Why is there such an emphasis on food safety training?
That’s because when in the restaurant industry, food safety should be your primary concern. One simple mistake could put your customers at risk of contracting a foodborne illness or having an allergic reaction.
Don’t just take our word for it. Hear from a food safety expert who works in the restaurant industry talk about his experiences with food safety and the impacts it can make on your business if ignored.
Ralph Iglesias is the Senior Director of Food Safety, Training, and Brand Compliance at Sizzler.
He shared with us insights into what a food safety expert does, what the industry looks like, as well as how he keeps up with ever-changing food safety regulations, and how he implements them at his company.
Cross-contamination and allergen cross-contact are easy, but dangerous, mistakes to make. However, they are also easy to prevent.
Ralph shares stories from his experience with contaminated food, showing why it’s important to continuously improve and reevaluate your food safety procedures.
Ralph shares how Sizzler constantly monitors their holding food in their salad bar—from tracking the temperatures to preventing cross-contamination.
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