Food Safety Cybersecurity: Protecting Plates Digitally

You know, it’s funny. I spend a huge chunk of my day thinking about food – new recipes, Nashville’s latest restaurant opening, what Luna, my rescue cat, will deign to eat. And as a marketing guy, I’m always thinking about systems, trends, and how things connect. But it wasn’t until fairly recently that I started mulling over the intersection of food safety and cybersecurity. Sounds a bit like a sci-fi movie plot, doesn’t it? Hackers holding your dinner hostage? But the more I dig into it, the more I realize this isn’t just a future worry; it’s a very present concern, especially as our kitchens, both commercial and increasingly our home ones, get smarter and more connected. We’re living in 2025, and technology is woven into nearly every facet of our lives, so why would our food systems be any different?

I remember when I first moved to Nashville from the Bay Area. Back there, tech talk was the air you breathed. Here, it’s more about the perfect hot chicken or the next big country star. But the truth is, technology is just as pervasive in the food world now, albeit sometimes less visibly. Think about the journey your food takes – from farm to processing plant, to distributor, to restaurant or grocery store, and finally to your plate. There are so many digital touchpoints along that chain. And each one, if not properly secured, could potentially be a weak link not just for data, but for the actual safety of the food we consume. It’s a sobering thought, and one that I think we need to be talking about a lot more.

So, what’s the deal here? Why should you, whether you’re a chef, a restaurant owner, or just someone who enjoys a good meal (and wants it to be safe), care about cybersecurity in the context of food? Well, that’s what I want to unpack in this article. We’ll look at how our increasingly digitized food environments create new vulnerabilities, what kinds of cyber threats can directly and indirectly impact food safety, and importantly, what steps we can take to mitigate these risks. It’s not just about protecting data; it’s about protecting health, trust, and the very integrity of our food supply. This isn’t just an IT department problem; it’s an everyone problem. Let’s get into it.

Our Kitchens Are Going Digital: What’s at Stake?

It’s kind of wild when you stop and think about how much technology has infiltrated the modern kitchen, isn’t it? I’m not just talking about that fancy smart fridge that tells you when you’re out of milk – though that’s part of it. In commercial kitchens, the change is even more dramatic. We’re seeing Point of Sale (POS) systems that manage orders and payments, sophisticated inventory management software that tracks stock in real-time, and even automated cooking equipment that can follow complex recipes with minimal human intervention. Then there are temperature monitoring systems, digital scheduling tools for staff, and supplier databases all humming along, connected to networks, and often, to the internet. This is the era of the Internet of Things (IoT) in full swing, and the kitchen hasn’t been left behind. It’s all designed for efficiency, consistency, and, ironically, to enhance safety and quality control.

But here’s the rub: every single one of these connected devices, every piece of software, every network access point, creates a potential vulnerability. It’s what the tech folks call an expanded ‘attack surface’. The more digital doors and windows you have, the more opportunities there are for uninvited guests – in this case, malicious actors – to try and get in. The stakes are incredibly high. We’re not just talking about someone stealing credit card numbers (though that’s bad enough). We’re talking about the potential for disruptions that could lead to foodborne illnesses, massive financial losses for businesses, and a serious erosion of consumer trust. The very convenience and efficiency these digital tools bring can become a double-edged sword if cybersecurity hygiene isn’t made a top priority. It’s a classic case of innovation outpacing our understanding of the risks, or perhaps our willingness to address them proactively. I sometimes wonder if we’re so dazzled by the shiny new tech that we forget to check if the back door is locked.

Think about a large-scale food processing plant. They might have automated systems controlling critical processes like pasteurization temperatures, cooking times, or the mixing of ingredients. If a hacker gains access to these systems, they could subtly alter parameters, leading to under-processed food that harbors dangerous pathogens. Or consider a restaurant chain that relies on a centralized system for recipe distribution and allergen information. A malicious tweak to that database could have immediate and severe health consequences for customers. These aren’t far-fetched Hollywood scenarios anymore; they are plausible threats in our increasingly interconnected world. The digital footprint of our food is growing, and with it, the responsibility to protect it fiercely.

