Tag Archives: food handling

5 Norovirus Prevention Tips

This entry is part 7 of 7 in the series Health & Wellness

According to the Center for Disease Control (CDC), each year there are an estimated 19-21 million cases of norovirus disease, including 1.7-1.9 million outpatient visits, 400,000 emergency department visits, 56,000-71,000 hospitalizations, and 570-800 deaths, which result in approximately $777 million in health-care costs.

It is important to protect your business from a foodborne illness outbreak. The costs of foodborne illness to a business are loss of customers and sales, negative media exposure, loss of reputation, staff missing work, staff retraining, lawsuits and legal fees, and increased insurance premiums.

(more…)

Reduce Food Poisoning Risk

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…)