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According to the Centers for Disease Control and Prevention (CDC), an estimated 76 million cases of foodborne illness occur each year with a corresponding 325,000 hospitalizations and 5,000 deaths. There are 1200 outbreaks reported annually. Food safety plays a critical role in decreasing the risk and incidence of foodborne illness.  Because food safety is so complex, the food service department needs to meet a level of competency to assure that they are able to identify potential foodborne hazards and evaluate the adequacy of and discuss the proper control methods for hazards commonly associated with food.
The cost of foodborne illness increases every year. In this session we will discuss the challenges you face and what your best defense is to keep food safe.  Our fundamental practices of temperature control, hand washing, and avoidance of cross-contamination must continue to be reinforced, while new measures must be developed. Education of workers will remain pivotal.


  1. Learn valuable tools in keeping food safe to protect you and your facility.
  2. Develop systems that will eliminate the three main causes of foodborne illness.
  3. Learn what is new in food safety and sanitation and implement systems to prevent your facility from falling victim to a facility wide foodborne illness case.

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