ABSTRACT Food 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.
Ali et al. (2026) studied this question.