Food Safety, Technology & Foodborne illness

Learn how Procuro can help!

We found this article in the QSR Magazine and couldn’t help but share it with everyone. This article mentions the very same technologies, processes, and improvements that Procuro is educating customers and prospective customers on; as well as pointing out the importance of the use of food safety programs, technology, and monitoring software to help the food industry throughout the entire cold chain.

QSR Magazine
June 2018
By Francine L. Shaw

The cost of a single foodborne illness outbreak at a fast-casual establishment could cost between $6,330 to $2.1 million; and each year, 48 million Americans become sick from foodborne illness.

Food Safety Program

America’s food industry has a $55.5 billion food safety problem. This includes foodborne illnesses at restaurants, hotels, convenience stores, and other food service organizations, as well as food recalls and other food safety issues. Clearly, restaurants should be concerned about sickening—or even killing—customers because of a foodborne illness, and should take every precaution to reduce that risk. But foodborne illnesses are also expensive and damaging for businesses.

A foodborne illness incident can cost restaurants significant money—including decreased revenues, hefty legal fees, potential lawsuits, diminished sales (and loyalty) from worried guests, and a damaged reputation that could permanently shut their doors. In fact, foodborne illnesses cost $55.5 billion per year in medical treatment, lost productivity, and illness-related mortality in the U.S, according to a study by Ohio State University professor Robert Scharff.

Investing in food safety is one of the smartest things that restaurants (and other food service organizations) can do. The expense, time and energy necessary to implement—or elevate—your food safety protocols won’t be overwhelming, and it’s crucial to your business success.

Reduce safety risks—and the tremendous costs associated with foodborne illness incidents and outbreaks—by taking the following steps:
  • Make food safety part of your company’s culture
  • Invest in the latest technologies
  • Ditch the paper
  • Reduce human error
  • Elevate your data collection
  • Becom mobile
  • Improve operational efficiencies.
  • Reduce pencil whipping

While technology has previously been considered to be a luxury, today, digital tools are affordable, widespread and accessible. Technology that can help minimize labor, reduce (or eliminate) foodborne illness risks, and minimize food waste is not an expense, it’s an important investment. Innovative digital systems and records are fundamental to keeping foods, consumers and restaurants healthy and safe.

Restaurants must prioritize food safety, utilizing the most efficient and effective tools to protect the health of their guests, employees and businesses. Technology streamlines operations, improves safety protocols, reduces errors, integrates data—and so much more, and the benefits are significant. When restaurant owners tell me, “I can’t afford the investment,” my response is always, “You can’t afford not to.”

Read the full article: here.

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