Food News Media released its third episode of “Big Picture Management,” a podcast series in partnership with the National Restaurant Association, today.
Host Blair Chancey, editorial director of Food News Media, speaks with William Weichelt, director of ServSafe, about National Food Safety Education Month and how listeners can best prepare for health inspections of their restaurants.
“The industry serves more than 130 million people everyday, and there’s nothing more important than the health and safety of our guests,” Weichelt says, regarding the impact restaurants have on the safety of the nation’s food supply.
Weichelt explains that many operators use posters and games in the back of the house to engage employees and educate them on food safety best practices.
When it comes to health inspections, Weichelt warns listeners to always have a responsible party accompany the health inspector when he or she is touring the facility.
“Some people may be at a lower level and may not be used to the experience or know how to manage the process,” he says of entry-level employees. According to Weichelt, making a health inspector wait until a manager or owner arrives will not deduct points from an operation’s score.
In Part 2 of the episode, Weichelt encourages restaurants to have managers and food handlers educated in their respective ServSafe classes.
“If the managers know about food safety, it’s a push-down effect” Weichelt says. “Managers can help other employees know about what food safety and good practices are. Employees then see managers doing the right thing at the right time, and they will also take on that mindset.”
The podcast also includes details about ServSafe’s food safety instruction for food handlers, the “gold standard in food safety training,” according to Weichelt.
For more information on ServSafe certifications and National Food Safety Education Month, visit www.ServSafe.com.
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