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This review examines hygiene and food-safety shortcomings across catering operations, including failures in personal hygiene, waste management, equipment sanitation, water supply, and temperature regulation. Despite the presence of guidelines and regulatory frameworks, implementation gaps persist due to limited training, inadequate infrastructure, and weak adherence. It highlights the high prevalence of FBDs in Asia and Africa and proposes interventions such as strengthening food-safety culture, improving staff training, using AI monitoring, and investing in high-quality equipment.",{"@graph":69,"@context":121},[70,84,104],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/food-safety-in-the-catering-sector-nonconformities-challenges-and-strategic-interventions-with-insights-from-south-asia-and-africa/437619/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":98,"encodingFormat":97,"isAccessibleForFree":99,"interactionStatistic":100},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/food-safety-in-the-catering-sector-nonconformities-challenges-and-strategic-interventions-with-insights-from-south-asia-and-africa/437619.png","ImageObject",300,407,{"name":92,"@type":93},"Franzy","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-09-29",true,{"@type":101,"interactionType":102,"userInteractionCount":8},"InteractionCounter",{"@type":103},"ViewAction",{"@type":105,"mainEntity":106},"FAQPage",[107,113,117],{"name":108,"@type":109,"acceptedAnswer":110},"What are the main food-safety risks in catering businesses discussed in the review?","Question",{"text":111,"@type":112},"The review highlights cross-contamination, improper handwashing, inadequate waste disposal, unsafe practices in water use, and weak temperature regulation. 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Alohali4 | Isam A. Mohamed Ahmed4 | Muhammad Faisal Manzoor5 | Felix Kwashie Madilo6   \n1Institute of Human Nutrition Sciences, Warsaw University of Life Sciences–SGGW, Warsaw, Poland | 2School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang, China | 3Department of Nutritional Sciences, Government College University Faisalabad, Faisalabad, Pakistan | 4Department of Food Sciences and Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia | 5Guangdong Provincial Key Laboratory of Intelligent Food Manufacturing, School of Food Science and Engineering, Foshan University, Foshan, China | 6Food Science and Technology Department, Ho Technical University, Ho, Ghana  \nCorrespondence: Muhammad Faisal Manzoor ([faisaluos26@gmail.com](faisaluos26@gmail.com)) | Felix Kwashie Madilo ([fmadilo@htu.edu.gh](fmadilo@htu.edu.gh))  \nReceived: 2 June 2025 | Revised: 27 November 2025 | Accepted: 16 December 2025  \nKeywords: catering industry | cross-contamination | food safety | foodborne diseases | hygiene practices | nonconformities  \nABSTRACT  \nFood safety in the catering sector is an essential public health issue, as foodborne diseases (FBDs) continue to pose significant threats worldwide. This review explores the challenges in food safety and hygiene in catering businesses, focusing on shortcomings in personal hygiene, waste management, equipment sanitation, water supply, and temperature regulation. Although regulatory frameworks and food safety guidelines are in place, implementation gaps remain due to insufficient training, inadequate infrastructure, and poor adherence to rules. The review presents global statistics on FBDs, highlighting their significant prevalence in Asia, Africa, and even developed countries, primarily due to poor food safety practices and regulatory gaps. Primary concerns include cross-contamination, improper handwashing, and inadequate waste disposal, further aggravated by limited resources and lack of awareness. Strategies aimed at improvement include promoting a food safety culture, using artificial intelligence (AI) for monitoring, enhancing staff training, and investing in high-quality equipment. Tackling these issues requires collaborative efforts among stakeholders, including policymakers, food handlers, and regulatory agencies, to ensure compliance and reduce the incidence of FBDs. This review emphasizes the critical need for comprehensive interventions to protect public health and improve food safety standards in catering operations worldwide. This review emphasizes South Asia and Africa, where foodborne diseases remain most severe, with special relevance in some developed countries.  \n1 | Introduction  \nFood safety is crucial for safeguarding public health and fostering consumer trust, particularly within the catering sector, where meals are prepared and served on a large scale (Singhand Puniya 2024). Foodborne diseases (FBDs) pose a significant challenge despite worldwide advancements in food safety regulations. Millions of FBD cases are reported globally each year,  \nwith the highest incidence in Asia and Africa, and notable outbreaks in Europe and America (Pires et al. 2021) . These illnesses are often associated with microbial contamination, chemical hazards, and viral transfers, which threaten human health and the integrity of the food supply chain. The catering industry encounters unique challenges due to its intricate operations and swift food turnover (Mitchell 2025) . Factors such as inadequate personal hygiene, cross-contamination, insufficient equipment  \nThis is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reprod","cbCaivQ72z1ctW6Q","https://ap.wps.com/l/cbCaivQ72z1ctW6Q","pdf",1569101,29,"English","# Introduction\n## Public health importance of food safety in catering\n## Foodborne diseases and key hazard sources\n## Sector-specific risks and operational drivers\n# Systemic challenges and implementation gaps\n## Training, infrastructure, supervision, and resources\n## Common hygiene and sanitation deficiencies\n## Water supply, waste management, and storage/transport risks\n# Strategic interventions and improvement approaches\n## Building a food safety culture and staff training\n## Monitoring support using AI\n## Equipment and stakeholder collaboration","[{\"question\":\"What are the main food-safety risks in catering businesses discussed in the review?\",\"answer\":\"The review highlights cross-contamination, improper handwashing, inadequate waste disposal, unsafe practices in water use, and weak temperature regulation. It also emphasizes sanitation gaps in utensils and food-contact surfaces.\"},{\"question\":\"Why do implementation gaps persist even when regulations and guidelines exist?\",\"answer\":\"Implementation gaps remain due to insufficient training, inadequate infrastructure, limited resources, and poor adherence to rules. Supervision and operational capacity are often insufficient for staff to apply knowledge effectively.\"},{\"question\":\"Which intervention strategies does the review propose to improve catering food safety?\",\"answer\":\"The review proposes promoting a food safety culture, enhancing staff training, using artificial intelligence for monitoring, and investing in high-quality equipment. It also calls for coordinated efforts among policymakers, food handlers, and regulatory agencies.\"}]","Food Safety in the Catering Sector - Nonconformities, Challenges, and Strategic Interventions With Insights From South Asia and Africa | PDF",1790682544,73]