Food safety culture has always been a fundamental responsibility for food businesses - but today, creating a strong one matters more than ever.

Food safety should not be comprised during seasonal peaks, holidays, and busy trading periods, when temporary or seasonal staff come onboard to help keep operations running smoothly.

In commercial kitchens, safe cooling and accurate holding times are two of the most misunderstood - yet most critical - parts of food safety management.

Here are seven strategic operational changes that food businesses should resolve to make this year, that can dramatically impact food safety, staff performance, and operational efficiency.

With digital tools becoming the standard, choosing the right food safety app can make everyday compliance more efficient, organised, and transparent.

Every year, as temperatures dip and people spend more time indoors, norovirus season returns - sometimes called the “winter vomiting bug.”

Temperature control is one of the most important aspects of food safety, as well as recording temperatures accurately and consistently.