Food Safety Market Blog

Wearing masks has been shown to be an important component in the fight to reduce the spread of COVID-19, prompting municipal governments to adopt mask policies in order for people to continue enjoying some semblance of normalcy. Like many things, wearing a mask has become a source of controversy, sparking widespread debates about freedom and social responsibility. While enforcing a mask policy may not always be the popular option for businesses, it’s an undeniably important part of your risk management policy. 

Businesses around the world are currently experiencing one of the toughest challenges they’ll ever face - maintaining and regaining customer trust in the midst of a pandemic. With the threat of COVID-19 transmission looming, businesses are being forced to juggle the issue of how to protect employees and customers while staying open and trying to turn a profit.

Effective training can turn any employee into a superstar who can use their new skills and knowledge to help grow a business, increase the bottom line, and become a leader among colleagues. Unfortunately, not all training is equal. Bad training can go just as far in the opposite direction, destroying the potential of employees by giving them bad information, not teaching best practices, and encouraging cutting corners.

As the COVID-19 pandemic continues to evolve, the foodservice industry is forced to adapt in order to survive unpredictable times. New practices and processes are being adopted by restaurants to protect food handlers and customers from COVID-19. With the reopening of the country seemingly on the horizon, it is critical that the foodservice industry take appropriate measures to continue protecting those that rely on it the most. 

The foodservice industry is currently facing an unprecedented challenge in the form of the COVID-19 pandemic. The crisis has forced businesses to adopt brand new practices and processes to ensure that they can still get food and beverages to customers safely and efficiently. From getting serious about food safety to offering revolutionary services like contactless delivery, there are plenty of strategies restaurants can adopt in order to adapt to these strange circumstances. 

With the COVID-19 pandemic drastically changing nearly every aspect of our lives, many have come to rely on food delivery as a source of comfort during these difficult times. As the demand for takeout and delivery increases, restaurants have temporarily waived delivery fees and focused their efforts on offering the safest possible takeout experience for customers. COVID-19 has been shown to live on surfaces like cardboard for up to 24 hours, and multiple days on plastic and stainless steel surfaces. Naturally, this has led to questions about the safety of delivery and takeout options. 

A great chat with one of our past food safety trainers, Chef Jason McBride.  Kevin Freeborn is the President and co-founder of the Food Safety Market.  The company develops and delivers food safety courses.

Coronavirus (COVID-19) has infected more than 36 million people worldwide [updated as of October 10], prompting many to worry about transmission of the virus, especially with regards to our eating habits. The respiratory virus, which has recently made its way to North America, presents symptoms including coughing, fever, shortness of breath, but can lead to pneumonia, kidney failure, and severe acute respiratory syndrome in more severe cases. Here’s what you need to know about coronavirus and food safety.