Food Safety

The most critical responsibility you have to your patrons is serving safe food.  This means food that is wholesome, fresh and properly handled, using all the steps in the H.A.C.C.P. (Hazard Analysis Critical Control Point) system and all the principles of ServSafe and/or your local governing health codes.  Find definitions and descriptions in this section that will guide you to providing safe food.

In this section, you will find information on:

  • Definitions
  • Farm to Fork:  Keeping Produce Safe
  • ServeSafe®

Soon to Come...

  • Avoiding Foodborne Illness
  • Keeping Food Safe
  • Hazard Analysis Critical Control Point Programs (H.A.C.C.P.)
 
Contributors to this Section:
Anthony Morro - Jones, Lange, LaSalle at Amgen
Nahum Goldberg - Cini-Little International, Inc.
Bernadette Ventura - Cini-Little International, Inc.
Kevin Scott - National Restaurant Association
 

The Society for Foodservice Management (SFM), a professional association for the onsite foodservice industry, supports members through invaluable opportunities. We provide industry-leading resources and advocate for the ongoing development of roles in this profession.

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No matter where you are in your career or what your role is — recent graduate, developing or seasoned professional — there’s a place for you in SFM. Join now to take advantage of exclusive member benefits today and begin accessing all the resources you need!

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