Safe Food Training MN

Keeping_Food_Protection_Equipment_Operational

Keeping Food Protection Equipment Operational in the Heat

It's only fair to share…FacebookTwitterLinkedinBufferPinterestTumblremailThe hot summer months can be taxing on food safety managers and their employees, but we often ignore the fact that excess heat impacts your equipment as well. As we all know, equipment failure causes a loss of revenue and poses a risk to the safety of the food you serve. This week we’ll take a look at a few things you can do to keep… Read More »Keeping Food Protection Equipment Operational in the Heat

Seafood-Salmonella

Safe Food Training for Seafood-Salmonella

It's only fair to share…FacebookTwitterLinkedinBufferPinterestTumblremailRecently a Seafood- Salmonella outbreak has prompted the recall of frozen, raw, canned tuna. At last count, the outbreak has sickened at least 13 people, including one in the state of Minnesota. Raw canned seafood is popular in restaurants that feature raw dishes such as sushi, sashimi and ceviche. Salmonella is usually associated with undercooked eggs, chicken and produce from farms that use chicken manure as… Read More »Safe Food Training for Seafood-Salmonella

Menu streamlining

Guide to Menu Streamlining

It's only fair to share…FacebookTwitterLinkedinBufferPinterestTumblremailWhen evaluating the food cost of any given menu, waste creates a major impact and hurts profit margins, especially during typically slow late winter months. Besides ordering less product, menu streamlining options can help reduce waste and leave more money in your budget. This week, we’ll offer some tips on menu streamlining menu that can prevent excess waste and improve profits. Reducing Waste By Streamlining Your… Read More »Guide to Menu Streamlining

staff giving thumbs up to future Servsafe food managers

Identifying Future ServSafe Food Managers

It's only fair to share…FacebookTwitterLinkedinBufferPinterestTumblremailThe busy holiday season has ended, and down time in January provides the perfect opportunity to assess the talent in your organization. During this assessment, taking note of potential leaders on staff prepares you for the future and gives you a chance to offer training to key members interested in becoming a future ServSafe food manager. It also allows you to identify weak spots or gaps… Read More »Identifying Future ServSafe Food Managers