We’re approaching the time of year when the rise of seasonal viruses can more easily mask some of the pathogens that cause foodborne illness. Doubling down on the food safety training practices that can prevent common foodborne illnesses like norovirus, salmonella and campylobacter may help you prevent larger problems. Washing fruits and vegetables carefully, cooking foods the proper temperature, keeping items left out for serving — such as gravies — at safe temperatures, and frequent hand washing with soap can all help reduce your risk.
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