handwashing is the first step in preventing the spread of bacteria, and it’s down to each individual member of staff to be aware and remember any surface that could be contaminated.

Pro Tip: Wash your hands for at least 20 seconds with soap and warm water. Never skip this step!

2. Cross-contamination from raw to cooked

Mixing up your cutting boards and utensils for raw and cooked food is a big problem. If raw meat or poultry touches the same surface as cooked food, you risk transferring harmful bacteria like Salmonella and E. coli.

Pro Tip: Keep separate cutting boards for raw and cooked foods. Color-coding them is a great method in commercial kitchens which helps avoid mistakes.

3. Not storing food at the right temperature

A common mistake is leaving perishable food out for too long, allowing bacteria to grow faster than you can say “casserole.” Refrigerating or freezing food properly is key to slowing down the growth of harmful germs.

Pro Tip: Keep your fridge at 40°F (4°C) or lower, and always ensure you are monitoring your kitchen equipment to ensure it is refrigerating things properly!

4. Ignoring expiration dates

Ignoring expiration dates or using food beyond its prime is like playing with fire. It might harbor bacteria or spoilage that could cause foodborne illness.

Pro Tip: Check expiration dates regularly and always trust your senses. If it smells “off,” toss it!

5. Not thawing food safely

Defrosting frozen food on the countertop is a no-no. That’s like letting your food “simmer” in danger zone temperatures where bacteria can multiply.

Pro Tip: Thaw food in the refrigerator overnight. Never thaw food at room temperature — keep it cool and safe.

6. Under-cooking meat

Undercooking meat represents a key cause of foodborne illness. Meats like poultry, ground beef, and pork need to reach certain internal temperatures to kill harmful bacteria.

Pro Tip: Use a food thermometer to make sure your meat is cooked to a safe temperature. Chicken should reach 165°F (74°C), and beef should hit 160°F (71°C).

7. Overcrowding your refrigerator

Stuffing your refrigerator full is another big no no. When there’s no airflow, the fridge can’t maintain a consistent temperature, which means your food might not stay as fresh as it should.

Pro Tip: Keep things organized, leaving space for air to circulate. Your fridge should be “cool as a cucumber,” not overstuffed!

8. Using expired cleaning products

You wouldn’t clean your kitchen with a dirty rag, so don’t use expired cleaning supplies! Cleaning solutions that have gone past their prime won’t be as effective at killing bacteria or removing food residue.

Pro Tip: Check expiration dates on cleaning products, and make sure they’re still up to the task of keeping your kitchen “clean as a whistle.”

9. Not following the “two-hour rule”

Leaving food out at room temperature for more than two hours? That’s quite simply a recipe for disaster. Bacteria multiply quickly, and you might be setting yourself up for food poisoning.

Pro Tip: Always refrigerate leftovers within two hours, and if the weather is hot (above 90°F or 32°C), it’s only safe for one hour.

10. Not washing produce

Even if you don’t eat the skin, not washing fruits and vegetables is a big “slip-up.” You can transfer dirt and bacteria from the outside to the inside of your produce when you slice or peel it.

Pro Tip: Rinse all fruits and veggies under running water, and scrub those with thicker skins like potatoes and cucumbers.

Getting your food safety certification may seem a little complicated, as there are all manner of new laws and regulations to adhere to. However, food safety certifications are essential for those working in the industry. It’s like following a recipe for success: ensuring you’re mixing the right ingredients of compliance with safe practices. So, lettuce make sure you check the specific requirements for your business type to ensure you and your customers stay safe. Here’s our run down of food safety certifications you need to know:

ServSafe is a food safety training and certification program developed by the National Restaurant Association. It aims to educate food service professionals about safe food handling practices to prevent foodborne illnesses.

ServSafe offers training for food handlers and their managers, The key focus is on safe food handling, personal hygiene, prevention of foodborne illnesses. ServSafe certifications are recognized across the United States and are often required by local health departments. ServSafe provides a variety of materials, including study guides, online training, and resources for maintaining food safety standards.

Overall, ServSafe helps ensure that food service establishments operate safely and effectively, protecting both employees and customers.

A Food Protection Manager Certification is offered by a range of different providers and focuses on managers learning the appropriate food safety regulations and best practices in order to get the best out of their staff. The certification focuses on risk assessment, employee training and food safety systems.  

