We all know a foodborne-illness outbreak can have a significant impact on a restaurant’s reputation and your bottom line. But, what is the true potential financial burden to your operation? The answer may be more than you thought!Read More
For more than 20 years, September has been recognized as National Food Safety Month – a time for all of us to focus on building a culture of food safety. As a restaurant owner or operator, you know that a strong food safety program is critical to the success of your restaurant(s).Read More
A non-negotiable is defined as something that is not allowed to be changed or that is open to negotiation. In the food service industry, food safety programs evolve and change but having a sound program in place is non-negotiable. There is no compromise.
As a restaurant owner or operator your commitment to food safety sets the foundation for your restaurant’s culture and demonstrates to your employees, as well as your guests, that food safety is a priority. This makes it vital for restaurant owners and operators to dedicate the time that is required to build and maintain a strong culture that promotes food safety, including the development of an active food safety program.
According to the National Restaurant Association, studies have shown that food safety training programs can lead to a substantial reduction in the likelihood of a foodborne-illness outbreak. For example, an employee who is properly trained in food safety is less likely to engage in harmful activities, such as not practicing good hand hygiene at key moments. In addition, employees become advocates for food safety protocols – ensuring that proper measures including hand hygiene and food safety are in place and being practiced.
A food safety training program impacts the overall health of your restaurant – your employees, guests and ultimately your bottom line. A comprehensive program, which includes initial and recurrent training, is a must. ServSafe is a program many in the food service industry utilize.
It is critical to the success of your restaurant to dedicate the time, energy and resources to developing a solid food safety training program designed for your operation.