Key to Staff Retention in Restaurants is to Implement a Food Safety Culture

By Lauren Solar

The food service sector has a high staff turnover rate, with industry estimates suggesting that fast food workers leave at a rate of up to 150 per cent. The costs of training new employees can be prohibitive, but the cost of not training employees properly can be astronomical: outbreaks of foodborne illness, allergen awareness, shutdowns, sanitizing, recertification, public relations and marketing to restore the company’s reputation, higher insurance premiums, possible lawsuits and court costs.

“I prefer to focus on employee retention, instead of thinking of it in terms of staff turnover,” says Dickson Dsouza, a hospitality consultant who has worked around the world. “It is always a challenge to retain talent and at the same time, ensure that the end product is good, safe food that is served well.”

The good news is that some of the best practices for staff retention and those for building a good food safety culture are strikingly similar.

Whoops! Article for GFSR Subscribers Only!

Not a subscriber yet? Sign-up for a FREE subscription today!

Get access to this article, along with our other great content, monthly journal, and more.


Sftharticlefooter R1

Visit our Food Safety Training Platform to Access eCourses, Educational Webinars, and More!

Global Food Safety Resource®

GFSR is a leading educational resource for food safety professionals across the globe. Through our online media channels plus Safe Food Training Hub (SFTH) platform, we deliver perspectives, knowledge and training on the latest food safety trends, regulatory compliance, industry standards, and more.

globalfoodsafetyresource.com | safefoodtraininghub.com
Logos Duallockup

Corporate Head Office

503-1316 Kingston Rd.
Scarborough ON
Canada, M1N 0C6

Phone: 1-888-437-7395 x105