NRA We Serve America's Restaurants Representing nearly 500,000 restaurant businesses, we advocate for restaurant and foodservice industry interests and provide tools and systems that help members of all sizes achieve success.
    NRAEF Building & Retaining Talent The NRAEF is focused on developing a stronger workforce and building the next generation of industry leaders through education, scholarships and community engagement.
  • NRA Show
    NRA Show May 19-22, 2018 As the international foodservice marketplace, the NRA Show provides unparalleled opportunities for buyers and sellers to come together, conduct business and learn from each other.
  • ServSafe
    ServSafe Minimize Risk. Maximize Protection. For over 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.

National Restaurant Association - Refine your restaurant’s food safety training

Skip to navigation Skip to content

Manage My Restaurant

Email Print

Refine your restaurant’s food safety training

Restaurant employees may have different roles – hosts, servers, managers, food handlers and more – but every team member should be trained about food safety. Create clear, thorough training procedures for new and existing restaurant employees, so there’s never a question regarding who’s in the know about food safety measures.

To help prevent the spread of bacteria and viruses, engrain the importance of thorough cleaning and sanitizing procedures with your restaurant staff. Here are three implementation tips:

  • Develop a food safety risk mitigation plan. Practice active managerial control throughout the flow of food. This includes anticipating potential foodborne illness risk factors and then controlling or eliminating them, which entails identifying risks, monitoring them, providing corrective action as needed, and management oversight.
  • Build a master cleaning and sanitizing schedule. Look at key timeframes for your restaurant. When do employees’ shifts start?  When are peak times for your customer base? Where are your “hot spots,” or potential contamination areas? This review will allow you to determine your restaurant’s typical cleaning and sanitizing frequency and, ultimately, which employees should carry out these tasks. Make your scheduling document accessible and easy for employees to understand.
  • Demonstrate cleaning and sanitizing procedures. During employee training, show staff how to clean and sanitize food contact surfaces. Also show staff any buckets, towels or other equipment you’ve designated for cleaning and sanitizing purposes; these items should never come into contact with food, due to contamination threats. Walk through how to clean and sanitize these items and how to dispose of any associated waste, like dirty water. Share how they can verify sanitizer concentration levels, according to manufacturers’ instructions.

This content was provided by National Food Safety Month sponsor Tork.

▲ Back to Top

Goodness, Made Juicy

Juicy Juice

Food & Nutrition Solutions

Food & Nutrition Solutions


We're glad you're here!®

® 2012-2017 National Restaurant Association. All rights reserved.

2055 L St. NW, Suite 700, Washington, DC 20036
(202) 331-5900 | (800) 424-5156