Be smart about food safety.
Use our new checklist to help ensure food safety stays top of mind today and every day.
You know how important it is to maintain high standards for food safety and quality in your kitchen – but when was the last time you refreshed your skills? 3M Academy will soon present two new courses designed to bring your food safety knowledge up to date.
Food Safety in the Modern Professional Kitchen
Food service professionals must take food and workplace safety seriously, or they won’t stay in business for long. Safety and sanitation in the food service industry includes proper storage to keep foods safe from contamination, preparing foods to minimize the chance of contamination and creating a workplace that is safe for all food handlers.
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- Lesson 1: Introduction to Food Safety
- Lesson 2: Proper Food Handling Procedures
- Lesson 3: The System for Safe Food Handling
- Lesson 4: Food Allergy Awareness for the Professional Kitchen
Ensuring Safe Service for your Guests
When most foodservice professionals think of sanitation and food safety, they tend to think of the BOH: all those hands working with raw food products where food-borne illnesses lurk. However, the FOH staff also has opportunities to do microbial harm. Whether it’s server hygiene or seemingly harmless work methods that introduce unsafe elements into the environment, safe food handling should be as great a concern in the service area as in the kitchen.
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- Lesson 1: Introduction to Safe Service
- Lesson 2: Front of the House Cleaning and Safety
- Lesson 3: Your “Sanitation” Toolkits
- Lesson 4: Food Allergy Awareness for Front-of-the-house Staff
Hazard Analysis and Critical Control Point (HACCP) Certification
Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. The great news is, 13 of our best-selling Scotch-Brite Hand Pads are HACCP-certified as "Food Safe."
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Benefits of HACCP
The primary purpose of a HACCP system is to protect people from food borne illness, but the benefits of the system also extend to the company.
- Increased confidence in your products
- Ability to reach markets and customers that require a HACCP based system
- Reduced liability
- Effective process management
- Improved quality and consistency
External Resources
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One of the most common food safety management systems in use today is Hazard Analysis Critical Control Point, or HACCP. This program examines biological, chemical and physical hazards at every step of the food handling process – from raw material production, procurement and handling to manufacturing and consumption.
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The Culinary Institute of America (CIA) is a respected culinary school offering instruction for chefs, foodservice entrepreneurs and hospitality leaders. In addition to the culinary arts, the institute offers instruction on food safety best practices.
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The U.S. Department of Agriculture (USDA) is one of the nation’s foremost authorities on matters related to food safety and regulation. Responsible for agricultural inspections, risk assessments and other measures aimed at preventing foodborne illnesses, the USDA offers online resources on food safety for foodservice workers and the public alike.
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A leading professional society for the environmental health and protection industry, the National Environmental Health Association (NEHA) offers food safety education resources including learning materials, formal trainings, credentials and certifications.
Related 3M Food Service Solutions
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Focus on what you do best with a full line of kitchen cleaning solutions that can cut through your toughest chores—quickly, safely, and efficiently.
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Create a 5-star worthy experience from kitchen design ideas and food service trends, to restaurant cleanliness and bathroom sanitization.
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