Why not make the LRA your provider for food safety and sanitation, alcohol server training

The Louisiana Restaurant Association (LRA) is the largest provider of food safety and sanitation and alcohol server training in the state. Members of the LRA receive significant discounts on these state-mandated training courses. Are you taking advantage of the convenience and savings?

ServSafe Manager, the eight-hour course is offered to members at just $109, compared to the non-member price of $160. Classes are offered at numerous locations across the state and year around. The cost includes study material, the in-person course and testing materials in a proctored setting. To date, the LRA has trained over 30,000 foodservice professionals in ServSafe Manager and the course is regarded as the gold standard for the industry.

ServSafe Alcohol training is available online, 24-7; anywhere the individual has access to a PC and an internet connection. The LRA was the first to offer the state-mandated, two hour course online.  Members receive special pricing of just $24 with the a special discount code (call the LRA for the code), while non-members pay $30. The LRA’s Louisiana’s BEST (Beverage Education Server Training) private classes are still available upon request. Call the LRA for details or to schedule your in house alcohol server course at (504) 454-2277.

Voluntary courses are also offered online for ServSafe Allergens and ServSafe Food Handler. More than 15 million Americans have food allergies and the trend is growing each year. Allergens training can help you serve those guests with food allergies safely and gain their repeat business. Food Handler is a two-hour course covering the basics of food safety and sanitation for your front of the house and back of the house staff.

ServSafe Allergens is just $22 and ServSafe Food Handler is just $15. 

For more information, please call the LRA at (504) 454-2277 or visit www.lra.org. 

#FoodSafetyMonth: Week 3—Time-Temperature Control

Each week during September, the Louisiana Restaurant Association, in partnership with the National Restaurant Association, brings you another best-of food safety lesson from the past two decades as part of National Food Safety Month. This year’s theme is “20-Year Anniversary: Top 20 Tips,” highlights the best of the best, or the most important aspects of serving food safely to the American public.

This week’s lesson is Time-Temperature Control. According to ServSafe, the industry gold standard for food safety and sanitation training, the only way to reduce pathogens in food to safe levels is to cook it to its minimum internal temperature. This temperature is different for each food. Once reached, you must hold the food at this temperature for a specific amount of time. If a customer requests a lower temperature, you need to inform them of the potential risk of foodborne illness. Also be aware of special menu restrictions if you serve high-risk populations.

While cooking reduces pathogens in food, it does not destroy spores or toxins they may have produced. You still must handle food correctly before you cook it.

How to Check Temperatures

To make sure the food you are cooking has reached the right temperature, you must know how to take the temperature correctly. Follow these guidelines:

• Pick a thermometer with a probe that is the right size for the food.
• Check the temperature in the thickest part of the food.
• Take at least two readings in different locations. 

Here is an activity that you can do with your staff. The answer key can be found at www.foodsafetymonth.com under Activities.