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Simply put, food poisoning occurs when people consume food that's been contaminated with harmful bacteria, parasites, and other types of germs. Although it's not a pleasant picture, food poisoning is a common (and costly) challenge in the foodservice industry that should be taken very seriously. In fact, here are a few key statistics from the CDC:
To decrease your chances spreading foodborne illness at your restaurant or foodservice establishment, learn the signs, symptoms, and steps to prevent food poisoning:
Shop our top products to prevent foodborne illness at your restaurant or foodservice establishment:
According to the CDC, there's four easy steps to prevent food poisoning:
Wash everything when you're cooking. There's no such thing as being too thorough when it comes to cleaning. This means to wash your hands, all utensils, other food prep tools, kitchen surfaces, and any other area your food may come in contact with.
Keep certain food separate from each other. For foods like fresh produce, make sure this is kept far away from items like raw meat, chicken, turkey, seafood, and eggs. To make this a little easier, we recommend using separate cutting boards and plates.
Pro Tip: use color coded cutting boards for an extra measure of safety to keep foods separated.
Cook food to the instructed internal temperatures. This is the best way to kill germs and ensures the food you're serving is safe to eat. The best way to do this is to use a food thermometer to check temperatures.
Need new food thermometers? There are tons of in-stock options here.
Don't leave food out—refrigerate as soon as possible. In most cases, you should refrigerate all of your perishable food and leftovers within 2 hours.
Pro Tip: on hot, summer days that are around 90°F, we even recommend you refrigerate leftovers within 1 hour.
Some foods and drinks are more associated with food poisoning than others. Here's a list of the top four types commonly linked:
As many sicknesses go, there's a wide range of symptoms for food poisoning. A few symptoms caused from common cases of foodborne illnesses include:
Along with these symptoms, it's also important to know that some of the population is more susceptible to food poisoning than others. This group of people includes:
There's a number of ways food can become contaminated. From harvesting and processing, to shipping and being prepared, there's many different times your food has the possibility to get contaminated. Here's a few common causes:
A recent study found that 84% of raw chicken sold in supermarkets was contaminated with Campylobacter bacteria. Although a large percentage, this can be eliminated simply by cooking the chicken thoroughly.
Follow these five steps if a customer thinks they've gotten food poisoning from your business:
Only Hubert delivers the expertise and products to solve complex challenges like overcoming the labor shortage, driving more food sales, and creating a memorable experience for customers.
For 75 years we've helped many industries—including hospitality, education, food retail, healthcare, retail, and more—overcome these unique challenges with our expertise and line of products, including displayware, display fixtures, décor, signage, bar & beverage, food prep equipment, large commercial equipment, ice machines, merchandisers, and back of the house equipment.
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Legal Disclaimer: Hubert is not a legal advisor. This document is intended for informational purposes only and does not constitute legal information or advice. All communication from Hubert should be confirmed by your company's legal advisor before making any decisions.