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 […]
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 […]
The ocean waters are getting colder, which ushers in the prime season for live mussels from Penn Cove, Washington, North Atlantic clams, or fresh Virginia oysters. The import of live and fresh shellfish can raise ServSafe MN questions, such as how to keep shellfish alive during the storage of these seasonal catches. Fresh Shellfish Storage […]
Your grease traps and hood vent filters must be emptied regularly. Cleaning the areas where grease collects is vital to prevent grease overflow. Food safety is the prime reason we discuss grease contamination in ServSafe Managers training courses and we want to provide tips for grease collection sanitation. ServSafe Managers Benefit from Clean Grease Traps Grease collects […]