Managing Risk: Prevent Foodborne Illness, Protect Your Restaurant

According to the Centers for Disease Control and Prevention (CDC), an estimated 48 million Americans get sick each year from a foodborne illness. Of those, 128,000 are hospitalized and 3,000 die.

The worst part is, this type of illness is largely preventable

Restaurant owners and operators need to take active steps to prevent foodborne illness from coming out of their kitchens. To do so, they will need to create a complete food safety program to protect the restaurant itself from reputational harm and financial crisis.

Five Steps to Prevent Foodborne IllnessNo restaurant wants the headache of facing a room full of ill diners. Following these steps can lessen the risk and help keep your restaurant – and your diners – safe.

1. Wash your hands. Often. Restaurant workers report how often they wash their hands is influenced by small issues such as sink availability, time pressure and a lack of consequences for not washing hands. Your workers will take short cuts. Yet improving…