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The power of cold: How today’s fleets deliver safe food
Today's Restaurant Internet Exclusive
Friday, 07 May 2010 09:08

Christian_Schenk_1Food safety is becoming news for all the wrong reasons. Pick up any daily paper and you’re likely find a headline about E. coli, salmonella or some other bacteria that has caused food poisoning.

The statistics are staggering: More than 76 million Americans get sick each year from eating spoiled, contaminated or adulterated food, according to the Centers for Disease Control and Prevention. Of those affected, 325,000 are hospitalized and 5,000 die.

No wonder your customers are getting nervous and management is demanding greater accountability.

Your foodservice distributor can help.

Keeping cool for the safety of all

As every restaurant knows, food must be properly refrigerated. If not, it becomes susceptible to:

• Pathogenic bacteria, which causes food-borne illness

• Spoilage bacteria, which causes foods to smell, taste and even look bad

Both can have a dramatic impact on a restaurant’s reputation—and its bottom line.

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