National Restaurant Association aims to reassure the public about safety

The association said it will launch a program later this summer to flag establishments that have undergone special training and met all safety recommendations.
Safety restaurant measures
Photograph: Shutterstock

The National Restaurant Association said it plans to launch a nationwide safety and marketing campaign later this summer to reassure consumers that they’re being protected from coronavirus while dining at participating restaurants.  

Restaurants that meet the safety standards of the ServSafe Dining Commitment will be provided with a certificate to post on their storefronts to alert the public that the establishment is following the program’s protective protocols. The program builds on ServSafe, the food-safety program administered by the association to protect against foodborne illness.

To be certified under the ServSafe Dining Commitment, restaurants will need to:

--Follow the association’s Reopening Guidance protocols and any standards that were set by the brand’s franchisor or owner;

--Follow all COVID-related laws and standards set by their local and state governments;

--Have at least one staff member per location who has earned ServSafe Food Protection Manager certification, a ServSafe variation for supervisors;

--Have 75% of their staff certified under both the ServeSafe Food Handler program, the curriculum for line-level employees, and the ServSafe COVID-19 Reopening course, a variation added by the association specifically to help dining establishments safely reopen their dining rooms.

The association did not say how much the certification will cost participating operators.

“We created the ServSafe Dining Commitment for operators to reassure customers that they are taking defined steps to keep diners and the restaurant’s employees safe,” Sherman Brown, EVP of training and certification for the association, said in a statement.  “We encourage operators, and the entire restaurant and foodservice community to join us in welcoming diners back to their dining rooms with the peace of mind that their restaurant adheres to the ServSafe Dining Commitment.”

A program with a similar aim of reassurance was launched last week by the group’s Texas affiliate, the Texas Restaurant Association.

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Tender Greens and Tocaya: Good businesses with bad balance sheets

The two fast-casual brands are seeking a buyer out of bankruptcy, either together or separately. Parent One Table CEO Harald Herrmann says both are moving in the right direction.


Pricing has driven restaurant sales growth for the past 2 years

The Bottom Line: Restaurant sales have grown for most of the past two years. But they haven't kept pace with menu price inflation, suggesting the industry is saturated again.


Restaurants can learn some foodservice tricks from supermarkets

State of the Plate: Nancy Kruse, RB’s menu trends columnist, says grocers are stepping up their game, and restaurants need to keep up.


More from our partners