on the menu - National Restaurant Association

on the menu:
Restaurant Nutrition Initiatives
2013 Report
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Driving efforts to promote
health and nutrition
In a recent survey, more than 70 percent of adults said they were trying to eat more healthfully now at
restaurants than they did in the past. And the restaurant industry has been actively responding to consumers’
interest in healthful offerings and nutrition information.
Our Kids LiveWell program has truly been a groundbreaking initiative for the National Restaurant Association
and the restaurant industry. We’re grateful for the accolades the program has received — coming from a wide
range of voices, from former President Bill Clinton to groups like Action for Healthy Kids.
The phenomenal growth of the program has really been exciting. In just two years, Kids LiveWell grew from 19
brands and 15,000 locations to 145 national, regional and local restaurant brands representing 42,000 locations.
In addition to Kids LiveWell participants, other restaurants are offering items that incorporate more produce,
lean protein and whole grains, while limiting sodium and trans fat. The American palate is increasingly sophisticated as a growing number of patrons look for nutritional variety as well as delicious food when they dine out.
To help provide nutrition information to our guests, the Association advocated for legislation that will soon
provide consumers with nutrition information in more than 250,000 chain restaurants all across the country.
For standard menu items, the law provides a national standard to make it easier for chain restaurants to provide
consistent information about menu items for their guests.
Much of what we do on around nutrition is spearheaded by the NRA Board of Directors’ Food & Healthy
Living Committee. Committee members are to be commended for taking a long-range, proactive approach to
how the industry meets evolving consumer attitudes toward nutrition.
We hope you find this update informative and inspiring.
Sincerely,
Dawn Sweeney
President and CEO
National Restaurant Association
© 2013 National Restaurant Association. All rights reserved.
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Catering to health-conscious
consumer cravings
D
ining out is no longer only a special-occasion event. As restaurant
food become staples in timecrunched consumers’ lives, restaurant
guests increasingly demand more healthful
options. They also want more information
to help them make smart choices. Whether
they want to know an item’s calorie count,
require special meals for specific dietary
needs or try to add more produce to their
diets, American diners are
more likely to frequent
those restaurants that
respond to their needs.
The National Restaurant Association
has been working
with the restaurant
For the What’s Hot survey,
the NRA asks more than 1,800
professional chefs to predict
top menu trends for the coming year. What’s Hot in 2013
showed that four of the 10 hottest menu trends for this year
were health related:
• Healthful kids’ meals
• Children’s nutrition as a
culinary theme
• Gluten-free cuisine
• Whole grain items in kids’
meals
The survey also showed that
55 percent of chefs said they
always tried to make dishes/
recipes more healthful, and
another 37 percent said they
tried to do so, but that all recipes weren’t easily adjustable.
Advancing our efforts
through research
Recent National Restaurant
Association-funded research
has helped debunk inaccurate
perceptions about nutrition content
of restaurant food. The peerreviewed studies, conducted by
Adam Drewnowski, director, Center
for Public Health Nutrition,
University of Washington School
of Public Health, were published
in leading nutrition journals.
One study showed that
restaurant food represents about
a fourth of Americans’ total caloric
intake, contrary to figures
frequently cited in attempts to
regulate restaurant food and
beverages. Most of the calories —
about 70 percent — came from
store-bought food. A separate
study found that about two-thirds
of sodium in the American diet
came from store-bought food and
a third came from restaurant food.
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industry, food manufacturers and suppliers,
policymakers, nutritionists and consumers to help restaurants cater to consumer
demands. This report offers a taste of NRA
initiatives that give operators tools to put
health on the menu.
Trending healthy
National Restaurant Association research
keeps restaurant operators ahead of the
curve on nutrition trends that can lead to
healthy business. Annual research reports,
such as the Restaurant Industry Forecast and
What’s Hot, quantify operator practices,
consumer demand and anticipated popularity of nutritious menu items.
Restaurant Industry Forecast
The Forecast, an annual barometer of the
industry’s economic strength, provides
national, regional and state sales and employment data, as well as information about
Nutrition Report 2013
operator and consumer trends. The 2013
Forecast confirmed that healthful options
lead culinary trends — for consumers and
restaurants.
The Forecast identified children’s
nutrition, gluten-free cuisine and health/
nutrition as top culinary trends for this
year. Other popular menu trends included
local sourcing, whole grains, fruit/vegetable
side dishes for kids, lower-sodium food,
lower-calorie items, and smaller (or half)
portions for a lower price.
