Is Your Staff Doing Everything Possible to Keep Food Safe & to Prevent a Food Borne Illness Outbreak?
Many factors can contribute to food borne illness outbreaks. Inadequate cooking, improper hot and cold holding temperatures, improper cooling procedures, cross contamination of foods and equipment, poor personal hygiene practices and ill employees are just a few.
Studies show that food safety training – both at the employee and manager levels – can substantially reduce the likelihood of food borne illness outbreaks in retail food establishments.
The benefits of food safety training include safer and healthier guests and employees and aids in greater safety and efficiency in the kitchen – both of which save the establishment time and money.
In addition, each September, during National Food Safety Month, the Summit County Environmental Health Department awards qualifying retail food establishments who meet our criteria for Exceptional Commitment to Food Safety. Part of the criteria is having at least one employee who has undergone manager level food safety training.
Check out the links below for online training options or to find a training near you: