The all-new Reference Guide for Reducing the Risk of Foodborne Illness was developed specifically for foodservice establishment operators and their designated “persons in charge” in an effort to provide basic food safety knowledge and reduce the risk of an outbreak.

“This easy-to-use guide is another important tool restaurant operators now have available to reduce foodborne illness,” said Rob Gifford, president and chief executive officer of the MRA. “In the restaurant industry, no part of our work is more important than ensuring that the meals we serve are handled and prepared safely, and this new guide will make it easier to follow through on this goal.”

The guide was made possible by a grant provided by the State of Michigan.

“At the Michigan Restaurant Association, our mission is the success of our members,” said Gifford. “Helping the restaurant community at large by assuring diners that their food is safe, and that the restaurant has made it a priority to reduce the risk of illness, is a great way for restaurants to be more successful.”

MRA members and non-member restaurant operators interested in obtaining a complimentary copy of Reference Guide for Reducing the Risk of Foodborne Illness can contact the Michigan Restaurant Association at (800) 968-9668 or by visiting the MRA Website.