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Why Food Safety Training




Why Food Safety Training?

Despite the fact that food safety has been an important issue in the restaurant industry for decades, foodborne illnesses are still a major problem in the United States.   The CDC estimates that each year 76 million Americans get sick, more than 300,000 are hospitalized, and a shocking 5,000 people die from foodborne illnesses.  The National Restaurant Association forecasts restaurant industry sales will continue to rise in upcoming years making it more important than ever for food safety to be a top priority for restaurants.

Although significant advancements have been made over the last 20 years to educate food service workers about safe food handling practices, there has been no change since 1984 in the top 3 causes of foodborne illness attributed to food service workers, those being: poor personal hygiene, improper holding temperatures, improper cooling procedures

Since the majority of foodborne illnesses are attributed to food service workers, and the top contributing factors are related to worker behavior, the importance of making improvements to the training food handlers receive is critical.  As individuals are expected to eat out more in 2008, no time has ever been more important than now to make effective food safety a top priority.  While many restaurants currently employ various efforts to ensure food safety, the fact of the matter is people are still getting sick on a daily basis. Learn more about how NEHA Food Safety Training's can provide you with the most effective food safety training on the market.


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