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Ensuring Safe and Clean Restaurant Service

When most foodservice professionals think of sanitation and food safety, they tend to think of the back-of-the-house; all those hands working with raw food products where foodborne illnesses lurk. The front-of-the-house staff also has the opportunity to keep food safe. Whether it’s the hygiene of the server, or the seemingly harmless work practices that introduce unsafe elements into the environment, food safety should be as great a concern in the service area as in the kitchen. The importance of food safety cannot be overemphasized. Few things are as detrimental to a foodservice establishment as an outbreak of a food-borne illness caused by poor sanitary practices. Watch all of the videos in this series: Introduction to Food Safety:    • Introduction to Food Safety   How to Keep Food Safe: Proper Handling Procedures:    • How to Keep Food Safe: Proper Handling Pro...   Cleaning Your Professional Kitchen:    • Cleaning Your Professional Kitchen   Spotless Pots and Pans in Your Professional Kitchen:    • Spotless Pots and Pans in Your Professiona...   HACCP: The System for Safe Food Handling:    • HACCP: The System for Safe Food Handling   Food Allergy Awareness for the Professional Kitchen:    • Food Allergy Awareness for the Professiona...   Ensuring Safe and Clean Restaurant Service:    • Ensuring Safe and Clean Restaurant Service   Ensuring Cleanliness Among Service Staff:    • Ensuring Cleanliness Among Service Staff   ————————————————————————————————————————————————————— The Culinary Institute of America: https://www.ciachef.edu The CIA at Copia: https://www.ciaatcopia.com CIA Restaurant Group: https://www.ciarestaurantgroup.com CIA Food Enthusiasts programs: https://www.ciafoodies.com CIA ProChef: https://www.ciaprochef.com Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.