Cyber Threats: Not Just Data Theft Anymore

When most people hear ‘cyber attack,’ they probably picture stolen passwords or financial fraud. And yes, those are huge problems. But in the food industry, the implications can be far more visceral. Imagine a scenario where hackers target the temperature control systems of a large refrigerated warehouse storing perishable goods. They could subtly raise the temperature by just a few degrees, not enough to trigger immediate alarms, but enough to allow harmful bacteria like Salmonella or Listeria to proliferate. By the time the food reaches consumers, it could be a ticking time bomb. This isn’t just theoretical; industrial control systems (ICS), which are common in food processing and storage, have been known targets for cyberattacks in other sectors, and the food industry is by no means immune. The potential for temperature control sabotage is a really scary one for me, because it’s so insidious.

Then there’s the risk of recipe manipulation. Modern commercial kitchens, especially in large chains or food manufacturing, often use digital systems to ensure consistency and precision in recipes. If an attacker alters a digital recipe – say, by reducing a cooking time or temperature, or by omitting a crucial safety step – the consequences could range from compromised food quality to serious health risks. What if an attacker changes ingredient quantities or, even worse, subtly alters allergen information in a database that feeds into labeling or menu systems? Someone with a severe allergy could be put in life-threatening danger. It’s a chilling thought, because the attack vector isn’t breaking in through a physical door, but through a line of code.

And let’s not forget the supply chain attacks. The food supply chain is incredibly complex, involving numerous players from farms to processors, distributors, and retailers. Many of these entities are connected digitally, sharing data about shipments, quality control, and inventory. If a hacker compromises one part of this chain, say the software used by a major distributor, they could potentially introduce contaminated products, falsify expiration dates, or disrupt the flow of goods, leading to shortages or the distribution of unsafe food. The interconnectedness that makes our modern food supply so efficient also makes it vulnerable to cascading failures if one node is breached. The focus has to shift from just protecting individual businesses to securing the entire ecosystem. It’s a big ask, I know, but the alternative is pretty grim.

Beyond the Fridge: Data Breaches and Food Safety

While the idea of hackers directly messing with food temperatures is alarming, we also can’t overlook the indirect ways data breaches can impact food safety. It might seem like a less immediate threat, but the fallout can be just as serious. Consider a large restaurant group that suffers a major data breach. Their primary concern might be stolen customer credit card information or employee records. But what if the breach also compromises their operational data? This could include staff schedules, maintenance logs for equipment, supplier information, and even food safety compliance records. If these systems are disrupted or data is lost, it can throw a wrench into the daily operations, making it harder to adhere to safety protocols.

For instance, if a digital system that tracks cleaning schedules for kitchen equipment is taken offline, or if maintenance alerts for refrigeration units are missed due to a cyber incident, critical food safety tasks might be overlooked. Staff might be stretched thin dealing with the fallout of the breach, diverting attention and resources away from routine safety checks. This kind of operational disruption can create an environment where mistakes are more likely, and where the risk of foodborne illness increases. It’s not the hacker directly poisoning the food, but their actions creating the conditions where food safety can be compromised. I think this is a point that often gets missed; the ripple effects of a data breach can be widespread and unexpected.

Furthermore, a significant data breach can lead to massive reputational damage for a food business. Consumers are, rightly, very sensitive about where their food comes from and how it’s handled. If a company is seen as careless with data, it can erode trust in their overall competence, including their commitment to food safety. This loss of trust can translate into lost business, and reduced revenue can, in turn, impact the company’s ability to invest in robust food safety programs, equipment upgrades, and staff training. It becomes a vicious cycle. Protecting compliance data, which demonstrates adherence to food safety standards, is also crucial. If this data is altered, lost, or stolen, it can create legal nightmares and further undermine public confidence. So, while it might not be as dramatic as a tampered smart oven, data security is fundamentally linked to a food business’s capacity to ensure safety.

People Power: Our First Line of Defense (and Vulnerability)

We can talk all day about firewalls, encryption, and sophisticated security software, and those things are absolutely vital. But at the end of the day, one of the most significant vulnerabilities in any system, cyber or otherwise, is the human element. This isn’t to blame people; it’s just a reality. In the context of food safety and cybersecurity, staff members in restaurants, processing plants, or distribution centers can unwittingly become conduits for cyber threats. Phishing attacks, for example, are incredibly common. An employee might receive a deceptive email that looks like it’s from a legitimate supplier or a government agency, tricking them into clicking a malicious link or divulging login credentials. Once an attacker has those credentials, they could potentially access sensitive systems, including those that control food safety parameters or manage inventory.

