The National Restaurant Association is celebrating 30 years of ServSafe by revealing its 30 best food hygiene practices throughout the month of November, also National Food Safety Month (NFSM).
It will be releasing the tips weekly in the form of educational materials for owners and operators, restaurant employees, and the industry at large.
Five themes – personal hygiene; cleaning and sanitation; safe food preparation; food safety procedures; and Covid-19 safety procedures – will be explored through blog posts, social media, posters and activity sheets related to each.
NFSM, held annually in September, was created in 1994 by the National Restaurant Association to heighten awareness about the importance of food safety education.
This year, ServSafe is celebrating 30 years as the leader of foodservice training and certification, having issued more than 18 million credentials in that time.
“Food safety has never mattered more than it does now, and I’m proud to say that ServSafe has been leading the way in getting restaurants back to business as confidently and seamlessly as possible,” said Sherman Brown, executive vice president of training and certification for the National Restaurant Association. “During National Food Safety Month, we’re returning to the most important basics to ensure foodservice pros have the skills, training and tools they need to be confident leaders in this uncertain time.”