What’s the importance of alcohol and food server training? Is it just to protect a business’s bottom line? To improve customer experience? To achieve positive customer reviews? Actually, it turns out it’s crucial to the existence of the establishment itself; having wide-reaching implications for not only the safety and viability of the business, but for the health and welfare of the establishment’s patrons.
The Centers for Disease Control and Prevention (CDC) estimates that each year in the United States 48 million Americans fall ill, 128,000 end up in hospital, and 3,000 die from foodborne illnesses. Of these, 38.4 million are caused by unidentified pathogens.
Meanwhile on another front, three persons are killed in alcohol-associated highway crashes every two hours, 88,000 die from alcohol abuse, and about 112 million alcohol-impaired driving incidents (resulting in 13,365 deaths in 2010, for instance) happen across America every year.
Alarming figures, but the greater tragedy is that all are easily prevented.
The CDC has identified 31 pathogens causing foodborne illnesses, with Salmonella, Toxoplasma gondii, Listeria monocytogenes, Norovirus, and Campylobacter accounting for most of the foodborne illness outbreaks that the country has endured in recent years. All five pathogens, it turns out, can be eliminated from the food chain simply by observing practical food safety protocols and proper hygienic practices.
Salmonella infection, a bacterial illness caused by consuming contaminated eggs or other poultry products and often manifesting as diarrhea and vomiting, can be prevented by correct washing of the food products during food preparation. Listeria infection, another common foodborne illness, happens when uncooked or undercooked contaminated food is consumed. When the infection takes hold it results in muscle pains, fever, and diarrhea. This bacterial disease can be avoided simply by using correct cooking methods.
The never-ending epidemic of alcohol-related accidents and offenses are just as disturbing. On February 9, 2014, a 21-year-old California woman caused a horrible pile-up that left six individuals dead, two of whom, her sister and a friend, were her passengers. She was driving in the wrong lane of the Pomona Freeway when her Camaro smashed into an oncoming Explorer. She had just come from a girls’ night out in eastern Los Angeles County and was allegedly drunk. She faces six counts of murder. Had the bartender recognized that she was already intoxicated (assuming that she had had one too many) and refused to give her another drink, would the accident have happened?
These facts and scenarios illustrate how imperative it is that food handlers go through a food handler training program and alcohol servers/sellers receive alcohol server-seller training. There are many good reasons for doing this. Here are the top five:
- Alcohol and food server training saves lives.
- Alcohol and food server training protects public health and safety.
- Alcohol and food server training protects the server and his or her establishment from legal liabilities.
- Alcohol and food server training is required by a majority of establishments for employment.
- Alcohol and food server training is required by law in some states.
360training.com provides fully online food handler training as well as alcohol server-seller training programs that lead to responsible, state-certified servers and sellers who can safeguard health and property, and, ultimately, save lives.