12/16/2013

More and more people are eating away from home each year; some due to convenience or recreation and others due to necessity. Whether dining in a fast food restaurant, a school foodservice, a hospital cafeteria, or a fine dining restaurant, people expect safe food and a clean environment.

Providing safe food requires careful attention by both management and employees. Since foodservice operations are characterized by high turnover rates, employee training often poses a challenge to managers.

Click here for a Food Safety Basics manual that you can offer to your customers to enable them to:

• Review the basic aspects of food sanitation throughout a foodservice operation and
• Provide reference materials on food storage and other aspects of food safety.

Operators face many challenges; any assistance you can provide them to overcome those challenges will position you as a primary resource and valuable business partner.