/

Safe Operating Guidelines

April 12, 2021
COVID-19 is a new, novel virus meaning there is more health officials are learning. Good guidance will update over time to incorporate new information as it comes in. As a restaurateur, stay flexible; COVID-19 is transmitted person to person, not through food, so make use of your Food Safety Management systems to build and maintain the infection controls that help protect against transmission.

Related POSTS

New Axces™ Food Guard Featured in Equipment Insights

Inspiration and creativity flourish in an industry like foodservice. Whether expressed through cuisine…

Design “Flows” at new UCSD Dining Hall

“Flow” not only describes the chill vibe of San Diego, but it also embodies the thoughtful layout and aesthetic of UC San Diego’s new Restaurants at Sixth dining facility.

NAFEM 2023 Wrap Up

After months of preparation, the NAFEM Conference has come and gone in a flash. For BSI and the foodservice industry as a whole, the event was an overwhelming success.

get in touch

Ready to learn more? Fill out the form below or visit our contact page to find the sales rep in your area.