Protect customers from food and alcohol related illness while enhancing the quality of your service environment

Based on data from the Centers for Disease Control and Prevention (CDC), it is estimated that foodborne illness costs the U.S. $77.7 billion in medical bills, loss of productivity, pain and suffering, and mortality each year. Despite these shocking costs, there are still a number of food service providers that fall short on providing a good food safety program. Needless to say, if your food safety program is coming from VHS tapes, it is time to update and upgrade. Here are some tips for an effective food safety program.

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