T.G.I. Friday's Hygiene and Sanitation Methods

T.G.I. Friday's restaurants are required to adhere to high food safety standards. To reinforce the standards, a very strong food safety program is implemented.  These include the following:

* Quality Assurance Managers in each division see to it that TGI Friday's restaurants fully complied with all local, state and federal health regulations. If they encounter problems, they coordinate with the Director of Food Safety and the restaurant staff to immediately address the situation.

* All T.G.I. Friday's restaurant managers are required to be ServSafe certified - a course created by the National Restaurant Association Educational Foundation.

* TGI Friday's requires all new employees to undergo thorough food safety/handling training. They also undergo an ongoing refresher training courses together with current employees on all aspects of food safety including food storage, preparation and temperature control.

* TGI Friday's also retains the services of a third party auditor to conduct independent food safety inspections of each restaurants.

* TGI Friday's Standard Operating Procedure demands that all restaurants checks food safety twice a day.

* All T.G.I. Friday's food suppliers are required by the company to use HAACP, Hazard Analysis Critical Control Point.

TGI Friday's restaurants consistently score very high on their health inspections, and do not tolerate even one critical violation during a health inspection. TGI Friday's always strive to attain perfect scores on health inspections. In case of errors, TGI Friday's correct the errors immediately.

TGI Friday's knows the importance of health inspections. TGI Friday's consider the local Health Inspectors as partners to ensure a safe environment for the guests and employees.