Just imagine. Ten seconds of an unsanitary condition in the food industry could create a food-borne illness which could be devastating to a bar or restaurant business. In most restaurants, employee safety is rarely addressed although the cost of injuries continue to rise and worker's compensation costs are astronomical.
“Would you like to hear about a restaurant that did $10 million a year and didn’t have a professionally monitored first aid kit in house,” asked Allison Strauss, Strauss Training. “What about restaurants that don’t have crash boxes filled with candles, flashlights, calculators and current menu prices?”