Being a foodservice manager comes with a great variety of responsibilities. But one of the most important of those is the responsibility to keep the food you serve safe. You simply can’t afford not to.

A foodborne-illness outbreak can cost an operation thousands of dollars or even result in closure. More important than the monetary costs, though, are the human costs. Victims of foodborne illnesses have been known to experience sickness, lost work, medical costs and long-term disability. The Centers for Disease Control and Prevention estimated in 2011 that contaminated food caused 47.8 million illnesses a year in the United States. That includes food eaten at home and other places besides restaurants.

Thankfully, foodservice operations have been working hard to minimize the chances for foodborne illnesses. ServSafe has tools and best practices for preventing foodborne illnesses and the costs associated with them.