
Keeping restaurant food safe is the topic of the training program
In Dec. 1992, Lauren Beth Rudolph, a six-year-old girl from California, died of E. coli poisoning after eating a hamburger from a Jack in the Box fast-food restaurant. That incident was part of a larger outbreak on the West Coast. That’s just one of many examples Cathy Watson shares with restaurant employees and owners as a certified ServSafe training instructor and proctor. Watson, the owner of a business called Helping Restaurants, teaches a one-day ServSafe certification course that covers a variety of topics, including proper food handling practices, food storage,








