Food safety education is an essential component in tourism and hospitality programs in U.S. colleges. The importance of food safety has been even highlighted during times of a global pandemic. Guided by a design-thinking approach, this study interviewed 20 managers in the tourism hospitality industry. The results showed that their food safety training practices are influenced by organizational size and type. Additionally, the participants all expected that new employees with a tourism and hospitality management degree are equipped with basic food safety knowledge and awareness of the issue's significance. Lastly, this study provided theoretical and practical implications on improving food safety training in tourism and hospitality programs in U.S. colleges.