The food poisoning diet—though flattering for your figure—isn’t great for the legal department. So, while it’s the time of year to indulge, it’s also a good time to take a second look at your company’s food-handling policies, especially if you’re in the food and beverage business, or even just have a corporate cafeteria. A recent study of food safety practices uncovered some unsettling data in two particularly problematic areas: the handling of raw beef and leafy greens, according to James Andrews in Food Safety News Blog.

Raw Beef

It’s probably best to start with a basic “WASH YOUR HANDS—NO, SERIOUSLY, WASH YOUR HANDS” policy and then make sure it’s being enforced. Andrews reports the survey found a startling 62 percent of restaurant workers who handled raw beef didn’t wash their hands before they handled fresh or cooked foods. To add insult to stomach cramps, 77 percent of managers said restaurants rarely or never measured the temperature of cooked burgers with a thermometer and only 20 percent had posted a consumer advisory about the risks of eating undercooked hamburger meat.

Leafy Greens

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