Food Safety Management Statistics 2024 – Everything You Need to Know

Are you looking to add Food Safety Management to your arsenal of tools? Maybe for your business or personal use only, whatever it is – it’s always a good idea to know more about the most important Food Safety Management statistics of 2024.

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How much of an impact will Food Safety Management have on your day-to-day? or the day-to-day of your business? Should you invest in Food Safety Management? We will answer all your Food Safety Management related questions here.

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Best Food Safety Management Statistics

☰ Use “CTRL+F” to quickly find statistics. There are total 127 Food Safety Management Statistics on this page 🙂

Food Safety Management Market Statistics

  • has emerged as a leading business area, accounting for a market share of 36.1% in 2019, and SA represents the bulk of the market share in the revenue. [0]
  • of revenue, the category of meat, poultry, and seafood products dominated the market with a share of 28.9% in 2019. [0]

Food Safety Management Software Statistics

  • After POS technology and payment processing, the most popular back office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018). [1]

Food Safety Management Latest Statistics

  • Americans’ expenditures on food amount to 12 percent of household budgets on average. [2]
  • Agriculture, food, and related industries contributed $1.055 trillion to the U.S. gross domestic product in 2020, a 5.0. [2]
  • The output of America’s farms contributed $134.7 billion of this sum—about 0.6 percent of GDP. [2]
  • The overall contribution of agriculture to GDP is larger than 0.6 percent because sectors related to agriculture rely on agricultural inputs in order to contribute added value to the economy. [2]
  • In 2020, 19.7 million fulland part time jobs were related to the agricultural and food sectors—10.3 percent of total U.S. employment. [2]
  • Direct on farm employment accounted for about 2.6 million of these jobs, or 1.4 percent of U.S. employment. [2]
  • With an 11.9 percent share, food ranked third—behind housing and transportation —among. [2]
  • In 2019, the U.S. food and beverage manufacturing sector employed 1.7 million people, or just over 1.1 percent of all U.S. nonfarm employment. [2]
  • Food and nutrition assistance accounted for more than 73 percent of USDA outlays in fiscal 2015. [2]
  • Overall employment of occupational health and safety specialists and technicians is projected to grow 7 percent from 2020 to 2030, about as fast as the average for all occupations. [3]
  • According to the World Health Organization, almost 600 million episodes of diarrhoeal disease in 2010 were attributable to contaminated food, resulting in 25 million Disability Adjusted Life Years. [4]
  • In the United States, food catering services were implicated in 14% of all reported food service associated outbreaks but accounted for 22% of all outbreak associated illnesses. [4]
  • In Australia, commercial catering establishments were implicated in 9% of all reported foodborne disease outbreaks but accounted for 18% of all outbreak related illness cases. [4]
  • Using a step change variable, we estimated the impact of FSMS at its maximum uptake over the last 37 months of the study period. [4]
  • We evaluated statistical significance at the 5% level. [4]
  • Upon its introduction, the uptake of FSMS increased by an average of 4.1% per month from June 2014 to November 2015 , after which it plateaued at an average of 93.8% from December 2015 to December 2018. [4]
  • This could be due to the low uptake during the 12 month grace period – FSMS uptake among legally obligated establishments was lower than 50% during the first 12 months of implementation. [4]
  • A previous survey carried out in the UK reported that 17% of food establishments which had implemented FSMS for more than 1.5 years, had yet to do so fully. [4]
  • About 48 million people in the U.S. get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases, according to recent data from the Centers for Disease Control and Prevention. [5]
  • Food allergies are a growing food safety and public health concern that affect an estimated 8% of children in the United States.1. [6]
  • Nearly 90% of these certified suppliers perceived GFSI as being beneficial for addressing their food safety concerns, and respondents were eight times more likely to repeat the certification process knowing what it entailed. [7]
  • Nearly three quarters (74%). [7]
  • A majority of respondents (81%). [7]
  • A whopping 45% of diners go out to eat multiple times a week, with another 20% going out to eat once a week. [1]
  • ( Projected annual sales in the restaurant industry are $863 billion – that’s 4% of the country’s gross domestic product. [1]
  • Projected annual sales in the restaurant industry are $863 billion – that’s 4% of the country’s gross domestic product. [1]
  • ( In 1955, the restaurant industry comprised 25% of the family food dollar. [1]
  • In 2019, that number rose to 51%. [1]
  • In 1955, the restaurant industry comprised 25% of the family food dollar. [1]
