From the Puget Sound Business Journal:
By Bill Marler, expert in foodborne illness litigation and food safety policy
Food nourishes us, can satisfy any whimsical palate, and, I think we can all agree, is generally a good thing. Unless, of course, it makes you sick.
Unfortunately, I know all too well the dangers of contaminated food. For nearly 20 years I’ve represented thousands of victims of foodborne illness against some of the largest food companies in the world. My efforts have helped win over $600 million for those made ill, and just as importantly, have improved policies and practices that help to protect people from food contaminated with things like E. coli or salmonella.
But during all of this time one thing hasn’t changed: The vast majority of restaurant, grocery and food service workers — including cooks, those who work in the deli, stock the produce sections and even run the food sampling stations — have no access to paid sick days.
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