HANDLE AND STORE YOUR FOOD SAFELY

When it comes to food safety there are no unimportant shifts and your training never takes a day off. Train your staff well and keep retraining for maximum safety.

Always keep in mind these important factors in operating a safe and sanitary restaurant.

• 1. Basic Food safety preparation and storage of all foods.
• 2. Personal Hygiene of all employees
• 3. Careful of cross contaminants and Allergens in food handling.
• 4. Preparation times and holding temperatures should be all recognized by staff handling food.
• 5. Refrigerator and Freezer temperatures should always be accurate and checked.
• 6. Restaurant should always be clean and sanitized front and back of the house

If the restaurant owner follows these simple procedures they will have a consistency in every aspect of the restaurant which will mean more pleased guests and more profits.

The Serve Safe programs deliver a complete solution for the restaurant with consistent food safety training for all employees in handling and the storage of foods. Visit www.servsafe.com

Thought for the day

"Food safety involves everybody in the food chain"

Louis Theodos, Vice President
Louis Theodos joined HRI Services Inc. in 2007. With over 30 years at Anthony's Pier 4 Restaurant as General Manager, he has experience in all facets of the restaurant business, including training of managers and servers, bar serving and kitchen organization. Louis is a very valuable asset in assisting sellers in the sale of their business and real estate. His knowledge and experience enhances the services of HRI and their ability to offer the best assistance to any seller or buyer.