HACCP which stands for Hazard Analysis Critical Control Point Is a way of managing food safety hazards. Food safety management procedures should be based on HACCP principles which focus on identifying and controlling potential hazards throughout the food production process. It is widely recognised as a key form of addressing food safety. It features monitoring procedures, corrective actions, record keeping and other procedures to allow food businesses to ensure the safety and quality of their products. Ultimately HACCP is about proactive food safety, preventing hazards before they occur. It is widely used in many countries as a benchmark for food safety and helps assures consumers that food products are safe to eat.

The ANSI-CFP certification is accredited by the American National Standards Institute (ANSI). This certification is for the Accreditation of food safety training programs, but can also be applicable to those in finance. There are a range of CFP-board registered courses run around the US which ensure that candidates must complete several requirements, including food safety, education and planning..

SQF (Safe Quality Food) is a food safety management certification program recognized globally. It is designed to ensure that food is produced, processed, and handled in a safe and hygienic manner. The SQF program is part of the Safe Quality Food Institute and provides a framework for organizations in the food supply chain to demonstrate their commitment to quality and safety. The certification is based on food safety principles, practices, ensuring HACCP is adhered to and continuous improvement. 

ISO 22000 is an international standard that outlines the requirements for a food safety management system (FSMS). It aims to ensure that food is safe at every stage of the food supply chain, from production and processing to distribution and consumption..

Various state and local certifications. There are a number of state and local certifications and each stage may have specific food safety regulations – all of which may vary by state and locality. Local health department requirements and state-specific training programs.

Conclusion: Obtaining food safety certification is crucial for food industry professionals in the USA. It helps ensure compliance with regulations and promotes safe practices. Always check for the specific requirements applicable to your region or business type for the best certification path.

There’s no question that the restaurant industry fuels a huge percentage of the US economy, so it might feel like you know all there is to know about the food service world. But are you and your employees fully clued-up on all the facts? From the complex make-up of a hamburger through to the staggering amount of people that are getting sick from foodborne illness each year, here are some sobering and somewhat surprising facts about the industry which we all know and love.

1. There are around 13 million restaurant staff in the US.
We may think that general employee numbers in the restaurant industry are on the wane. That’s definitely not the case. Despite the pandemic and the troubled economy, recent data shows that there are approximately 13 million restaurant staff in the US alone. 

2. The National Restaurant Association represents more than 380,000 restaurants
The National Restaurant Association (NRA) is the largest and most influential umbrella organization for food and beverage servers in the U.S., founded in 1919 and now representing more than 380,000 restaurants. Are you a member?

3. 48 million people get sick from foodborne illness
Did you know that every year, an estimated 1 in 6 Americans (or 48 million people) get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases? Pretty staggering, especially when, with the right processes and technology it could easily be avoided.

4. Olive Garden is the leading casual dining restaurant in the US
With sales of approximately 4.8 billion dollars in 2021 alone, this Italian chain is the biggest dining chain in the US. This eye-watering sales record is documented in the Statisita report

5. Fast food restaurants are unhealthier than they were 30 years ago.
According to recent research, and despite the growing demand for healthy options, fast-food restaurants are unhealthier than ever. From increases in portion size, through to additional sodium, most fast food restaurants are unhealthier now than they were 30 years ago.

6. Most Americans order their meat well done
Despite chefs favoring meat cooked on the rarer side, most Americans order their meat well done or medium well. In general they rarely order meat rare or medium rare.

7. There are more than 50 new food regulations which impact our industry
From adding sesame to the allergen list, to updates to the Food Safety Modernization Act, more than 50 new food regulations have been enacted or introduced in just the past five years.

8. A huge 10% of the nation’s workforce work in a restaurant
According to the National Restaurant Association 10% of the nation’s workforce is employed in a restaurant. Again, it could seem surprising given how many restaurants have closed during the pandemic, but it gives you a sense of the sheer scale of the industry.

9. A burger can be made from hundreds of different cows.
From minced beef to ground meats, they can be taken from lots of different animals. The meat is all processed together in huge batches, then chopped down to smaller amounts before being packaged.

10. Mother’s Day is the busiest day of the yearWhen it comes to bookings and footfall, Mother’s Day is officially the craziest day of the year for restaurants in the US

As all of us working in the food service industry know the importance of food safety. That includes the four key areas one needs to focus on: cleaning, separating, cooking and chilling. However, the next time you take stock of your very efficient kitchen, consider all the training, learnings and processes you had to put in place to ensure it runs like clockwork. Then perhaps acknowledge if there are any quick and obvious points you are missing? From storing oysters to cracking eggs over a flat surface, here’s a few simple tips to make your kitchen a healthier place. 

1. Don’t overfill your refrigerators

Whilst it might seem obvious, in a busy kitchen where everyone is rushing about, it’s important to ensure your refrigerators aren’t being overfilled. Inside the cold air needs to be able to circulate, as this is how it keeps the food chilled throughout. If your refrigerator is crammed full, the unit has to work even harder to make sure the air can circulate. This not only creates inefficiencies, but it can also lead to unsafe food. 

2. Always wash fruit and vegetables

Yes, we always clean fruits and vegetables before eating, cutting, or cooking – but remember that even if you discard the peel (case in point: a grapefruit) it is still important to scrub fruits and vegetables under running water as germs on the peel or skin can get inside fruits and vegetables when you cut them.

3. Check your mussels and throw out any where the shells don’t open when cooking

The simplest preparation often brings out the best in fresh fish, so make sure you are doing it right. Mussels must be alive to ensure their freshness – so check that their shells are closed  – this ensures they are alive. If any are open, they should close when tapped or squeezed. Fresh mussels should be stored in a dry bowl or container covered with a damp cloth. Never cover with a lid as they will suffocate.

4. Don’t wash meat

Meat and poultry are cleaned during processing, so further washing is not necessary. It’s important to ensure you (and your staff) never use soaps or detergents on meat or poultry products as they can contaminate food with chemicals and make the meat unsafe to eat.

5. Store oysters with the curved side downwards

Always keep oysters stored with the curved (convex) side downwards. This helps to retain the fluid in the shell and keep them alive. Also remember to s tore the oysters in a deep bowl (to prevent leaks) and away from other open foods. Do not store below raw meat or fish.

6. Wash hands for a minimum of 20 seconds

Whilst the optimal length of time for handwashing depend on many factors, including the type and amount of dirt on the hands and the setting (eg in a hospital versus a kitchen). Nonetheless, evidence suggests that washing hands for about 20-30 seconds removes more germs from hands than washing for shorter periods. 

7. Ensure food cools down before placing it in the refrigerator

It’s common sense, but if you have hot food leftovers, make sure you let the food cool before placing it into the fridge. Not only does the fridge have to work harder to compensate but you could inadvertently put other food in the fridge at risk.

8. Crack eggs over a flat surface

When you tap a fresh egg on the edge of a bowl, you don’t break just the shell. The thin membrane surrounding the white and the yolk also ruptures, allowing tiny shell shards to mix with the liquid and egg remnants to fly around your cooking area. However if you do it on a flat surface it is clear where you need to clean. Cracking the egg on a flat surface, like a counter makes a clean break. That way, the membrane stays intact, meaning no shell in your scramble.  

9. Ensure you are separating foods 

Ideally, store raw and ready-to-eat food in separate fridges, freezers and display units. If they are in the same unit, store raw meat, poultry, fish and eggs below ready-to-eat food. Unwashed fruit and vegetables should also be kept separate from ready-to-eat food and above raw meat.

10. Install a digital food safety solution

From digitizing pen and paper checklists to monitoring fridge and freezers – as well a range of other kitchen temperatures, digital food safety solutions will undoubtedly make your kitchen a healthier place.  Phenium’s Ai powered kitchen intelligence has avoided over 2,400 food safety incidents since it launched in 2019. The app has also saved over $1.2 million in food soiling costs, so it’s a no brainer when it comes to making your kitchen a healthier place. Call it metrics and chill.

The impact of COVID-19 on the food service industry has been profound. Disruptions affected farms, processors, distributors, retailers, restaurants, and consumers. At the beginning, the stay-at-home orders put in place by local governments meant food service establishments had to stop operating. Many farms were initially forced to dump large portions of the food they produced and food processors experienced large losses of manufactured products. In addition, food service workers were initially exposed to the infection, then faced further economic problems when the restaurant industry closed. Despite the huge impact the pandemic had on the global economy and supply chains, there are some positive changes that have happened as a result of the pandemic. Here’s 10 facts we have learned about food safety from the pandemic. 

1. It all started with a bat

Scientists understand that the virus started with a bat in China. Exactly how the bat passed on the infection is still unclear, yet with more than 95 million people being infected across the world, it’s been the source of much scrutiny. The original hypothesis was that the virus originated in the Wuhan Fish Market, however scientists have rebuffed that theory.  

