White Paper / Risk Management
Serving Up Safeguards Against Foodborne Illness
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Contaminated food can have a devastating effect on food processors, restaurants, and their customers. The Centers for Disease Control and Prevention (CDC) estimate that more than 47 million illnesses and 3,000 deaths in the US have been caused by foodborne illness.

Some studies have estimated the economic cost of these illnesses at $14 billion dollars a year. What impact are these illnesses posing to the restaurant industry and how can they be managed?

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