{"id":2428,"date":"2021-03-01T07:06:00","date_gmt":"2021-03-01T13:06:00","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=2428"},"modified":"2021-02-15T16:13:14","modified_gmt":"2021-02-15T22:13:14","slug":"sensational-servsafe-food-training-on-takeout-orders","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/servsafe-mn-training\/sensational-servsafe-food-training-on-takeout-orders\/","title":{"rendered":"Sensational ServSafe Food Training On Takeout Orders"},"content":{"rendered":"\n

With the current limits on indoor dining, customers are more apt to order takeout instead of eating out. Takeout orders present different challenges to preserve quality and reduce foodborne illness risk, so it’s important to review ServSafe food training when it comes to these procedures.<\/p>\n\n\n\n

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ServSafe and Takeout Food Safety Training <\/h3>\n\n\n\n

With in-house dining, there aren’t as many variables as with takeout. Once your guest is seated in your dining room, they order their meal, food is prepared and served when ready. If your guest isn’t actually in the building at the time of their order, it adds a layer of complexity and can open up the possibility of foodborne illness risks.<\/p>\n\n\n\n

The biggest window for foodborne illness risk and a reduction in quality occurs between the time the order is complete and the time the guest receives their order. In order to reduce this risk, it’s important to:<\/p>\n\n\n\n