• IBHS Institute For Business & Home Safety
  http://www.ibhs.org
• CPSC Consumer Products Safety Commission
  http://www.cpsc.gov/
• DOT Department of Transportation
  http://www.dot.gov/
• EPA Environmental Protection Agency
  http://www.epa.gov/
• FDA Food & Drug Administration
  http://www.fda.gov/
• FEDERAL REGISTER
  http://www.gpoaccess.gov/fr/index.html
• Federal & State LAWS
  http://www.firstgov.gov/Topics/Reference_Shelf.shtml#Laws
• FEDWORLD
  http://www.fedworld.gov/
• NIOSH & CDC National Institute of Occupational Safety & Health, and Centers for Disease Control
  http://www.cdc.gov/niosh/homepage.html
• OSHA STATS & BLS Occupational Safety & Health Administration, and Bureau of Labor Statistics
  http://www.osha.gov/oshstats/
• OSHA & DOL Occupational Safety & Health Administration, and Department of Labor
  http://www.osha.gov/
• AIHA American Industrial Hygienist Association
  http://www.aiha.org/
• ANSI American National Standards Institute
  http://www.ansi.org/
• ASSE American Society of Safety Engineers
  http://www.asse.org/
• INTERNATIONAL Risk Management
  http://www.occuphealth.fi/e/
• NFPA National Fire Protection Association
  http://www.nfpa.org/
• NSC National Safety Council
  http://www.nsc.org/
• OSHWEB OS&H Resources on the Net
  http://oshweb.me.tut.fi/index.html
• RIMS Risk & Insurance Management Society
  http://www.rims.org/
• SAFETY ONLINE
  http://www.safetyonline.com/
• MSDS
  http://www.hazard.com/msds/

"A sick, satisfied customer is an oxymoron," says Chester England III, director of quality and food safety for Burger King Corp. "The first step in customer satisfaction is that they walk out of the restaurant as healthy as they came in".

Yet, with all the time, effort and money the industry is investing in food safety, the question remains, Have all of its efforts made an impact on consumer confidence? Are customers feeling better about the food they are ordering?

In 1997 the National Restaurant Association released research that stated that 97 percent of consumers said knowing that restaurant workers are trained in food safety is the most important aspect in making them feel confident in the industry's ability to serve safe food.

Visit the sites below for customer safety information and tips:

"Foodborne illness in the United States is a major cause of personal distress, preventable death, and avoidable economic burden. In 1994, the Council for Agricultural Science and Technology estimated 6.5 to 33 million people become ill from microorganisms in food, resulting in as many as 9,000 needless deaths every year.... The Centers for Disease Control and Prevention (CDC) have consistently stated that where reported foodborne outbreaks were caused by mishandling of food, most of the time the mishandling occurred within the retail segment of the food industry . . . where ready-to-eat food is prepared and provided to the public for consumption."

Visit the sites shown below for information and tips for food safety: