Food Service is challenging. Not only do we have to please our customers, pay our vendors, and have staff show up for work, we also have to follow specific guidelines to ensure what we are serving will be safe to eat. We must be in compliance with our regulatory agencies, most specifically our Health Department, to maintain our reputation and for us to stay in business. This presentation will carve out the biggest current issues, address what to pay attention to, how to solve these issues and show the surveyor what you are doing to "stay ahead of the curve."  

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