When businesses are closed for a period of time, water and air conditioning may be shut off to conserve resources. In doing so, the warmth and lack of clean water flow is the right formula for the growth of potentially dangerous microbes, including the bacteria that contributes to Legionnaires’ disease. Any commercial facility vacated or underutilized for more than three weeks, according to health experts and government officials, is at risk for a Legionnaires’ outbreak.(more…)
Positive word-of-mouth is critical to any restaurant’s success, so when a customer contracts a foodborne illness at your establishment, you both suffer.
The Centers for Disease Control and Prevention estimates that roughly one in six Americans contracts a foodborne illness every year. Around 128,000 patients wind up in hospitals sick from food poisoning every year, and 3,000 lose their lives because of foodborne illness.
Serving a multitude of meals each day increases a restaurant’s odds of accidently plating contaminated food and jeopardizing customer health. In addition to being bad for a restaurant’s reputation, it can also open a restaurant up to legal action. (more…)