Finding suppliers with high-quality ingredients is the first step in keeping your guests safe from foodborne illnesses. In fact, it’s such an important stage in the foodborne illness prevention process, that the Minnesota food code has outlined rules defining exactly what approved food sources look like. The code outlines a few different rules based on […]
Takeout and delivery services have become very popular over the course of the past year, and with this increased demand, comes an increase in the amount of takeout-related materials on hand in every restaurant. With so many elements involved in takeout orders, food safety managers should take a few steps to reduce the amount of […]
With an increased emphasis on sanitation due to the global pandemic, many have speculated that these regulations have had an impact on other types of illness. We recently came across an article stipulating that foodborne illnesses are down due to coronavirus countermeasures. While the studies referenced were performed in Australia and Europe, we see a […]
Even though we’ve been dealing with the coronavirus for over a year, we still hear questions and concerns over how the virus is spread and extra steps that can be taken to control it. In a recent discussion, we were asked if ServSafe food managers should be concerned about COVID-19 entering their business on the […]