Food safety is a crucial issue for everyone in the restaurant and hospitality industry. Not only does contamination of food cause millions of illnesses each year, but it also is extremely costly. According to the National Restaurant Association, a single foodborne illness outbreak can cost a foodservice operation as much as $75,000 in legal fees, medical claims, lost employee wages, cleaning and sanitizing, discarded food supplies and lost income from negative publicity and/or being shut down.
There are all too many opportunities for food to become contaminated as it is produced and prepared. So, by neglecting the simplest food safety measures, foods can quickly become dangerous. Basic food handling and food safety knowledge enables both restaurants and consumers to combat the spread of foodborne illnesses.
Mike Milliorn is president and CEO of Daydots (Fort Worth, Texas). Reach him at 800-458-3687.
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