The Centers for Disease Control and Prevention (CDC) estimates that roughly 48 million Americans get sick due to foodborne illness every year. Additionally, roughly 128,000 are hospitalized, and 3,000 actually die of foodborne diseases each year.
The food service industry has an obligation to do everything possible to mitigate these occurrences. Beyond the obvious ethical concerns, the fallout from a patron who gets sick from a foodborne illness possibly contracted at a given establishment can be significant. Concerns range from reputational to financial, and it’s important for proprietors to be prepared for anything.
Preventing foodborne illness ultimately comes down to two important areas: Cleanliness and temperature.
- Should you wash raw meat, poultry and eggs?
- How should you store fruits, vegetables and meats?
- When should you clean and sanitize food-contact surfaces?
- What are the safest ways to thaw food?
- How long does it take for bacteria to grow in perishable foods?
- What is the temperature danger zone?
Find the answers to these important questions and more when you download this free whitepaper, “Preventing Foodborne Illness: Cleanliness and Temperature.”