Cold and flu season begins in October, which is right around the corner!1 The time to prepare is now. In foodservice, cold and flu infections can easily spread among employees leaving teams short-staffed and leading to poor guest experiences.
of all flu-related hospitalizations
are foodservice employees.2
Nine out of ten foodservice workers polled feel responsible for the safety and well-being of their customers, yet almost 51% go to work sick.3 To prevent the spread of illness amongst employees and from employees to guests, it is imperative that restaurant and food-safety managers enact policies to minimize the presence of sick employees.2
In addition to establishing guidelines to encourage sick workers to stay home, practice these three steps to help prevent the spread of cold and flu:
Preventing the spread
of common germs.
*See Technical Data Bulletin for details
**Independent Study: Hill Top Research Laboratory, Miamiville, OH, November 2004