Food Safety

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.

What the reopening could look like, and what the industry could expect going forward.

Make sure your food is all within its use-by date, labeled well, and stored in the safest order.