No Communication
When food handlers do not communicate during operations, and everyone assumes that others “know what to do,” misunderstandings and costly mistakes become inevitable. New food handlers, when not clearly briefed on their roles and responsibilities, often work based on their own assumptions or imitate what they see others doing. This can be dangerous. Years ago, when I was working as a QA Manager in a seafood factory, we decided to conduct pest control internally. I selected disciplined workers, briefed them on chemical spraying procedures, and believed they understood the task well. Weeks later, a customer’s representative noticed a worker spraying chemicals at the receiving bay—while raw materials were still present. That moment made me realize a critical lesson: what seems like “common sense” to management is not always understood or taken seriously on the ground. From that experience, I learned that communication must be clear, repeated, and followed up with supervision. Assumptions are one of the biggest hidden risks in food safety.
Miscommunication
Miscommunication happens when instructions are given, but interpreted differently.
During my early career as a QC in another seafood factory, I was once tasked to oversee the pasteurization process when my supervisor was unwell. When an unexpected issue arose, I made a decision based on my understanding of the process. Unfortunately, that decision resulted in the entire batch failing QC checks and requiring rework. That incident taught me that food safety is not just about following instructions, but truly understanding the theory behind each step. Leaders and supervisors must continuously communicate, explain, and confirm understanding to ensure food safety is never compromised.
Inadequate Communication
Limited or unclear communication can lead food handlers to unknowingly create food hazards. In restaurants, a wrongly taken order by a service staff can result in the kitchen preparing the wrong dish—posing serious allergy risks to customers.
Similarly, when SOPs are created but not properly explained, food handlers may misunderstand instructions. For example, if an SOP states that gloves must be worn during food handling, but leaders fail to explain when to change them and what shouldn’t they touch after wearing gloves, workers may wear the same gloves while handling everything—even when they are torn or contaminated. Written procedures alone are not enough. Communication must ensure correct interpretation and application.
Forgetting Proper Food Handling During Rush Hours
During peak hours, communication often breaks down. Food operations involve multiple ingredients, tools, equipment, and time-sensitive tasks. When food handlers do not communicate clearly under pressure, hazards are easily overlooked. Many staffs may not even realize that a risk exists at that moment. This is why inspections and audits often discover multiple non-compliances
Lack of Feedback
A lack of feedback can allow food safety hazards to go unnoticed. I once visited a small food stall for a quick meal and noticed a fly about to fly into a opened food display cabinet. Out of professional instinct, I pointed it out to the staff. She was shocked and immediately chase the fly away. Had no one spoken up, the food would likely to be contaminated.
Food safety can only be maintained when effective communication is in place. Clear instructions, continuous reminders, supervision, and feedback ensure that food handlers operate in line with company policies and SOPs. As we step into the new year, let us remember that good communication is not just about teamwork—it is a critical food safety control measure.
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