We are excited to kick off National Food Safety Month 2020 by celebrating 30 years of food safety with ServSafe. Week 1 was all about Personal Hygiene and the importance of keeping yourself and others safe and healthy while working in the kitchen.
As we’re moving along to week 2, it’s not only important to keep yourself clean but also your surroundings. This week you'll hear about the importance of not just cleaning but also sanitizing to ensure all germs and bacteria are gone.
Download the activity sheet, poster, or blog to learn more on proper handwashing, preventing cross contamination and wearing the correct clothing, using cleaners and sanitzers correctly and how to properly clean and sanitize surfaces.
From Outbreaks to Pandemics:
Why the Essentials of Managing Food Safety Risk Matter
Friday, September 18 at 12 pm
Foodborne illness is a common, costly—yet preventable—public health problem. With the ongoing COVID-19 pandemic, certified food safety procedures are even more important not just for the safety of you, your employees, and your customers but in keeping your operation cost-efficient.
Attendees walk away with a better understanding of:
As we’re moving along to week 2, it’s not only important to keep yourself clean but also your surroundings. This week you'll hear about the importance of not just cleaning but also sanitizing to ensure all germs and bacteria are gone.
Download the activity sheet, poster, or blog to learn more on proper handwashing, preventing cross contamination and wearing the correct clothing, using cleaners and sanitzers correctly and how to properly clean and sanitize surfaces.
From Outbreaks to Pandemics:
Why the Essentials of Managing Food Safety Risk Matter
Friday, September 18 at 12 pm
Foodborne illness is a common, costly—yet preventable—public health problem. With the ongoing COVID-19 pandemic, certified food safety procedures are even more important not just for the safety of you, your employees, and your customers but in keeping your operation cost-efficient.
Attendees walk away with a better understanding of:
- The current nature of viruses and how soap and sanitizers work in destroying viruses.
- Best practices in preventing foodborne illnesses through the three pillars of safety: safe food handling, hand hygiene, and surface hygiene.
