Who is responsible for maintaining food safety in a food establishment?

In a food establishment, every employee involved in food handling plays a crucial role in maintaining food safety. This is essential because food safety is a collective responsibility that requires awareness and practice from all staff members, including those who do not directly handle food but may impact its safety, such as cleaning or serving employees.

This approach ensures that food safety practices are consistently applied throughout the establishment—starting from food receiving to preparation, cooking, serving, and even cleaning. Each employee must be trained to recognize potential food safety hazards, understand proper hygiene practices, and implement safe handling techniques to prevent foodborne illnesses.

While management and specific roles, such as a food safety manager, are vital for developing policies and procedures and overseeing training, it is the involvement of all employees that creates a culture of safety. Everyone's commitment to food safety helps safeguard the health of consumers and the reputation of the establishment.