According to Centers for Disease Control and Prevention (CDC) estimates, roughly 1 in 6 Americans (48 million people) get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases, annually.
Want to avoid such situations? Train your employees on maintaining quality control mechanisms and adhering to food safety standards. Remember, don’t confine your food safety training to managers and supervisors; extend it to all employees in your food processing unit, as they are the actual food-handlers.
Check out our infographic on five critical reasons to train employees on food safety.