2. The virus particles are infectious in the air

Experts originally thought that the virus was transmitted through large drops of mucus and saliva, emitted when people sneeze or cough. However we now know that the virus is emitted in droplet sizes with some particles small enough to persist in the air.  Professor Wendy Barclay said: “The way the virus gets out of one person and into another is through droplets. We emit them all the time. If you think about just walking down the road on a cold day you can see this mist just walking along. That’s the respiratory droplets that you’re emitting all the time.”  

3. Masks helped us continue

Early on we were alerted to the importance of wearing masks as they could avoid infectious droplets being passed from person to person. However, a significant shortage of PPE equipment meant that a number of workplaces still weren’t providing masks to their employees. A survey by the Restaurant Opportunities Center (ROC) showed that when the pandemic hit thirty-four percent of respondents reported that they did not receive PPE (e.g, masks, gloves, face shields) at their workplace.  

4. The food supply chain was deeply impacted

The pandemic highlighted how fragile our food supply chain is. Crops lay rotting in the fields as a shortage of staff to work on the farms. Where produce did get harvested, border controls and air freight restrictions made international transport of fresh goods extremely difficult – and expensive. In Canada, for example, poultry farmers collectively acted to reduce their output by 12.6%3. Farmers in Africa have struggled to get hold of seeds, while in the US huge numbers of livestock were culled because of difficulty getting to abattoirs, and milk was poured down the drain. All this put extra pressure on the food service industry to source fresh produce and to ensure food was kept safe for as long as possible. 

5. More people ate (safely) at home after the pandemic

As people were locked in their homes, cooking became far more popular, with companies such as Amazon Fresh able to capitalize on demands for last minute grocery shopping. A study commissioned by the Food Standards Agency in the UK found that many households experienced changes to their patterns of food behavior, including a rise in home-cooking, food sharing and increased attention on diet and safe food preparation.

6. It is estimated that around 159,000 restaurants closed directly after the pandemic 

According to the Washington Post (which uses data from the Business Employment Dynamics), the total number of closures in 2020 was 159,000. In the second quarter of 2020 alone, as government restrictions kicked into high gear, BED statistics indicate that more than 72,500 food and drink establishments closed, more than three times the quarterly average of about 20,300. Whilst this may not have impacted food safety specifically, it’s impact on the food service industry has been felt for years afterwards.

7. Restaurant workers were profoundly impacted by the pandemic

Nearly 60 percent of workers surveyed by the Restaurant Opportunities Center (ROC) reported being concerned about themselves or their loved ones contracting COVID-19 due to their exposure at work. They were also concerned about general measures of safeness that were put in place. Nearly a third of all workers shared that they had experienced the death of family or friends due to COVID-19 or suspected COVID-19. This number was even more alarming when looking at the responses of Black restaurant workers—over half experienced a death among their family or friends.

8. Technology made a real difference

Technology solutions were embraced in restaurants like never before. From digital ordering through to robot servers, the industry was quick to take up a range of tech solutions to continue operating. Hans Mogeson from Boathouse Asian Eatery explained the use of robots  “We have been using Pudu robots. We have four in total and they have been great. They can bring food to the customer,” this made the whole experience safe as there is less chance of contamination. 

9. Consumers are more concerned about food safety

Now, more than ever, consumers have an understanding of food safety. They expect their food to be prepared safely and in safe environments. In response, the industry has embraced food safety solutions, such as Phenium’s AI system, which can help eliminate food safety incidents and outbreaks in the future. In the past food safety procedures have been tracked using antiquated pen and paper systems, but with the implementation of tech solutions, this can all be eliminated. An automated food safety system can checks all your food storage, handling and cleaning procedures.

10. Food safety is moving faster than ever before

From tech-enabled traceability and smarter tools to retail modernization and food safety culture, there are many updates in the world of food safety that can help bring more knowledge and understanding to consumers. Research from the Food Value Equation Survey by Deloitte Consulting LLP suggests that consumers want toxin-free food as well as more transparency from food producers and retailers about those and other food safety issues. As food service providers we can adopt many of these new technologies to bring a better experience to the consumer.

