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How Restaurants Can Reduce the Risk of Cross-Contamination and Foodborne Illness

How Restaurants Can Reduce the Risk of Cross-Contamination and Foodborne Illness

Serving millions of people around the world, the restaurant industry faces significant risks as it conducts daily operations. Perhaps the biggest risk is that of foodborne illnesses; the U.S. Centers for Disease Control and Prevention (CDC) estimates that these illnesses affect approximately 48 million people each year in the United States alone. Sadly, foodborne illnesses are responsible for the deaths of 3000 Americans annually. Specialty insurance programs for the foodservice industry, such as those products offered by U.S. Risk Underwriters, can protect restaurants and other food service establishments against financial losses resulting from an illness outbreak. In this guide, we will explore ways that restaurants can minimize cross-contamination of food items, the leading cause of foodborne illness incidents.

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