What are your Challenges to Food Safety?

What are the challenges to food safety that you deal with in your operation? Some of the most common ones are pathogen concerns from cross-contamination, serving high-risk populations at nursing homes or hospitals, and pressure to keep working – such as not stopping to wash your hands after checking a text on your cell phone.

More importantly: how do you reduce these risks of foodborne illness? While we might understand our challenges, making sure we actively work at reducing them is the next important step. Having training plans in place, developing consistent SOPs, and ensuring that we monitor for best food safety practices are just the start! This is what being a Certified Food Protection Manager is all about: building foundations of food safety to bolster a strong food safety culture. Having the knowledge to reduce the risks of foodborne illness is top priority!