Six Concepts Every Restaurant Employee Handbook Should Cover

The idea of creating a well-thought, engaging employee handbook isn’t why restaurateurs go into the food industry. However, spending the time to create a handbook will help create the desired culture, as well as save time and money (helping to avoid employee turnover as 36 percent of employees say they quit because they wish they had better training, legal action, safety concerns).  We've detailed six concepts that every restaurant employee handbook should cover to create a well-oiled machine.

1. Elements from the ServSafe CertificationKeep the vital ServSafe items top of mind such as food handling, good personal hygiene and sanitizing. Other key elements from the food and alcohol safety training include:

The importance of food safety

How to prevent cross-contamination

Safe food preparation

Storing food

Methods of thawing, cooking, cooling and reheating food

HACCP (Hazard Analysis and Critical Control Point) food safety regulations

2. Procedures for Operating…