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According to 2010 estimates from the centers for disease control and prevention (CDC), about 48 million people get sick in the US every year from foodborne diseases. Of that number, 128,000 are hospitalized, and 3,000 die as a result of a foodborne illness. That means that 1 out of 6 consumers—your customers—will statistically suffer from a foodborne illness at some point this year. With such staggering numbers, it’s no surprise that the food service industries have taken food safety compliance so seriously. For this reason, it’s never been more important for restaurants and food service companies to control food safety and quality throughout the food supply chain.