Of consumers surveyed, 71 percent said
they tried to eat more healthfully at restaurants than they did two years ago. Restaurateurs noticed: Most reported that their
customers ordered more healthful food than
they did in the past.
Operators reported that they added more
healthful dishes to menus. And 86 percent
of consumers said restaurants offered more
healthful options than two years ago.
Contributing to the
policy discussion
On the forefront for fairness,
flexibility
T
he National Restaurant Association
has been critical to the movement to
establish standard nutrition information for restaurant menus. Many restaurants
post nutrition information online, and
about 25 percent of adults have looked that
up, according to NRA research.
In the past decade, as many states and
municipalities sought to establish menu-labeling regulations, the National Restaurant Association worked with Congress
and other stakeholders to pass a federal
standard. The NRA sought a law that set
consistent guidelines about how restaurants
should present nutrition information to
consumers.
That law, enacted in March 2010, applies
to restaurant chains with 20 or more locations that operate under the same brand.
Those operations must display calories on
menus, menu boards and drive-thru signs.
They also must provide additional information through websites, brochures or other
manners.
The standard will override state and local
laws that differ from the federal standard,
which ensures that diners from Portland,
Ore., to Portland, Maine, have access to the
same information. It also protects restaurant companies that operate in several states
from having to produce separate menus to
comply with varying state and local laws.
The NRA has aggressively advocated for
flexibility for restaurants as the Food and
Drug Administration drafts regulations to
implement the menu-labeling law. The final
regulations are expected as early as this fall.
The NRA’s comments and meetings with
regulatory officials throughout the process
aim to ensure the regulations are flexible
and fair to restaurant operators.
U.S. Dietary Guidelines
Every five years, USDA and the Department of Health and Human Services publish
new Dietary Guidelines for Americans to
promote health and reduce chronic disease
risk, as required by Congress. Each cycle, the
National Restaurant Association represents
the restaurant industry in the process.
As in previous years, the NRA is participating in the Dietary Guidelines Advisory
Committee. The committee conducts several
meetings through 2014 as it plans to release
the 2015 dietary guidelines. The NRA has
been soliciting input from restaurant companies to guide the next phase. The NRA
will present information about restaurants’
role in the food-supply system and diet, as
well as the restaurant industry’s advances in
reducing sodium and nutrients of concern
and providing more fresh produce, whole
grains and other healthful options.
In addition to providing written comments, the NRA is submitting a published
copy of its recent research on calories and
sodium.
The NRA’s work in
the dietary guidelines process includes providing funding for
research by the Dietary Guidelines Alliance.
After examining how parents perceived
specific nutrition messages, the alliance
developed a toolkit to convey nutrition
messages to consumers.
Guiding gluten-free
compliance
As more people follow gluten-free diets,
the NRA is helping restaurant operators
comply with new FDA rules. Restaurants
and food manufacturers who market food as
“gluten free” must meet the FDA’s definition
of gluten-free. To help restaurateurs understand the new regulation, the NRA is rolling
out a series of educational offerings, this fall.
About 1 percent of Americans have celiac
disease, and more than 1.6 million people
without the disease follow gluten-free diets.
Smart steps on sodium
As USDA and FDA examine sodium consumption
in the United States, the National Restaurant
Association is calling for voluntary measures to
incrementally reduce sodium in the food supply.
The NRA supports a flexible approach that allows
customers to make informed choices through
menu options and nutrition information. The NRA
urges policymakers to support voluntary, incremental
measures that recognize consumer eating preferences and
the multiple uses of sodium in the food supply.
In April, the NRA participated in a forum with food industry leaders, health
professionals and government officials. The forum examined the food industry’s
efforts to reduce sodium content, opportunities to continue that progress and
technical challenges related reducing sodium without sacrificing consumer
acceptance.
Two years ago, the USDA and FDA asked for ideas to cut sodium consumption.
A 2012 Centers for Disease Control and Prevention report says Americans consume
about 3,300 mg of sodium a day, well above the 2,300 maximum the 2010 Dietary
Guidelines for Americans recommends.
As the industry reduces sodium in food, the NRA is advocating for more
consumer education to help drive greater demand.
