PHILADELPHIA — September is National Food Safety Education Month, an annual campaign to heighten the awareness about the importance of food safety education for the restaurant and foodservice industry, making it the perfect time to remind foodservice business owners and facility managers of the potential dangers of food borne illnesses and what they can do to prevent them, according to a press release.
"Public hygiene, specifically in areas where consumers eat, is top-of-mind with the American public," said Donna Duberg, a member of the Tork Green Hygiene Council and assistant professor in clinical laboratory science at Saint Louis University.
"Restaurant owners stand to lose a lot if they aren''t paying attention to what is important to their customers," Duberg added.
According to The Centers for Disease Control and Prevention (CDC), from a business perspective, food borne illnesses can create major problems for those in the food service industry, from bad publicity to employee absenteeism, both of which can have a crushing impact on the bottom line, the release stated.
Duberg believes it is imperative for business owners to take their current hygiene standards to the next level and offers some tips, including using paper, not cloth, and color coding products to avoid cross-contamination.
Click here to read the complete release.