Then there’s the issue of password hygiene. How many people reuse passwords across multiple accounts, or use simple, easy-to-guess passwords? In a busy kitchen environment, where staff might be sharing terminals or devices, the temptation to use weak or shared passwords can be high. This is a huge risk. Social engineering is another tactic, where attackers manipulate individuals into performing actions or divulging confidential information. It could be a phone call from someone impersonating an IT support technician, asking for remote access to a computer. These attacks prey on human trust and helpfulness. It makes me think, are we equipping our food industry workforce with the awareness and tools they need to recognize and resist these threats? It’s one thing to train staff on proper handwashing and food handling; it’s another to train them on spotting a phishing email or understanding the importance of strong, unique passwords for the systems they use.

Ultimately, robust employee training is paramount. It needs to be ongoing, engaging, and tailored to the specific risks faced by the food industry. Staff need to understand that their actions, even seemingly small ones like clicking on an unfamiliar link, can have significant consequences for both data security and food safety. This isn’t just an IT department responsibility; it needs to be integrated into the overall safety culture of the organization. Creating a culture where employees feel comfortable reporting suspicious activity without fear of blame is also crucial. Are we doing enough? I suspect there’s a lot of room for improvement here. We invest in training for knife skills and HACCP plans, but cybersecurity awareness often lags behind, and that’s a gap we urgently need to close.

Ransomware: When Your Kitchen Becomes a Hostage

Of all the cyber threats out there, ransomware seems to be one of the most disruptive and, frankly, terrifying, especially for the food industry. Imagine this: you’re a food manufacturer, and one morning you discover that all your critical systems – production lines, inventory management, shipping logistics – are encrypted and inaccessible. A message pops up demanding a hefty sum in cryptocurrency to restore access. This is the reality of a ransomware attack. For a business dealing with perishable goods, the pressure to resolve the situation quickly is immense. Every hour of downtime means more potential spoilage, more financial loss, and a greater risk of failing to meet customer orders.

The impact of a production shutdown in the food sector can be catastrophic. If a dairy processor gets hit, milk spoils. If a meatpacking plant is targeted, the entire supply chain can be disrupted. We’ve seen real-world examples of major food companies being hit by ransomware, leading to temporary plant closures and concerns about food shortages. The attackers know that these businesses are under extreme pressure because of the perishable nature of their products and the critical role they play in the food supply. This makes them prime targets. The decision of whether or not to pay the ransom is an agonizing one, with no easy answers. Paying might seem like the quickest way to get back online, but it fuels the criminal enterprise and offers no guarantee that data will be fully restored or that attackers won’t strike again.

Beyond the immediate financial cost and operational chaos, ransomware attacks can severely compromise food safety. If systems that track product batches and distribution are locked, it becomes incredibly difficult, if not impossible, to execute a timely and effective recall in the event of a contamination issue. This means that potentially unsafe food could remain in circulation, putting public health at risk. The loss of access to recall systems compromised by such an attack could delay the identification and removal of hazardous products from store shelves and consumers’ homes. Furthermore, the stress and confusion caused by a ransomware incident can lead to lapses in normal safety protocols as staff scramble to cope with the crisis. It really highlights how intertwined operational technology, information technology, and food safety have become. It’s a stark reminder that cybersecurity isn’t just an abstract IT concern; it’s a fundamental business continuity and public health issue.

Catching Up: Regulations vs. Rapid Tech Evolution

The food industry is, thankfully, heavily regulated when it comes to safety. We have established frameworks like HACCP (Hazard Analysis and Critical Control Points), which are designed to identify potential food safety hazards and implement controls to prevent them. These systems have been instrumental in improving food safety over the years. However, a critical question arises: are these existing regulations keeping pace with the rapid evolution of technology and the associated cyber threats? My feeling is, probably not as quickly as they need to. HACCP plans traditionally focus on biological, chemical, and physical hazards. While incredibly important, they don’t always explicitly address the risks posed by cyberattacks on the systems that manage these critical control points.

The challenge is that technology moves at lightning speed, while regulatory frameworks, by their very nature, tend to be more deliberative and slower to adapt. This can create regulatory gaps where new types of risks, like those emanating from compromised digital systems, aren’t adequately covered. For instance, if a HACCP plan relies on a digital thermometer to monitor a critical cooking temperature, what happens if that thermometer’s software is hacked to display false readings? Is that scenario typically accounted for in a traditional hazard analysis? Maybe, maybe not. We’re increasingly dealing with cyber-physical systems, where the digital and physical worlds are deeply intertwined, and our regulatory thinking needs to evolve to fully encompass this new reality. It’s not just about the physical cleanliness of a facility anymore; it’s also about the digital hygiene of its operating systems.

Moreover, there’s the issue of awareness and enforcement. Are food businesses, especially small to medium-sized enterprises, fully aware of their responsibilities when it comes to securing the digital tools they use in food production and service? And do regulatory bodies have the resources and expertise to inspect and enforce cybersecurity-related aspects of food safety? These are tough questions. It’s easy for businesses, particularly those with limited IT budgets, to view cybersecurity as an expense rather than an investment, or to adopt an “it won’t happen to me” attitude. But as we’ve seen, the consequences can be devastating. There’s a growing need for clearer guidance, industry best practices, and perhaps even updated regulatory requirements that specifically address the intersection of food safety and cybersecurity. It’s a complex area, and I don’t have all the answers, but it’s definitely a conversation we need to be having more urgently.

Shielding Our Sustenance: Practical Cybersecurity Steps

Alright, so we’ve talked a lot about the doom and gloom, the risks and vulnerabilities. It can all feel a bit overwhelming, I know. Luna just jumped on my lap, probably sensing my furrowed brow. But the good news is that there are practical, actionable steps that food businesses can take to significantly bolster their defenses. It’s not about becoming impenetrable – because no system truly is – but about making it much harder for attackers and being prepared to respond if an incident does occur. One of the foundational elements is network segmentation. This means dividing your network into smaller, isolated sections. So, for example, the POS systems in a restaurant would be on a separate network segment from the systems controlling kitchen equipment, and both would be separate from the guest Wi-Fi. If one segment is compromised, the attackers can’t easily move laterally to access other critical systems.

Regular software updates and patch management are also non-negotiable. Software vulnerabilities are constantly being discovered, and vendors release patches to fix them. Applying these updates promptly across all systems – from operating systems to specialized food production software and firmware for IoT devices – is crucial. It’s like fixing holes in your digital armor. Then there’s the matter of strong authentication. This means moving beyond simple passwords. Implementing multi-factor authentication (MFA), which requires users to provide two or more verification factors to gain access to an account or system, adds a significant layer of security. Even if an attacker obtains a password, they still can’t get in without that second factor, which might be a code sent to a phone or generated by an app. Endpoint security, like antivirus and anti-malware software on all computers and devices connected to the network, is another basic but essential measure.

Crucially, every food business, regardless of size, needs an incident response plan. What will you do if you suspect a breach or are hit by ransomware? Who do you call? How do you isolate affected systems? How do you communicate with stakeholders, including customers and regulatory bodies if necessary? Having a plan worked out in advance, and practicing it, can make a massive difference in how effectively you can contain an incident and recover from it. This plan should specifically consider scenarios that impact food safety – for instance, how to manually operate critical processes if digital controls are compromised, or how to verify the integrity of food products if systems have been tampered with. And let’s not forget physical security for these systems; a server room door left unlocked can be as dangerous as an unpatched vulnerability. It’s a holistic approach, really, combining technical measures with smart policies and vigilant people.

Your Home Kitchen: Not Immune to Cyber Gremlins

So far, we’ve mostly focused on commercial food operations, but what about our own homes? The rise of smart kitchen appliances is undeniable. We’ve got smart refrigerators, ovens you can preheat with your phone, coffee makers that know your schedule, and even smart scales and blenders. It’s all very cool and convenient, no doubt. I’m a bit of a tech enthusiast myself, so I get the appeal. But it’s important to remember that these connected devices are, essentially, computers, and they can be vulnerable to the same kinds of cyber threats as your laptop or smartphone. While a hacker taking over your smart toaster to burn your breakfast might sound more annoying than dangerous, the implications can go further, especially as these devices become more integrated and control more critical functions.

