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Food-induced allergic reactions happen.
Each year in the U.S.:
30,000 people visit the ER. 2,000 people are hospitalized. 150 people die.
Every operation is susceptible to the consequences of food-induced allergies.
Food allergy risks are growing.
1 in 25 adults and 1 in 17 children have food allergies.
Today’s managers must be aware of cross-contact and other risks of common food allergens.
Protect your guests, your staff and your reputation from food-related incidences.
Cross-contact can easily occur in any foodservice operation. Food handlers must recognize the link between cross-contact and food-induced allergies. Do your part to prevent food-induced allergic reactions and foodborne illness outbreaks in your operation.
Download the NRA white paper, “The Safe Path to Success” (PDF)
Download Wisconsin Restaurateur Article “Safe Meals: Serving the Customer with Food Allergies” (PDF)
Get more information on ServSafe® Food Safety Training
Register for ServSafe® Classes
More information and sources for all facts and statistics are listed at www.servsafe.com/safereport.
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