Top Perceived Food Safety Risks in QSR’s and Restaurants

Worldwide it’s estimated that 600 million people, almost 1 in 10, become ill as a result of eating contaminated food each year, resulting in 420 000 deaths.¹

Underpinned by food regulations, industry best practice, and food safety management systems such as Hazard Analysis and Critical Control Point (HACCP), food safety continues to be a top priority for the food industry around the world.

From people factors to product-related risks, technology, and market expansion, the industry faces a range of challenges that need to be continually managed to help ensure the health and safety of consumers, and to help safeguard brand reputation.

In an independent survey commissioned by NSF, over 500 Directors and Operators from fast food and restaurant chains across Asia Pacific shared their insights on the pressing risks impacting their food safety operations. This revealing survey provides a snapshot of the industry's current challenges, offering valuable benchmarks for organizations striving to navigate the evolving landscape of food safety and brand management.

The survey began with a question about the most significant risks impacting food safety operations and brand reputation in the immediate future. Respondents identified products as the greatest risk (67%), followed by last-mile delivery (49%), people and technology (food equipment) (equal at 43%), and finally risks relating to locations (39%).

Respondents highlighted the greatest risks to their food safety operations and brand reputation, concerning the products they serve.

Key findings:

• Product contamination: Identified as the top concern by 65% of respondents.
• New products and storage: 63% of respondents were worried about this.
• Space pressures and appropriate storage: Noted by 59%.
• Product recalls: Cited by 33% as a significant risk.
• Allergen disclosure: Highlighted by 29%.

These findings underscore the pervasive worry about product contamination, with storage practices emerging as a critical issue.

Prevention Strategies:

• Clear responsibilities: Ensure these are established within your food business, with trained staff available on each shift to prevent cross-contamination and handle allergen requests.
• Staff coaching: Essential for educating food retail workers on best practices in food storage and handling, further mitigating contamination risks.

By prioritizing these strategies, food businesses can better protect their operations and uphold their brand reputation.

Last mile delivery emerged as the second significant risk to food safety operations and brand reputation. Among the respondents, 73% reported that poor quality due to temperature issues was the most pressing issue, closely followed by late delivery, cited by 69% of respondents. This underscores the critical nature of temperature control, a consistent theme in product-related responses, highlighting it as a perceived high-risk area.

We know that cold chain breaks, where temperature-sensitive products may encounter unfavourable conditions during transportation, can increase risks. And it seems our respondents agree.

Taking a closer look at people factors, we asked respondents to specify the greatest risks to their food safety operations and brand reputation. The results reveal a significant connection between these people-related risks:

• Employee knowledge: 70% of respondents highlighted the lack of employee knowledge regarding hygiene, sanitation, and knowledge of food equipment operation as a major concern. This deficiency complicates efforts to establish a robust food safety culture.
• Allergen contamination: 58% of respondents identified employee knowledge of allergen contamination as a significant risk. Allergic diseases are anticipated to rise in the region, with variation from country to country, so this issue, and the need for good staff coaching and training seems set to continue.²
• Food safety culture: 54% of respondents identified the need for a strong food safety culture as critical. If the reduction of staff turnover can be tackled, combined with regular food safety training and coaching, a positive food safety culture can be achieved. According to the World Health Organization (WHO) ‘It is the product of employee attitudes, beliefs and behaviours that determine the commitment to and robustness of an organization’s food safety management’.³
• Social media risks: 48% identified the risks around food safety issues being amplified by consumers on social media platforms.
• Staff turnover : Identified by 47% of respondents as a significant risk, high turnover rates lead to a loss of operational knowledge and experience.

A correlation exists between a strong food safety culture and food safety knowledge. Food safety training or coaching could be a useful retention tool for companies struggling to retain staff.

When asked about the technology-related risks factors impacting food safety operations and brand reputation, 79% of respondents to this question reported that food safety risks from equipment not being easy to clean is the top concern. Equipment that is not designed to meet industry standards can increase the risk of an outbreak of foodborne illness that could be traced to your premises. Remember, if you’re looking for certified foodservice equipment, visit the NSF Certified Food Equipment Directory.

It is perhaps not surprising to discover that with the QSR segment set to grow, 81% of respondents shared that onboarding new sites and/or franchisees presented challenges related to embedding food safety requirements. This aligns with the topic of staff knowledge and embedding a food safety culture which we saw earlier in the people-related risk factors.

These challenges can also include:

• Varying food safety compliance levels.
• Food safety in the supply chain issues.
• Cultural differences in food safety practices.
• Communication gaps in food safety protocols.

We believe that a food safety culture can be achieved through a combination of leadership (sound corporate governance, legal compliance, and risk management), process, and technology (food-safe equipment). These three aspects can all be reinforced by ongoing, good quality coaching, offered by NSF as part of our auditing process, or separately, via formal NSF training programs.

Our survey concluded by investigating changes in priorities regarding food safety risks.

Notably, 73% of respondents indicated a shift in their priorities, reflecting the dynamic nature of food safety and the ongoing need to adapt and optimize operations to safeguard food safety, protect customers, and uphold brand reputation.

In response to evolving food safety risks in 2024, respondents identified several key focus areas: contamination control measures, enhanced hygiene practices, and comprehensive staff training. Additionally, reducing waste has emerged as a new area of focus for some organizations, further emphasizing the importance of efficient and safe food safety operations.

Sources

¹ Food Safety in South-East Asia, World Health Organization

² Xing, Y., & Wing-Kin Wong, G., (2022) Environmental Influences and Allergic Diseases in the Asia-Pacific Region: What Will Happen in Next 30 Years? National Library of Medicine

³(2020) Framework for Action on Food Safety in the WHO South-East Asia Region World Health Organization