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Appealing to kids’ palates,
parents’ approval
R
estaurant operators are working
hard to offer more healthful kids’
items. But it’s not enough just
to please Mom and Dad. They want to
make sure Junior eats his vegetables —
and comes back for more. The National
Restaurant Association helps restaurateurs identify ingredients, products and
resources to help make the whole family
happy — and healthy.
Hey, Mom, he likes it
Kids LiveWell is one of the NRA’s most
successful initiatives. Participating restaurants offer items that meet strict nutrition
criteria based on USDA and Institute of
Medicine scientific recommendations.
NRA works with nutrition-analysis
company HealthyDining to help restaurants identify, analyze and promote their
healthful kids’ meals. A free geo-coded
app connects parents to restaurants that
offer healthful children’s items.
Since launching in 2011, the program
has grown to 140 brands representing
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42,000 restaurant locations. It continues
to attract the support of leading foodservice companies, such as Sysco, Kellogg,
Kraft and PepsiCo. Sysco is developing
recipes that meet Kids LiveWell criteria.
for independent restaurant operators.
The Kids LiveWell Recipe Challenge
is another way to recognize restaurant
innovation in healthful children’s items.
Created with McCormick for Chefs, the
contest recognizes flavorful menu items
that meet Kids LiveWell guidelines. Judges at the first event in April included 30
adolescents.
The winners were Qdoba Mexican
Grill, Boston Lobster Feast, Chartwells
School Dining Services and Tim Horton
Children’s Foundation. The second Kids
LiveWell Recipe Challenge is underway;
applications are due in December.
Introducing options
Each May, more than 62,000 people flock
to Chicago for the restaurant-industry’s
leading trade show. And many of those
attendees are there to find healthful
options specifically for children’s meals.
The NRA Show helps them improve the
availability, variety and appeal of healthful
children’s menu items through special
exhibits, education sessions and culinary
demonstrations.
For the past two years, the NRA Show
featured Healthier Kids Fare, where
exhibitors showed products that focused
on kids’ nutrition. Sysco corporate chef
Neil Doherty prepared healthful children’s
meals in the NRA booth.
The NRA also reached out to dozens of
influential “mommy bloggers,”
connecting them with leading restaurateurs and suppliers focused on healthful
kids’ options. The events included a
reception with chefs Marc Murphy, a
Nutrition Report 2013
judge on the Food Network’s “Chopped,”
and Judson Allen, a Food Network Star
finalist.
Getting the word out
Social media has become an
important platform to promote
what restaurants are doing to
enhance healthful offerings for
kids. The NRA and Kids LiveWell restaurants connect with plugged-in parents
through Facebook, Twitter and other
social networks.
As Kids LiveWell marked
its second anniversary,
participating restaurants shared
their stories with 5,000 attendees at BlogHer, a conference for
women in social media. Chefs, menu
developers and
nutritionists from Applebee’s, Arby’s,
Chili’s, Denny’s and IHOP fielded
questions about their healthful children’s
options. In turn, attendees spread the word
through blog posts, Twitter and Facebook.
In the two weeks after BlogHer, downloads of the Kids LiveWell smartphone app
increased to 3,280.
Since launching Kids LiveWell, the NRA
has hosted several Twitter parties to drive
buzz about the program. The most recent
event, which featured a Q&A with the
NRA’s registered dietitian, reached more
than 1.1 million people. Many shared
positive stories about choosing healthful
kids’ items when dining out. Overall, the
event generated nearly 10 million impressions. As a result of the large number of
mentions, the event trended nationally on
Twitter throughout the hour-long event.
In a recent video chef Robert Irvine, host
of the Food Network series “Restaurant
Impossible,” challenged restaurateurs to
offer more healthful kids’ options.
f
Working with national
leaders
The restaurant industry’s efforts to
enhance the nutrition content of
children’s meals continue to gain
traction — and clout.
In September, Scott DeFife, the NRA’s
executive vice president of policy and
government affairs, participated a White
House meeting on food marketing to
children. Led by first lady Michelle
Obama and the White House Domestic
Policy Council, the meeting included
food and media industry executives,
advocates, parents, government agency
representatives and researchers. The
meeting focused on leveraging the power
of marketing to promote healthy products
and decrease the marketing of unhealthy
products to kids.
