The Economic Research Service of the USDA released a report that said about $1.2 billion per year in costs have been caused by Campylobacter, a very common cause of foodborne diarrhea. This is not a problem you will want at your kitchen. About 70 percent of all foodborne illnesses are the result of dining out, so do not let your restaurant become an example of this.
Putting the members of your kitchen staff through a food and hygiene course is one of the most effective methods to ensure that food and sanitation in your kitchen is top notch and that handling food is done right. In fact, it is more than likely a requirement for you to enroll every member of your kitchen staff in a restaurant food safety course — or at least ensure that they have a food safety certification — before you allow them to work in your kitchen. Handling food is half of the job, meaning that handling food in your kitchen should be taken as seriously as the preparation of that food.
Hepatitis A may be the result of eating oysters, clams, mussels, scallops, and cockles, since untreated sewage often pollutes their natural habitat, which makes raw shellfish especially risky as an item on your menu. Kitchen staff members that wash their hands for at least 20 seconds before and after using the restroom and in between the preparation of meals can drastically cut down the rate of food poisoning. Great references here.