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    New ServSafe Food Safety Training Materials Out Next Week

    NEW YORK -- Fear of recession precipitates a further decline in optimism among consumer products senior executives in the fourth quarter of 2007, according to PricewaterhouseCoopers' Consumer Products Barometer, released here yesterday.

    CHICAGO - National Restaurant Association Solutions here will launch its fifth edition ServSafe product line March 3, which will include instructional tools and improved features to help managers and operators implement critical food safety practices throughout the operation, the trade group said.

    Information in the new edition is based on the 2007 Supplement to the 2005 FDA Food Code updates, the latest research in the science of food safety, and proven methods used throughout the industry.

    "Food safety training has evolved as the workforce has changed," said Mary Adolf, president and c.o.o., products and services division, NRA Solutions. "The increasing diversity of today's workforce, tighter labor markets and the reality of tighter training schedules are key factors that are impacting food safety training. The revised ServSafe program reflects these changes and incorporates the best practices of instructional design. It also showcases the best practices of the restaurant and foodservice industry. These new materials provide owners and operators the information they need to help protect their business, their staff and their customers."

    Like previous editions, the new ServSafe product line includes two choices for presenting the food safety curriculum-the ServSafe Essentials textbook (320 pp.) or the ServSafe Coursebook (452 pp.). The ServSafe Essentials text has been thoroughly revised, while the ServSafe Coursebook has had a more basic incorporation of updates into its content.

    For more information or to preview the new materials, visit www.ServSafe.com/marketing/edition5.

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