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 […]
When discussing handwashing station setups with our students, we’ve noticed since finger nail brushes are no longer required, fingernail hygiene training has been often neglected . Even if you wash your hands properly dirt and bacteria can remain trapped under the fingernails creating the risk of pathogens transferring to food that is handled with bare […]
Every so often, we get asked by prospective ServSafe food managers if they’ll receive a warning before the health inspector shows up at their food business. Well, if you’re doing everything right, reinforce a proper food safety culture in your establishment; does it really matter when the health inspector walks into your door? While there […]