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National Restaurant Association ServSafe Program Reaches New Heights with 6 Million Certifications
Friendly’s Manager Earns 6 Millionth Food Safety Handling Certification
(Providence, R.I.) The National Restaurant Association (NRA) reached a new milestone by issuing its 6 millionth ServSafe® certification, underscoring its place as the number-one food safety training program in the United States and abroad.
Friendly’s manager Errin Davis, who started her career as a server in 1999, earned her certificate in Providence, Rhode Island. The NRA and the RI Hospitality Association recognized Errin’s achievement and the company’s commitment to food safety at a recent ceremony at the restaurant.
“The National Restaurant Association’s ServSafe program is the gold-standard for educating restaurant and foodservice managers and staff about food safety requirements,” said Sherman Brown, Senior Vice President, ServSafe Business and Financial Strategy for the National Restaurant Association. “Reaching such a historical milestone further proves our commitment to educating our industry about the importance of safely preparing and handling the food we serve to 130 million Americans daily. We congratulate Errin, and are proud to honor Friendly’s dedication to training and educating their team on food safety.”
“Our business is all about providing the best possible experience for our guests,” said Dale Venturini, President & CEO, RI Hospitality Association. “Programs like the National Restaurant Association’s ServSafe help to educate our workforce on food safety and provide the necessary tools to ensure an exceptional experience.”
“We are thrilled that Errin Davis is being recognized for her efforts in completing ServSafe and being certified in food safety. We place a high priority on both food safety and restaurant cleanliness at Friendly’s as it is an essential part of our overall company vision and values,” said Lionel Bisson, Friendly’s Director of Quality Assurance.
The NRA’s ServSafe program leads the way in providing comprehensive educational materials to the restaurant industry. The training and certification program is recognized by more federal, state and local jurisdictions than any other food safety certification. Four areas of training are available: ServSafe Food Protection Manager, ServSafe Food Handler, ServSafe Alcohol and ServSafe Allergens.
Photo attached (from left to right):
Steve Weigel, Executive Vice President & COO, Friendly’s Ice Cream, LLC
Heather Singleton, Senior Vice President, Education, RI Hospitality Education Foundation
Errin Davis, Manager, Friendly’s North Providence
Bahjat Shariff, Operating Partner, Senior Vice President of Operations, Howley Bread Group, LTD, RI Hospitality and NRA Board Member
Kevin Scott, ServSafe National Accounts Manager, National Restaurant Association
Lionel Bisson, Director of Quality Assurance, Friendly’s Ice Cream, LLC