Blog Archives

Being Prepared for Employee Turnover as a MN Certified Food Manager

Employee turnover is inevitable in any business, but it is especially high in the hospitality, restaurant and industrial food processing industries. How should the MN certified food manager prepare for surprise labor shortages, employees moving away or vacancies due to…

Posted in Info Article, Management

Going Beyond Food Safety Certification MN Food Storage Regulations

Food Storage Guidelines Proper storage of all types of food products, whether raw meats, dairy, produce or fully prepared foods, is essential in any branch of the food service industry. Improperly stored food can lead to loss of profits due…

Posted in Food Safety, Uncategorized

Temperature Control For Food Safety Certification MN

Temperature Control and Food Safety Certification MN In order to obtain Food Safety Certification in MN, one essential key is to understand how to control the temperature of cooked foods, and the proper cooking temperatures for raw foods. Grasping these…

Posted in Eqipment, Food Safety

WHY RAW EGGS ARE REFRIGERATED IN THE UNITED STATES?

Why Raw Eggs are Refrigerated in the United States In every restaurant and nearly every home in the United States, raw eggs are stored under refrigeration at 40 degrees Fahrenheit or lower. According to food manager certification MN and other…

Posted in Info Article

DOES MN FOOD SAFETY CERTIFICATION TRAINING COVER FRUIT FLY CONTROL?

MN food safety certification doesn't specifically cover control of fruit flies

Fruit flies are one of the most invasive restaurant pests in MN this time of the year. While MN food safety certification training does not specifically cover how to control fruit flies, keeping them out of your facility is an important…

Posted in Info Article

HANDLING BREAST MILK SAFELY

Important Safety Procedures to Use when Handling Breast Milk During almost every food safety certification class we administer in the Minneapolis / St. Paul MN area, we get questions about proper handling and preparation of breast milk. That’s not surprising,…

Posted in Info Article

The Four Steps to Crushing Your Competition

The Four Steps to Crushing Your Competition by Dan Wegner I’ve helped hundreds of organizations reach more people, communicate more effectively, and make more money – including major corporations and some of the best know restaurants in North America. But…

Posted in Info Article

An Ounce of Prevention is Worth… Thousands of Dollars!

The Centers for Disease Control estimates close to 50 million illnesses a year result from food contamination. Food contamination is a growing concern. From spreading viruses on cruise ships to foods being recalled by processing plants, millions of dollars are…

Posted in Industry News, Info Article, Uncategorized

SAFE FOOD FOR THOUGHT- Minimum Wage Increase: Which Side Are You On?

SAFE FOOD FOR THOUGHT- Minimum Wage Increase: Which Side Are You On? How the proposed minimum wage increase will help or hinder your business. Will Raising the Minimum Wage Really Affect Small Businesses? When President Barack Obama declared…

Posted in Info Article

IT’S DEADLY! LISTERIOSIS PREVENTION NEEDS YOUR ATTENTION

Listeriosis, a disease caused by the bacteria Listeria monocytogenes, is the third leading cause of death by food poisoning in the U.S. On average, there are 1,600 cases of listeriosis nationally each year, 260 of them deadly. The main groups affected…

Posted in Industry News, Info Article

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