Salmonella, Shigella, Listeria, E.coli...

These are some of the many foodborne illnesses that are attributed to causing an estimated 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year according to the Centers for Disease Control.  The annual cost of foodborne illness is estimated to be over $50 billion.  The results of a foodborne illness outbreak originating from foods served at a facility/establishment can be devestating, including negative publicity, lost revenues, and liability.

Ensuring safe food remains an important public health priority for our nation.  To that end, the Food and Drug Administration has adopted the 2009 Food Code and Healthy People 2010.  Their objectives include reducing infections caused by foodborne pathogens, reducing outbreaks of foodborne illness, and improving food employee behaviors and food prepration practices that directly relate to foodborne illnesses in retail food establishments.

Our food service sanitation training will help your establishment/organization and staff meet these initiatives and provide your patrons with safe, sanitary food.