Restaurants across the country are joining the movement to go smoke and tobacco-free. Adopting a Smoke-Free Policy ensures that patrons dining in your restaurant will be protected from secondhand smoke exposure. Studies have also shown that going smoke-free does not hurt restaurant and bar patronage, employment, sales of profits. Restaurant WellSpots are required to implement a Smoke-Free Policy for Level 2 designation and a Tobacco-Free Policy for Level 3 designation. For sample policies and tips for implementing in your restaurant, visit the provided resources.
Americans get most of their sodium - more than 75% - from processed and restaurant foods.1 While our bodies need a small amount of sodium to work properly, too much can increase blood pressure and risk for heart disease and stroke. Together, heart disease and stroke kill more Americans each year than any other cause.2 For this reason, we strongly encourage restaurants to offer entree options with 750mg of sodium or less.
- Mattes RD, Donnelly D. Relative contributions of dietary sodium sources. J Am Coll Nutr. 1991;10:383–93.
- Kochanek KD, Xu JQ, Murphy SL, Miniño AM, Kung HC. Deaths: final data for 2009. Nat Vital Stat Rep. 2011;60(3).
In order to meet this benchmark, restuarants may offer things like:
- Gluten-free menu items
- Vegan menu items
- Pescatarian friendly menu items and meal preparation (fish, mollusk and/or crustacean offerings for those vegetarians who will eat seafood but not land animals)
The ServSafe Allergens ™ online, interactive course drives home critical information your employees and managers need in order to accommodate guests with food allergies. The ServSafe Allergens online course covers such topics as identifying allergens, communication with the guest, preventing cross-contact, food labels and more.
ServSafe Allergens Online Course