Safety audits are an important part of keeping your workplace safe, compliant, and running smoothly. Staying prepared and on top of potential hazards helps meet legal requirements and builds a strong culture of safety throughout your organization. Whether you’re getting ready for an internal review or an external inspection, a little preparation goes a long way toward making the audit process smooth and successful. Here’s a few tips to get you on the right track.

1. Understand the purpose and scope of the audit

Consider the codes for your area. Consider what they will be checking  internal, external, compliance, or system audit. which departments, processes, or systems are being reviewed. what standards or regulations (e.g., ISO 45001, OSHA, local laws) the audit will use.

2. Conduct an internal pre-audit

Start by understanding why the audit is being conducted and what it will cover. Identify whether it’s an internal review, an external inspection, a compliance check, or a full system audit. Determine which departments, processes, or systems will be assessed, and review the standards or regulations that apply, such as ISO 45001, OSHA, or local food safety laws. Knowing the audit’s purpose and scope helps you focus your preparation and ensures that everyone involved understands what to expect.

3. Educate and upskill your employees

Brief all staff about the audit’s purpose and schedule. Train them on how to respond to auditor questions confidently and truthfully. Reinforce key safety practices and emergency procedures – In essence it’s important to encourage openness, auditors value honest communication over perfection

4. Make sure your processes and paperwork are up-to-date

Before the audit, review all your food safety processes, procedures, and documentation to ensure they are current, accurate, and compliant with the latest standards. This includes cleaning logs, temperature records, maintenance reports, and staff training files. Keeping your paperwork organized not only helps the audit run smoothly but also demonstrates consistency and accountability.

5.  Address previous audit findings

Take time to review the results of previous assessment.. Confirm that all corrective measures have been properly implemented, documented, and communicated to relevant staff. Check whether any additional improvements are needed. 

6. Consider traceability and trackability

Implementing robust traceability and trackability systems is key to both food safety and reducing waste. Trackability complements this by providing real-time monitoring of critical conditions such as temperature and humidity, with alerts triggered if anything goes wrong. Overall digital systems can allow businesses to respond quickly to potential issues, optimize inventory rotation, and minimize unnecessary food waste while maintaining high safety standards.

7. Optimize your cold chain management

When preparing for a food safety audit, it’s important to ensure that your cold chain management processes are reliable and well-documented. Smart sensor-driven monitoring systems can continuously track temperature, humidity, and other critical conditions during storage and transport, providing real-time alerts if anything goes outside safe limits. Demonstrating that you actively monitor and manage these conditions shows auditors that your organization prevents spoilage, maintains product quality, and reduces the risk of unsafe shipments. Clear records and responsive corrective actions strengthen your audit readiness and highlight a proactive approach to food safety.

8. Prepare, prepare, prepare

In the days leading up to the audit, ensure that everything in the kitchen is clean, organized, and audit-ready. All work surfaces should be thoroughly sanitized, equipment properly maintained, and tools stored in their designated areas. Check that calibration records for critical instruments are up to date, safety signage is clearly visible, and all labels are accurate and legible. Documentation such as cleaning logs, temperature records, and maintenance reports should be readily accessible to the auditor. 

9. Follow up after the audit

Once the audit is complete, take time to review the auditor’s feedback carefully and share the results with your team. Address any issues promptly by developing a corrective action plan that assigns responsibilities and sets clear timelines. It’s also helpful to communicate positive outcomes across departments to reinforce good practices and motivate staff. Using data from sensors or monitoring systems can support these efforts by tracking progress over time, identifying recurring issues, and helping ensure that corrective measures are effective and sustainable.

10. Learn and improve

A food safety audit should not mark the end of your efforts but rather the beginning of an ongoing process of improvement. Use the insights gained from the audit, along with any data you have to analyze trends in temperature control, spoilage rates, and logistics performance. This information can help identify inefficiencies, refine standard operating procedures, and strengthen overall food safety systems. By continually reviewing performance data and implementing targeted improvements, your business can ensure long-term food safety and operational excellence.

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.

