McDonald’s and Panera had an unfortunate trait in common in recent months: Both brands served salads that were linked to foodborne illness outbreaks. But they’re hardly alone. Healthline reports that between 1973 and 2012, 85 percent of the foodborne illness outbreaks in the U.S. that were caused by leafy greens were traced back to a restaurant or caterer. As restaurants accommodate consumer demand for these fresh ingredients, operators need to be extra aware of the food safety vulnerability that comes along with that shift. While produce and other raw, fresh foods may be healthier to eat than processed foods, they also carry an increased risk of spreading illness. Modern Restaurant Management reports that a number of factors exacerbate the problem, ranging from operators’ reliance on pencil-and-paper processes that are easy to skip and don’t hold staff accountable, to a lack of awareness of the supply chain. The report advised that as menus offer fresh ingredients, operators must step up their focus on food safety and ensure they prevent cross-contamination of ingredients, cook food to the proper temperature and sanitize equipment. But beyond that, they must also have a good understanding of the origins of their produce and how it has been stored along its route. Without that, even a restaurant with a spotless kitchen and vigilant staff can serve produce that sickens a guest.