  • ( American consumers spend 33% of their income on housing, 15.8% on transportation, and 12.6% on food. [1]
  • American consumers spend 33% of their income on housing, 15.8% on transportation, and 12.6% on food. [1]
  • ( 52% of restaurant professionals named high operating and food costs as a top challenge. [1]
  • 52% of restaurant professionals named high operating and food costs as a top challenge. [1]
  • ( 51% of restaurant operators name staffing as a top challenge to success, and 35% say training staff is a top challenge. [1]
  • 51% of restaurant operators name staffing as a top challenge to success, and 35% say training staff is a top challenge. [1]
  • ( Turnover in the restaurant industry is at an all time high, at 75%. [1]
  • Turnover in the restaurant industry is at an all time high, at 75%. [1]
  • ( The United States unemployment rate, as of June 2019, is extremely low, at 3.7%. [1]
  • The United States unemployment rate, as of June 2019, is extremely low, at 3.7%. [1]
  • ( As a result of minimum wage increases, 47% of restaurant operators admitted they have scheduled employees for fewer hours each week in the past twelve months. [1]
  • As a result of minimum wage increases, 47% of restaurant operators admitted they have scheduled employees for fewer hours each week in the past twelve months. [1]
  • ( For the same reason, 16% of restaurant operators have had to halt hiring efforts to lower labor costs. [1]
  • For the same reason, 16% of restaurant operators have had to halt hiring efforts to lower labor costs. [1]
  • ( 68% of restaurants offer anemployee handbookto new hires. [1]
  • 68% of restaurants offer an 32% of restaurants provide sexual harassment training to their staff. [1]
  • 46% of restaurants offer a mentor program. [1]
  • 53% of restaurants offer food safety and alcohol certification training. [1]
  • 67% of restaurants plan to pay for social media ads in 2019. [1]
  • ( 53% plan to invest in being a community event or charity sponsor. [1]
  • 53% plan to invest in being a community event or charity sponsor. [1]
  • ( When it comes to social media, restaurants are most likely to use Facebook (91% of restaurants) and Instagram (78%). [1]
  • Instagram has skyrocketed in popularity for restaurant promotion since last year, when only 24% reported using it. [1]
  • When it comes to social media, restaurants are most likely to use Facebook (91% of restaurants) and Instagram (78%). [1]
  • ( Restaurants are least likely to use YouTube for promotions (only 14% of restaurants report using it). [1]
  • Restaurants are least likely to use YouTube for promotions (only 14% of restaurants report using it). [1]
  • ( When dealing with negative online reviews or in person feedback, 23% of restaurateurs reach out directly to the person who gave the feedback. [1]
  • 15% put the feedback to use when giving performance reviews to frontofhouse or backof. [1]
  • Some restaurant professionals — 2% — admitted to never taking action when receiving negative guest feedback. [1]
  • When dealing with negative online reviews or in person feedback, 23% of restaurateurs reach out directly to the person who gave the feedback. [1]
  • As a result of minimum wage increases, 65% of restaurants have increased menu prices. [1]
  • ( 68% of restaurant professionals review sales reports on a regular basis, 45% regularly review labor reports, and 32% regularly review menu reports – and 17% admitted that they don’t check any of these regularly. [1]
  • 68% of restaurant professionals review sales reports on a regular basis, 45% regularly review labor reports, and 32% regularly review menu reports – and 17% admitted that they don’t check any of these regularly. [1]
  • ( 91% of restaurateurs expect profits to increase in 2019. [1]
  • 91% of restaurateurs expect profits to increase in 2019. [1]
  • ( If they had extra money on hand, 47% of restaurateurs would repair or update their equipment. [1]
  • If they had extra money on hand, 47% of restaurateurs would repair or update their equipment. [1]
  • Pent up demand for restaurants remains high, with 39% of adults not eating on premises at restaurants as often as they would like. [1]
  • ( 78% of millennials say they would rather spend money on an experience, such as a restaurant or other activity, compared to purchasing an item from a store. [1]
  • 78% of millennials say they would rather spend money on an experience, such as a restaurant or other activity, compared to purchasing an item from a store. [1]
  • ( If offered, 41% of consumers would buy a makeat home meal kit from their favorite restaurant. [1]
  • If offered, 41% of consumers would buy a makeat home meal kit from their favorite restaurant. [1]
  • ( 72% of diners ranked high quality food as the top factor that goes into choosing a restaurant to visit. [1]
  • Surprisingly, only 48% said value was their number. [1]
  • 72% of diners ranked high quality food as the top factor that goes into choosing a restaurant to visit. [1]
  • ( 35% of diners said they are influenced by online reviews when choosing a restaurant. [1]
  • 35% of diners said they are influenced by online reviews when choosing a restaurant. [1]
  • 54% of millennials say aself ordering kioskimproves the guest experience. [1]
  • a When paying for a low ticket item , 62% of guests opt to use their credit or debit card. [1]
  • When paying for a low ticket item , 62% of guests opt to use their credit or debit card. [1]
  • , 88% of guests pay with their card. [1]
  • When paying for a high ticket item , 88% of guests pay with their card. [1]
  • ( 4% of restaurants offer payment through Venmo. [1]
  • 4% of restaurants offer payment through Venmo. [1]
  • ( Only 31% of restaurants offer mobile pay. [1]
  • Only 31% of restaurants offer mobile pay. [1]
  • ( 50% of people still want printed receipts, but 36% are happy with digital receipts – and 14% don’t want a receipt at all. [1]
  • 50% of people still want printed receipts, but 36% are happy with digital receipts – and 14% don’t want a receipt at all. [1]
  • 31% of restaurateurs update their menu on a monthly basis. [1]
  • ( 61% of diners say they are more likely to eat healthy at a restaurant than they were two years ago. [1]
  • 61% of diners say they are more likely to eat healthy at a restaurant than they were two years ago. [1]
  • ( To reduce food waste, 28% of restaurants repurpose food trimmings, 26% offer varied portion sizes, and 25% compost. [1]
  • To reduce food waste, 28% of restaurants repurpose food trimmings, 26% offer varied portion sizes, and 25% compost. [1]
  • ( 51% of consumers say they are more likely to visit a restaurant that offers environmentally. [1]
  • 51% of consumers say they are more likely to visit a restaurant that offers environmentally. [1]
  • ( Diners love breakfast all day 55% say they. [1]
  • Diners love breakfast all day 55% say they’d order breakfast items at any time if they were offered. [1]
  • ( To seek out guest feedback, 29% of restaurateurs use manual comment cards, another 31% ask for feedback on their printed receipts, and 25% use a rating scale in digital receipts. [1]
  • To seek out guest feedback, 29% of restaurateurs use manual comment cards, another 31% ask for feedback on their printed receipts, and 25% use a rating scale in digital receipts. [1]
  • ( 73% of diners agree that restaurant technology improves their guest experience. [1]
  • 73% of diners agree that restaurant technology improves their guest experience. [1]
  • ( 95% of restaurateurs agree that restaurant technology improves their business efficiency. [1]
  • 95% of restaurateurs agree that restaurant technology improves their business efficiency. [1]
  • Restaurateurs say credit card processing, accounting, and inventory are the most important integrations to their 61% of diners agree that server handheld tablets improve their guest experience. [1]
  • 61% of diners agree that server handheld tablets improve their guest experience. [1]
  • The recall process in the food industry averages more than $10 million in associated costs , according to Food Safety Tech. [8]
  • In 1974, a major outbreak of hepatitis due to aflatoxin was reported in the states of Gujrat and Rajasthan in India, resulting in an estimated 106 deaths. [9]
  • These genes named according to substrate and the product formed nor1 , norA, norB, avnA , avfA , ver. [9]
  • In milk, aflatoxins is generally at 1–6% of the total content in the feedstuff. [9]
  • Mycotoxins, including aflatoxin, have affected most crops grown worldwide; however, the extent of aflatoxin toxicity varies according to the commodities. [9]
  • Removing mold damaged kernels, seeds or nuts physically from commodities has been observed to reduce aflatoxins by 40–80%. [9]
  • However, boiling corn grits reduced aflatoxins by 28% and frying after boiling reduced their levels by 34–53%. [9]
  • Roasting pistachio nuts at 90°C, 120°C, and 150°C for 30, 60 and 120 min was found to reduce aflatoxin levels by 17–63%. [9]
  • Moreover, alkaline cooking and steeping of corn for the production of tortillas reduces aflatoxin by 52%. [9]
  • Hameed reported reductions in aflatoxin content of 50–80% after extrusion alone. [9]
  • When hydroxide (0.7 and 1.0%) or bicarbonate (0.4%). [9]
  • The highest aflatoxin reduction was found to be 59% with a moisture content of 35% in peanut meal, and the extrusion variables non significantly affected its nutritional composition. [9]
  • Saalia and Phillips reported an 84% reduction in aflatoxin of peanut meal when cooked in the presence of calcium chloride. [9]
  • Aflatoxins are usually detected and identified according to their absorption and emission spectra, with peak absorbance occurring at 360 nm. [9]
  • The pure enzyme had a degradation ability of 96.96% for AFG1 and 95.80% for AFM1 after 48 h of incubation. [9]
  • was found to lead to a decrease in AFB1 of 55% within 72 h. [9]
  • Biological control is emerging as a promising approach for aflatoxin management in groundnuts using Trichoderma spp, and significant reductions of 20–90% infection of aflatoxin have been recorded. [9]
  • a CAGR of 9.0%, according to Emergen Research Vancouver, British Columbia, June 17, 2021 . [0]
  • CAGR of 9.0% in 2028, according to latest… Water Treatment Chemicals Market Size to Reach USD. [0]
  • – North America Dominated the Market with a Share Of 48.1% In 201… Vancouver, British Columbia, June 14, 2021 . [0]

