Food Safety: 48 Million Develop Food-Borne Illnesses

Posted on Dec 11, 2013

The Center for Disease Control (CDC) reports that some 48 million Americans annually develop food-borne illnesses, about half of which are contracted from food served at a restaurant. You can read the CDC report here.

How do all these food safety issues get started? Here's the breakdown from the CDC report:

  • 62% -- The percentage of restaurants in the study whose workers did not wash their hands after handling raw ground beef with their bare hands.

  • 40% -- The percentage of kitchen managers who said they did not always designate certain cutting boards only for raw chicken. Poultry is the No. 1 cause of death from food-borne illness in the United States.

  • 80% -- The percentage of kitchen managers who said they did not always use a thermometer to ensure that hamburgers were cooked to the proper temperature. More than half in the study did not use thermometers when cooking chicken.

  • 20% -- The percentage of restaurant workers who said they had worked a shift in the past year while sick with vomiting or diarrhea.
     

SFGate reports further: Stomach-Churning CDC Report On Restaurant Food Safety.‚Äč

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