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. (more…)