Author: Christine Dantz

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How To Use ServSafe To Jump-Start Your Culinary Career

How To Use ServSafe To Jump-Start Your Culinary Career

With the rising popularity of culinary reality shows hosted by celebrities and bookstore shelves bulging with the world’s most famous chefs’ latest cookbooks and foodie guides, interest in culinary arts careers has never been higher. With this rising interest, we’re hearing from seasoned professionals that the job market is more competitive than ever. If veterans of the industry are expressing frustration over the competitive nature of the industry, where does that leave those seeking to begin their pursuit of a career as a chef? Earning a ServSafe Manager Certification can help improve your chances of getting that first hospitality career break.

How To Use ServSafe To Jump-Start Your Culinary Career
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Three Tips to Help Pursue Your Career Dreams

We have three tips that should help you get noticed as you begin your career, and help your resume stand out to prospective employers.

A ServSafe Manager Certification Can Launch Your Culinary Career

The first two items on our list will look great on your resume. If you’re beginning your culinary career but have little industry experience, executive chefs and human resource managers will take note of these two items. Earning a ServSafe manager certification will show you are serious about a culinary career and have completed the necessary qualifications even before you have interviewed for a position.

Culinary education is now easier to obtain than ever. Gone are the days when serious culinary students would have to go to expensive schools in New York, Chicago, and Los Angeles. Many community colleges, technical schools, and junior colleges offer two-year culinary arts programs. Enrollment in one of these programs will show prospective restaurant managers that you have the drive to grow and become an asset.

With a limited number of jobs out there, our third tip may sound intimidating. Many places won’t take a chance on inexperienced candidates for certain positions, but you may be able to find an entry-level position, such as a prep cook or dishwasher, open in many restaurants. Another tip for getting your foot in the door is to have reasonable expectations for your first industry job. While your ultimate goal may be to work for the fanciest five-star restaurant in the city, unless you have connections, you’ll have to start smaller. We’re not saying to lower your expectations for your entire career, but building a resume takes time and perseverance. Don’t be afraid to work lunch or breakfast or for chain restaurants, and never give up.

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Shrewd Tips On Reducing Food Costs For ServSafe Managers

reducing food cost for ServSafe Managers

At Safe Food Training, we aim to inform you of issues that may jeopardize your food’s safety and the latest tips on preventing food-borne illness. Still, when certified food managers get together for a ServSafe MN certification course, conversations inevitably turn to common kitchen management issues. During break times, the rising costs of food in restaurants and hospitality outlets is a frequently discussed topic. One topic frequently discussed during break times is dealing with rising food costs, especially in restaurants and hospitality outlets. While there are many different ways that kitchen managers attempt to reduce their food costs, this week we thought we’d share some ideas for ServSafe Managers on how plating your food differently can help curb your expenses.

ServSafe Managers on how plating your food differently can help curb your expenses.
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Plating Tips for ServSafe Managers Reducing Food Cost

Since we are closely connected to the food service industry, we visit many restaurants and other facilities that serve ready-to-eat foods and have made a few observations. Based on our experience, we feel that many outlets can reduce food costs by:

  • Using the appropriate-sized plate
  • Examining portion control
  • Getting creative with presentation

When plating a dish, most outlets tend to fill the plate. There seems to be an inherent need to fill empty space on a plate. We’ve seen side salads served on plates large enough for a sandwich and fries, appetizers served on dinner plates, and cafeteria trays filled with more side dishes than one could possibly eat. If you have the serving dishes available, we’d advise examining the plate size for each menu item.

Portion Control

Another issue ServSafe managers should consider for cutting costs is seeing large portions of side dishes on the plate. One way to gauge if you’re serving oversized portions with your food is to see how many guests are asking for to-go boxes or leaving food behind on their plates. While side dish ingredients are generally cost-effective, over-portioning mashed potatoes, hash browns, or veggies leads to wasted food and money.

Our final suggestion incorporates our first two. One thing we see when eating out is the standard tri-corner plating technique. Separating each element of your dish may work for breakfast. Use small plates and serve entrees attractively in cafeteria settings to maximize limited space. Remember that your guests see your food before they taste it. A well-crafted presentation can help reduce food cost and entice customers to love your food even before the first bite.

