Foodborne illness and food poisoning is a real problem for restaurants. No owner wants to be responsible for making customers sick. Having one foodborne illness complaint can be very traumatic, but look at what Chipotle dealt with last year—six outbreaks in six months, 500 sick people across 10 states. They went around the horn twice with three of the most common foodborne illnesses: Salmonella, Norovirus, and E. coli. They lost more than $10 billion in stock value alone. Have a Foodborne Illness Response Plan Most small independent restaurants won’t ever have to deal with foodborne illness at the level of Chipotle’s outbreak, but what do they do when they receive just one complaint? … [Read more...]