Tim Niles

Minnesota Food Managers Guide to Labeling Retail Products

Minnesota Food Manager’s Guide to Labeling Retail Products

It's only fair to share…FacebookTwitterLinkedinBufferPinterestTumblremailIf you’re a Minnesota food manager who works at a facility that prepares ready-to-eat foods for retail sale or creates food items consumers will purchase and cook at home, you should be aware of the proper procedures for labeling your packaged products. The Minnesota food code has a few labeling requirements for prepackaged foods that must be adhered to. Packaged Product Labeling for Minnesota Food Managers… Read More »Minnesota Food Manager’s Guide to Labeling Retail Products

Certified Food Protection Manager Fire Procedures

Certified Food Protection Manager Procedures for Fires

  • by

It's only fair to share…FacebookTwitterLinkedinBufferPinterestTumblremailFires are something we never like to think about, but something we should prepare for. The kitchen is a hot place, there’s plenty of open flame, electrical systems running at full capacity and other risks that may result in a fire that causes damage to your kitchen or other parts of your restaurant. So what procedures should a certified food protection manager put in place to… Read More »Certified Food Protection Manager Procedures for Fires

Food Safety Training for Cooking Whole Turkeys

Online Food Safety Training for Cooking Whole Turkeys

  • by

It's only fair to share…FacebookTwitterLinkedinBufferPinterestTumblremailThanksgiving is here and that means it’s time to overindulge on turkey, mashed potatoes, gravy and pumpkin pie, but the last thing you want to include in your festivities is a salmonella outbreak. Whole turkeys can take quite some time to cook and it may be difficult to achieve safe temperatures while keeping the meat moist and flavorful. This week, we’ll look into what food safety… Read More »Online Food Safety Training for Cooking Whole Turkeys

Food Manager in Walkin Freezer

Why do ServSafe Food Managers Set Freezers to Zero Degrees?

  • by

It's only fair to share…FacebookTwitterLinkedinBufferPinterestTumblremailAccording to the Minnesota Food Code, all frozen food must remain frozen until ready to use and the USDA recommends setting freezers to zero degrees Fahrenheit. This got us wondering; why zero? Is zero a scientifically determined number, or is it in the correct temperature range and just happens to be a good round number? Will two degrees work just as well? Or maybe -12.5? This… Read More »Why do ServSafe Food Managers Set Freezers to Zero Degrees?