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Be Thankful for Food Safety

Creating a Food Safety Culture in your catering operation

Running a catering business comes with a lot of perks but also comes with a number of challenges.

  • Preparing and serving food in less than ideal conditions
  • Limited access to running water (certain venues)
  • Holding foods at proper temperatures2 for long periods of time
  • High employee turn-over rates leads to increase in employee training protocols

Such challenges are why it’s essential for caterers and event venues to create a corporate culture that regularly promotes and measures food safety.1 In fact, 80% of food professionals think that creating a food safety culture is the most important job of any technical director. 1

With cross-contamination an ever-present threat in catering and event venues, proper sanitizing of food-contact surfaces is essential. Thankfully, Sani Professional®’s EPA-registered No-Rinse Sanitizing Wipes effectively kill 99.999% of common foodborne pathogens — including Listeria monocytogenes! Use on: food preparation tables, countertops, tables and chairs, cooking surfaces (once cool), refrigerators & display cabinets, ice machines, ice bins, and much more!

Get more product information here.

Cooking for large holiday gatherings this Thanksgiving? Sani Professional® can help you do it safely.

Download our “Catering, Outdoor Venues, Food Trucks & Special Events Product Guide.”   



Develop A Strong Food Safety Culture

When it comes to training and educating your staff, are you doing all you can to build a culture of food safety? Learn how in this video featuring interviews with Sani Professional®’s Food Safety Council experts.
Want another portion? Click here for more food safety insights