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4 Leading Causes of Foodborne Illness

Not cooking food to proper internal temperatures
Holding, cooling or storing foods at improper temperatures
Cross-contamination from improper cleaning and sanitizing of workspaces and utensils
Poor personal hygiene
The Centers for Disease Control estimate that each year 10,000 people die from foodborne illness. The above four things are responsible for 80% of foodborne illness and can be easily corrected with proper selection and use of foodservice equipment.