But that's only the first step. High-quality equipment also is necessary. Even the best safety procedures and equipment, however, are useless without proper training. The cook makes the food safe. The Educational Foundation of the National Restaurant Association has included meal solutions as one target for its ServSafe training program, offering materials for employee education.
Certification is available.
Snyder warns that while the line between supermarkets and restaurants is blurring, the importance of food safety is growing clearer. The more you try to do, the more controls you have, the more written material you have and the more you're going to have to invest in training and people.