Foodborne Illnesses
Eating – It’s one of the fundamental requirements for sustaining life, as well as one of the most pleasurable ones; therein lies the importance of ensuring that what we ingest adheres to stringent health and safety training criteria to avoid illness, and in the worst cases, food-related deaths. The Centre for Disease Control (CDC) estimates that, in the United States, approximately 48 million people (1 in 6 Americans) get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases each year. They further indicate Salmonella as the number one cause of foodborne hospitalization (in 35% of cases) and death (in 28% of cases), while the Norovirus is the number one pathogen responsible for domestically acquired foodborne illnesses (in 58% of cases).
Notwithstanding the seriousness of the resultant personal discomfort or threat to wellbeing (or loss of life), foodborne illnesses could result in costly lawsuits against food manufacturers or outlets. Research indicates that data on the number of consumers seeking compensation for damages for ingesting contaminated foods is limited, particularly in instances settled out of court; however, the risk of a lawsuit and the resulting court-awarded compensation may serve as a major economic incentive to ensure safer production and handling of food prior to reaching consumers.
Food Safety
In the process of ensuring food safety, those in the business of manufacturing or selling food to consumers have to ensure:
– the maintenance of a sanitary workplace, including all surfaces and individuals that come into contact with the food prior to being consumed;
– the proper storage of different foodstuffs, including the identification of safe storage times for refrigerated, frozen, canned, and packaged dry food;
– that food is stored, prepared and served at safe temperatures;
– that they have a solid understanding of the risks and causes of foodborne illnesses and their potential effects on customers and on their business.
It is often a lack of appropriate education that leads to serious consequences for both the consumer and the food manufacturer/distributor. To the end of delivering food safety education to employees in relevant industries, we have compiled a list of top-notch courses that each takes no more than 30 minutes to complete, that will limit the likelihood of compromising food products, and, as a consequence, safeguard the health of consumers:
Course 1: Food Service Inspections Course, by TrainingToday; only $23.00 per license*
NOW: $16.10 (valid thru: July 20th)
Course 2: Food Service Sanitation Course, by TrainingToday; only $23.00 per license*
NOW: $16.10 (valid thru: July 20th)
Course 3: Food Service Storage Course, by TrainingToday; only $23.00 per license*
NOW: $16.10 (valid thru: July 20th)
Course 4: Safe Temperatures for Food Storage, Preparation, and Service Course, by TrainingToday; only $23.00 per license*
NOW: $16.10 (valid thru: July 20th)
Course 5: Food Safety Training Course, by Food Safety Ed; only $10.00 per license*
NOW: $10 (valid thru: July 20th)
*Reduced rates applicable depending on the number of licenses purchased.
Protect your consumers, and by extension, your business, by investing in meaningful online training courses that will assist you in passing safety inspections and in maintaining quality outputs – check out www.Coggno.com for more!
