Food quality, both in restaurants and store-shelf products, has certainly taken a nosedive the last two years. Rising costs of products and mandatory wage increases — pushed by political agendas — are mostly to blame. As minimum wage was pushed up, the mandatory wage increase caused many food industry average wages to fall to the minimum wage baseline just to account for the increased low-end labor cost. Meanwhile, food costs have increased in both restaurants and in stores, and with less money to go around, you can almost understand employee apathy in the food industry. And with apathy comes an even higher cost.

Unfortunately, many food workers fail to take into account that unsafe and improper handling of food products not only leads to increased production costs. In fact, it can often lead to large outbreaks of food-borne illnesses such as Salmonella, E.coli, Staphylococcus, and even Hepatitis…