We’ve all heard someone complain of a stomachache or nausea and claim it was something they ate, or read headlines and news stories about the latest food illness outbreak.
Food poisoning, or reactions stemming from foodborne illnesses, has become so common it’s hardly alarming anymore. Each year, 48 million Americans suffer from foodborne illness in some manner.
Salmonella, E. coli, and Norovirus are just a few of the pathogens that can cause sickness if food isn’t properly produced, stored, transported, and prepared.
Food safety is important from the ground to the table and everything in between. We often overlook the dangers of food illness in food production, but we have to create a food safety culture where food illness isn’t normalized.
Beyond preventing illness, food safety also saves you time and money. Often, the proper food safety practices are more efficient and lead to less food waste.
Long story short, proper food safety is good for business—with fewer sick people, less food wasted, and more money saved.
Learn more about food safety by taking our food handler, allergen awareness, and food protection manager courses.
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