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US: Paid sick leave reduces food poisoning rates

Food Safety Magazine: According to Penn State’s study, half of all foodborne outbreaks in the U.S. originate at food establishments such as restaurants, and approximately half of those can be traced back to an ill foodservice employee. This is because foodservice workers are still performing their jobs while sick, primarily because they are not entitled to pay if they do not work.

Read the full article at the Food Safety Magazine website