About USAFSP

USA Food Safety Programs was founded to address the food safety, cleanliness, and sanitation teaching needs of the serious restaurateur.

USAFSP understands that no two restaurants are exactly alike. One program that might be ideal for one restaurant may not be appropriate for another.

Because USAFSP understands that each restaurant is a unique facility, it is important to work with ALL your personnel to design a comprehensive program of Food Safety, Cleanliness, and Sanitation (FSCS) that your entire staff will respect and follow.

The entire restaurant staff’s belief in their FSCS program is the key to whether the program will be a success or failure, and the surest way to guarantee the failure of any FSCS program is for management to impose an off-the-shelf, one-size-fits-all, boiler-plate list of rules and regulations with the attitude that these rules should be unquestionably obeyed.

As so often happens, this attitude results in such negatives as:

• low staff morale
• high staff turnover
• disrespect for the very rules that need to be obeyed
• negative feelings between management and staff, and
• in extreme cases, deliberate disobedience of FSCS rules that could result in a case of customer illness, which in turn leads to negative publicity, lawsuits, legal fees, settlements, fines, government sanctions, and even the closing of the business.

The USAFSP philosophy for designing a successful FSCS program involves the INVOLVEMENT and PARTICIPATION of all the members of the restaurant staff. This is the heart of the USAFSP attitude.

USAFSP looks at all the members of your staff as not just employees, but as PROFESSIONALS who deserve to be treated with professional respect.

USAFSP understands that as individuals perform their roles day-in and day-out, they develop a unique style and method in the way the job is done that is theirs and theirs alone. USAFSP make it very clear that it is not the purpose to force or impose rules upon them, but to educate them in the thinking behind these rules, why they are necessary, and why we need their help to blend the rules into their methods.

With that attitude established, we study and observe how they do their jobs, and ask them various questions about how the work gets done. Most importantly, we explain not only the rules and regulations that are required, but discuss with them how these rules would best be implemented into their operations. Your people will see the rules not as an insult or an imposition, but as some simple adjustments to their routines that make sense and serve a necessary business purpose.

This attitude of peer-to-peer professional respect toward your staff in building a successful FSCS program results in many positive benefits to a restaurant, including:

• a feeling of loyalty to the business (and to you)
• a respect for management that listened to and respected their points of view
• greater respect for and willingness to follow the FSCS program due to the fact that “THEY” participated in the design of the program and “THEIR” opinions played a part in it
• a willingness on the part of the staff to stress to new hires the importance of following the program, since “THEY” are the ones that helped design it (extremely important in the restaurant industry, with its historically high turnover rates). This is critical, since new hires acquire attitude cues not from management, but from their fellow workers.

At USAFSP, we understand that starting and/or owning a restaurant is one of the toughest fields an entrepreneur can enter. As you know, serving great food is only a small factor in whether your business will succeed or fail.
All restaurateurs have their own individual strengths and weaknesses, and some may not feel comfortable or have the time to deal with the task of training their staff about the importance of their FSCS program.

At USAFSP, we are ready to assist you with this very important key to the success of your business. We look forward to working with you and all your co-workers in the very near future.

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