18.07.2017 14:00 - 15:00



Presented by Dr. Ruth Petran, VP Food Safety and Public Health, ECOLAB

Hygiene and cleanliness are more important to customers than choice of food, value for money, service and location when choosing a restaurant*. Additionally, a study from the German federal institute for risk assessment (Bundesinstitut für Risikobewertung)** indicated that cross contamination, insufficient chilling and handling by an infected food handler contributed to over half of reported outbreaks. In most outbreaks, many factors work together to collectively contribute to the illnesses.

Therefore, in foodservice operations, a strong food safety program is critical for your business and reputation. There is much more to food safety than hand hygiene.

This webinar will outline factors contributing to foodborne illness, potential impact on your brand and how you can protect staff and guests in your operations. You will also have the opportunity to ask questions during the Q&A session.

*study carried out in the UK by Peach Brand Track, Demographix/Toluna, November 2011. (5,000 strong sample)


Tuesday, 18 july
14:00 gmt/15:00 cet
For one hour

There is no charge for this webinar but you must register in advance. Space is limited.

Even if you cannot attend the live event please still register, because in registering you will automatically receive a copy of the recorded webinar after the event. 

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