Edible Arrangements to Adopt New Employee Education

    Industry News | October 3, 2014

    Edible Arrangements announced Thursday that it has partnered with the National Restaurant Association’s ServSafe training program. Beginning in October 2015, the ServSafe curriculum for food handler training and certification will be used for thousands of Edible Arrangements franchisees and store employees at approximately 1,100 Edible Arrangements locations across the United States.

    ServSafe is one of the industry leaders in safe food handling with standards based on the Food and Drug Administration’s food code and are revised along with every FDA revision. 

    “At Edible Arrangements we take pride in the fact that we offer a healthy, superior product so it makes sense that we also employ the best in safe food handling training to our thousands of franchisees and store employees,” says Tariq Farid, founder and CEO of the company.

    “We are always looking for ways to ensure the optimal experience and quality for our guests,” says Jeff Conway, Edible Arrangements’ director of training and guest experience. “The National Restaurant Association’ s ServSafe program is the industry leader in providing the best training in safe food handling and will ensure that the very best standards are employed consistently across all Edible Arrangements locations.”

    The ServSafe Food Safety Training Program provides current and comprehensive educational materials to the restaurant industry. More than 5 million foodservice professionals have been certified through the ServSafe Food Protection Manager Certification Exam, which is accredited by the American National Standards Institute Conference for Food Protection. ServSafe training and certification is recognized by more federal, state, and local jurisdictions than any other food safety certification.

    “Ensuring that the highest level of food-safety procedures are properly taught to our clients is something we take very seriously,” says Kevin Scott, national accounts manager for the National Restaurant Association. “This program was developed to ensure that everyone tasked with handling food is equipped with knowledge to do it properly. Keeping the customer safe is of the utmost importance.” 



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