Training Tips for National Food Safety Month

September is National Food Safety Month which is a perfect opportunity for you to take the time to review various safety procedures with your employees. Below are links to graphics on key food safety practices. You can print these and post them at your restaurant as visual educational tools. How to Wash Hands Step by Step When to Wash Hands Food Prep Area Reminders Common Kitchen Towels – When Not to…

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Food Safety Audits are Critical to Identifying Food Safety Risks

You have spent time and other valuable resources creating and implementing food safety standards and practices for your operation, but how well is your operation complying during busy meal periods or when balancing other priorities, such as service and revenues? Having an external auditor evaluate your operation’s current food safety system and compliance can be a valuable effective tool to reduce the risk of foodborne illness outbreaks, which can devastate…

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Fake ID’s and Underage Drinking: What is Your Responsibility?

April is Alcohol Awareness Month The National Council on Alcoholism and Drug Dependence (NCADD) established April as Alcohol Awareness Month in 1987 to stimulate public outreach regarding alcohol awareness. This year’s theme, “Changing Attitudes: It’s not a ‘rite of passage’” focuses on underage drinking. According to the NCADD, underage drinking results in more than 4300 deaths, 189,000 emergency room visits, and increased likelihood of addiction and alcohol-related traffic crashes. What…

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Allergens: An Integral Part of Food Safety

A food allergy is an immune system response to proteins in certain foods that some people are sensitive to. Sensitivity varies with individuals and may vary over time. When exposure to the allergen occurs, the body’s immune system attacks and produces one or more adverse health effects. Some effects, such as anaphylaxis, can be fatal. As the prevalence of food allergies increases, the importance of accommodating guests with food-related allergies…

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New Allergen Safety and Awareness Training for Managers

UPDATE: We now offer online Allergen Awareness and Training Certification. Click here for details. On August 25, 2017, the State of Illinois passed Public Act 100-0367 which amends the Food Handling Act to require restaurants have at least one certified food service sanitation manager on hand during operating hours who has undergone training that follows nationally recognized industry standards for allergen safety and allergen awareness. Foodservice Safe will offer ANSI…

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Training Tips for September’s Nat’l Food Safety Month

Foodservice Safe is committed to ensuring you and your employees are well prepared in keeping your business safe and successful. Below we’ve shared some valuable resources from Servsafe to assist you and your staff on proper food safety training. Focus on a New Topic Each Week Week 1 – What Is Food Safety? Week 2 – Handwashing Week 3 – The Role Of Food Safety Training Week 4 – Time &…

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Tips on Preparing Foods Safely – Part 2: Be Healthy and Wash Hands Properly to Prevent Norovirus

Norovirus is in the news again. Our goal is to keep it out of your foodservice operation. Norovirus is the leading cause of disease outbreaks from contaminated food in the United States. Ways to Prevent Norovirus: Hand washing and being healthy are the most important steps in preventing Norovirus. Properly cleaning and sanitizing food contact surfaces also reduces the risk of Norovirus in your operation. Hand washing Tips: Food handlers…

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Tips on Preparing Foods Safely – Part 1: The Big Thaw

Thawing frozen food correctly is critical for keeping food safe to serve and to eat. The FDA Food Code states that the temperature of food should not exceed 41 °F during the thawing process. You and your staff must plan ahead so that there is appropriate time and method for thawing. There are only four acceptable methods for thawing food: in a refrigerator, under cold running water, in a microwave, or…

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Tips for Storing Food Safely in Your Restaurant

Food storage is an essential part of the flow of food in the food safety equation, and it is key that all restaurant staff be trained in the proper food storage guidelines. Here are a few tips for storing foods safely: Stock Rotation Utilize the FIFO (First In First Out) stock rotation system. The first product received must be the first product used. You can create your own label or…

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Tips for Restaurants on How to Receive Food Safely

Are you purchasing your food from an approved and reputable vendor? Do you and your staff take the time to inspect the food? Does your source meet all applicable local, state and federal laws? When in doubt, ask the questions and check, as you are the one ultimately responsible for serving safe food to your guests. Here are a few tips: Take the time to inspect or give your employees…

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