Food Safety Trends for 2022

Nine Food Safety Trends to watch out for in 2022

The COVID pandemic has had such a devastating impact on many industries including hospitality, and unfortunately it appears that it is hanging around for a little longer than anticipated.

However food businesses are still innovating and changing to the changes that have affected the way we live and how businesses now have to run to survive.  I have put together my top nine  food safety trends for food businesses to look out for in 2022 to keep ahead of the game.

Click on each drop down box to discover the insights into the year ahead of us. 

Many food business are suffering due to staff vacancies and the difficulty in recruiting new and experienced staff. Partly attributed to Brexit and the COVID pandemic as many furloughed staff have found different jobs now with more sociable hours and better pay. Businesses are having to change their operations and/or hours due to the staffing shortage. 

The ‘Guardians of Grub’ Scheme has been launched this year with the intention of feeding people not bins to address the huge amount of food thrown away each year by caterers and food producers. They are encouraging catering staff to become ‘Champions’ of the Guardians of Grub and offer online training and a huge range of useful resources to promote the scheme and get staff on board

These new regulations are aimed at the out of home catering sector for non pre-packed food such as restaurant and takeaway meals for companies with over 250 employees. The legislation is enforced from April 2022 by Local Authorities

This third party assurance scheme has been launched in partnership with Shield Safety to support the hospitality industry to make sure that food businesses have the control measures in place and enable safe re-opening with COVID checks and monitoring to the standard that consumers want to see. It will also hopefully help to plug the gap of the huge amount of businesses awaiting inspection by Local Authorities due to the COVID pandemic. 

Plant based and free from food ranges are expanding particularly in supermarkets due to continued interest in healthier diets, vegan and vegetarian diets and from the hypersensitive community.  

Heightened focus on food allergens and anaphylaxis with the introduction of a new allergen reporting tool by the Food Standards Agency. Aimed to encourage people with allergies to report when they experience a reaction or a near miss due to poor allergen management practices or communication etc

Following the introduction of Natasha’s law which is an amendment to the food information regulations, further possible amendments or additions may appear regarding compulsory labelling of allergens on menus and enhanced labelling of non-prepacked food.  

Increased reliance on virtual technology such as Zoom and Teams used widely during the COVID lockdowns. However with continued restrictions it’s value  for training, meetings and audits to reduce travel, time and face to face contact is being recognised across the industry. 

More interest in digitilazation in the food industry particularly in food production, management systems and monitoring check to streamline processes and make data more secure and accessible. In response to this Food Safety Logic has developed a digital kitchen diary to help with monitoring checks which is a flexible tool suitable for small and multi site businesses. 

For more information on the daily diary web app or for help with food safety in your business contact us now. 

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