PERSPECTIVES
As a restaurant owner/operator, food safety is paramount to your business. You have processes and procedures in place to help ensure your restaurant does not fall victim to a foodborne illness outbreak. Yet, do you know what factors pose the highest risk for foodborne illness, and, are therefore, of top concern to restaurant inspectors?
Read MoreMany 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.
Read MoreDid 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.
Read MoreWe'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.
Read MoreYes, 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.
Read MoreWe 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.
Read MoreWe 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.
Read MoreThe 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,..
Read MoreFor more than 20 years, September has been recognized as National Food Safety Month – a time for all of us to focus on building a culture of food safety. As a restaurant owner or operator, you know that a strong food safety program is critical to the success of your restaurant(s).
Read MoreEvery 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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