Food safety management is crucial for food industry stakeholders, including manufacturers, distributors, retailers, and consumers. The global food safety market size was valued at USD 18.5 billion in 2020 and is projected to grow at a CAGR of 7.6% from 2021 to 2028. This highlights the importance of food safety management.

In this blog post, we will explore food safety management statistics to help you understand the current state of the industry.

Key Food Safety Management Statistics 2023 – MY Choice

  • In the United States, there are an estimated 48 million cases of foodborne illness each year, resulting in 128,000 hospitalizations and 3,000 deaths.
  • Approximately 20% of all foodborne illnesses are caused by Norovirus, a highly contagious virus that can spread quickly in settings such as restaurants and cruise ships.
  • The Centers for Disease Control and Prevention (CDC) estimates that 90% of foodborne illness cases are caused by six common pathogens: Salmonella, Listeria, E. coli, Campylobacter, Toxoplasma, and Norovirus.
  • According to a survey conducted by the National Restaurant Association, 88% of restaurant managers and 80% of consumers believe that food safety is their top priority.
  • The Food and Drug Administration (FDA) inspects less than 1% of all imported food products, highlighting the need for increased regulation and oversight in the global food supply chain.
  • A 2019 study found that only 43% of food businesses in the UK were compliant with food safety regulations, with the most common violations including inadequate hand washing and improper storage of food.
  • The World Health Organization estimates that 1 in 10 people worldwide fall ill due to food contamination, with the highest rates of illness occurring in low- and middle-income countries.
  • Food recalls in the United States have increased by 10% annually over the past five years, highlighting the need for improved food safety management and prevention strategies.
  • The cost of foodborne illness in the United States is estimated to be $15.6 billion annually, including both direct medical costs and indirect costs such as lost productivity and decreased consumer confidence.
  • In a survey conducted by the Food Standards Agency in the UK, only 39% of respondents reported being confident in the food safety standards of restaurants and food establishments, highlighting the need for increased transparency and communication around food safety practices.

Food Safety Management Statistics

Here are the tables based on the provided data:

CategoryMarket Share in Revenue
Meat, poultry, and seafood products28.9%

YearFood Safety Management Market Share

TechnologyPercentage of Restaurants Using
Accounting software52% (up from 31% in 2018)
Payroll software50% (up from 28% in 2018)

Americans’ expenditures on food as percentage of household budgets12%
Contribution of agriculture, food, and related industries to US GDP (2020)$1.055 trillion (5.0%)
Contribution of farms to the above GDP$134.7 billion (0.6%)
Employment in agricultural and food sectors (full and part-time)19.7 million (10.3% of total US employment)
Direct on-farm employment2.6 million (1.4% of US employment)
Rank of food in total expenditure (after housing and transportation)3rd (11.9%)
Employment in US food and beverage manufacturing sector1.7 million (1.1% of all US nonfarm employment)
USDA outlays for food and nutrition assistance (fiscal 2015)More than 73%
Projected growth in employment of occupational health and safety specialists and technicians (2020-2030)7%
Annual cases of diarrheal disease attributable to contaminated food worldwide (2010)Almost 600 million
Food catering services’ contribution to reported food service-associated outbreaks (US)14%
Commercial catering establishments’ contribution to reported foodborne disease outbreaks (Australia)9%
Uptake of Food Safety Management System (FSMS) from June 2014 to November 2015Increased by an average of 4.1% per month
Plateaued uptake of FSMS from December 2015 to December 2018Average of 93.8%
Percentage of food establishments which implemented FSMS for more than 1.5 years but not fully (UK)17%
Annual cases of sickness, hospitalization, and deaths from foodborne diseases (US)48 million, 128,000, and 3,000, respectively
Estimated percentage of US children affected by food allergies8%
Perceived benefits of Global Food Safety Initiative (GFSI) among certified suppliersNearly 90%
Percentage of diners going out to eat multiple times a week45%

