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National Restaurant Association - SCA’s ‘Tork Report’ presents best practices in hygiene and sanitation during NFSEM and beyond

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SCA’s ‘Tork Report’ presents best practices in hygiene and sanitation during NFSEM and beyond

With National Food Safety Education Month (NFSEM) winding down, it’s important to keep in mind that food safety is a priority every day of the year. Without proper food safety practices in place, foodborne illnesses can occur, which could lead to complaints, poor reviews, additional health inspections and, ultimately, loss of customers. Sanitation and hygiene are essential when it comes to food safety.

The National Restaurant Association partnered with SCA, the makers of the Tork® brand of away-from-home paper products, for this year’s campaign. SCA provides resources to foodservice operators, such as advice from expert professional and academic authorities, best practices and hygienic product solutions.

“We see this ongoing partnership as an opportunity to continue offering education to the foodservice industry. As SCA celebrates its tenth anniversary in North America, our goal is to involve and commit more operators to food safety and hygiene practices so they understand how critical it is to the health and wellness of their patrons, as well as their bottom line,” says Suzanne Cohen, foodservice segment director for SCA Tissue North America.

“As part of the partnership, we are working with the National Restaurant Association to emphasize food safety basics and help create quick and easy tools for foodservice management to communicate hygiene concepts to their staff and patrons. Food safety is a priority year-round. We look forward to working with foodservice operators during NFSEM and beyond to help them create a better business,” says Cohen.

Each year, SCA releases  the “Tork Report: Healthy People, Healthy Planet” as a resource for restaurant operators to delve deeper into best practices, research and analysis on hygiene and sanitation issues.

Handwashing is a crucial component of food safety, however, the report reveals that only one-third of the businesses surveyed have a hand hygiene program in place for their employees. The Tork Report emphasizes encouraging restaurant staff to practice proper hand hygiene, and placing handwashing and sanitizing stations in high traffic areas, such as the near the counter where servers pick up food. Hand sanitizing stations placed in entryways also serve as a reminder to patrons to clean their hands before they eat.

SCA’s Tork Report also encourages operators to consider keeping the set-up of the restroom in mind when it comes to hand hygiene, as levered soap and paper towel dispensers and door handles can increase the risk of cross-contamination. One-at-a-time paper towel dispensers can help prevent bacteria from spreading. A paper towel should be used to open bathroom doors to prevent cross-contamination, and wastepaper baskets should be placed by restroom exits for easy disposal.

For more information on SCA and its food safety solutions, visit www.torkusa.com or go to www.TalkTork.com for a free trial offer as part of NFSEM.

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