Think about a smart oven. If its security is weak, could someone remotely turn it on to a high temperature, creating a fire hazard? Or what if your smart fridge, which might store information about your dietary habits or shopping lists, gets hacked, leading to a privacy breach? These might seem like edge cases now, but as more of our kitchen equipment comes online, the potential for misuse grows. So, what can we, as consumers, do? First and foremost, smart home security starts with securing your home Wi-Fi network. Use a strong, unique password for your router, and make sure its firmware is kept up to date. When you buy a new smart kitchen appliance, change the default passwords immediately. Manufacturers often ship devices with generic passwords that are widely known and easily exploited.

Also, be mindful of app permissions. The apps that control these smart devices often ask for various permissions on your phone. Question whether an app really needs access to your contacts, microphone, or location to perform its intended function. Stick to reputable brands that have a good track record for security and provide regular software updates for their devices. Before you buy, do a little research – see if there have been any reported security issues with the product or the manufacturer. It’s an extra step, sure, but it’s worth it for peace of mind. As our homes become more connected, we all need to become a bit more tech-savvy and security-conscious, even in the kitchen. It’s no longer just about whether the food is fresh, but also whether the tech helping us prepare it is secure.

The Future Menu: Innovation, Security, and Safety

Looking ahead, the integration of technology into the food world is only going to accelerate. We’re on the cusp of some really exciting innovations that could revolutionize food production, distribution, and safety. For instance, AI in food safety holds immense promise. Imagine AI-powered systems that can analyze images of food products on a production line to detect minute defects or signs of contamination with incredible speed and accuracy, far beyond human capabilities. Or AI algorithms that can predict potential food safety outbreaks by analyzing vast datasets from weather patterns to social media chatter. These tools could be game-changers in preventing foodborne illnesses and ensuring higher quality standards. It’s the kind of tech that gets my inner marketing and systems-nerd excited.

Another fascinating development is the use of blockchain traceability in the food supply chain. Blockchain can create an immutable and transparent record of a food product’s journey, from farm to fork. This means that if a contamination issue arises, it would be much faster and easier to pinpoint the source and identify affected batches, enabling more targeted and efficient recalls. This not only enhances food safety but also builds consumer trust by providing greater transparency about where their food comes from and how it’s been handled. These innovations are genuinely exciting, and they have the potential to make our food safer and our supply chains more resilient.

However – and this is a big however – all these advanced technologies will also bring new cybersecurity challenges. More sophisticated systems mean more complex attack surfaces. If AI systems controlling quality are compromised, they could be manipulated to overlook contaminants or approve unsafe products. If a blockchain system is poorly implemented, it could still be vulnerable. The key, as I see it, is to adopt a security by design approach. This means that cybersecurity considerations must be baked into these new technologies from the very beginning of their development, not bolted on as an afterthought. We need to anticipate potential threats and build in safeguards proactively. It’s a constant balancing act: how do we embrace innovation that can bring so many benefits, while also ensuring that we’re not inadvertently creating new, unforeseen risks? It’s something I think about a lot, especially as we barrel towards an even more digitally integrated future. The promise is huge, but so is the responsibility.

More Than Code: Cultivating a Safety-First Mindset

As we wrap this up, it’s clear that tackling the intersection of food safety and cybersecurity isn’t just about installing the latest software or having the strongest passwords – though those are definitely important pieces of the puzzle. What’s equally, if not more, crucial is fostering a deep-seated cybersecurity culture within the food industry. This means creating an environment where everyone, from the CEO to the kitchen porter, understands the risks and their role in mitigating them. It’s about moving beyond a compliance-ticking exercise to a genuine commitment to protecting both digital assets and the physical well-being of consumers. This is where my marketing hat comes on a bit, because culture change is all about communication, education, and shared values.

One of the biggest hurdles, I think, can be the traditional siloing of departments. IT teams handle the tech, and food safety teams handle the food. But in this new landscape, there needs to be much closer inter-departmental collaboration. Food safety professionals need to understand basic cyber risks, and IT professionals need to understand the critical food safety processes their systems support. They need to speak the same language, or at least understand each other’s dialects. Regular joint training sessions, risk assessments, and planning meetings can help bridge this gap. It’s about recognizing that a vulnerability in a digital system can directly translate into a food safety hazard, and vice versa.

