National Restaurant Association Shares Timely Reminders

With National Food Safety Education Month underway, the National Restaurant Association and ServSafe are highlighting some best practices.

The group’s new 20-page prevention guide, titled “Always Ready: Foodborne Illness Outbreak,” covers preventative measures as well as what to do if a foodborne illness is reported.

On the equipment side, the guide reminds that contaminated equipment is one of five leading causes that can lead to foodborne illness, according to the Centers for Disease Control. Improper cooking and improper holding also make the list. To keep proper temperatures in check, the guide suggests investing in calibrated, digital thermometers, among other recommendations.

“According to the CDC, restaurants with kitchen managers certified in food safety are less likely to have foodborne illness outbreaks,” says Michelle Korsmo, president & CEO of the National Restaurant Association, in a press release. “To be always ready, restaurant owners should back up that training and certification with a restaurant-specific plan for how to respond to a foodborne illness should one occur.”

To download the free guide, see restaurant.org.