Food Safety News | August 19, 2018 | By Manik Suri
In many U.S. restaurants, food safety is an oxymoron. There’s a growing culture of neglect in the food industry, and we need to find effective solutions that are also affordable, attainable, and user-friendly. CEOs are understandably concerned about margin pressures. But failing to prioritize food safety is short-sighted. Every restaurant operator is just one innocent error away from a massive foodborne illness crisis that could sicken or kill their guests and ruin their businesses. It’s time to make food safety a focal point and not just a check-the-box throwaway that restaurant leaders place low on their priority lists. Read more here.