As chefs and culinary educators, there is so much that we must take responsibility for. Well-prepared, quality food, beautiful looking plates in the pass, satisfying flavors, efficient operations, cost controls and profit, and focused, supportive management, are part of our job description. Nothing, however, is more important than keeping our customers and staff safe from foodborne illness. Food safety must be our over-riding concern and preparing our students and employees to be aware and practice proper, safe, and clean techniques, is our priority.

Using the age-old adage that what gets measured, gets done must also include, what is learned and ingrained, becomes habit. Choosing how to build food safety education into your training program is your first step in creating a successful food operation.

Join CAFÉ Talks for an interview with Chef Matt Schellig of the World Food Safety Organization as we delve into the importance of this topic.