Projected annual sales in the restaurant industry$863 billion (4% of the country’s GDP)
Restaurant industry’s share of the family food dollar in 195525%
Restaurant industry’s share of the family food dollar in 201951%
American consumers’ expenditure on housing, transportation, and food33%, 15.8%, and 12.6%, respectively
Top challenges faced by restaurant professionals
– High operating and food costs52%
– Staffing51%
– Training staff35%
  1. In 2019, the global food safety testing market size was valued at $14.8 billion.
  2. The food safety testing market is expected to reach $28.6 billion by 2027.
  3. The leading cause of foodborne illness in the US is norovirus, accounting for 58% of all cases.
  4. Salmonella is the second leading cause of foodborne illness in the US, accounting for 11% of all cases.
  5. Food recalls have increased by 10% in the US since 2013.
  6. Food recalls in the US cost an average of $10 million per incident.
  7. The FDA conducted 19,600 food safety inspections in 2018.
  8. The USDA conducted 26,000 food safety inspections in 2018.
  9. In 2019, the FDA issued 3,055 warning letters to food manufacturers and distributors.
  10. In 2019, the USDA issued 464 food safety alerts.

Food Safety Management Facts

  1. The Centers for Disease Control and Prevention (CDC) estimates that 48 million people get sick, 128,000 are hospitalized, and 3,000 die each year from foodborne diseases in the US.
  2. The most common symptoms of foodborne illness are nausea, vomiting, stomach cramps, and diarrhea.
  3. Food safety management is a comprehensive approach to prevent, detect, and respond to foodborne illness.
  4. Food safety management encompasses food safety standards, regulations, and best practices.
  5. The most common causes of foodborne illness are bacteria, viruses, parasites, and toxins.
47% of restaurateurs would repair or update their equipment if they had extra money on hand.
39% of adults do not eat on restaurant premises as often as they would like.
78% of millennials prefer to spend money on experiences, such as restaurants or activities, instead of purchasing an item from a store.
41% of consumers would buy a make-at-home meal kit from their favorite restaurant if offered.
72% of diners consider high-quality food the top factor when choosing a restaurant, and only 48% value.
35% of diners are influenced by online reviews when selecting a restaurant.
54% of millennials believe self-ordering kiosks improve the guest experience.
62% of guests pay with their credit or debit card when paying for a low-ticket item, and 88% use cards for a high-ticket item.
4% of restaurants offer payment through Venmo.
Only 31% of restaurants offer mobile pay.
50% of people prefer printed receipts, 36% digital receipts, and 14% do not want a receipt at all.
31% of restaurateurs update their menu monthly.
61% of diners say they are more likely to eat healthily at a restaurant than two years ago.
To reduce food waste, 28% of restaurants repurpose food trimmings, 26% offer varied portion sizes, and 25% compost.
51% of consumers say they are more likely to visit an environmentally-friendly restaurant.
55% of diners say they would order breakfast items at any time if they were offered.
29% of restaurateurs use manual comment cards, 31% ask for feedback on printed receipts, and 25% use a rating scale in digital receipts.
73% of diners agree that restaurant technology improves their guest experience.
95% of restaurateurs agree that restaurant technology improves their business efficiency.
The most important technology integrations for restaurateurs are credit card processing, accounting, and inventory.
The average cost of the recall process in the food industry is over $10 million.
In 1974, an outbreak of hepatitis due to aflatoxin resulted in an estimated 106 deaths in the Indian states of Gujarat and Rajasthan.
Milk typically contains 1-6% of the total aflatoxin content found in the feedstuff.
Mycotoxins, including aflatoxin, affect most crops worldwide, with toxicity levels varying by commodity.
Removing mold-damaged kernels, seeds, or nuts from commodities has been shown to reduce aflatoxins by 40-80%.
Boiling corn grits reduced aflatoxins by 28%, while frying after boiling reduced levels by 34-53%.
Roasting pistachio nuts at 90°C significantly reduced aflatoxins compared to roasting at 70°C or below.

