WHEN IT COMES TO foodborne illness, the foodservice industry has benefited from advances made in food science and technology. Restaurants are better equipped to prevent illness, and when an outbreak does occur it is easier to identify the outbreak and stop it than in the past. Restaurants have also benefited from advances and improvements in transportation. The world has become “flatter,” allowing even small or moderate-size operations to establish reliable sources of food ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.