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ServSafe Training Blog

handwashing

5 Hand Washing Facts Most People Don't Know

The purpose of handwashing is simpler than most people might think.

A common misconception which we discuss at length within our food safety classes to prep for the ServSafe exam, is that handwashing is not intended to "kill", or sanitize, our hands. The soap and warm water are used simply to loosen dirt, grime, and pathogens (bacteria or viruses) from the surface of the skin, and send all those items down the drain and into the septic or sewer systems. Washing hands is no different than washing a lasagna pan with baked on food debris. At home we use warm water, soap, and friction to break up the debris before putting away the clean dish. People also tend to wash hands longer due to trying to rinse all of the soap off of the hands. Hand washing is that simple!

Restaurant Reopening Tips

 

The ability to enjoy a hot sandwich melt with a cold pint seems as far away as Crystal Pepsi. Restaurants need to reopen not only because they are a significant source of income for many folks, but also the need to dissect the intricacies and pure dominance of Alabama Football with other fans is negatively impacting communication skills with my roommate. My wife hates it when I refer to her like that. We’ve done our best to compile an easy to follow restaurant reopening list for foodservice establishments so when the time comes we can all do what we do best, which is to discuss the meaning of life over fine food and drink.

The so-called sanitation score, which customers use to make dining-out decisions, is actually based on risk.  Actually, some items on this sanitation score pose very little risk with consumers, but cause a great irritation with restaurant owners.  One item is the concern over employee beverages.  As a customer ordering a beverage, few people have ever even thought about those working to prepare your food, or what they drink during their shift.  After all, it’s a simple drink, right?  “Who dares to take my hydration pack away better be ready for a lawsuit because I am one with this water, and I therefore also identify as water.”  This may be an exaggeration, but truthfully, if you refuse to leave your reusable water bottle, you may also be excused from a job in food service. 

servsafe training

RaiseTheGrade.com is the industry's leading food safety certification training provider offering ServSafe classes and training courses in the USA.

ServSafe classes aim to educate the learners about proper food handling and public safety in accordance with the US Food and Drug Administration codes and by-laws. The classes from ServSafe are endorsed by the National Restaurant Association Educational Foundation. Most of the ServSafe training certifications are also endorsed by local and federal regulating bodies.

The foodservice industry is a dynamic and growing industry with more than 15.6  million workers all over the United States. It is estimated that by 2030, there would be 1.6 million new jobs in the restaurant industry.  According to the National Restaurant Association, restaurants are one of the top private-sector job providers in the country. It means that this sector offers jobs for one in every ten US citizens.

prepare for inspection

Use these pro tips to help you pass your next health inspection with flying colors.

The health inspector has just arrived for a surprise inspection of your kitchen and dining area, and the restaurant is super busy. You think to yourself, this is not a convinient time for me. But then again, it never is.

Are you prepared? Has your kitchen staff been properly trained? Does your facility meet ServSafe food safety guidelines?

Use these quick health inspection tips to Raise-The-Grade on your next health inspection and never worry about being unprepared for an inspection.

 

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