Fighting foodborne illness

January 17, 2017

Chef Thomas has ordered fresh chicken, fresh ground beef, and raw vegetables for a party at his sports bar in two days. His distributor will deliver it tomorrow. He will serve BBQ chicken, hamburgers and a veggie plate to 50 people who have made reservations to watch the football game. He’s covered all his bases. What could possibly go wrong?

Actually? A lot. Fresh products are subject to a number of toxins or bacterial issues if not handled properly throughout the food distribution chain. Recent food safety issues have proven how devastating that can be to an operation. Fortunately, Chef