Since the outbreak of the pandemic, the decline in immunization on a global scale and the renewed focus on food traceability, World Food Safety Day has become arguably one of the most important days in the food service providers’ calendar. This year’s campaign is based around the mantra that we should always prepare for the unexpected –  and here at Phenium we’re proud to support the World Health Organization (WHO) in its mission. Since foodborne diseases affect 1 in 10 people worldwide each year, shining a light on being prepared for food safety incidents, no matter how mild or severe, is of utmost importance. In advance of celebrating the day, we’ve gathered 10 facts about World Food Safety Day that may surprise you. Read on to find out more.

1.World Food Safety Day was created for us all to learn more about food safety

The WHO set up the day to draw attention and mobilize action to prevent, detect and manage foodborne risks. Food safety is everyone’s business, and this is why we support World Food Safety Day this year, and every year!

2. Each World Food Safety Day has a new theme 

This year’s theme is all about the importance of being prepared for food safety incidents, As we know a food incident can happen, due to accidents, inadequate controls, or natural events, so it’s important that as food service providers, we play an active role. The theme of last year’s World Food Safety Day was about maintaining high food safety standards. However, the first ever World Food Safety Day was centered around the moto food safety: everyone’s business. This was a campaign focussed on ensuring everyone was playing their part in maintaining good food safety standards.

3. The term ‘health food’ was first used in 1882 and it’s now part of our culture.

According to the Oxford English Dictionary, the expression “health food” was first used in 1882. However, the idea of healthy foods and wellbeing dates back to the ancient Greeks, who connected the idea of healthy bodies with a healthy diet.

4. There are a range of healthy initiatives that the WHO has committed to by 2025

According to the World Health Organization (WHO) unsafe food containing harmful bacteria, viruses, parasites or chemical substances can cause more than 200 different diseases, ranging from diarrhea to cancers. Around the world, an estimated 600 million – almost 1 in 10 people – fall ill after eating contaminated food each year, resulting in 420 000 deaths. The WHO has worked hard to instill a range of initiatives to improve food safety over the years. The most being that WHO Member States have agreed to reduce the global population’s intake of salt by 30% by 2025. They have also agreed to halt the rise in diabetes and obesity in adults and adolescents as well as in childhood overweight by 2025.

5. Famous people were championing healthy diets back in the 1800s, including romantic poet Percey Bysshe Shelley

English Romantic poet Percy Bysshe Shelley’s vegetarian idealism. The poet can be looked upon as a role model for today’s vegans. In A Vindication of Natural Diet (1813), Shelley champions the cause of a natural vegan diet for a sound mind and healthy body.

“The structure of the human frame then is that of one fitted to a pure vegetable diet, in every essential particular,” Shelley argues in the essay. He was highlighting the vegetarian cause way back in the 19th century, which now finds new resonance in the current context  – especially with climate change and the emissions associated with the meat industry.

6. Almost one in ten people don’t have access to clean water, but things are changing

703 million people in the world – almost one in ten – don’t have access to clean water close to home. WHO/UNICEF (2023). Lack of access to safe water sources is a leading risk factor for infectious diseases. It also exacerbates malnutrition and is a very important risk factor for death globally. However, there has been positive progress. Between 2015 and 2022, the proportion of the world’s population with access to safely managed drinking water increased from 69 per cent to 73 per cent according to WHO data.

7. The first World Food Safety Day was celebrated in 2019

The first-ever World Food Safety Day was celebrated on 7 June 2019 under the theme “Food Safety, everyone’s business”. WHO, in collaboration with the Food and Agriculture Organization of the United Nations (FAO) set up the event to get us all thinking about food safety and to reduce the burden of foodborne diseases globally.

8. Technology is making a real difference to food safety

Technology is elevating food safety practices and protocols.Through clever automated or AI systems such as Phenium, we can help eliminate food safety incidents and outbreaks in the future. In the past procedures have been tracked using antiquated pen and paper systems, but with the implementation of tech solutions, this can all be eliminated. An automated food safety system can check all your food storage, handling and cleaning procedures.

9. Food safety is everyone’s responsibility

By law, food businesses whether suppliers, distributors or restaurants need to ensure they maintain good food hygiene. From regular cleaning checks to food temperature logs, many of these requirements need to be documented and monitored. Whilst a great deal of emphasis is placed on those distributing, preparing and serving food, even outside of the food service industry it is important for consumers to understand food safety. From the way foods are stored at home to the way they are prepared in a domestic kitchen, if you are serving food you should have an understanding of food safety.

