Are You Doing All You Can?

Follow these three best practices to protect your restaurant from a foodborne illness outbreak.The nation recognizes National Food Education Safety Month every September to reduce the escalating number of preventable foodborne illnesses. It’s a big goal for the Office of Disease Prevention and Health Promotion for its Healthy People 2020 (healthypeople.gov) initiative, which focuses on both the full- and fast-food service industries.

Why is this a government priority?

To protect the public from this growing health crisis. The CDC estimates roughly 48 million people contract foodborne illnesses each year, sending 128,000 to the hospital and killing 3,000.

National Environmental Health Association President Vince Radke suggests operators keep an eye on food worker behavior, farm and kitchen structure, and food and safety management to reduce foodborne illnesses and identify their source.

Here are three best practices to protect your consumers—and your brand.

Keep the right…