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Food Safety

Handling the food that others will eat is a big responsibility. Ensure the good health of your patrons, your staff – and your business – and be proactive about implementing and adhering to the highest food safety standards.  RAMW seeks to increase food and alcohol safety/security in the restaurant industry through training and certification.

RAMW is a staunch advocate for food and alcohol safety and security in the regional restaurant industry. The Association offers several training courses that give your staff the required certification to become licensed food safety managers and will educate you or your staff about food safety and the prevention of food borne illnesses. We will also work to keep you informed of any changes in the licensing process, as well as new laws and regulations introduced by regulatory agencies in Virginia, DC and Maryland.

National Food Safety Month Enters Week Two

September 9, 2019
Original content c/o: National Restaurant Association This week we’re sharing information on encouraging employees to provide input if improvements to a Food Safety Management System are needed. As National Food Safety Month continues, the National Restaurant Association is offering free, downloadable tools and information to help restaurateurs reinforce the importance of food safety with their team members. Each year, the Association provides this information in its effort to educate the industry in food safety best practices. This year’s theme is “Controlling Risk: The...

National Food Safety Month is Here

August 30, 2019
Original content c/o: National Restaurant Association Learn how a food-safety management system is the foundation for controlling and minimizing your operation’s risk. Making sure your employees know and understand food safety best practices is important to the health of your customers and the health of your business. Ensuring ongoing education and adherence to a food safety plan starts with a strong food-safety management system. The 2019 National Food Safety Month theme is “Controlling Risk: The Elements of a Food Safety Management System.” The campaign kicked off Sept. 1...

Where Does the Food Industry Stand On Romaine Lettuce?

April 15, 2019
SmartBrief // by Emily Crowe Romaine lettuce has proven to be a divisive product within the food industry in recent years. Following two major recalls in 2018 due to E. coli contamination, retailers and restaurants were left scrambling to get romaine off their shelves and tables while also finding replacement solutions. Growers were left in an even hairier predicament as consumers began to question the safety of not only romaine, but also other leafy greens. Three months after being given the all-clear by the US Centers for Disease Control and Prevention, the industry is dealing with the...

Produce Industry Groups Respond to Protect Consumers in Romaine Outbreak

November 20, 2018
Food Safety // Nov 20, 2018 In light of today’s announcement by government health agencies in the U.S. and Canada of an E. coli outbreak linked to romaine, a group of produce industry associations (listed below) is relying on producers and retail/restaurant customers to support the government health agency advisories and is urging an industry-wide voluntary withdrawal of all romaine currently in marketing channels and held in inventory. Food safety is our top priority. We must take swift action to protect consumers by stopping shipment of romaine lettuce and withdrawing any product that...

It’s National Food Safety Month. Here are 7 ways to stay safe

August 31, 2018
National Restaurant Association // News & Research Restaurant operations are always changing. As a result, managers and their employees must constantly update their compliance with new food safety rules and regulations. As we launch National Food Safety Month , our ServSafe team offers some key areas to focus on when updating your protocols: If you are in charge of food preparation , you must be trained and designated as a Certified Food Protection Manager, according to the 2017 FDA Food Code . You must always be on site whenever the facility is in operation. Take extra precautions when...

What do you do if a recall happens? Here are 5 tips

July 5, 2018
National Restaurant Association / July 5, 2018 An E. coli outbreak is a nightmare for everyone: the customers, the community and the restaurant where it happened. For restaurant operators, corrective next steps are crucial to success; they can’t afford to make one mistake. What should you do in the event of an outbreak? First, pay attention to all information, updates and product recall announcements. Because the food supply chain is complex, sometimes suppliers or manufacturers don’t deliver timely notices of the recall. Below, Ashley Miller, one of our food safety and industry...

The Importance of Food Safety and Environmental Monitoring Solutions

April 20, 2018
FoodSafety Magazine | SIGNATURE SERIES | April 20, 2018 by Julian Hough Imagine if you had enough money to put 8.5 million people, at an average annual cost of $30K, through 4 years of private college. Or, at a sticker price of $23,810 each, you could buy a Prius for about 40 percent of all American families. That’s what $1.6 trillion would get you. That’s trillion–with a “T”. Twelve zeros! It’s also the figure that Americans spent in 2015 on food and beverages in grocery stores and eating out establishments (Canning, U.S. Department of Agriculture (USDA),...

September is National Food Safety Education Month

September 1, 2022 to September 30, 2022
This September, join ServSafe in celebrating National Food Safety Month . Each week, ServSafe will deliver new content highlighting the different roles each of your restaurant’s team members have in practicing exceptional food safety. A safe restaurant environment can only be achieved when employees at every level understand the importance of food safety and can work together to create a food safety culture. From food handlers to restaurant managers to executive leadership, we will be sharing content, tools, and training tailored to each role. Click here to learn more and view weekly...

Make the ServSafe Dining Commitment

October 21, 2021
Restaurants have always made food safety a priority, but the pandemic has altered customers’ awareness and sharpened expectations about what safe dining entails. Make your commitment a very prominent part of your marketing message by joining the ServSafe Dining Commitment. When customers see the SSDC logo on a restaurant website, menu, or door, that restaurant communicates that its staff is professionally trained in safe food handling and that the establishment is committed to following the best procedures for safe dining going forward. Make the commitment .

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...

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