These are the four most common pathogens that affect the foodservice industry.
Be aware of them.
Dave Shumaker, Microbiologist, shares where the foodborne illnesses E.coli and Salmonella originate and the best way to avoid them entering your restaurant.
FOODBORNE ILLNESS ARTICLES:
Explaining the Risk of Foodborne Illness Associated with Restaurants: The Environmental Health Specialists Network
The very nature of the restaurant industry creates a higher-risk environment for foodborne illness outbreaks – either by the amount of food products being stored, processed and served, or by the number of people in the same area at the same time. This confluence of factors produces a greater number of outbreaks than any other setting, which is why maintaining food safety standards remains so important.
Source: Journal of Food Protection, Centers for Disease Control and Prevention (CDC)
3 Main Causes of Foodborne Illness in Eateries
The complexities of running a restaurant can be daunting. Ingredients are coming in from the outside world, as are employees and guests. As an operator, you are tasked with maintaining quality of your food and providing a safe dining experience for your guests. Cleanliness – from facilities to staff members – is important, if not essential, and good hand hygiene for staff members, reducing absenteeism and safe food handling practices can keep your restaurant running smoothly.
Source: Local Media Group, Inc. - fosters.com