And this commitment to learning can’t be a one-off thing. The threat landscape is constantly evolving, with new vulnerabilities and attack methods emerging all the time. So, continuous education and awareness programs are essential. This might involve regular security briefings, simulated phishing exercises to test and reinforce learning, and clear channels for reporting suspicious incidents. For smaller businesses, I know this can seem daunting. They might not have dedicated IT or security staff. But there are resources available – industry associations, government agencies, and cybersecurity firms often provide guidance and support tailored to smaller enterprises. Ultimately, it’s about instilling a proactive, vigilant mindset. It’s about making cybersecurity as integral to the food business as hygiene or temperature control. It’s a big shift, but one that’s absolutely necessary as we navigate this increasingly complex digital world. Even Luna seems to agree, giving a little meow of assent from her sunny spot on the rug.

The Evolving Plate: A Final Thought

So, there you have it. A rather deep dive into a topic that, I’ll admit, I hadn’t given nearly enough thought to until I started really digging in. The connection between the sandwich on your plate and the silicon chips in the kitchen is stronger and more critical than ever. As we’ve seen, food safety and cybersecurity are no longer separate domains; they are two sides of the same coin, especially in our hyper-connected 2025 world. From massive food processing plants to the smart gadgets in our own kitchens, the digital layer adds incredible convenience and efficiency, but it also introduces a new spectrum of risks that we simply can’t afford to ignore.

The thought that a hacker could, even indirectly, impact the safety of what we eat is unsettling, to say the least. But awareness is the first step. By understanding the vulnerabilities – whether they’re in complex industrial control systems or in the human element of weak passwords and phishing scams – we can start to build more resilient defenses. It requires a multi-layered approach: robust technical safeguards, yes, but also ongoing training, strong internal policies, inter-departmental collaboration, and a proactive culture of vigilance. It’s a challenge, for sure, particularly for smaller businesses with limited resources, but the potential consequences of inaction are just too high. Maybe I should re-evaluate how secure my own smart coffee maker is. It’s a small thing, but it’s all part of this bigger picture, isn’t it?

Ultimately, the goal is to harness the incredible potential of technology to make our food systems better, safer, and more efficient, without opening the door to new dangers. It’s a continuous journey, not a destination, and it requires constant learning and adaptation from everyone involved – from the multinational corporation to the individual consumer. As technology continues to evolve, so too will the threats. The question I’m left pondering is: are we, as a society, nimble enough and forward-thinking enough to stay ahead in this critical dance between innovation and security, especially when something as fundamental as the safety of our food is at stake?

FAQ

Q: What’s the biggest cybersecurity threat to food safety right now?
A: It’s hard to pick just one, but ransomware attacks are a major concern because they can halt production, disrupt supply chains, and compromise systems crucial for tracking and recalling food, directly impacting availability and potentially safety. Attacks on Industrial Control Systems (ICS) that manage critical processes like temperature or cooking times also pose a direct and severe threat to food safety.

Q: Are small restaurants and food trucks also at risk, or is this mainly a problem for large corporations?
A: Absolutely, small businesses are at risk too. While large corporations might seem like more attractive targets due to the scale of potential disruption or data theft, smaller businesses are often seen as easier targets because they may have fewer resources dedicated to cybersecurity. A compromised POS system or a ransomware attack can be devastating for a small restaurant or food truck, impacting their ability to operate safely and securely.

Q: How can I protect my smart kitchen appliances at home from hackers?
A: Start by securing your home Wi-Fi network with a strong, unique password and keeping your router’s firmware updated. When you get a new smart appliance, change the default password immediately. Be cautious about the permissions you grant to the apps controlling these devices. Purchase from reputable brands known for providing security updates, and install those updates promptly. It’s also wise to keep an eye out for any news regarding vulnerabilities in your specific devices.

Q: What is HACCP and how does it relate to cybersecurity in the food industry?
A: HACCP (Hazard Analysis and Critical Control Points) is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in production processes and designs measures to reduce these risks to a safe level. While traditionally focused on these tangible hazards, the principles of HACCP – identifying critical control points and implementing monitoring and corrective actions – can and should be extended to include cybersecurity risks that could compromise those very control points (e.g., a hacked temperature sensor or a manipulated digital recipe system). Essentially, if a cyber threat can impact a critical control point, it becomes a food safety hazard that needs to be addressed within a modern HACCP framework.

@article{food-safety-cybersecurity-protecting-plates-digitally,
    title   = {Food Safety Cybersecurity: Protecting Plates Digitally},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/food-safety-and-cybersecurity/}
}