Winning the Battle for Food Safety in Restaurants
Source: FastCasual.com
Type: White Paper
Overview | Download
Experts believe it is possible to reduce the number of foodborne illnesses stemming from restaurants to zero. Reaching that point, however, will require changes within the industry, both in terms of how operators view and approach the likelihood of outbreaks within their eateries. This white paper, sponsored by Sani Professional, demonstrates how a proactive approach to maintaining a clean and sanitary environment can break the chain of illness. Measures discussed include:
- Educating staff members on potential dangers and best practices
- Ensuring specific food prep and cooking protocols are followed
- Making sanitation opportunities available to customers
- Allowing workers flexibility when they are sick
Top results from Staffing & Training
Webinar: Efficiencies in Hiring Practices
The Newk’s Express Way to Labor Cost Control
Preventing the Spread of Norovirus Outbreaks in Restaurants Online Training ROI: Five Features That Positively Impact Your Bottom Line The Mobile Social Network Top results from Health & Nutrition
2010 Fast Casual Summit Presentation: Shaken, Not Stirred Culinary Experience for the Innovators (Slides)
2009 Fast Casual Restaurant Top 100 Movers & Shakers
Going gluten-free: What every restaurant should know [infographic] Preventing the Spread of Norovirus Outbreaks in Restaurants 
