You are here

National Food Safety Month Week 4: Cleaning & Sanitizing Your Operations

September 21, 2021
Training your crew to execute a solid cleaning job amid the fast action of a foodservice is what separates the good from the great. National Food Safety Month tips this week identify what should be cleaned, sanitized, or disinfected and how to make those efforts visible to guests when possible.
Two items that might not currently be in your training routine: How to treat non-food surfaces and what to do if a guest gets sick. Read the full post at Food Safety Focus and get a free poster and activity sheet that makes setting up cleaning schedules easy.
Enjoy a 20% discount on ServSafe products all month using code ServSafe20.
Creating and Implementing a Cleaning Program: Why it’s Important
On Thurs., Sept. 30, 2 p.m. ET, learn why having a master cleaning plan is critical to the success of your restaurant. There are ways to build a cleaning program that your employees can both follow and follow through on. Build a plan from scratch or get tips to improve the plan you already have in place. Speakers are:
  • Patrick Guzzle, vice president of Food Safety, National Restaurant Association
  • Mandy Sedlak: senior manager, Food Safety and Public Health, Ecolab
Register today