Published on : Thursday, August 28, 2014
The “ServSafe Food Handler Guide for Food Banking” is a customized program designed to educate Feeding America’s 200 food banks and over 60,000 agencies on the proper implementation of food handling and safety.
“We are proud to partner with Feeding America, which provides nourishment to millions of Americans each year,” said Dawn Sweeney, President and CEO of the National Restaurant Association.
“Through their extensive network of food banks and legions of volunteers, Feeding America is fighting to end hunger in communities across the country.
Proper food safety and handling is paramount when serving food to others, and we are pleased to help provide that training through our ServSafe program as Feeding America continues their mission.”
The NRA’s ServSafe team worked together with Feeding America to survey operators within the Feeding America network, conduct focus groups with participation from over 20 food banks across the country, and tour network agencies and food banks in order to better understand Feeding America’s operations.
The co-branded guide focuses on the importance of food safety and provides training for Feeding America’s staff and volunteers on maintaining good personal hygiene, cleaning and sanitizing food properly as well as receiving, storing, evaluating, repacking and transporting food safely.
“We are thankful to the National Restaurant Association for teaming with us to create these important new training materials for food banks and partner agencies,” said Bob Aiken, CEO of Feeding America.
“Food safety is core to our operations and we are delighted that the Association has shared with us their years of experience and expertise.”
ServSafe leads the way in providing comprehensive educational materials to the restaurant and foodservice industry.
More than five million foodservice professionals have been certified through the ServSafe Food Protection Manager Certification Examination.
ServSafe training and certification is recognized by more federal, state and local jurisdictions than any other food safety certification.
Source:- National Restaurant Association