September 2007
By Dale J. Venturini
President/CEO, Rhode Island Hospitality and Tourism Association
If food safety is something that restaurants practice every day, then why do we need a special month to celebrate it? To remind all of us, in the foodservice business and the general public, how critical food safety is to everyone.
Consumers have the misconception that they are more likely to contract a food-borne illness at a restaurant, when in fact, these illnesses are contracted more often from the meals made in their own kitchens. In the past year, we have seen high profile food recalls, from spinach to prepared burgers that had a great impact on the restaurant and consumer sectors. For this reason, we encourage everyone, from professional chefs to cooks in the home, to be vigilant in food safety all year long.
To kick off National Food Safety Education Month, RIHTA is offering a new introductory two-hour course on the basics of food safety and preparation. The new two hour ServSafe® Food Safety Training Class educates employees on the basics of food safety and preparation, and is appropriate for all kitchen staff, wait staff and bartenders, hostesses and managers, and any employee who interacts with guests and the food service area. The class focuses on four topics: controlling time and temperature when handling food, ensuring proper personal hygiene, preventing cross-contamination, and proper cleaning and sanitizing.
Classes will be held each month and private courses are available for groups of ten or more. To register for a class, or for more information, please call the Rhode Island Hospitality and Tourism Association at 401-223-1120 or visit http://www.rihospitality.org/.
RIHTA also offers certification and re-certification classes in the ServSafe® Food Safety Training Program. ServSafe® is a nationally recognized program offered by the National Restaurant Association. It is the restaurant and foodservice industry’s preeminent food safety training program. ServSafe® is recognized and accepted by more federal, state and local jurisdictions than any other food safety program, including Rhode Island.
Americans are aware of food safety now more than ever befor,e and, through National Food Safety Education Month, we have the opportunity to highlight what we are doing in the restaurant and foodservice industry to educate our members on proper food safety procedures.
In addition to launching the new training program, RIHTA is reminding all consumers that all of the food safety practices for restaurants apply to home kitchens, and encourages people to learn how to keep themselves and their families safe from food borne illnesses.
Hand washing is the first defense against preventing food-borne illness, and proper hand washing is the best way to eliminate many cases of food-borne illness, as well as significantly reducing the spread of the common cold and flu. In order to kill bacteria sufficiently, people should wash hands in warm, soapy water for at least 20 seconds, before preparing foods and after handling raw meats, poultry and seafood.
In addition to hand washing, RIHTA also reminds consumers of the other simple and easy ways they can protect themselves and their families from food-borne illness. Ensuring proper food preparation can be done in four easy steps – Cook, Clean, Chill, and Separate. These easy steps remind consumers to cook foods to the proper temperature; clean hands, appliances, utensils and countertops used to prepare food; chill foods quickly, keeping the refrigerator set at 40°F or below, and the freezer at 0°F or below; and separate raw meats, poultry and seafood and their juices from ready-to-eat foods.
Practicing food safety can protect your customers and your bottom line. This September, and every month, RIHTA encourages all foodservice businesses to offer their employees, from the kitchen staff to the wait staff, food safety training. Arming your employees with knowledge is the best investment you can make.
By Dale J. Venturini
President/CEO, Rhode Island Hospitality and Tourism Association
If food safety is something that restaurants practice every day, then why do we need a special month to celebrate it? To remind all of us, in the foodservice business and the general public, how critical food safety is to everyone.
Consumers have the misconception that they are more likely to contract a food-borne illness at a restaurant, when in fact, these illnesses are contracted more often from the meals made in their own kitchens. In the past year, we have seen high profile food recalls, from spinach to prepared burgers that had a great impact on the restaurant and consumer sectors. For this reason, we encourage everyone, from professional chefs to cooks in the home, to be vigilant in food safety all year long.
To kick off National Food Safety Education Month, RIHTA is offering a new introductory two-hour course on the basics of food safety and preparation. The new two hour ServSafe® Food Safety Training Class educates employees on the basics of food safety and preparation, and is appropriate for all kitchen staff, wait staff and bartenders, hostesses and managers, and any employee who interacts with guests and the food service area. The class focuses on four topics: controlling time and temperature when handling food, ensuring proper personal hygiene, preventing cross-contamination, and proper cleaning and sanitizing.
Classes will be held each month and private courses are available for groups of ten or more. To register for a class, or for more information, please call the Rhode Island Hospitality and Tourism Association at 401-223-1120 or visit http://www.rihospitality.org/.
RIHTA also offers certification and re-certification classes in the ServSafe® Food Safety Training Program. ServSafe® is a nationally recognized program offered by the National Restaurant Association. It is the restaurant and foodservice industry’s preeminent food safety training program. ServSafe® is recognized and accepted by more federal, state and local jurisdictions than any other food safety program, including Rhode Island.
Americans are aware of food safety now more than ever befor,e and, through National Food Safety Education Month, we have the opportunity to highlight what we are doing in the restaurant and foodservice industry to educate our members on proper food safety procedures.
In addition to launching the new training program, RIHTA is reminding all consumers that all of the food safety practices for restaurants apply to home kitchens, and encourages people to learn how to keep themselves and their families safe from food borne illnesses.
Hand washing is the first defense against preventing food-borne illness, and proper hand washing is the best way to eliminate many cases of food-borne illness, as well as significantly reducing the spread of the common cold and flu. In order to kill bacteria sufficiently, people should wash hands in warm, soapy water for at least 20 seconds, before preparing foods and after handling raw meats, poultry and seafood.
In addition to hand washing, RIHTA also reminds consumers of the other simple and easy ways they can protect themselves and their families from food-borne illness. Ensuring proper food preparation can be done in four easy steps – Cook, Clean, Chill, and Separate. These easy steps remind consumers to cook foods to the proper temperature; clean hands, appliances, utensils and countertops used to prepare food; chill foods quickly, keeping the refrigerator set at 40°F or below, and the freezer at 0°F or below; and separate raw meats, poultry and seafood and their juices from ready-to-eat foods.
Practicing food safety can protect your customers and your bottom line. This September, and every month, RIHTA encourages all foodservice businesses to offer their employees, from the kitchen staff to the wait staff, food safety training. Arming your employees with knowledge is the best investment you can make.
