In a recent article on regulating food businesses working in shared kitchens, I saw listed that the CDC has a top five risk factors towards foodborne illness. Over the next month or so, I will be writing about these risk factors on my blog. I intend to post links and summaries to these here on Wednesdays.
Image by Cathy Davies
As food entrepreneurs and as food consumers we can use these risk factors to prevent us and our customers from getting foodborne illness. Check out the first articles and learn what the five food safety risk factors are and we can relate them to consumer food safety recommendations.