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National Restaurant Association - Food Safety

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Manage My Restaurant

Food Safety

Recent Articles

Make pickles properly in your restaurant

Housemade pickles are the third most popular restaurant condiment trend and the twelfth most popular food trend overall, according to the National Restaurant Association's 2018 "What's Hot" culinary survey. Keep your vegetables safe during the pickling process.

Promote your restaurant’s dedication to food safety

To successfully execute food safety measures and develop a culture of food safety in your restaurant, your entire team must diligently participate. National Food Safety Month sponsor P&G Professional shares three tips to help communicate your food safety commitment to customers.

Churn out sanitary ice at restaurants

Ice may not be caloric or a line item on your restaurant menu, but it is consumed by your restaurant guests and comes with a variety of food safety challenges. To help you reduce contamination threats specific to this beverage element, ServSafe Alcohol provides these best practices.

Handle drink garnishes safely

While the fruits, vegetables, herbs and other flavorful bites commonly accompanying cocktails and beers may be decorative, they are classified as ready-to-eat food and should be handled safely. To help protect your guests from foodborne illness, ServSafe Alcohol shares garnish food-safety tips.

How to reduce pathogen growth in marinades

Used to flavor foods, marinades can add dimension to restaurant recipes. They can also present food safety issues if food handlers do not follow protocol. ServSafe offers insight regarding these topics.

Sous vide: How to safely perform this reduced-oxygen packaging method

The most common form of reduced oxygen packaging in restaurants, sous vide involves packaging cooked or partially cooked food in individual, vacuum-sealed pouches and then refrigerating or freezing it until it is needed for service. ServSafe provides facts about this cooking treatment. 

Allergy-friendly practices to protect guests and increase your business

More than 250 food allergens have been identified, and 15 million Americans diagnosed with food allergies look to dine where they feel safe. During an educational session at the 2015 National Restaurant Association Hotel-Motel Show, a panel of food safety experts shared their food allergen acumen with industry owners and operators.  Here are some of the key takeaways.

How to keep barbecue safe and delicious

Barbecue is a tasty, craveable helping of Americana. According to the National Restaurant Association 2017 “What’s Hot” chefs’ survey, barbecue is the fifth most popular perennial menu item. Here are tips on how to safely hot-hold this favorite without sacrificing flavor or juiciness.

Cooking TCS food

TCS food is food that requires time and temperature control for safety. To reduce pathogens to safe levels, cook TCS food to its minimum internal temperature, and hold that temperature for a specific amount of time.

Cool food correctly in your restaurant

When you cook food that will not be served immediately – for example, when food handlers partially prep dishes early to save time when they’re ordered – it’s important to get the food out of the temperature danger zone quickly.

A high price to pay: Costs of foodborne illness

Foodborne-illness could potentially cost your restaurant thousands of dollars and long-term issues for the people affected. Foodservice operators have been working overtime to minimize the threat.

Protect guests by ensuring safe produce handling

Because fresh produce is often eaten uncooked, it is important that everyone involved in the handling takes sanitary precautions. Serve the season's nutritious bounty to customers in the safest and cleanest manner.

Serve alcohol responsibly this holiday season

Many diners spend the holidays with family and friends, and alcohol is often a part of the celebrations. If people get caught up in the excitement, they may consume too much alcohol. ServSafe Alcohol shares these tips for responsible alcohol service.

‘Hand’-y tips for proper hygiene

In order to prevent foodborne illness, it is important to practice proper hand washing. Although it may seem elementary, hand washing should take place after a number of food-related activities and follow a certain procedure.

Recognizing TCS food

Identify TCS food and use the appropriate time and temperature controls to avoid bacterial growth.

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