Are you practicing food safety in your concession areas? The Centers for Disease Control and Prevention estimates that 48 million people get sick, 128,000 are hospitalized and 3,000 die from foodborne disease each year in the United States. Food safety matters to everyone. Every guest at your operation trusts you to help keep their family members safe while they are eating your food. This session will focus on actual real-life situations where food violations occurred. And most importantly, you will learn key areas, processes and procedures that you can focus on in your own food environment to keep your venues food safe. Then, learn the best practices and steps on how your team can become Serv Safe Certified within your own organization.