• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Login/Create Account
  • Administrator Login
  • 0
NRFSP
  • Login/Create Account
  • Administrator Login
  • 0
MENUMENU
  • Exam Center
    • PREPARE FOR AN EXAM
      • Training Options
      • Find a Local Trainer
      • State Regulations
      • PARTNER WITH NRFSP
      • About Us
      • Program Information
    • TAKE AN EXAM
      • Food Safety Manager Certification
      • Grocery Store Manager Certification
      • Request a Replacement Certificate
    • ADMINISTER AN EXAM
      • Log-In to Order Exams
      • Become a Test Administrator/Proctor
      • Online Exam Options
      • Administrator Resources
      • Administrator / Proctor Renewal Application
  • Food Handler
  • Shop
    • Categories
      • Administrator Resources
      • Food Handler Resources
      • Food Manager Resources
      • Grocery Manager Resources
      • Reprints
    • Featured Products
      • Certificate Reprint
      • Pearson VUE Voucher
      • Self-Study Program
  • FAQS
    • By Category
      • Certification
      • Training and Testing
      • Retail Examination
    • State-Specific
      • Illinois Food Handler Law
      • Hawaii Food Handler Law
      • Texas Food Handler Law
      • Arizona Food Handler Law
  • Reprint
  • Contact Us
    • Contact Us
      • Contact Customer Service
      • Contact Sales
You are here: Home / Blog / Certification / Creating a Food Safety Culture

Creating a Food Safety Culture

March 20, 2017 by Dan Chancellor Leave a Comment

Did you know that in spite of all the advances in food safety technology and increased regulatory requirements, there are still approximately 3,000 people in the United States who die each year from food-borne illness? That doesn’t include the millions who get sick from eating or drinking something that contains a bacterial, chemical or physical hazard. That’s according to the Centers for Disease Control and Prevention (CDC) who tracks and investigates food-related outbreaks and
recalls.

Implementing food safety controls and management systems is a top priority for many leaders in food manufacturing, service, and retailing, especially since the FDA released the Food Safety Modernization Act (FSMA) in 2011 and continues to refine its policies and procedures. It is said that FSMA is the most sweeping reform of our food safety laws in more than 70 years. 

So why is food safety still an issue in the U.S.?

Organizations who have squeaky clean food safety records often say it’s all about creating a food safety culture, and they believe many people in the food business don’t understand what that means or how to create it. Others say that there are just too many other priorities such as sourcing, generating revenue, employee turnover, customer service, etc., that take precedence.

Creating a food safety culture isn’t just for the big players.

However, history proves that one incident of finger-pointing by a consumer who says he or she got sick from something served at a restaurant or purchased from a supermarket, makes all the other priorities shrink overnight.

Creating a food safety culture isn’t just for the big players. From schools, to theaters, to coffee shops and taverns, food safety impacts everyone. Implementing standards for receiving, storing, heating/cooling, and serving any type of food and beverage (including knowing whether water is “potable”) is important. Personal hygiene and sanitation are critical as well.

National Registry of Food Safety Professionals (NRFSP) is a nationally-accredited provider of food safety certification exams and serves many companies who are successful in creating a food safety culture. It starts with a top-to-bottom approach, with executives who support it, managers who role model it, and employees who are trained and reinforced on the job.

There are many tools and resources available to support a food safety culture, such as quick reference guides, laminated wall charts with U.S. Food Code information, videos, and more. Including food safety topics during employee meetings, creating recognition and incentive programs, and making sure employees are encouraging one other; all go a long way toward sustaining a food safety culture.

For more information, call 1-800-446-0257 or visit www.nrfsp.com.

Filed Under: Certification

Previous Post
Next Post

Dan Chancellor

Reader Interactions

Leave a Comment Cancel reply

You must be logged in to post a comment.

Primary Sidebar

  • Recent
  • Popular
How Safe Is It To Order Takeout Right Now?
How Safe Is It To Order Takeout Right Now?
Posted on Apr 15, 2020
National Registry’s Exam Blueprint is Changing
National Registry’s Exam Blueprint is Changing
Posted on Jul 1, 2019
Convenience Store Food is Where it’s at—Now Make Sure it’s Safe
Convenience Store Food is Where it’s at—Now Make Sure it’s Safe
Posted on Jun 13, 2019

No Post Found

Posts by Topic

  • Allergens
  • Best Practices
  • CDC
  • Certification
  • Connecticut
  • Consumer Safety
  • Convenience Store
  • Cutting Boards
  • Deli
  • E-Water
  • Exam Development
  • Food Handler
  • Food Laws
  • Food Manager
  • Food Safety
  • Foodborne Illness
  • Grocery Store
  • HACCP
  • Handwashing
  • Hawaii
  • Holiday Food Safety
  • Pests
  • Regulation
  • Restaurants
  • Sanitization
  • Shellfish
  • Technology
  • Tips
  • Training
  • Translation
Food Manager Resources
NRFSP
T. 800-446-0257 P. 407-352-3830 F. 407-352-3603
© 2025 National Registry of Food Safety Professionals. All Rights Reserved. 6751 Forum Drive, Suite 220, Orlando, FL 32821
Exam Center Shop FAQs Order Reprint Contact Us Admin Login
Privacy Policy Terms of Use Do Not Sell My Personal Information