California’s newest set of workplace-health regulations is geared to simmer down heat-related illnesses in indoor workplaces and is set to make things much better for all us folks employed in the restaurant industry. As we know, it’s one thing to crave fiery flavor, but no one wants to suffer for their craft. In this article we look at how the new set of regulations aim to melt away heat-related suffering in the workplace, and in particular, in commercial kitchens.

The legislation, known as the California Code of Regulations Title 8 Section 3396 outlines a range of guidelines which employers can follow to protect the health, safety and wellbeing of their kitchen crew. We know that heat illness is a serious hazard and this legislation finally addresses us folks cooking in old buildings with poor ventilation or standing next to a pizza oven or hot grill all day. Phew!

So where did the legislation come from?

Taking a step back we can see that the Occupational Safety and Health Administration (OSHA), part of the U.S. Department of Labor, proposed new rules around indoor workplaces back in 2019, However, more recently it has worked with California to approve the new indoor heat illness prevention standards.  The legislation outlines that restaurants with more than 10 employees must have a clear plan for protecting their workers, including promoting a collaborative approach to looking after employees. 

California’s regulations require employers to take specific actions when indoor temperatures exceed 82°F. These include providing cool drinking water, easy access to cool-down areas, temperature monitoring and written heat illness prevention plans.

The great thing about these regulations is that it’s not just bosses dictating things, it’s a chance for all staff to consider how they can work in a safer environment and for leaders to brainstorm with employees. Another ‘cool’ (get it?) thing about the regulations is that they empower your staff, because it highlights the need for a new designated “heat safety coordinator” to ensure the precautions are taken.

The regulation outlines a number of other measures, including:

• Providing access to “suitably cool” drinking water, at a volume of 1 quart per hour per employee.
• Extending cooldown opportunities at the rate of one 15-minute break for every two hours of excessive heat. 
• Ensuring the break area offers either air conditioning, shade or good air flow, and ideally some form of dehumidification. 
• Establishing a system for employees to monitor one another during times of dangerous heat for signs of ill effects. The setup can either be a mandatory “buddy system,” where workers are paired to keep watch on each other, or via a supervisor or heat safety coordinator. 
• Drafting “acclimatization protocols” for enabling new employees to adjust to high heat. 
• Posting high heat alerts in indoor areas where the ambient temperature regularly soars above 120 degrees. 

In addition, restaurants should follow The Heat Injury and Illness Prevention Plan, or HIIPP, which must also cover what employees should do if a co-worker shows signs of being dangerously affected by the heat. What a breath of fresh air!

The rules, now in place in California, also state that there should be an initial heat index—a measure that takes into account the kitchen’s humidity. It states that temperatures should be monitored and control measures should be implemented if the heat index reaches 87°F.

The state of California is, and always has been, a bit of a trend setter, so we’re expecting to start seeing these regulations being rolled out more widely. Plus it outlines other issues around  – designing commercial kitchens with airflow and heat flow in mind. It’s amazing that California is setting the standards for workplace safety. So next time you’re sweating over a hot stove remember those California chefs – they’re leading the charge for safer kitchen for all of us!

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 co-founder and CEO of Phenium, I remember a time when there wasn’t the same widespread emphasis put on health and hygiene. In fact, I would often find myself explaining the value of a well-managed food safety system to those who played a more general role in the industry. 

From my perspective, as I navigate food safety in a post-covid world, I am leaning into new technology, pushing AI tech further and embracing changing legislation. As things change, I understand that it can lead to questions, concerns and implications – so over the past two weeks, you’ve been submitting your questions around food safety and I am super excited to be answering them today, on World Food Safety Day.

1. Food safety seems obvious and simple. Is it really?

Whilst many of the fundamentals of food safety might seem obvious, you are not alone in questioning the very notion of whether it is clear and simple. Food safety needs training, monitoring and collaboration, so you will need to make food safety an everyday topic with all staff members and assume that even the basics are worth covering. Not in a patronizing way, but in a clear and totally transparent way. From the four C’s: clean, cook and chill through to the need for keeping logs and understanding the basics around the kitchen, it’s vital that everyone plays a part – and what might seem obvious to you – needs to be also obvious to your staff f. The upside of good food safety practices is happy returning customers. The risk of a food safety incident can be costly, upsetting and in some cases, fatal – so it is worth being strong, clear and prescriptive about the way food safety is dealt with in your business. 

