National Restaurant Association - Food Safety

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Food Safety

Recent Articles

Gain business by adding gluten-free options

Reach more guests by offering gluten-free meals. Diners request 200 million gluten-free meals annually, and 30 percent of adults want to eliminate or reduce the amount of gluten in their diet, according to NPD Group research. If you plan on catering to these guests, here are some tips you should follow before doing so.

Cooling food correctly

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.

Serving alcohol responsibly during the holidays

During the holidays many people want to celebrate with family and friends, and alcohol is often a part of that celebration. However, people can often get caught up in the excitement and consume too much. So it is important to be even more vigilant when serving alcohol during the holidays.

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