Why retailers should prioritize food safety
As more food retailers expand their prepared foods assortment in an effort to meet consumer demand, the risk of food safety problems damaging their reputations also rises.
A new survey conducted by Rubbermaid Commercial Products shows that the number one concern for food professionals is their customers getting sick. Findings also disclosed nearly two-thirds of food preparers worry about how cross-contamination could damage their company's reputation, especially in the age of social media when more consumers trust online reviews as much as personal recommendations.
While food safety has always been a top priority for those in the food industry, many food workers believe Americans are more aware of food allergens and sensitivities today than in the past.
"Chefs and other food professionals are faced with many challenges in the kitchen, one of the largest being food safety," said Anna Whitton, vice president of marketing, Rubbermaid Commercial Products. "Our Color-Coded Foodservice System was designed to help meet strict regulations and encourage food safety in restaurant environments. This product offers kitchen personnel a system to simplify food preparation and storage, while giving chefs time to focus on a great culinary experience for their patrons."
Other key findings of the survey include:
- One key pain point for food preparers is that food safety takes a large portion of their time on the job. Ninety-six percent of chefs say they spend a fair amount of their day making sure food is being handled and stored correctly in their kitchen, while nearly half of chefs find food safety practices to be very time consuming.
- Food safety remains a top concern for food preparers today. More Americans are now aware and educated about food allergies, therefore more Americans are able to diagnose themselves. Ninety-eight percent of food preparers believe that the prevalence of allergens and food sensitivity has grown in America in recent years.
- This awareness makes it increasingly important for food professionals to pay close attention to recent developments regarding food allergens and sensitivity and their implications. Customer demands have increased and almost three-in-five chefs find staying on top of food safety issues and regulations to be a top concern.