Unclean equipment is rarely associated with food-borne illnesses. This is probably related to the fact that pubic health regulations and rules as well as regular inspections encourage food service businesses to keep the establishment clean. In addition, many food establishments use single service (disposable) items. The primary advantages of single-service items include more sanitary, less labor costs, and less equipment needed. The disavantages of single service include continued replacement costs, more storage space, less dependable and acceptable, and of course all that garbage.