The landscape of regulations, standards, and protocols has evolved over the years in the relentless pursuit of safer food practices. Yet, despite the increased measures implemented, the needle on foodborne illness statistics has not budged significantly in the past several decades.1 This stagnation begs a critical question: Are new regulations and "best practices" actually improving food safety outcomes for consumers?
We find ourselves at a crossroads where addressing these questions is not merely a matter of regulatory compliance, but also a mission-critical imperative for the food industry. Even with a heightened emphasis on food safety culture, progress to improve outcomes remains elusive. To unravel this conundrum, we must delve into the very essence of food safety culture and its multifaceted components.