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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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…

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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

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Focus on Norovirus: National Food Safety Month

The month of September was designated in 1994 to focus on food safety education. Each year a theme is chosen. This year the focus is on “Notorious Virus”. Norovirus is one of the leading causes of foodborne illness. According to the Centers for Disease Control (CDC), about 20 million people get sick each year with Norovirus. It is very contagious and only a small amount of the virus is needed…

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Food Handler Certification

Effective July 2016, food handler certification extends to all food handlers working in non-restaurants (including senior living centers, long-term care facilities, licensed daycare centers and homes, hospitals, and schools).  The training must be completed by July 1, 2016. Enforcement will be limited to notification and education only through December 31, 2016. Food handler certification has been required (since July 2014) for ALL food handlers working in a restaurant in Illinois. Food handlers must…

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