Food safety has always been critical to the restaurant industry - but if you were smart about it, nobody ever thought about it. Now, everyone is thinking about it. And we all need to be extremely smart to keep our employees, our guests and members of our communities safe, healthy and confident enough to keep coming through our doors. That means taking storage, preparation, contamination and sanitary packaging practices that much more seriously. Now is the time to refresh and reinforce your skills to ensure their health and comfort – and 3M is here to help.
You know how important it is to maintain high standards for food safety and quality in your kitchen – but when was the last time you refreshed your skills? 3M Academy will soon present two new courses designed to bring your food safety knowledge up to date.
Food service professionals must take food and workplace safety seriously. Creating a clean, safe workplace environment is a never-ending job, but it doesn’t have to be complicated. With the right safety and sanitation procedures and systems, you can ensure that your guests are never at risk. This training module includes lessons like proper storage to keep foods safe from contamination, preparing foods to minimize the change of contamination and creating a workplace that is safe for all food handlers.
When most foodservice professionals think of sanitation and food safety, they tend to think of the BOH: all those hands working with raw food products where food-borne illnesses lurk. However, the FOH staff also has opportunities to do microbial harm. Whether it’s server hygiene or seemingly harmless work methods that introduce unsafe elements into the environment, safe food handling should be as great a concern in the service area as in the kitchen.
Visit 3M Academy for educational training modules regarding commercial kitchen food safety guidelines and front of the house safe services protocols.
The courses include lessons, videos, best practices and downloadable marketing tools.
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. The great news is, 13 of our best-selling Scotch-Brite Hand Pads are HACCP-certified as "Food Safe."
The primary purpose of a HACCP system is to protect people from food borne illness, but the benefits of the system also extend to the company.
One of the most common food safety management systems in use today is Hazard Analysis Critical Control Point, or HACCP. This program examines biological, chemical and physical hazards at every step of the food handling process – from raw material production, procurement and handling to manufacturing and consumption.
The Culinary Institute of America (CIA) is a respected culinary school offering instruction for chefs, foodservice entrepreneurs and hospitality leaders. In addition to the culinary arts, the institute offers instruction on food safety best practices.
The U.S. Department of Agriculture (USDA) is one of the nation’s foremost authorities on matters related to food safety and regulation. Responsible for agricultural inspections, risk assessments and other measures aimed at preventing foodborne illnesses, the USDA offers online resources on food safety for foodservice workers and the public alike.
A leading professional society for the environmental health and protection industry, the National Environmental Health Association (NEHA) offers food safety education resources including learning materials, formal trainings, credentials and certifications.