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Food being served

Food-borne disease outbreaks are on the increase. Globally, hundreds of thousands of people are affected every year, and 1 in 5 outbreaks implicate the food service industry.

Recall data and media coverage often identify food manufacturers and processors as the primary cause of contamination. However, food safety system issues, for example breaches in food safety protocols, and food-handling errors, are also implicated in food-borne disease outbreaks.

Infected food, inadequate food safety skills and commercial pressures all contribute to the risk of food contamination. In the USA, CDC figures indicate that restaurants account for almost two-thirds of norovirus outbreaks, and catering or banquet facilities account for 17%, implicating food handler intervention in 70% of cases.

Learn more about the risks posed by unsafe practices in both food production and handling, and how to mitigate them.

Join the SGS Special session “Shaping Food Safety Culture in Food Service – Challenges, Opportunities and Key Drivers” on March 3, 2016, at 8:00am, at the GFSI Conference in Berlin. We will discuss the key barriers and drivers to compliance behaviours, and explore how to build on established food safety management systems to develop a food safety culture and improve performance in the food service industry.

Register to attend GFSI 2016 today by visiting The Consumer Goods Forum website.

For further information, please contact:

Dr. Evangelia Komitopoulou
Global Technical Manager for Food
SGS United Kingdom Ltd