{"id":1877,"date":"2020-02-09T22:58:00","date_gmt":"2020-02-10T04:58:00","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=1877"},"modified":"2020-02-09T22:58:00","modified_gmt":"2020-02-10T04:58:00","slug":"how-servsafe-food-managers-keep-food-safe-during-high-volume","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/safe-food-training-mn\/how-servsafe-food-managers-keep-food-safe-during-high-volume\/","title":{"rendered":"How ServSafe Food Managers Keep Food Safe During High Volume"},"content":{"rendered":"\n

Once February 14th hits, ServSafe food managers can expect their business double, triple or even quadruple for a few days compared to the norm. We believe food safety protocols should be followed to the letter no matter how busy it is, so this week we’ll take a look at common lapses during high volume and how ServSafe food managers can keep food safe<\/p>\n\n\n\n

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Image credit: weedezign via 123 RF
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ServSafe Food Manager Certification Standards for Food Safety While The Kitchen Is At Capacity<\/h3>\n\n\n\n

When we get busy, we sometimes tend to focus on our main goal, and when it’s food service on one of the busiest days of the year we’re talking about getting food to guests as quickly as possible so we can move on to the next order. It doesn’t matter if your receipt printer has spit tickets out in a string that reaches the floor or if you have a VIP at table three, food safety should be a high priority. Here are the two biggest neglected issues we see when restaurants get busier than average.<\/p>\n\n\n\n