Business are applying government food safety programs but fail to customise it to reflect food handling activities within their business. This puts a foodservice operation at risk. Fresh thinking and approaches will deliver best practice results and better management of risk.
Due to the Covid-19 outbreak’s effect on the restaurant industry, the National Restaurant Association’s ServSafe Compliance Team has created a COVID-19 Resources by State document to help operators navigate and comply with the directives and mandates coming in from across the country.
The travel, tourism and hospitality industry must take the changes taking place towards a more sustainable world seriously. Ten sustainable tourism trends that will influence business strategies in 2020.