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…

Read more

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…

Read more

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…

Read more

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 &…

Read more

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…

Read more

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…

Read more

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…

Read more

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…

Read more

Are Your Food Handlers Prepared for Food Allergens?

Studies indicate that half the fatal episodes from food allergens occur outside the home. Are you prepared? According to the Food Allergy & Anaphylaxis Network (FAAN), more than 12 million people in the U.S. have food allergies. Dining out is a serious concern for them as well as their family and friends. Those who deal with this life-threatening condition are often unsure which restaurants can safely accommodate them — if…

Read more

Protecting Against the Zika Virus

As gathering places in communities across the United States, restaurants can play a key role in communicating with guests, the public and employees about better preventing the spread of the Zika virus. This flyer, created by the National Restaurant Association, provides tips on reducing the mosquito population and tips on preventing mosquito bites. It can be viewed at: http://www.restaurant.org/downloads/pdfs/zika_tips.pdf

Read more