With recent national listeria outbreaks linked to soft cheeses and packaged deli meats, we’ve been asked what Minnesota food managers can do to prevent listeria from becoming an issue in their facility. To understand how to prevent a listeria outbreak, it’s important to take a look at how they get started. How Minnesota Food Managers […]
Floor mats in kitchens are essential for the physical health of employees that are on their feet for extended periods, but did you know that they can also become a foodborne illness hazard if not properly maintained? Since you’re not serving food on your floor mats, unless you’re designing a new concept restaurant that probably […]
Nearly every restaurant or food processing facility that prepares hot food deals with grease and other liquids that are a byproduct of creating their product. Most ServSafe managers ensure that the waste from this process goes into grease traps or some other receptacle rather than leaving it on preparation surfaces to contaminate food cooked later. […]
Over the past few years, there has been an uptick in food charities as the pandemic and other factors have created the need to help those who struggle with hunger and affording proper nutrition. With so many soup kitchen type charities helping fill that need, we’ve been asked if food charities need to have a […]