Don’t Let A Foodborne Illness Haunt Your Business

SCARY STUFF: GERMS, OUTBREAKS AND LAWSUITS

The biggest cost drivers are lawsuits, legal fees, and lost revenue.1

The pathogen type also affects the cost with a listeria outbreak being the most costly. A single outbreak of listeria in a restaurant could cost upwards of $2.5 million in lost business, lawsuits, legal fees, fines and higher insurance premiums.1
“Many restaurants may not realize how much even just a single foodborne illness outbreak can cost them and affect their bottom line,” says Bruce Y. Lee, MD, MBA, executive director of the Global Obesity Prevention Center (GOPC) at the Bloomberg School. “Paying for and implementing proper infection control measures should be viewed as an investment to avoid these costs which can top a million dollars. Knowing these costs can help restaurants know how much to invest in such safety measures.”1
Investing in food safety is one of the smartest things that restaurants and foodservice operations can do. Any expense, time, and energy necessary to implement—or elevate—food safety protocols can be made less cumbersome with the right tools, and it’s crucial to business success.

Make food safety part of the company culture. Everyone—on every shift—must be trained in proper food safety protocols.

According to the National Restaurant Association, a training program that focuses on basic food safety, cross-contamination, time and temperature, and cleaning and sanitation costs $15 for an online course per employee1—substantially less than the potential cost of an outbreak.

“Even a small outbreak involving five to 10 people can have large ramifications for a restaurant,” says Sarah M. Bartsch, research associate at the Global Obesity Prevention Center and lead author of the study. “Many prevention measures can be simple, like implement adequate food safety staff training for all restaurant employees and apply sufficient sick leave policies and can potentially avoid substantial costs in the event of an outbreak.”1
Prevention methods should include the 4 common pillars of food safety:
  1. Maintain clean and sanitary working environments
  2. Avoid cross contamination
  3. Cook foods thoroughly
  4. Control temperatures
To address numbers 1 and 2, invest in cleaning/sanitizing products that are designed to be easy-to-use, convenient and fast which is especially important during peak business hours. Choose a single-use, ready-to-use product (vs. traditional rag and bucket) that is effective against common foodborne pathogens as well as the most deadly (and expensive) pathogen—Listeria monocytogenes.
Sani Professional No-Rinse Sanitizing Multi-Surface Wipes can help reduce the likelihood of foodborne illness outbreaks. They:
  • Require no mixing or measuring — Wipe. Toss. Done.™
  • Help eliminate cross contamination — Single use
  • Require little to no training
  • Are effective against common foodborne pathogens including E. coli, Staphylococcus aureus, and Shigella boydii
  • Are the first and only ready to use no-rinse sanitizing wipe effective against deadly Listeria monocytogenes.

To request more information about Sani Professional® No-Rinse Sanitizing Wipes