It's the scenario every FSD dreads. Some of your customers are ill and they're blaming your food. The local media is at the door with their cameras and microphones demanding answers. Your boss is on the phone with the same questions, because the media are after him too.
Next up? The lawyers.
Your first thought? "Is it too late for a career change?" A foodborne illness crisis can strike any foodservice establishment at any time, regardless of how well