ServSafe Workplace is proud to introduce "Sexual Harassment Prevention in the Restaurant Industry". This interactive training program addresses sexual harassment and the harmful impact it has on individuals and businesses.
Posted: September 19
Serving shellfish requires particular attention to food safety standards
August 5th is National Oyster Day – not that Americans need an excuse to eat oysters. People’s love affair with shellfish is a long one, with evidence of oyster farms dating back to the Roman Empire. From salty to sweet, shellfish flavors reflect their particular environments, making them a particular treat for seafood lovers.
Posted: August 06
Summer may be a time for your guests to relax, but your staff can never relax from their responsibility to serve alcohol safely. Here are some tips to consider with summer alcohol service.
Posted: July 10
Buying from reputable suppliers is a basic step for providing safe food and reducing food safety risks. Ensuring that your operation receives safe food from safe suppliers can also enhance the culture of food safety, improve ingredient consistency and quality, reduce waste, and drive down food costs, according to a recent webinar presented by the National Restaurant Association's Food Safety & Industry Relations department. “Safe Food Begins with Safe Suppliers, Part 2,” outlined how to conduct a supplier assessment and monitor supplier performance.
Posted: June 04