Unsafe food can result in serious harm to those whom you serve.
The government estimate of 48 million foodborne illness cases annually in the United States demonstrates that this hazard is real.
Foodborne illness cases have been traced to problems such as inadequate cooking, improper food cooling procedures, incorrect holding temperatures, cross-contamination, poor employee hygiene, and unsafe food sources. Correct food safety practices are essential for preventing foodborne illnesses, including those associated with pathogens such as norovirus, hepatitis A virus, and various bacteria and parasites. Prevention of biological and other types of food hazards requires knowledge and proactive measures.
Food safety deficiencies also can result in conditional or unsatisfactory health department inspection ratings and possible fines. Moreover, unsafe food can be very costly to food establishments in terms of lost business and damaged reputation. Customer satisfaction depends largely on confidence that food is prepared and served in a safe, hygienic manner.
Through food safety training, managers and staff learn what they need to know to help ensure safe food service. Food operations assessments provide additional help for establishing and maintaining correct food handling and facility management practices, to comply with regulatory requirements and to provide optimal consumer protection.
