In a recent study, the Centers for Disease Control and Prevention (CDC) reported that one in five restaurant employees worked while experiencing vomiting or diarrhea in the previous year. Handling food while sick is one of the most common causes of outbreaks in restaurants. (Charles, 2017) Thus, preventing sick employees from working with or around…
Is having a food safety program enough to create a food safety culture? No. Why? Because it doesn’t ensure that these procedures are followed or that importance is placed on them. Food service operations have policies for circumstances that impact food safety, such as reporting employee illness and avoiding exposure of potentially infectious conditions. As…
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…
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…
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…
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….
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…
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 –…
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…
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…