Food safety culture – why all the fuss?

Abstract

The global burden of foodborne disease where one in 10 people suffer a foodborne illness annually warrants improved efficacy of food safety management systems (FSMSs) through supply chains. The main contributors to foodborne illness identified by the World Health Organisation - poor hygiene and sanitation by food handlers, contaminated equipment, temperature abuse, and food from an unsafe source - are factors influenced directly or indirectly by food handler behaviour. Why is it that companies with seemingly advanced FSMSs still sometimes cause outbreaks? Evidence is building that improving food safety (FS)-culture contributes not only to better food safety outcomes but also reduces the cost of food safety control.