Consequences of NOT Serving Safe Food
Foodborne illness outbreak.
Poor media publicity.
Poor publicity (The kind that never goes away with the local clientele.)
Increased liability insurance premiums.
Loss of clientele.
Loss of profits.
Rewriting of training manuals.
Rewriting of procedure manuals to regulatory code specifications.
Retraining of employees.
Return to Table of Contents Return to Safe Food Return to Chapter 3 - HACCP
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