By Morten Larsen, CEO & Founder of EcoloxTech and Francine L. Shaw, food safety expert, Founder of Savvy Food Safety, and author of “Who Watches the Kitchen?”
Restaurants – and other food businesses all along the supply chain – must work together to prevent foodborne illnesses and keep foods – and consumers – safer. The statistics are sobering: 48 million people get sick and 3,000 die from foodborne illness in the United States each year. Recently, salmonella-tainted cantaloupe led to a massive, multi-state foodborne illness outbreak, which sickened and even killed consumers. A recall followed.
