Guest Post by: Rosalinda Cerna, MPH, CP-FS, EHS
Environmental Health and Safety Manager, Sacramento Food Bank & Family Services
It is estimated each year that one in six Americans (about 48 million people) gets sick of foodborne illnesses. Each year, 128,000 people end up hospitalized and the annual cost of foodborne illness is around $152 million. With recent events at Chipotle, Blue Bell, and Dole Foods amongst others, food safety has become a very high profile issue. The growing cost and risks around foodborne illness-related incidents has led the food industry to seek out more effective ways of approaching food safety.