Foodborne illnesses are among the biggest problems facing the fast casual and quickservice industries, with one in six Americans each year becoming sick from dining out. Almost any type of food can spread illnesses, particularly meat, greens and dairy. Outbreaks tend to be traced to improper storage and unclean surfaces that allow bacteria to latch onto food products.
The cost of treating people with illnesses linked to restaurants annually tops $365 million in direct medical costs. Combating potential illnesses, however, doesn’t require extensive costs; there are a number of easy steps restaurants can take that involve little or no additional expenses.
- Train workers to clean work stations, prep meals, and properly handle and store products
- Workers must be aware of the resistance of highly contagious germs like Norovirus
- Constant hand washing and sanitizing must be enforced across the restaurant.
- Correct food storage is important to keep food from becoming contaminated.
Proper food storage ensures the retention of the nutritional value and functional property of a food product without compromising its aesthetic value. Perhaps the most common choice for commercial food storage is plastic storage bags. Often freezer-proof, they can be simple bags with a twist tie or they could have a zipper or press-seal to keep the air out. There are also specially designed bags for fruit and vegetable storage which allow some air into the bag. Fruits and vegetables can last for up to six weeks in such bags.
Restaurants need to maintain rigid quality assurance and sanitation standards to ensure that patrons always receive fresh, wholesome products. This can easily be achieved by the proper usage of polyethylene products for food storage such as plastic bags, plastic rolls, lock top reclosable bags and/or sandwich bags.
Check out our Foodservice line of products to help your establishment keep foods fresh and prevent the spread of foodborne illness.