Food Safety

This brand-new edition includes updates on mask and glove use, protocols for coronavirus-positive employees, and ventilation best practices.

We’ve heard these words a lot these past few months. But what’s the difference, and why is it important your staff knows the distinction between them?

Most foodborne illness happens because TCS food has been time-temperature abused.

Pathogens can move around easily, spreading from food or unwashed hands to prep areas, equipment, utensils, and other food. But you can prevent it.

ServSafe delivers six tips and teaching activities to reinforce ways to correctly clean and sanitize your restaurants.

Campaign promotes rules for safe food handling, which is even more important during the coronavirus threat.

ServSafe program takes center stage as restaurants operate on and off premises; delivers tips and tools through September.

The industry’s premier food safety training and certification program is accessible online, especially key during COVID-19.

Tweaking menus during COVID-19? Customers with allergies are counting on ingredient list transparency and accuracy.

Visible safety measures and transparent communications are just two ways operators are showing their commitment to protecting guests when they return to dining in.