Washington, D.C. – In over one million restaurants across the United States, employees are responsible for ensuring both a delightful dining experience and adherence to food safety protocols. Consistent food safety practices, such as those outlined in ServSafe® training, significantly reduce the likelihood of foodborne illness incidents.
The National Restaurant Association and ServSafe have collaborated to provide resources aimed at mitigating foodborne illness risks through continuous oversight and active management. Their Always Ready: Foodborne Illness Outbreak preparedness guide addresses essential business practices for preventing and responding to potential incidents.
“The Association is proud to release our latest Always Ready Guide in conjunction with the critical National Food Safety Month to help restaurant operators stay vigilant on food safety in their restaurants,” said Michelle Korsmo, President & CEO of the National Restaurant Association. She emphasized that according to the CDC, restaurants with certified kitchen managers are less likely to experience outbreaks.
The guide includes best practices for preparing for, responding to, and recovering from a foodborne illness incident. It incorporates information from authoritative sources like the FDA, CDC, Council to Improve Foodborne Outbreak Response, ServSafe, crisis communication professionals, and insights from food safety experts.
Key topics covered include:
- Leading causes of foodborne illness outbreaks and prevention measures
- Handling complaints
- Working with regulatory/health department officials
- Effective communication strategies with employees and guests
- Media engagement best practices
National Food Safety Month (NFSM), starting August 26, will offer detailed education on the science of foodborne illnesses, outbreak prevention tips, response strategies, and more. It emphasizes the responsibility of all foodservice employees to ensure safe dining experiences by understanding and preventing foodborne illnesses.
Sherman Brown, executive vice president of Business Services for the National Restaurant Association stated: “Working with the Association on the Always Ready: Foodborne Illness Outbreak guide gave the ServSafe experts an opportunity to drill down on food safety practices that will actively prevent pathogens from spreading.”
For over 30 years, ServSafe has led efforts in preparing foodservice workers for safe dining experiences while maintaining their own safety. NFSM was established in 1994 by the National Restaurant Association to emphasize the importance of food safety education. The 2024 NFSM is sponsored by Tork, an Essity Brand.
More information can be found at FoodSafetyFocus.com. The Always Ready guides are available for free download.