Food safety and sanitation core of LRA benefits

As a partner in Food Safety with the state’s Department of Health, the LRA is the largest provider of food safety and sanitation. Since 1999, when the state legislature mandated as least one person at each foodservice establishment complete the eight-hour course, ServSafe®, the LRA has trained over 35,000 industry employees in the principles and techniques to maintaining a safe environment for patrons to dine. 

ServSafe is a nationally-approved curriculum developed by the National Restaurant Association and offered year round by the LRA. ServSafe is a nationally-approved curriculum developed by the National Restaurant Association and offered by the LRA’s staff of trainers weekly across the state.

“This is a trusted food safety program with roots in the foodservice industry,” said Pam St. Pierre, VP of Member Services. “ServSafe is designed to help you protect your customer’s health, improve employee performance and preserve your restaurant’s reputation.”

The ServSafe curriculum covers foodborne illnesses, including information on specific foodborne pathogens and biological toxins, such as shellfish poisoning, contamination and food allergens. Other areas covering are purchasing and receiving guidelines, food preparation, holding and serving guidelines, food safety management systems, sanitation guidelines for facilities and equipment and integrated pest control.

“We have a team of Certified ServSafe Instructors that collectively have over 100 years of restaurant industry or regulatory experience,” said St. Pierre. “They are seasoned food safety and sanitation experts and provide practical, real-world experience to complement your training.”

Primarily managers go through the eight-hour course, while ServSafe Food Handler is offered for front and back of the house staff  in a condensed session of two hours.

In 2011, California mandated that all foodservice employees complete the ServSafe Food Handler and more states and municipalities are looking to adopt that practice. In the first year, the California Restaurant Association trained more than 350,000 restaurant staff in the two hour course, which is also offered online.

ServSafe Food Handler covers five sections including basic food safety, personal hygiene, cross-contamination and allergens, time and temperature, and cleaning and sanitation. 

For information about the ServSafe Suite of Training Products and member pricing, visit the LRA website here.