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Share information and best practices to keep your company, customers and food supply safe.
The Food Safety & Quality Assurance Expert Exchange offers you the opportunity to learn the latest on FDA insights, food safety regulations, foodborne illness, health inspections and allergens. Don’t miss your chance to talk through issues and learn directly from other food safety and quality assurance leaders in the restaurant industry.
As an added value for our members, the Food Safety & Quality Assurance Expert Exchange has a Listserv. The Listserv is an effective way to ask your colleagues questions, share news, and contribute to discussions on issues important to professionals in your field. To be eligible, you must work full-time in the field of food safety or quality assurance (or related-field) for a company that is a restaurant member of the National Restaurant Association. Click here to subscribe to the Listserv.
Once you join the list, simply send your email messages to qa@lists.restaurant.org. Your message goes to everyone who is subscribed to the list.
Our Expert Exchange Gatherings are a way for our communities to connect virtually. These are collaborative, informal, operator-led events, and they’re intended to touch on topics that are pressing and relevant to your jobs and to the restaurant industry as a whole. If you attend, you will get the opportunity to meet online with your peers, share, learn, and ask questions in an engaging and safe peer-to-peer environment. At a time when we cannot meet in-person, the need for connection is more important than ever. We are pleased to offer these Gatherings across all our communities on a recurring basis.
Please note the majority of our Gatherings are for National Restaurant Association members only. If you are interested in participating or curious when the next Gathering will be held, you may opt-in here to the community of your choice, and gain access to our upcoming Gatherings.
Contact Food Safety & Quality Assurance Program DIrector Jeff Clark at jclark@restaurant.org.
This brand-new edition includes updates on mask and glove use, protocols for coronavirus-positive employees, and ventilation best practices.
We’ve heard these words a lot these past few months. But what’s the difference, and why is it important your staff knows the distinction between them?
Most foodborne illness happens because TCS food has been time-temperature abused.
Pathogens can move around easily, spreading from food or unwashed hands to prep areas, equipment, utensils, and other food. But you can prevent it.
This webinar will discuss the variety of sustainability claims made about animal protein, what’s fact vs fiction and detail the ongoing sustainability efforts within the industry.
National Food Safety Month Webinar Series