This article emphasizes the critical importance of health codes in the restaurant industry, underscoring that failure to adhere to food safety regulations can lead to serious health risks, including allergies and choking hazards. The author reflects on the deterioration of food safety standards post-pandemic, concerned about rising salmonella outbreaks and the potential for future deregulation. Through their extensive experience in hospitality, they intend to share key health code violations to help diners make safer choices when eating out.
There are many different factors that can increase the chances of getting food poisoning from a restaurant, like cross-contamination of raw goods, improper food storage, or undercooked ingredients.
According to the CDC, between 2017 and 2019, 40 percent of foodborne illnesses in the U.S. were a direct result of sick workers.
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