When COVID and other illnesses cause short-staffing at restaurants, it sometimes poses bigger problems than a long wait time for food. If restaurant teams are short-staffed, vital food safety procedures may be overlooked and errors may be made, which can lead to a higher risk of foodborne illness that could cause severe illness, hospitalization, or worse.

Recently for Food Safety News, Rimkus Senior Consultant Jayne Roth, MPH, REHS, shared expertise on this topic. Read the full article to learn what actions she recommends restaurants take in order to mitigate the risk of foodborne illness.