CHARTING A SAFENESS COURSE FOR THE FOODSERVICE INDUSTRY1

Abstract

The practical application of sanitation and food protection principles by foodservice operators depends on their under-standing what is necessary for achieving adequate protection of their customers and how this protection can be accomplished. The operator and, in turn, his personnel must be motivated by knowing the basic “why” for each requirement by understanding the direct relationship of the unsatisfactory procedure or condition to the possibility or likelihood of its causing illness. The foodservice operator needs practical tangible aids to guide and assist him in training, supervising, and reminding his personnel and to facilitate his initiating and carrying on an effective self-evaluation of his operation's safeness.