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What Happens When a Restaurant is Linked to a Disease Outbreak?

What Happens When a Restaurant is Linked to a Disease Outbreak?

The restaurant industry is known for unique risks. Predominant among these risks is the possibility of a foodborne illness outbreak. According to the U.S. Centers for Disease Control and Prevention (CDC), about 48 million Americans get sick from a foodborne pathogen each year, resulting in approximately 3000 deaths annually. While not all of these disease outbreaks stem from restaurant services, the effects on the restaurant industry can be devastating. Specialty insurance providers like U.S. Risk Underwriters know that restaurants face significant challenges in the face of a disease outbreak, potentially costing millions of dollars in business interruption, legal claims, and sanitation expenses.

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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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