PERSPECTIVES
We all know a foodborne-illness outbreak can have a significant impact on a restaurant’s reputation and your bottom line. But, what is the true potential financial burden to your operation? The answer may be more than you thought!
Read MoreAs 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 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 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 MoreWhile 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.
Read MoreAccording to the Centers for Disease Control and Prevention (CDC), Hepatitis A is a highly contagious liver infection that is usually transmitted either through person-to-person contact or through consumption of contaminated food or water[1]. It is usually transmitted when an infected person has not properly washed his or her hands after using the restroom or before preparing and eating food.
Read MoreA quality assurance professional is a critical asset to a successful foodservice operation. This individual is responsible for ensuring established food safety processes and procedures are being followed and that quality requirements are being met. This means that you want a person with both experience and knowledge of FDA Food Code and the Food Safety Modernization Act (FSMA) in this role.
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