Proper Training, Tools and Accountability Reduce Foodborne Illnesses in Foodservice Operations
FoodHandler, Inc., a leading developer and supplier of high-quality food safety solutions, released a new white paper that explains how to create a culture of safety within foodservice operations to reduce the risk of foodborne illnesses. The white paper titled “Make Food Safety a Top Priority for Your Business” is now available for download.
The white paper provides an in-depth look at the impact that improper employee hygiene and unsafe food handling has on causing foodborne illness outbreaks in the US. The paper also outlines innovative and practical steps that organizations can take to establish food safety cultures that promote safe and effective food-handling practices. Adopting specific behaviors and providing the proper tools protect foodservice workers and patrons and prevent operators from suffering the losses of time, money and reputation that result from foodborne-illness outbreaks.
“As an organization built around food safety, FoodHandler is committed to helping foodservice operators work more safely and efficiently,” said John Mihelich, vice president and general manager, FoodHandler. “We developed our new white paper to help foodservice leaders create a culture of food safety within their organizations. Once they’ve established the culture, they will experience better compliance with food safety procedures, which produces safer environments with fewer incidents of illness.”