I know you want to use Food Safety Management Software, thus we made this list of best Food Safety Management Software. We also wrote about how to learn Food Safety Management Software and how to install Food Safety Management Software. Recently we wrote how to uninstall Food Safety Management Software for newbie users. Don’t forgot to check latest Food Safety Management statistics of 2024.

Reference


  1. globenewswire – https://www.globenewswire.com/news-release/2021/02/03/2168799/0/en/Food-Safety-Testing-System-Market-Size-to-Reach-USD-24-67-Billion-by-2028-Global-Analysis-Statistics-Food-Safety-Testing-System-Industry-Revenue-Demand-and-Trend-Analysis-Research-.html.
  2. toasttab – https://pos.toasttab.com/blog/on-the-line/restaurant-management-statistics.
  3. usda – https://www.ers.usda.gov/data-products/ag-and-food-statistics-charting-the-essentials/ag-and-food-sectors-and-the-economy/.
  4. bls – https://www.bls.gov/ooh/healthcare/occupational-health-and-safety-specialists-and-technicians.htm.
  5. sciencedirect – https://www.sciencedirect.com/science/article/pii/S0956713520302401.
  6. fda – https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/food-safety-modernization-act-fsma.
  7. cdc – https://www.cdc.gov/healthyschools/foodallergies/index.htm.
  8. allenpress – https://meridian.allenpress.com/jfp/article/80/10/1613/199926/Impact-of-the-Global-Food-Safety-Initiative-on.
  9. nist – https://www.nist.gov/blogs/manufacturing-innovation-blog/why-food-safety-culture-good-business-food-manufacturers.
  10. nih – https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5240007/.

How Useful is Food Safety Management

One of the key aspects of food safety management is the implementation of stringent regulations and guidelines that help to govern the entire food supply chain. From the farm to the table, every step of the process needs to adhere to strict standards to ensure the safety of the food we consume. This includes everything from proper handling and storage of ingredients to maintaining clean and sanitized facilities.

Food safety management also plays a crucial role in preventing outbreaks of foodborne illnesses. By implementing practices such as Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP), companies can identify potential hazards in their processes and take steps to minimize or eliminate the risks before products reach consumers. This proactive approach not only protects public health but also helps to safeguard a company’s reputation and bottom line.

In addition to protecting consumers, food safety management can also benefit businesses by reducing the risk of costly recalls, legal liabilities, and damage to brand reputation. By investing in robust food safety management systems, companies can demonstrate their commitment to producing safe products and gain the trust and confidence of both regulators and consumers.

Furthermore, consumers rely on food safety management to make informed decisions about the products they purchase and consume. Labels like the Food Safety Quality (FSQ) mark and certifications from organizations like the Safe Quality Food (SQF) Institute serve as indicators that a product has undergone rigorous testing and compliance with industry standards. These assurances give consumers peace of mind and help them navigate the overwhelming number of choices available in the marketplace.

Despite the importance of food safety management, challenges still exist. Inadequate resources, lack of education and training, and poor enforcement of regulations are just a few of the obstacles that can hinder effective food safety practices. Additionally, in today’s globalized food supply chain, ensuring the safety of imported products presents its own set of challenges, as different countries may have varying regulations and standards.

However, with continued advancements in technology and increased awareness of the importance of food safety, there is hope for progress. From blockchain technology to traceability systems, there are more tools than ever available to help companies track and monitor the safety of their products. Collaboration between governments, industry stakeholders, and consumers is also essential to address gaps in the current food safety management system and ensure the highest level of protection for public health.

In conclusion, food safety management is a critical component of protecting public health, ensuring the integrity of the food supply chain, and building consumer trust. While challenges remain, it is imperative that all stakeholders work together to prioritize food safety practices and continually improve the systems in place to safeguard the food we eat. By doing so, we can create a safer and more secure food environment for everyone.

In Conclusion

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