• Home
    Home 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.
  • Foundation
    Foundation 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.
  • Show
    Show May 18-21, 2019 As the international foodservice marketplace, the National Restaurant Association 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 - It’s National Food Safety Month. Here are 7 ways to stay safe

Skip to navigation Skip to content

News & Research

News RSS

It’s National Food Safety Month. Here are 7 ways to stay safe

Restaurant operations are always changing. As a result, managers and their employees must constantly update their compliance with new food safety rules and regulations. As we launch National Food Safety Month, our ServSafe team offers some key areas to focus on when updating your protocols:

  1. If you are in charge of food preparation, you must be trained and designated as a Certified Food Protection Manager, according to the 2017 FDA Food Code. You must always be on site whenever the facility is in operation.
  1. Take extra precautions when wearing bandages. The 2017 FDA Food Code states you should cover them with single-use gloves to reduce the chance of physical hazard. Bandages can fall off; you also want to protect against wound leakage.
  1. Fake fingernails can be a health hazard. As such, managers may ask employees to remove them. Fake nails are difficult to keep clean and could easily break off and fall into food during the prep process.
  1. Wearing a clean hat, hair net or hair covering that completely restrains your hair is essential when prepping food or working in areas used to clean utensils and other equipment.
  1. Aprons must be worn when prepping food, but must be removed when using the restroom or taking out garbage.
  1. Staff must wear gloves when handling or preparing ready-to-eat foods. They don’t have to be worn when cleaning tables.
  1. Sick employees, especially if they’ve suffered from vomiting, diarrhea, sore throat and fever, must be symptom free for 24 hours before returning to work.

During the month of September, we’ll offer a series of articles devoted to food safety and National Food Safety Month protocols. Also, visit Food Safety Focus for more information about food safety practices for commercial kitchens.

Conserve RSS Healthcare RSS Conserve RSS

▲ Back to Top

New report

Spot Ad right

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