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Chefs Worry Most About Their Customers Getting Sick

A new survey conducted by Rubbermaid Commercial Products reveals the number one concern for chefs about…

  • January 30, 2018

A new survey conducted by Rubbermaid Commercial Products reveals the number one concern for chefs about cross contamination is their customers getting sick.

Findings also disclosed nearly two-thirds of chefs worry about how cross-contamination could damage their reputation, especially in the age of social media when more consumers trust online reviews as much as personal recommendations.

Chefs are not only worried about cross-contamination’s impact on their customers, but for the direct impact on themselves.

American Culinary Federation (ACF) participants deemed reputation and social media impact as more important than the cost of an incident to business.

While food safety has always been a top priority for chefs, many believe Americans are more aware of food allergens and sensitivities today than in the past.

Rubbermaid Commercial Products surveyed chefs in connection with a trial of its Color-Coded Foodservice System, which is designed to help make kitchens safer by helping chefs manage food preparation and storage.

Food for thought.

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