Your customers expect and deserve safe food. According to the CDC, roughly 48 million people a year contract a food-borne illness. Furthermore, 128,000 of those need to seek treatment at a hospital, and approximately 3,000 die. Poorly designed or malfunctioning equipment can lead to cross-contamination and disease outbreak. According to the National Restaurant Association, even a single food-borne illness outbreak can result in loss of sales, the negative PR, lawsuits, and increased insurance premiums all contribute to increased costs.

Often times, chains and franchises will require that equipment in their local operations be NSF Certified. In addition to the reasons above, this helps promote a culture of food safety within their organization. This can encourage additional safety measures, and improve employee morale and job satisfaction.