The entire food industry, from paddock to plate, has spent decades focusing food safety training on meeting compliance requirements rather than prioritizing the people who consume the food. This approach has served its purpose, but it is time for change. We must bring the consumer into the training room—figuratively speaking—and redesign food safety education and training with a sharper focus and impact.
Consumers are notably absent from our education and training programs and frameworks. Their needs, vulnerabilities, expectations, and trust are rarely part of the conversation. Yet, these are the very people affected when something goes wrong—whether through foodborne illness, hospitalizations and ongoing care, allergic reactions, or worse.