Food safety checklist for restaurants from SmartBlog on Restaurants Know your food supplier In most cases, once the food is unsafe, you can’t make it safe again So there’s no better way to ensure the safety and quality of your products than starting with safe, quality food 5
By Paul Frumkin ~ Nations Restaurant News NEW YORK (April 5, 2010) As the federal health care insurance reform measure emerges from months of rancorous legislative turmoil, industry experts are beginning to understand how and when the sweeping law will impact the foodservice business.
Restaurant workers are starved of benefits, report says Despite the recession, the restaurant industry is thriving A new report from the Restaurant Opportunities Centers United (ROC), a nonprofit organization that advocates better wages and work conditions for restaurant workers, revealed that 90 percent of industry staff members are not offered health insurance or sick days, 67 percent go to work sick, and 38 percent are forced to work off the clock.
If you are able to answer the following questions and complete the following information, you will have begun the process of developing your own customized blueprint for crisis management Begin to gather materials into a three-ring binder as you customize the plan to your organization.
Members of Restaurant Success Monthly can download a comprehensive Crisis Management Planning guide by clicking here Here is an example of what you should have in your crisis management plan for food borne illness: Who will take charge of managing the crisis? Who should be told about the crisis?
An in-depth look at H1N1 flu Since the H1N1 flu was first identified in the spring of 2009, restaurants and small businesses around the world have sought to minimize the risks of the flu for their customers and their employees. The World Health Organization has declared a pandemic, and the U.S. government has issued guidelines…
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