10. We are seeing a real change in attitude towards food safety

Since the coronavirus outbreak there is more desire from consumers to be aware where their food originates from, From tech-enabled traceability, smarter tools, new business models and retail modernization and finally, food safety culture. Research from the Food Value Equation Survey by Deloitte Consulting LLP suggests that consumers want toxin-free food as well as more transparency from food producers and retailers about those and other food safety issues.

While there may be many aspects of food safety that are clear and seemingly obvious, as good service providers we all have a legal duty to ensure the food we produce, sell or serve is safe. So, check out this run down of food safety facts and relish in the fact you probably already know most of them. Or better still, use it as a test for your kitchen staff! Either way, here’s 10 facts you probably already know about food safety.

1. There are three ways food can become contaminated.

Food contamination can be physical, chemical, or biological. Physical contamination means that food has been handled or prepared incorrectly and therefore bacteria has entered the food. 

Chemical contamination is when harmful pesticides or sprays are used which creates unsafe food. Biological contamination means pests, rodents or microorganisms have infiltrated the food. 

2. 600 million people fall in from foodborne illness each year. 

According to the World Health Organisation (WHO) unsafe food containing harmful bacteria, viruses, parasites or chemical substances can cause more than 200 different diseases, ranging from diarrhea to cancers. Around the world, an estimated 600 million – almost 1 in 10 people – fall ill after eating contaminated food each year, resulting in 420 000 deaths.

3. A foodborne illness that passes from animals to humans is called zoonotic.

Whilst we don’t know the exact origin of COVID -19, we know it was a disease that started in animals before spreading to humans. These types of diseases are called zoonotic (pronounced zoh-uh-NAH-tik). Cows, bats, and camels are among the animals that have spread diseases to humans in the past. The COVID-19 disease is also zoonotic, with the first cases popping up in December 2019 in Wuhan, China. The affected humans were all connected to a nearby market that sold live animals.

4. There is a surveillance system that reports on a foodborne illness outbreak.

When two or more cases of a similar illness occur it can be known as a foodborne disease outbreak. The Foodborne Disease Outbreak Surveillance System is responsible for collecting and reporting data about foodborne disease outbreaks in the United States. This ensures that when large incidents occur (such as the covid 19 outbreak) there’s enough data to understand the impact it could have. 

5. Food safety is regulated by the Food and Drug Administration (FDA)

In the US, The Food and Drug Administration (FDA) governs the overall principles of food safety and produces new legislation and guidance on food safety principles. 

In addition, HACCP (Hazard Analysis and Critical Control Point) is the training that helps identify potential food hazards and introduce procedures to prepare and sell food safely. 

It relies on keeping up-to-date records and reviewing your procedures to ensure they reflect how you work, whilst also demonstrating the basic principles of temperature control and other important food safety checks.

6. Certain types of foodborne illnesses are more prevalent than others

Diarrhoeal diseases are the most common illnesses resulting from the consumption of contaminated food, causing 550 million people globally to fall ill and 230,000 deaths every year.

7. Children are more susceptible to foodborne illness.

Whilst we probably already consider children to be more at risk of foodborne illnesses, due to their immature immune systems and developing personal hygiene practices, there is also hard data to back it up. According to the World Health Organisation (WHO) children under 5 years of age carry 40% of the foodborne disease burden, with 125,000 deaths every year.

8. We are all responsible for food safety.

By law, food businesses whether suppliers, distributors or restaurants need to ensure they maintain good food hygiene. From regular cleaning checks to food temperature logs, many of these requirements need to be documented and monitored. Whilst a great deal of emphasis is placed on those distributing, preparing and serving food, even outside of the food service industry it is important for consumers to understand food safety. From the way foods are stored at home to the way they are prepared in a domestic kitchen, if you are serving food you should have an understanding of food safety. 

9. There are multiple legislative updates to food safety.

The most recent update to the Food Safety Modernisation Act is the New Era of Food Safety guidance. The document includes four key elements; tech-enabled traceability, smarter tools, new business models and retail modernization and finally, food safety culture. 

Another recent update is Section 204 of the Food Safety Modernisation Act which will establish additional record-keeping requirements for certain foods, including dairy, seafood and ready-to-eat products.  Section 204 will require companies to capture data and store it for two years. 

10. Foodborne illness can take up to 3 weeks to appear.

Most illnesses develop soon after consuming the unsafe food, in some instances it can take up to three weeks to appear.  For mild foodborne illnesses, symptoms such as diarrhea or vomiting can last more than three days, but more serious incidents can go on indefinitely and need to be treated in hospital.