In June, the NRA participated in a
meeting with representatives from the
first lady’s Let’s Move campaign. Participants included White House Chef Sam
Kass, executive director, Let’s Move, and
senior policy adviser on nutrition, and
Janey Thornton, deputy undersecretary
for food, nutrition and consumer services, USDA. Executives from the NRA,
Nestle Nutrition, the Coca-Cola Co., and
other organizations reported on their
childhood nutrition initiatives.
In addition to internal initiatives, NRA
President and CEO Dawn Sweeney is a
charter member of ChildObesity180. The
group brings together stakeholders from
public, private, non-profit and academic sectors to examine the causes of the
childhood obesity epidemic. The group is
creating a portfolio of high-impact initiatives to improve children’s health.
‘Thank you for all that’s being
done through your initiatives to
try to help our kids live a healthier future. What works is what
you’re doing to feed kids and
help them eat healthier. What
works is cooperation.’
– Former President Bill Clinton
‘The [Kids LiveWell] program’s
intent is a good complement to
[USDA’s] MyPlate and Dietary
Guidelines messages — we need
more choices to help shift eating
patterns to healthier ones.’
– Robert Post, deputy director,
USDA Center for Nutrition Policy
and Promotion
‘Kids have got to live well …
they’re our future. Sysco, the
NRA and Kids LiveWell; the independent operators [and] all the
chain restaurants have to get on
board and … make sure that kids
eat healthy, exercise and understand about food.’
– Chef Robert Irvine
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Making it easy to serve
up health
NRA Show education sessions
on nutrition
N
RA resources and partnerships
help restaurant operators better
serve their customers. The NRA
engages relevant stakeholders to ensure
restaurants have the right tools to train
staff on food allergies, incorporate whole
grain and fresh produce into menus or find
suppliers that offer gluten-free or low-sodium products. Such partnerships ensure
restaurant operators can provide food
that pleases the palate and satisfies dietary
preferences.
•K
id Tested, Parent Approved — How to Ensure
your Restaurant is Truly Kid Friendly
• S
erve Fresh Vegetables & Fruit with Confidence —
Strategies to Minimize Food Safety Risks
• Matching Consumer Needs with Healthy Menu Strategies
• What you need to know about serving customers with Allergies
• P
roduct Development for Restaurant Menus: The Good,
the Bad, and the Ugly
• Nutrition Trends: How Can Your Restaurant
Capitalize?
Tackling food allergies
The NRA’s ServSafe program is the leading
resource for food safety and responsible
alcohol service training and certification. This year, it added a new course
to help restaurants serve the 15 million
Americans with food allergies: ServSafe
Allergens.
• Menu Labeling — Are You Ready?
• Eight Myths about Gluten-Free Menus
• The Food Movement
Restaurant.org/Show
The online training course will help
restaurant personnel better understand
the precautions they need to take related
to food allergens, as well as customer
needs. The NRA developed ServSafe Allergens with the non profit group Food Allergy Research & Education, a long-time
NRA partner on food-allergen training
and awareness.
NRA Show: Serving up
nutrition options
The National Restaurant Association,
Restaurant, Hotel-Motel show attracts
more than 62,000 people each year to
Chicago. Each year, more restaurateurs
come to the NRA Show for ideas to appeal
to health-conscious customers.
As a result, more exhibitors display
gluten-, dairy- and allergen-free items, as
well as low-sodium, vegetarian and locally
sourced food. They also offer recipes and
tips to incorporate more fresh produce
and other nutritious items into menus.
For the past two years, the NRA Show
has featured Healthier Kids Fare to help
restaurants, schools and other institu8
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Nutrition Report 2013
tions find sources for nutrition-packed
children’s meals. The Alternative BiteStyle
Pavilion helps restaurant operators address gluten- and allergy-free food, as well
as vegetarian/vegan, low sodium/sugar
and other special dietary needs.
NRA Show education sessions
offer practical advice for serving nutrition-minded guests. Recent sessions have
examined food allergies, childhood nutrition, menu-development, menu-labeling
compliance and sodium [See list, above].
NRA Show awards also provide opportunities to recognize creativity in meeting
consumer demand for nutritious fare. This
year, Massachusetts-based Ninety Nine
We’ve seen unprecedented
leadership from
restaurants and the NRA
across the country.
— White House Chef Sam Kass
senior policy adviser for
healthy food initiatives
Restaurants received an Operator Innovations Award for its allergy alert system and
the United States Air Force in San Antonio
received one for its Food Transformation
Initiative for health and nutrition.
