Letter to the Editor, submitted to the Washington Post, August 25, 2003

Dear Editor:

On behalf of the nation's 870,000 restaurants and their 11.7 million employees, I take issue with the recent Washington Post article "Mr. Clean" (8/12/03) and its misrepresentation of the entire restaurant industry by the acts of a few. There is no question that food safety is a serious matter, which is why food safety is a top priority for restaurants, and non-negotiable in the restaurant-and-foodservice industry.

Restaurants nationwide have a long-standing commitment to professionalism and food safety. And, the National Restaurant Association demonstrates this in myriad ways, including maintaining an ongoing dialogue with regulators and food safety professionals, and via our ServSafe® Food Safety Training program offered through the National Restaurant Association's Educational Foundation. Our training program – which has certified over two million restaurant-and-foodservice professionals – is accepted by more federal, state and local jurisdictions than any other food safety education and training program in the country. Additionally, we continue to educate our industry, as well as consumers every September through our annual national awareness campaign – National Food Safety Education Month.

Clearly the depiction of a few bad operations does an injustice to the vast majority of restaurant operators who place food safety as job one. The industry certainly does not condone restaurants that consistently violate good sanitation procedures or health codes. And, as a former health inspector, I know that the snap-shot, isolated inspection examples like the ones in the article do not present a true picture of the entire industry.

I certainly hope that in the future the Washington Post will depict a more balanced and accurate picture of the restaurant industry—an industry that prides itself on providing the highest level in professionalism, service and food safety. And does all of this to ensure that Americans have a safe and enjoyable dining experience.

Sincerely,

Steven F. Grover, R.E.H.S.
Vice President, Health & Safety Regulatory Affairs
National Restaurant Association
Washington, DC