Our Food Safety Philosophy: Food and Beverage establishments have a social responsibility to serve their products safely to the community as well as a financial responsibility to the owners and investors to avoid creating a food borne illness crisis. New-Menus aims to facilitate the training necessary to meet these two obligations.

Our Food Safety Mission: To teach food and beverage professionals how to serve food safely, while maintaining good customer service and profitability.

Our Food Safety Training & Teaching Process: We teach using "ServSafe®", a Food Service Safety and Sanitation Course developed by the National Restaurant Association Educational Foundation to provide certification for Food Service Managers.

Food safety effects your customers, your employees and your business. With so much to lose, correct operational food-safety preparation means everything. In the United States, foodborne illness costs the U.S. economy billions of dollars each year in lost productivity, hospitalization, long-term disability, and even death. The result can be a potential crisis for your business and personal distress for the public and your employees. With a proper "Food Safety Management System" in place an organization can avoid the economic burden a foodborne illness crisis generates.

A number of Food Industry and Regulatory Authority professionals combine efforts and share responsibility for ensuring safe food is provided to consumers, with the goal of preventing foodborne illness;

• local and state public health officials
• FDA (the Food and Drug Administration)
• CDC (the Centers for Disease Control)
• US Department of Agriculture

• consumers expectations are met
- Safe Food
- Clean Surroundings
- Well Groomed Employees

• food is not contaminated nor adulterated
• food is prepared in a clean and sanitary environment
• professional and honestly presented

The food service industry faces consistent challenges in meeting the above expectations due to the risks created by ...

• Emergence of new foodborne pathogens
• Importation of food from countries lacking well-developed food safety practices
• Increases in the purchase of take-out food and home meal replacements
• Changing demographics leading to inceases in high risk populations
• Accelerating industry employee turnover