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Did You Know?

 

High Cost of Foodborne Illness

 

A single outbreak of foodborne illness can cost a foodservice operation as much as $75,000 in legal fees, medical claims, lost employee wages, cleaning and sanitizing, discarded food supplies, and lost income from negative publicity and/or being shut down. That figure increases dramatically if the incident involves death or serious injury.

 

National Restaurant Association

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Popular Topics: Swine Flu | H1N1 | MRSA | Staph | Norovirus | Flu | E. Coli | C. Difficile | Salmonella | Green Cleaning | Cleaning for Health | Nosocomial Infections | Disinfection | Bacteria | Viruses | Indoor Air Quality | Asthma | Allergies | Allergen | Mold

 

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