Food Safety Management Benefits

  1. Food safety management helps to reduce the risk of foodborne illness and ensure the safety and quality of food.
  2. Effective food safety management can improve customer satisfaction, increase sales, and enhance brand reputation.
  3. Food safety management can help to reduce food waste and increase the shelf life of products.
  4. A well-implemented food safety management system can reduce the risk of product recalls and associated costs.
  5. Food safety management can help to ensure compliance with regulatory requirements and prevent legal and financial penalties.

Food Safety Management Trends

  1. The use of technology such as blockchain, IoT, and artificial intelligence is increasingly being adopted to improve food safety management.
  2. The focus on traceability and transparency is driving the adoption of technology in food safety management.
  3. Food safety management is becoming more data-driven, with the use of big data analytics and machine learning to identify trends and patterns.
  4. The demand for organic, non-GMO, and locally-sourced food is driving the need for more stringent food safety management practices.
  5. The global food safety testing market is expected to grow at a CAGR of 7.5% from 2020 to 2027.

Food Safety Management Adoption

  1. The adoption of food safety management systems is mandatory for all food manufacturers and distributors in the US.
  2. The most commonly adopted food safety management systems include HACCP, ISO 22000, and GFSI.
  3. The adoption of food safety management systems is increasing in developing countries, driven by the need to improve food safety and increase exports.
  4. Small and medium-sized enterprises (SMEs) are increasingly adopting food safety management systems to comply with regulatory requirements and improve competitiveness.

Food Safety Management Market Statistics

  1. The global food safety testing market size was valued at USD 15.3 billion in 2020.
  2. The market is expected to grow at a CAGR of 7.3% from 2021 to 2028.
  3. The North American region is expected to dominate the food safety testing market in terms of revenue.
  4. The Asia Pacific region is expected to grow at the highest CAGR during the forecast period.

Foodborne Illness Statistics

  1. Every year, an estimated 600 million people (almost 1 in 10 people in the world) fall ill after eating contaminated food.
  2. Of those, 420,000 die from foodborne illnesses each year.
  3. The Centers for Disease Control and Prevention (CDC) estimates that foodborne illnesses in the United States alone result in 48 million illnesses, 128,000 hospitalizations, and 3,000 deaths annually.
  4. Children under five years of age are at the highest risk of contracting foodborne illnesses, with 125,000 deaths each year.

Food Safety Regulations

  1. The U.S. Food and Drug Administration (FDA) is responsible for ensuring the safety of approximately 80% of the U.S. food supply.
  2. The U.S. Department of Agriculture (USDA) regulates meat, poultry, and egg products.
  3. The European Union has established comprehensive food safety regulations, including the General Food Law, which sets out the principles of food safety, and the Rapid Alert System for Food and Feed, which enables member states to quickly exchange information about potential food safety hazards.
  4. China’s new food safety law took effect on October 1, 2015, to regulate and control the safety of food products throughout the entire food supply chain.

Food Safety Management Standards

  1. The International Organization for Standardization (ISO) has developed a series of standards for food safety management, including ISO 22000 and ISO 9001.
  2. The Hazard Analysis and Critical Control Points (HACCP) system is a food safety management system recognized worldwide.
  3. The Safe Quality Food (SQF) program is a food safety management system that is recognized by the Global Food Safety Initiative (GFSI).

Food Safety Management Technologies

  1. Food safety management technologies include various tools such as rapid testing, traceability, and data management systems.
  2. Rapid testing technologies, including polymerase chain reaction (PCR) and enzyme-linked immunosorbent assay (ELISA), can quickly detect foodborne pathogens.
  3. Traceability technologies, such as radio-frequency identification (RFID) and barcoding, help track the movement of food products throughout the supply chain.
  4. Data management systems, including cloud-based solutions and blockchain technology, enable real-time tracking of food products and provide enhanced transparency.

Food Safety Training and Education

  1. The World Health Organization (WHO) has identified food safety training and education as a key component of reducing the incidence of foodborne illnesses.
  2. The U.S. Food Safety Modernization Act (FSMA) requires that food manufacturers and distributors have a food safety plan that includes employee training.

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