You’re probably thinking to yourself that I’m making way too much out of food safety at work. It’s just a matter of common sense.
That should be the case but, according to the Centers for Disease Control and Prevention (CDC), illness from contaminated food results in approximately 76 million Americans getting sick, 325,000 hospitalizations and 5,000 deaths each year.
When tallied up, the consequences of foodborne illness – including doctor visits, medication, lost work days and pain and suffering – costs the U.S. an estimated $152 billion annually, finds a study by the Produce Safety Project at Georgetown University.
As challenging as business conditions are today, can you afford to have reduced shop productivity and increased vehicle downtime because workers are out with food poisoning when this could have been avoided by practicing some simple food safety measures?
I welcome your thoughts and comments.