New York SBDC Research Network

  Fr ee training is available by ServSafe that specializes in training restaurant and hospitality staff. With restaurant owners faced with the challenges of preparing to re-open, ServSafe offers a number of courses such as ServSafe Delivery-COVID-19 Precautions and   ServSafe Reopening Guidance: COVID-19 Precautions . The real advantage is that this training   provides participants a certificate to hang on their door to reassure customers  that the establishment takes safety seriously and is adhering to a standard of service . Many professionals in the field of hospitality may already be familiar with ServSafe Food Handling as many health departments require it. You can register for the courses available here .   

Food Companies May Say Goodbye To "Sell-By" And "Expiration" Labels : The Salt : NPR Years ago, the UK had similar rules regarding sell-by and use-by dates. They also had a habit of wrapping fresh produce, so a bunch of bananas would be wrapped in a thin plastic bag or 2 zucchini would be on a styrofoam plate wrapped in plastic - with a sell-by date. (So much packaging of produce was a contentious issue then too.) I remember a bomb had gone off in Ealing in West London and had blown out all the windows of a supermarket. On the news we watched as fresh, yellow bananas filled the backs of garbage trucks. Piles of fruit was discarded because, by law, the grocer had to throw away any food that was past its sell-by date. It caused an uproar but I don't think anything changed at that point. It seemed a simple enough solution to take the produce out of the bag. But laws are laws and instead it was piled into garbage trucks and hauled off. Expiration dates are often