Why Do Flu Outbreaks Happen in the Winter?

Why Do Flu Outbreaks Happen in the Winter?

Why is it when the temperatures outside become colder we see a peak in illnesses, like the flu?

Many of us may ask ourselves this question and wonder why people tend to be sick especially during the winter months. And, if you have asked yourself that question, you are not alone. In fact, researchers have always sought to find the answer.

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Could Antibiotic Resistance Impact Your Restaurant?

Could Antibiotic Resistance Impact Your Restaurant?

Did you know the CDC estimates that more than 400,000 people in the United States will become ill with infections caused by antibiotic-resistant foodborne bacteria every year?  In fact, studies have shown that resistant bacteria can contaminate food from animals, and in turn, cause infections in humans.

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Bringing You Food Safety Trends and Information in the New Year!

Bringing You Food Safety Trends and Information in the New Year!

We're committed to the continued delivery of timely and relevant information on food safety best practices and insights on foodborne illnesses, and look forward to providing more of the latest topics and trends impacting the foodservice industry throughout 2018.

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Tips to Help Keep Employees Healthy This Cold and Flu Season

Tips to Help Keep Employees Healthy This Cold and Flu Season

Yes, another cold and flu season is upon us. The time of year when both employees and guests might bring coughs and sneezes with them into the restaurant. Knowing it’s important to have your employees at work and not sick at home, try these tips to help your employees stay healthy this season.

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5 Business Costs of Norovirus Outbreaks

5 Business Costs of Norovirus Outbreaks

We all know that a norovirus outbreak could have a significant impact on your restaurant. Yet, what is the true cost if an outbreak should occur? Our friends at OSHAKits.com put together this list of the Top 5 Business Costs of a Norovirus Outbreak.

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The Top 5 Questions You Should Ask Your Spill Kit Vendor

The Top 5 Questions You Should Ask Your Spill Kit Vendor

We all know that spill kits are an important part of your restaurant’s food safety and risk management program. Yet, not all spill kits are the same, making it important for you to ask your spill kit vendor some very specific questions. The following is our recommended list of the Top 5 questions you should ask.

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Top 5 Risk Factors for Foodborne Illness

Top 5 Risk Factors for Foodborne Illness

The Centers for Disease Control and Prevention (CDC) routinely analyze disease outbreaks to find commonalities and determine appropriate prevention strategies. This information serves as a valuable resource to sanitarians all over the world as it helps us to pinpoint sources of contamination. It has also helped to determine the 5 most common risk factors for foodborne illness,..

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I Have to Tell You, This Isn’t The 24-Hour Flu

 I Have to Tell You, This Isn’t The 24-Hour Flu

Every day, local health departments field calls from customers complaining about having the “24-Hour Flu” or “The Stomach Flu.” In truth, the cause of most of these cases is Norovirus. The person calling generally blames the last food they ate for making them sick. It usually isn’t the last meal eaten that made them sick, rather it is something they had within the past few days. The average incubation, or the time it takes for symptoms to manifest, is generally 24-72 hours.

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Debunking the Most Common Food Safety Myths

Debunking the Most Common Food Safety Myths

While we know that having food safety processes and practices in place are critical to the success of any foodservice operation, there are several myths that exist around food safety. From cleaning, to proper temperatures, to how foodborne illnesses spread, it is important for restaurant owners and operators to have the right information to help ensure their food safety program is the strongest it can be.

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