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Foodborne illnesses remain a constant threat to health and wellness, especially to those in the foodservice industry. Awareness and education are key to decreasing the risk of an outbreak in your facility.
Click on the resources below to discover key facts, statistics and tips to prevent the spread of these risky pathogens in your business.
Learn practical food safety tips about how to keep your customers safe from shiga toxin-producing E. coli.
There are 24,900 new cases of hepatitis A in the U.S. each year. Find out how to prevent an outbreak at your brand locations.
Learn about Listeria, the disease it causes – listeriosis, and get outbreak risk reduction tips from our experts, here.
Find out key facts on the transmission and symptoms of this common foodborne illness as well as practical prevention tips.
When food handlers work while ill, they can contaminate food and sicken customers. This poster reminds them when they should report illness.