White Paper

Winning the Battle for Food Safety in Restaurants

August 13, 2012

Experts believe it is possible to reduce the number of foodborne illnesses stemming from restaurants to zero. Reaching that point, however, will require changes within the industry, both in terms of how operators view and approach the likelihood of outbreaks within their eateries. This white paper, sponsored by Sani Professional, demonstrates how a proactive approach to maintaining a clean and sanitary environment can break the chain of illness. Measures discussed include:

• Educating staff members on potential dangers and best practices
• Ensuring specific food prep and cooking protocols are followed
• Making sanitation opportunities available to customers
• Allowing workers flexibility when they are sick