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According to a study completed by Scallan et. al. in 2011 there are approximately <br />48 million foodborne illnesses per year resulting in 128,000 hospitalizations and <br />over 3,000 deaths. <br />According to another study completed by Greig et. al. in July 2007, an analysis <br />of foodborne illness outbreaks from 1927-2006 found that over 61% of the <br />outbreaks came from food service facilities and catered events, and another <br />11%are attributed to schools, day care centers and health care institutions. <br />The two most frequently reported risk factors associated with these <br />implicated food workers was bare hand contact with food, and failure to <br />properly wash hands. <br />The people most at risk for a foodborne illness are very young children, <br />elderly, pregnant and nursing women, and anyone who is ill, recovering from <br />an illness or who has a weakened immune system. Although they may be <br />most at risk, anyone can get a foodborne illness. <br />Why do YOU have to complete this Food Worker Training Program? <br />The answer is simple. YOU, THE FOOD SERVICE EMPLOYEE, HAVE THE <br />GREATEST IMPACT ON FOOD SAFETY. Learning and understanding these <br />simple food safety guidelines can significantly decrease foodborne illness. <br />2 <br />