Worldwide Food Service Safety Month

Worldwide Food Service Safety Month was established as a response to growing concerns about the safety of food served in restaurants, catering services, and other food-related industries. While the exact date of its inception remains unclear, the event gained prominence in the late 20th century when global food safety challenges became more evident due to increased international trade, complex supply chains, and rising cases of foodborne illnesses.

The initiative emerged through collaborations between public health organizations, food safety experts, and industry leaders who recognized the urgent need to address food safety on a global scale. Advocacy groups and regulatory bodies, such as the World Food Safety Organization (WFSO) and the World Health Organization (WHO), played key roles in formalizing this observance.

Their goal was to dedicate a specific time to educate food service professionals and the public about safe food handling, preparation, and storage practices, ultimately aiming to reduce the risk of foodborne diseases. By establishing December as Worldwide Food Service Safety Month, these organizations sought to leverage the holiday season—when food preparation and dining out peak—to raise awareness about the importance of safety standards in food services.

Today, the observance is recognized globally, serving as an annual reminder to prioritize food safety. It has evolved into a platform for spreading awareness, conducting training, and fostering international cooperation to promote safer food practices across the industry.