Restaurants not good at explaining risks of undercooked meat to customers

Front-line staff, such as servers in restaurants, are often trusted with providing customers with food safety information regarding their meals. A challenge to the food-service industry is that these positions have high turnover, relatively low wages and servers are focused primarily on providing patrons with a positive experience. And new research shows that this poses a problem.

from Top Health News – ScienceDaily http://bit.ly/2fQpKek
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