Due to the changing and evolving environment, a perfect storm is starting to brew that could push the food service even further into the spotlight when there are food safety issues. As more and more emphasis is placed on stronger food safety systems across all of the food channels, more is going to need to be done at the food service level to meet the same type of standards that have been set at the manufacturing level. This has potential to be a monumental burden on an industry where 55 percent are defined as independent restaurateurs. As such these types of restaurants will not have the resources or the expertise to create and implement a comprehensive food safety management system at the same level as the large national and multi-national organizations and can be at an acute disadvantage when the time comes that regulations are created to drive more food safety awareness at the unit level.
This presentation will discuss the issues the food service industry will face as the need to create a more proactive food safety system is needed to help protect their brand and customers.