A newly released global survey on food safety training found that, while some improvements have been made since 2024, significant gaps remain in training practices, technology adoption, and program effectiveness across the food and beverage industry.

The Ninth Global Food Safety Training Survey—conducted by Campden BRI Culture Excellence Lead Bertrand Emond in collaboration with BRCGS, IFS, Kiwa, NSF, Registrar Corp, SGS, SQF, and TSI—analyzed responses from more than 3,000 sites worldwide. Two-thirds (75 percent) of participating businesses were in food and beverage manufacturing, with additional representation from agriculture, packaging, distribution, retail, and foodservice sectors.

Reliance on Manual Systems

The survey found that many organizations continue to rely on manual systems for managing training records. More than half of respondents reported using paper-based systems, while 27 percent reported using spreadsheets. Only 21.5 percent have adopted learning management systems or other digital tools.

Lack of Competency Frameworks

Use of formal competency frameworks defining knowledge, skills, and behaviors required for each job role also remains inconsistent. Approximately one-quarter of respondents said they do not use such frameworks or are unsure whether they have one in place. Moreover, nearly one-quarter reported not consistently incorporating site-specific materials, such as photos or videos from their own facilities, into training programs.

Limited Use of Data and Advanced Technologies

The findings indicate that many companies are not leveraging data to evaluate training effectiveness, with less than half of respondents saying they do not use continuous analytical data to guide improvements in training content.

Adoption of advanced technologies remains limited. Only 10.2 percent of respondents reported using virtual or augmented reality tools, and approximately 13.2 percent said they are using artificial intelligence (AI) in training programs.

Mixed Perceptions of Training Impact

Respondents expressed mixed views on the effectiveness of their training programs. Approximately 60 percent rated their programs as “sufficient,” while 17.6 percent rated them as “poor” for full-time staff. Perceived effectiveness was lower for temporary or seasonal workers, with more than one-quarter of respondents indicating room for improvement.

Notably, nearly 40 percent of respondents said training has no impact on staff retention, and 6 percent reported a negative impact. Additionally, only two-thirds of respondents believed training positively affects productivity, and 5.4 percent reported no positive return on investment.

Key Challenges Identified

The survey identified several persistent challenges in food safety training, including:

• Scheduling time for training
• Making training engaging
• Assessing training effectiveness
• Having resources and staff for training delivery and documentation
• Delivering job-specific training.

The report underscored the underutilization of competency frameworks and technology tools, despite their potential to improve training outcomes and support behavior change.

Industry Understanding of Food Safety Culture

Despite the identified gaps, nearly 95 percent of respondents said they understand what is required to build and sustain a strong food safety culture, suggesting a foundation for improvement if operational barriers are addressed.