According to the U.S. Centers for Disease Control and Prevention, more than 48 million Americans fall ill due to foodborne illness claims. Undercooked or raw food can lead to sickness for patrons of restaurants and cafes, which can lead to possible legal issues. While most cases of food-related illnesses are not serious and go away Read More
There are a number of things that can get a restaurant poor reviews or even cause to shut down including bad food, poor service and an unpopular location. But when a restaurant is to blame for foodborne illness it can instantly shut things down. One bad experience is all it takes for word to get Read More
In the next installment of our article series on preventing food contamination, we’re going to take a closer look at how to keep foods separate in your restaurant to minimize cross contamination. We’ve already discussed the implications that sanitization and cleanliness have on your operation, which is equally important. This time, food separation is on Read More
We recently discussed some of the major ways that restaurants can minimize and prevent contamination and foodborne illnesses. In this segment of the article series, we’re going to closely examine what it means to implement cleanliness in a restaurant, which can be shared with your clients. More importantly, address their Restaurant Insurance needs, complete with Read More
The Center for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans (48 million people) get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. For your clients, these are likely staggering statistics. While this threat looms over many restaurant owners, preventing it simply requires some preparation, knowledge and Read More