If someone reports an illness that they believe stemmed from food produced in your kitchen, the fingers are likely to point towards you, the dietary manager. Yet once the food leaves your establishment, the controls are handed over to your customers. As a professional with specialized knowledge in food protection, the most responsible thing you can do is educate your customers. Just as you train a foodservice employee, now you need to train your clientele as well. Here is some information that can help.
Many consumers are unaware of cross contamination issues.
Only one in 20 consumers recognizes that eggs can be dangerous. About two-thirds of consumers do not wash hands after handling raw eggs. 40 percent of consumers think they probably can't get foodborne illness from anything they do at home. They believe that foodborne illness comes only from foodservice practices in restaurants and other public places. Only about one-third of consumers know that certain people are at higher risk for foodborne illness than others.