Statement from the National Restaurant Association

Proper food handling is a critical component of providing a high-quality dining experience for all guests. There are a number of precautions that must be taken when handling both fresh and frozen foods, including maintaining proper temperature control, ensuring the product is cooked to the correct temperature, and washing hands before and after handling. Restaurants want to not only meet but exceed food safety standards through vigorous employee training, implementation of standard operating procedures for the safe handling of food, and following all FDA and ServSafe food handling guidelines.