Special offer from The National Restaurant Association, official Euhofa International sponsor
Dear Euhofa member,
For over 30 years, the National Restaurant Association through its ServSafe brand has been at the forefront of preparing restaurant and foodservice workers to deliver safe dining experiences for their guests, while also keeping themselves safe. Every day, we train the restaurant and food service industry on topics like cooking temperatures, safe storage, and cross contamination, as well as hygiene, sanitation, and other risk mitigation activities.
As the industry faces ongoing challenges with COVID-19, the National Restaurant Association remains dedicated to helping everyone stay safe. Food safety training and education are more critical now than ever before. Because of the challenges presented by COVID-19, we have purposely developed this month FREE training resources aimed at keeping restaurant workers and the dining public safe:
ServSafe Takeout: COVID-19 Precautions – 10 Minute video: highlights safety measures that restaurants and food service workers should be employing to migrate risk of contamination including COVID-19 that maybe associated with preparing food for takeout services.
ServSafe Delivery: COVID-19 Precautions – 10 Minute video: ServSafe Delivery highlights safety measures that will help reduce risk associated with delivery people who are in the public including special precautions for handling corona virus.
These courses are free to the restaurant and hospitality industry at large, to reinforce safe food handling with a focus on practices to keep food and employees safe during coronavirus outbreak and address COVID-19 precautions for restaurant takeout and delivery.
Available in English and Spanish. These short courses cover:
An overview of coronavirus, symptoms of COVID-19, and details about its transmission
Review of five-step handwashing process
Respiratory hygiene practices to reduce the spread of the virus
Keeping guests safe through heightened cleaning and sanitizing
Guidelines for single-use gloves
Packaging considerations for takeout and/or curbside pickup
Guest contact precautions during takeout
To access these courses please visit:
We are sure that these free training modules can make the difference as they can help with the awareness of how to deal with food safety in Takeout and Delivery situations.
Thank you and please stay safe. Sincerely,
Ed Kastli, MBA, CMHS, CGSP | Channel Vice President, International Sales
American Hotel & Lodging Educational Institute National Restaurant Association Solutions
Office: +1.407-999-8184 firstname.lastname@example.org |Skype: edkastli
www.ahlei.org | www.restaurant.org | www.ServSuccess.com