Protect Your Restaurant from Food Safety Risks

September 2014 marks the 20-year anniversary of National Food Safety Month. National Food Safety Month was created in 1994 to heighten awareness about the importance of food safety education. Each year a new theme and free training activities and posters are created for the restaurant and foodservice industry to help reinforce proper food safety practices and procedures.

This year’s weekly topics and training activities, courtesy of the National Restaurant Association Education Foundation (NRAEF), include:

Week 1: Cleaning and Sanitizing

Week 2Cross-Contamination

Week 3Time-Temperature Control

Week 4: Personal Hygiene

Week 5Allergens

Click here to view weekly activities, posters and archives, which are all available for download in both English and Spanish. These materials are based on the ServSafe® Food Safety Training Programs and actual job tasks identified by foodservice industry experts.

Protecting your business from the inherent risks of serving safe food is a high priority. It requires thorough training of everyone involved. The National Restaurant Association (NRA) engages experts to continuously monitor all aspects of food safety, alcohol and allergy training and has been developing programs and protecting the restaurant and food service industry nationwide for nearly 40 years. ServSafe Training Programs ensure that your staff can effectively protect your customers as well as your business.

Did you know…

Society policyholders receive a 10% discount on these training programs: ServSafe Manager, ServSafe Food Handler, ServSafe Alcohol, and ServSafe Allergens. Download this pdf for details on these programs that provide expert training to help ensure your peace of mind.

-Frank Norton

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