Research -Restaurants not good at explaining risks of undercooked meat to customers

Science Daily Burger

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.

A recent study finds restaurants don’t do an effective job of communicating with customers when it comes to addressing risks associated with eating undercooked meat — specifically hamburgers. Inaccurate information provided by servers often contradicts science-based information customers need to make informed food safety decisions.

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