A restaurant’s reputation may take years to build, but one customer getting sick, or worse, even dying, from a foodborne disease can destroy that reputation practically instantly—thanks to the blazing speed of social media. If the restaurant is part of a chain, the reputation damage is inflicted upon the entire chain bearing the name, not just one location.
Unfortunately, as an April 2014 story in Food Quality & Safety reports: “Americans are twice as likely to get food poisoning from food prepared at a restaurant than food prepared at home, according to a new study from the Center for Science in the Public Interest (CSPI).” According to the CSPI’s food safety director, this ratio has been consistent for years, although there may be many home-based outbreaks that go unreported.
One of the best preventative measures a restaurant can take is to make food safety audits an essential function of its operations. Food safety audits help ensure customers against foodborne illnesses and provide the information restaurants need to undertake corrective action.
Properly designed and implemented food safety auditing allows restaurants to: