Food Service Safety and Sanitation
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In 2000, the U.S. Department of Agriculture estimated that foodborne illness from two E. coli organisms, plus Campylobacter, Salmonella and Listeria, cost $6.9 billion. The National Restaurant Association estimates that a single foodborne illness can cost a restaurant more than $75,000 and that the accompanying cost to a company's reputation can be enough to drive it out of business.
Whether the food service area is located in a hotel, restaurant, hospital, office, nursing home or school, a food service cleaning program is essential to clarify the cleaning mission, specify cleaning procedures and ensure staff training and monitoring.
Attend this webcast to learn why scheduled cleaning, maintenance, and routine procedures are vital in the elimination of cross contamination. This session will also cover personal hygiene, procurement and storage practices, effective cleaning procedures, and an overview of cleaning chemicals.
- Understand the financial and operational effects of foodborne illnesses
- Review key elements of effective cleaning procedure in food service areas
- Assess training programs for food service cleaning staff
- Learn about cleaning chemicals and products that are used in food service sanitation practices
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