2. How is AI helping to ensure food safety?

As you know, I am passionate about AI  – the fact that it can offer so many ways to improve food safety is literally revolutionizing the way we monitor the safeness of our food. From quality control, such as an automated inspection that gives you a food safety score through to monitoring and compliance, ai is changing the way we manage our kitchens on a daily basis. When it comes to monitoring, AI-powered sensors and IoT devices can continuously record factors such as humidity and heat . By providing real-time data and alerts, these systems enable proactive interventions to prevent food safety incidents before they occur. Ai also plays an important part in keeping logs and checklists. In addition AI-powered software can analyze data to identify compliance gaps, assess risks, and recommend corrective actions to ensure you remain compliant at all times. It can even predict when refrigeration equipment maintenance is needed and alert you before the equipment fails. 

3. What is the worst food safety incident that has occured in recent years?

In 2020 Chiplote was forced to pay over $25 million in fines after more than 1,100 people became sick during a period between 2015-2018. The food safety incident occurred due to poor hygiene procedures as well as policies which forced sick employees to come into work rather than stay at home. However, whilst that is probably the most well-publicized recent foodborne illness incident, back in 2011 an outbreak of listeriosis, from cantaloupes grown in a farm in Colorado, led to devastating results. The outbreak caused a total of 33 deaths from the 147 infected patients.

4. What is the law around selling contaminated food?

Did you know that before 1906, we had no laws concerning food safety and regulating how food is produced, manufactured, and distributed here in the US? Thankfully today we have much more legislation around food safety, including the Food Safety Modernisation Act which was introduced in 2011. This is arguably the biggest change to the law as it moved the emphasis away from reacting to incidents and instead focused on prevention. Ultimately if you don’t follow the guidance set out by the FDA then you can be liable to pay fines, you are also at risk of being sued and your operation could be closed There are constant updates to the legislation around foodborne illness, so it is worth checking out the Phenium website to stay ahead of any new changes.

5. How can AI help make your kitchen more efficient?

From digitizing pen and paper checklists to monitoring fridge and freezers – as well a range of other kitchen temperatures, Ai can power a complete digital food safety solution for your kitchen.  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 can clearly make your kitchen safer and more efficient. But don’t just take my word for it, book a demo today to see how it can help make your kitchen a happier, healthier place.

6. What California state laws and regulations are there?

California has its own set of food safety laws and regulations that complement federal regulations. At any location in the USA, which handles food, there are three levels of regulations, federal, state and city or county. Here are some of the key regulations and acts

The California Retail Food Code (CalCode) governs all aspects of food safety in retail food establishments. It includes regulations on food handling, preparation, storage, employee hygiene, facility maintenance, and pest control. 

The California Food and Agricultural Code covers areas such as food safety standards, inspection procedures, and enforcement actions. Key provisions include guidance around dairy, meat, poultry, and egg safety. There are also set regulations around seafood safety to ensure that seafood sold in California is safe, wholesome, and properly labeled. 

From a wider perspective, here in California we have the California Health and Safety Code. It includes requirements for food facility permits, foodborne illness reporting, and sanitation standards. There is also the Farmers Market and Community Event Food Safety and Cottage Food Operations which allows individuals to prepare and sell certain low-risk foods from their homes.

California’s Implements and enforces the FDA Food Safety Modernization Act (FSMA) at state level ensuring that food producers, processors, and distributors comply with both federal and state requirements.

And more recently, the California Food Safety Act bans the sale of food containing four possibly toxic additives. The law, which goes into effect on January 1, 2027, will require food manufacturers to reformulate their products or face a large fine. 

In addition, there is regulation around the issuing of a food handler card for every employee working with food. The onus is put on the employer to allocate time for training, pay for the examination and any necessary expenditures or losses associated with the employee obtaining a food handler card.

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.