ServSafe - ServSafe Blog

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Communication is Key to Safely Serving Guests with Food Allergies

Communication is Key to Safely Serving Guests with Food Allergies

Nearly 15 million Americans have serious food allergies, and that number is growing. But these people aren’t staying home. They want to dine out…safely.  If you can accommodate them, they’ll reward your operation’s attention to their food allergies with loyalty and repeat business. 

Posted: May 16

Egg on Your Face? Not with a Supplier Approval Program

Egg on Your Face? Not with a Supplier Approval Program

The National Restaurant Association's Food Safety & Industry Relations department presented a webinar, “Safe Food Begins with Safe Suppliers, Part 1,” on Tuesday, April 10. The presentation discussed how developing a supplier approval program helps to ensure that the ingredients you purchase for your foodservice operation are safe and is a vital step in creating a culture of food safety.

Posted: April 24

Create a Solid Food Safety Foundation with Prerequisite Programs

Create a Solid Food Safety Foundation with Prerequisite Programs

The National Restaurant Association's Food Safety & Industry Relations department presented a webinar on March 15 that outlined how prerequisite programs support food safety. This blog post contains key learnings from the webinar, as well as a link to the recorded presentation.

Posted: April 02

Keep Your Customers Safe This St. Patrick's Day

Keep Your Customers Safe This St. Patrick's Day

Don’t Rely on the Luck of the Irish—Responsible Alcohol Service is the Key for a Happy St. Patrick’s Day

With St. Patrick’s Day fast approaching, you can expect to see a surge in traffic from thirsty guests at your establishment. To stay prepared, it is imperative that all employees (front-of-house and back-of-house) are equipped with responsible alcohol service training.

Posted: February 21

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