For food businesses, trust is everything—but it’s also fragile. A single food safety mistake can ripple across supply chains, erode consumer confidence, and cost companies their place in the market. Many startups and SMEs still view food safety as just another regulatory hurdle, but in reality, it’s a powerful business enabler. Companies that prioritize safety don’t just prevent disasters; they build credibility, open doors to international markets, and stand out in an increasingly competitive industry.
This is where Saint Yi Htet comes in. A corporate executive turned entrepreneur, she has spent over two decades helping businesses create safer food systems. From ensuring strict hygiene standards at Wyeth Nutritionals Singapore to leading the Global Food Safety Institute (GFS Institute), her expertise spans everything from certifications like HACCP and ISO 22000 to helping local businesses expand globally. Now, she’s on a mission to change the way companies think about food safety—not as an obligation, but as an opportunity to grow and lead.
Key Takeaways:
- Food safety isn’t just about compliance—it’s about protecting lives. The 2008 infant formula scandal showed how food safety failures can be catastrophic. Ensuring safety isn’t just a regulation; it’s an ethical responsibility.
- A strong food safety culture starts with leadership. Whether as an employee or consultant, Saint Yi Htet emphasizes that technical expertise alone isn’t enough—communication and teamwork are key to driving real change.
- Consumer trust is the ultimate currency. In today’s world, a single food safety issue can damage not just one company but an entire industry. Businesses that prioritize safety build credibility and long-term success.
Highlights
Why Food Safety is More Than Just Compliance
Q: What do you love most about your job?
A: Food safety is at the intersection of public health, business growth, and sustainability. I help companies safeguard consumers from food-borne illnesses, unlock new market opportunities, and minimise food loss and waste. I like that my work contributes to businesses, consumers, and our planet.
Q: What initially inspired you to pursue a career in the food safety industry, and has that inspiration changed over the years?
A: I worked as a hygienist for an infant formula manufacturer for over a decade. In 2008, melamine contamination in the formula shook the industry. More than 54,000 infants and young children were affected, with thousands hospitalised and at least three deaths.
My employer was not involved, but I realized that food safety failures can cost lives. That moment pushed me to expand my expertise to the broader field of food safety.
Throughout my career, I have encountered more cases—some due to a lack of knowledge, others intentionally cutting corners for profit. These incidents didn’t discourage me; they reinforced my commitment to food safety.
Q: You’ve worked across multiple industries and countries. What’s the most bizarre or unexpected food safety issue you’ve encountered in your career?
A: I will still refer to the 2008 infant formula scandal. It wasn’t just an accident; it was a deliberate act of fraud—someone figured out that adding melamine, a chemical used in plastics, could manipulate test results.
How does a person even think of this? How does such an idea spread across the industry? It’s a terrifying example of how food safety isn’t just about regulations—it’s about ethics, accountability, and the constant need to stay ahead of those prioritising profit over human lives.
Q: Food safety is often seen as a compliance necessity rather than a business driver. How can Asian food businesses, especially SMEs and startups, leverage strong food safety standards to gain a competitive advantage in global markets?
A: In this age of social media, compliance is the bare minimum to start or continue business operations. Consumer trust is the true currency, and losing a reputation can be irreversible.
Take the infant formula case as an example. For many years, the market has distrusted locally made products. The damage was not limited to just one company—it affected the entire industry.
Food safety is a business enabler. It helps businesses gain and retain consumer trust, unlock new market opportunities, and position themselves as responsible contributors to public health and sustainability. However, Asian food businesses, especially SMEs and startups, should not bear this responsibility alone.
Adopting food safety practices can only be sustainable with the collaborative support of governments, academia, and business associations. For example, partnering to develop automation or supporting safe small-batch production for startups can pave the way for business growth while ensuring public health.
Q: What challenges have you faced as a food safety specialist, and how have they shaped your approach to solving industry problems?
A: Lack of resources, especially time. In manufacturing, the priority is hitting the production targets. For example, when food safety issues arise, the need to find the root cause of the problem is critical, but it may mean some people have to work beyond office hours.
As an employee, I took personal responsibility for investigating issues or collaborating with others to solve problems outside of office hours. As a consultant, I now focus on co-creating solutions within their constraints, for example, finding cost-effective ways to upgrade infrastructure.
Whether you work for a company or advise food businesses, technical expertise alone is insufficient. Life skills such as communication and teamwork are equally important. Explaining why food safety matters and getting buy-in from management to staff is key to building a strong food safety culture.
Q: What advice would you give to young professionals or aspiring entrepreneurs who want to enter the food safety industry?
A: Here are three key points:
- Take food safety seriously. It is about protecting lives, businesses, and the future of our planet.
- Solve problems. Food safety is not just about finding noncompliance but staying ahead of constantly emerging risks and co-creating practical solutions.
- Communicate effectively. Food safety is a shared responsibility. No expert can do it alone.
Food Safety as a Growth Strategy: Are You Ready?
The reality is, food safety is no longer just about avoiding penalties—it’s about future-proofing your business. Consumers today are more informed, more demanding, and less forgiving. Companies that cut corners may save costs in the short term, but the long-term damage to brand reputation, market access, and consumer trust is often irreversible.
As Saint Yi Htet emphasizes, food safety isn’t just a technical issue—it’s about collaboration, ethics, and long-term sustainability. Whether it’s helping local businesses bring Myanmar’s food products to the global stage or guiding multinational exporters through stringent safety certifications, her work proves that food safety and business success go hand in hand.
For entrepreneurs, startups, and established businesses alike, the question isn’t “Do we need food safety?” but “How can we leverage food safety to grow, innovate, and lead?” Those who treat it as a strategic advantage will build stronger, more resilient brands—ready to thrive in an increasingly competitive global market.
Highlights
Read the article in Chinese here.
