Top Perceived Risks for Food Safety in 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 a 2024 survey conducted by NSF, over 100 Directors and Operators from fast food and restaurant chains across the U.S. shared their insights on the pressing risks and opportunities impacting their food safety operations and brand reputation for 2024 and 2025. 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 people as the greatest risk (61%), followed by products (47%), technology (31%), locations (28%), and last-mile delivery.

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:

• Staff turnover: Identified by 66% of respondents as the greatest risk, high turnover rates lead to a loss of operational knowledge and experience.
• Employee knowledge: 63% 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.
• Food safety culture: 48% of respondents identified the need for a strong food safety culture as critical. Addressing staff turnover is essential to drive this culture, enhance food safety operations, and protect brand reputation.

A correlation exists between a strong food safety culture and food safety knowledge. The CDC Environmental Health Specialists Network (EHS-Net) surveyed U.S. restaurants and identified that one of the four key components of a strong food safety culture is managers offering food safety training and implementing policies ². Food safety training or coaching could be a useful retention tool for companies struggling to retain staff.

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.
• Product recalls: Cited by 49% as a significant risk.
• New products and storage: 45% of respondents were worried about this.
• Space and appropriate storage: Noted by 41%.
• Allergen disclosure: Highlighted by 29%.

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

According to the National Library of Medicine, “The cost of a single foodborne illness outbreak to a restaurant can be substantial and outweigh the typical costs of prevention and control measures.”³ As a result, fast food and restaurant operators are intensely focused on minimizing food contamination risks.

Prevention strategies:

• Temperature control: Crucial for defending against foodborne pathogens. Certified foodservice equipment, such as advanced refrigeration units, offers reassurance due to their ease of cleaning and food-grade material construction, both vital for reducing contamination risks.
• 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.

When asked about the technology-related risks factors impacting food safety operations and brand reputation, 45% 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, over 75% 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.

Last mile delivery emerged as the fifth significant risk to food safety operations and brand reputation. Among the respondents, 84% reported that late delivery was the most pressing issue, closely followed by poor quality due to temperature issues, cited by 63% 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 unfavorable conditions during transportation, can increase risks. And it seems our respondents agree.

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

Notably, 40% 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 World Health Organization. www.who.int/southeastasia/health-topics/food-safety

² CDC. www.cdc.gov/restaurant-food-safety/php/practices/food-safety-culture.html?

³ National Library of Medicine. www.ncbi.nlm.nih.gov/pmc/articles/PMC5958383/