Food and Beverage Awards went to
exhibitors whose products satisfy consumer demand for specialty foods, such
as gluten- and allergen-free, low-sodium,
vegetarian, vegan or raw diets.
Engaging nutrition thought
leaders
The National Restaurant Association
conducts about a dozen networking
groups for specific professions within the
restaurant industry. The Nutrition Study
Group brings together dietitians, menu
developers, quality assurance executives
and others from leading restaurant companies. The meetings feature high-caliber
speakers who address nutrition topics
important to the restaurant industry and
nutrition community. The group continues to grow and attracted a record number
of attendees and suppliers this year.
Progress through
partnerships
Helping restaurants increase their healthful options requires collaboration. The
National Restaurant Association works
with numerous groups aimed at promoting health and nutrition.
One of the NRA’s longest-standing and
most critical partnerships is with Healthy
Dining, a California-based organization
that offers nutrition-analysis services and
consumer resources. The initial project
in 2006 was HealthyDiningFinder.com,
which lists dietitian-approved items from
thousands of restaurant locations. The site
provides detailed nutrition information
for each item.
Since then, Healthy Dining helped
develop the nutrition criteria for the Kids
LiveWell program and evaluates participating restaurants’ menu items to meet
that criteria. HealthyDiningFinder.com
lists nutrition content for each qualifying
menu item for Kids LiveWell meals.
Another long-standing partnership is
with the Produce Marketing Association.
In 2009,
the NRA
worked
with PMA
on a project
to increase
fresh produce
restaurant and
foodservice meals. NRA
research examined opportunities for and barriers to greater
produce use. Thanks to the project, more
restaurants are working with their produce suppliers to ensure consistent supply,
flavor and quality.
More recently, the NRA began working with the Partnership for a Healthier
America. The group engages private- sector businesses to help curb childhood
obesity. Through its participation with
Partnership for a Healthier America,
Darden Restaurants changed children’s
menus at its Red Lobster, Olive Garden,
Bahama Breeze, LongHorn Steakhouse,
Season’s 52, Capital Grille and Yard House
restaurants.
Get recognized for your
tasty, healthful kids fare!
Enter the Kids LiveWell
Recipe Challenge today
it
subm s!
e
recip
ing
beginn
er 1
Octob
Restaurant.org/Recipe
Industry Tested. Kid Aproved.
Accepting applications until December 15, 2013
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|
Nutrition Report 2013
9
Ask the nutritionist
Making an impact on the American diet
Joy Dubost, director of nutrition policy,
National Restaurant Association, offers
nutrition tips for restaurant operators
and consumers through regular “Ask the
Nutritionist” columns and videos. Dubost is a
registered dietitian with a doctorate in food science
from Penn State University.
Q. What are some of the NRA’s greatest accomplishments related to nutrition?
A. Kids LiveWell, the first voluntary national program
to encourage restaurants to offer healthful children’s
menu items. We launched with 19 restaurant companies
two years ago and now have more than 140 companies
representing more than 40,000 locations. Restaurants
have rallied around it and the public health community
has embraced it. Public health officials recognize that the
program is credible and based on sound science. That’s a
huge win for us.
Our research is another important accomplishment.
Recent NRA studies dispute popular myths about sources of calories and sodium in the American diet and help
set the record straight about the restaurant industry’s
role [See Page 5]. The research allows us be more strategic in our efforts to make an impact on the American
diet.
Q. What’s next for the NRA’s nutrition work?
A. We can’t rest on our successes. The restaurant industry will always be in the spotlight when it comes to health
and wellness, as policymakers look at our achievements
and challenges. The issues we’re addressing now, such
as obesity and sodium, aren’t going away. We’ll continue
to expand Kids LiveWell, initiate research studies, work
with the industry on smart ways to reduce sodium and
promote all the great work restaurants are doing to meet
growing demand for nutritious options.
Q. What challenges lie ahead?
A. As we wait for final regulations on how to implement menu-labeling laws, we have a responsibility to
educate our members about compliance. At the same
time, we have an opportunity to educate consumers
about balancing calories they consume.
We also have to help our members address emerging
issues, such as food allergies, and public health concerns,
such as saturated fat and sugar in the diet. We will continue to work with our members to find opportunities to
address those challenges. The NRA recently released the
ServSafe Allergens Online Training Program [See Page
8]. It helps restaurants educate employees about common food allergens, safe food preparation practices and
best practices for serving guests with food allergies.
