September marks National Food Safety Month, a campaign that promotes the importance of food safety education for the restaurant and foodservice industry. With an estimated 48 million Americans (or roughly one in six people) becoming sick from foodborne diseases every year, according to the Centers for Disease Control and Prevention (CDC), it’s important to recognize the significance of a proper sanitation program.
Food safety is always a prime consideration when it comes to protecting foodservice patrons and staff. However, putting an effective sanitation program in place requires more than simply washing the dishes and mopping the floor. Implementing a thorough food safety program must start with a clear understanding of the risk factors and the level of cleanliness that is needed to prevent contamination of food, equipment, and wares.