On average, foodborne illnesses hospitalize 128,000 and kill 3,000 Americans each year.¹ For foodservice operators, however, this human toll is just the beginning. Even a small outbreak can wreak havoc on businesses. Common foodborne illnesses like Norovirus, Listeria, Hepatitis A, E. Coli and Salmonella can result in costs running into the millions due to:

• Lost business
• Temporary business closure
• Loss of potentially contaminated food inventory
• Fines
• Lawsuits/legal fees
• Increased insurance premiums
• Cost of repairing brand reputation²

To counter the threat of an outbreak, foodservice operators need to prioritize food safety measures and make them part of their workplace culture. Improving cleaning, sanitizing, and disinfecting protocols can help protect the health of both guests and the business.³

Discover specifics about the impact of foodborne illness in this downloadable infographic resource.