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National Restaurant Association - Food Safety

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Food Safety

Recent Articles

Allergy-friendly practices to protect guests and increase your business

More than 250 food allergens have been identified, and 15 million Americans diagnosed with food allergies look to dine where they feel safe. During an educational session at the 2015 National Restaurant Association Hotel-Motel Show, a panel of food safety experts shared their food allergen acumen with industry owners and operators.  Here are some of the key takeaways.

How to keep barbecue safe and delicious

Barbecue is a tasty, craveable helping of Americana. According to the National Restaurant Association 2015 “What’s Hot” chefs’ survey, barbecue tops the list for perennial menu favorites. Here are tips on how to safely hot-hold this popular food without sacrificing flavor or juiciness.

3 tips to prevent cross-contact in the front of the house

Servers are a restaurant’s front line for creating a healthy dining environment. They are tasked with duties that consist of clearing tables, wiping down furniture and menus, and of course, serving food. They touch everything and are the face of your business as they interact directly with your customers.

Cooking TCS food

TCS food is food that requires time and temperature control for safety. To reduce pathogens to safe levels, cook TCS food to its minimum internal temperature, and hold that temperature for a specific amount of time.

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.

‘Hand-’y tips for proper hygiene

In order to prevent foodborne illness, it is important to practice proper hand washing. Although it may seem elementary, hand washing should take place after a number of food-related activities and follow a certain procedure.

Recognizing TCS Foods

In order to prevent foodborne-illness, it is important to recognize foods that are time and temperature sensitive. Keep your eye on these particular food items.

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