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1. See nutritional information for sodium content
Get simple kids meal ideas and learn more about the Kids LiveWell program
at kraftfoodservice.com/betterforyoumeals
kraftfoodservice.com/betterforyoumeals.
Helping restaurants become
‘part of the solution’
A
s restaurants become more invested in offering
healthful dining options, Joan McGlockton engages
with policy-makers, restaurant industry leaders, the
health community and other stakeholders. McGlockton is
the NRA’s vice president of industry affairs and food policy.
Q. How is the restaurant industry handling consumer demand for more healthful menu items?
A. The restaurant industry strives to meet its customers’
needs and desires. When customers say they want more
healthful choices, restaurants respond by providing more
healthful options for kids and adults. Some restaurants
promote more-healthful, less-caloric options, while others
take a “stealth health” approach. In other words, they make
small healthful tweaks to recipes without drawing too much
attention to them.
Q. What’s the biggest shift you’ve seen in the last year or
so?
A. The growing awareness by consumers about what is on
their plates has been fascinating. Consumers want to know
more about where food comes from, under what conditions
it’s produced, and the social and environmental impact of
food production. There is an expanding interest in health
and nutrition, especially among young restaurant patrons.
Q. What does the future hold for Kids
LiveWell?
A. We would like to see every restaurant that
serves children offering at least
one Kids LiveWell option on
their menus. Consumer
choice is vitally
important.
Q. What is the restaurant industry doing to address
childhood obesity?
A. Obesity is a complicated problem that requires the
participation of and commitment from all stakeholders,
including the restaurant industry. Most operators agree that
providing balanced choices will allow consumers to choose
options that meet their preferences. The industry wants to
please its customers with an array of options that are satisfying, whether they dine at restaurants for a healthful meal
or are looking for that occasional splurge.
Q. How are you getting the word out about these efforts?
A. We’re taking advantage of the immediacy of the internet,
particularly social media. Restaurants can engage instantly
with guests through health-focused apps, such as the
Kids LiveWell app, as well as Facebook, Twitter and other
networks. Many restaurants provide nutrition information on
their websites, and more offer that information in a mobile
format. The USDA and other health-focused organizations
also provide helpful tools for consumers.
Download the free app
and find Kids LiveWell
restaurants near you.
Restaurant.org
|
Nutrition Report 2013
11
Change the Way
They Look at Food
Join Sysco SHAPE and Kids LiveWell
from the National Restaurant Association
in bringing a healthy variety of new kids’
menu options to the table.
Sign up through Sysco and receive
an exclusive membership discount,
healthy menu tips, kid-approved
recipes, promotional support
and more!
sysco.com/health
12
© 2013 Sysco Corporation. All Rights Reserved.
The Kids LiveWell logo is a service mark of the National Restaurant Association.
FOUNDED ON
NUTRITION.
FINDING NEW WAYS
TO MAKE IT WORK
FOR YOU EVERY DAY.
Favorite Kellogg’s brands that help
meet today’s nutritional demands.
®
More than 100 years ago, W.K. Kellogg
saw the promise of delicious nutrition in a single grain.
Today, Kellogg continually looks for ways
to nourish and delight consumers. Which means, when
you offer Kellogg’s® trusted brands,
you’re not just helping to meet nutritional demands,
you’re meeting demanding tastes.
Visit FAFH.com and select
“commercial segment” to find solutions
just for you.
The Kids LiveWell logo is a service mark of the
National Restaurant Association.
®, TM, © 2013 Kellogg NA Co.
13
15 Million Reasons
To Be Allergen Trained.
15 million Americans with food allergies dine
with family and friends where they feel safe.
WHEN IT’S
YOUR CALL
The threat is growing. Is
your staff prepared for an
emergency?
ALLERGY
TRENDS
Studies show food allergies
are starting to affect more
Americans every year.
ESSENTIAL
TRAINING
Rhode Island and Massachusetts
currently require food operators
to provide food allergen training
for their employees.
©2013 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe is a registered
trademark of the NRAEF, used under license by National Restaurant Association Solutions, LLC. The logo appearing
next to ServSafe is a trademark of the National Restaurant Association.
14
Get Started Now.
FoodAllergens.com
15
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