Breaking the Chain of Infectious Disease Transmission in a Retail Foodservice Business

Published by Food Safety Magazine, this article by Hal King, Ph.D., explores how retail foodservice operations can interrupt the spread of infectious diseases through intentional design of food safety management systems, employee practices, and environmental controls. The piece discusses key transmission pathways, common risk factors, and practical strategies for prevention—including hand hygiene, cross‑contamination controls, sanitation protocols, and training reinforcement. Readers will gain actionable insights on strengthening operational procedures to reduce illness risk, protect both employees and customers, and build a more resilient food safety culture.