- What are foodborne illnesses?
- What measures do you take to ensure food safety?
- contribute /kuhn-TRIB-yoot/
- policy /POL-uh-see/
- discourage /dih-SKUR-ij/
- symptom /SIMP-tuhm/
- consumer /kuhn-SOO-mer/
[verb] – to be part of the reason why something happened
The driver’s negligence and overspeeding contributed to the car accident.
[noun] – a set of ideas or a plan of what to do in particular situations that has been agreed to officially by a group of people, a business organization, a government, or a political party
Our refund policy allows customers to return or exchange items within 30 days of purchase.
[verb] – to make someone feel less confident, enthusiastic, and positive about something, or less willing to do something
The high prices of organic food discourage many people from choosing healthier options.
[noun] – any feeling of illness or physical or mental change that is caused by a particular disease
A persistent cough is a symptom of a respiratory infection.
[noun] – a person who buys goods or services for their own use
The consumer complained about the poor quality of the product and requested a refund.
The study also revealed communication gaps between restaurants and workers. While most restaurants had written policies requiring staff to inform managers when they were sick and report symptoms, only 23% specified all five symptoms that should prompt someone to stay home from work. The CDC recommends implementing comprehensive food safety policies to minimize contamination. A foodborne illness attorney proposes hepatitis A vaccinations for restaurant workers as a proactive measure to prevent outbreaks. Ensuring access to paid sick leave, improving communication between restaurants and workers, and implementing comprehensive food safety policies are crucial for reducing foodborne illnesses and protecting both employees and consumers.
- What did a recent CDC report reveal about restaurant workers and foodborne illness outbreaks?
- What are the two most common pathogens responsible for restaurant-related outbreaks?
- What recommendations does the CDC make to minimize contamination and reduce foodborne illnesses?
- What proactive measures does a foodborne illness attorney propose for preventing outbreaks?
- Why are comprehensive food safety policies important in the restaurant industry?
- Have you or someone you know ever gotten sick from eating at a restaurant? Do you think it could be because of workers who were sick?
- What do you think restaurants can do to prevent workers from handling food when they are sick?
- Do you think it’s fair for restaurant workers to have paid time off when they are sick?
- How can restaurants and workers communicate better to prevent foodborne illnesses?
- Would you support requiring restaurant workers to get vaccinations for diseases like hepatitis A to prevent outbreaks? Why or why not?