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Norovirus Is The Largest Cause Of Food-borne Outbreaks 

Stop food-borne outbreaks

Norovirus is responsible for about 60% of the food-borne outbreaks in the US and Minnesota yearly. Symptoms include severe stomach pain, nausea, diarrhea, and vomiting, and the onset time can be as short as a few hours. Certified food protection managers must take Norovirus seriously and understand how it spreads among people. Then, thoroughly train employees on how to protect against the spreading of Norovirus.

The Largest Cause Of Food-borne Outbreaks Can Be Caused by Nail Biting
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Preventing A Norovirus Food-borne Outbreak

The Norovirus germs of an infected person transmit norovirus through contaminated food and water and by touching contaminated surfaces. Foodborne outbreaks can occur quickly. These outbreaks happen when workers at restaurants, daycare centers, and other food-serving establishments are too casual about washing their hands. Conscientious employees often touch their eyes, noses, or mouths. They may do so without even realizing it. This can happen when they bite their nails or taste food. These actions can lead to illness.

Norovirus has no immunity; people can get sick many times over. Due to the extreme nature of the symptoms, it is very dangerous for young children and older adults, even causing death. Health experts have discovered that Norovirus is the most common of all food-borne diseases in the US.

Certified food protection manager training covers preventative measures to protect many thousands of people from this virus, keeping employees and customers healthier and safer.

Proper hand washing and overall cleanliness are the best ways to prevent a Norovirus food-borne outbreak. Many food service employees are young and inexperienced. This can result in a lack of urgency concerning health risks. Properly training and coaching employees on the importance of following correct hand washing and cleaning techniques is critical to prevent the spread of Norovirus and other foodborne illnesses.

Operating a safe and clean establishment that protects employees and customers from preventable foodborne illnesses is something to take pride in.

How often do you deliberately remind staff of proper handwashing protocol during meetings?

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Wardrobe Advice For ServSafe Managers

ServSafe approved wardrobe

Whether their uniform accessories are for style or convenience, or if a celebrity TV chef makes it appear fashionable, there are several wardrobe quirks that ServSafe MN managers should avoid. While the possible list of uniform components that are food safety hazards can be extensive, we’d like to focus on three that we feel should never be part of your work attire.

Wardrobe Advice for ServSafe Managers
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Three Uniform Components to Kick Out of the Kitchen

Anything you add to your work dress instantly becomes susceptible to the same contamination risks as the rest of your uniform. The following are three things that we feel should not be allowed in your uniform policy.

  • Dry towels attached to the uniform
  • Arm and hand jewelry
  • Baseball caps as head coverings

Many food workers feel looping a dry towel around apron strings or slinging it over a shoulder is convenient. It keeps your towel handy and readily available when a plate or cutting board needs a quick wipe. Unfortunately, the apron is a common collector of dirt, grease, and debris in the kitchen, and the shoulder of your uniform can become contaminated with sweat and other bacteria. Keep your dry towels stored in a clean place that will allow them to be easily accessible when needed.

The regulations concerning jewelry in food preparation facilities are often overlooked. The food code states that only simple wedding bands and plain rings can be worn. Arm and wrist bands, rings, and other accessories can often go unnoticed, especially with the front-of-the-house staff in restaurants. Consider a necklace or anklet as an alternative for an employee wearing a medical alert bracelet. Management should also be advised for each employee who is wearing such jewelry so that it can be quickly located in the event of a medical emergency.

Ball Caps: A Wardrobe Dilemma For ServSafe Managers

While the Minnesota Food Code concerning head coverings doesn’t disallow baseball caps, we feel there may be a few concerns with incorporating them into your dress code. Most ball caps are crafted from absorbent cloth, and the bills are generally constructed from cardboard lined with soft material. Over time, this cloth and cardboard can become saturated with sweat, steam, and other substances. This creates a potential breeding ground for bacteria. While paper head coverings or hair nets are ideal, we understand that baseball caps are comfortable and familiar. Alternatively, if they’re part of your dress code, keep them clean and replace them regularly.

These three items seem to provide style, comfort, and convenience in the workplace, but unfortunately, they also create contamination dangers. By making it a policy to eliminate them, you can make the cleanest kitchen even safer.