— By John Goetz — Removing the fear from food: foodborne illness and prevention best practices. Foodborne illnesses can wreak havoc on the foodservice industry and its patrons. One in 10 people fall ill every year from eating contaminated food, and 420,000 people die worldwide annually as a result. Outside of the human impact, the financial cost of these incidents is also immense. According to a study by researchers at John Hopkins Bloomberg School of Public Health, an outbreak at a fast food restaurant could cost between $3,968 and …
hydro systems
Cincinnati — Due to the global pandemic caused by coronavirus disease 2019 (COVID-19), Hydro Systems, a world leader in chemical dispensing equipment, software and services, has published an educational white paper, “Dispensing Cleanliness During an Outbreak or Pandemic.” The white paper discusses the current state of the pandemic, cleaning best practices and the benefits of using chemical dispensing systems to combat an outbreak. The white paper is available for download at https://hydrosystemsco.com/wp-content/uploads/2020/03/Coronavirus-White-Paper_U.S._FINAL.pdf. “From schools to hotels to office buildings, every facility in the U.S. has been impacted by COVID-19 in …
— By John Goetz — Establishing a food safety culture with chemical dispensers. In a 2017 study published by Kline & Company, food safety compliance in commercial kitchens and food preparation areas was rated as the Number 1 emerging trend by the 750+ end users surveyed.1 Compliance with food safety standards is so important because it can make or break the success of a restaurant. Take Chipotle’s food safety crisis as an example. In 2015, E. coli and norovirus outbreaks forced some locations to close temporarily after 55 customers …