Always Ready: Foodborne Illness

Pre-planning and a good blueprint for what to do if your establishment is implicated as a source of a foodborne illness can have a big impact on the safety of your guests and employees and the ability of your business to survive.

The National Restaurant Association Always Ready: Foodborne Illness Outbreak includes best practices from leading government resources including the FDA, CDC, the Council to Improve Foodborne Outbreak Response, ServSafe, and crisis comms professionals as well as tips from food safety experts and HR leads from independent restaurants and national brands.

It includes the best means to prevent an outbreak, and what to do during and after if your restaurant is implicated as a source of a foodborne illness.

Guidance includes:

• Leading causes of foodborne illness outbreaks and key prevention measures
• Handling a complaint
• Working with regulatory/health department officials to isolate the cause and rectify a breach
• Communication do’s and don’ts, with employees and guests
• Responding to the media and social media best practices