The summer months can be brutal in the food production industry with hot, muggy air combining with the high temperatures of ovens and other cooking implements. Your kitchen staff will do anything necessary to maintain a remotely comfortable work environment, but there are a few things you have to look out for to make sure […]
For the first time since 1998, the Minnesota Department of Health is proposing changes to the state’s food code. While some of these changes to the Minnesota food Code are merely an altering of the terminology used throughout, there are a few proposed changes that certified food managers need to pay attention to. Proposed […]
In our daily research, we’re coming across more and more cases of Hepatitis A resulting from the consumption of items prepared by infected food service workers. Food safety manager must be on the lookout to prevent food-borne illness from every hazard, and preventing Hepatitis A infections creates some unique challenges. Should Food Safety Managers Require […]
With summer arriving, fresh seafood will soon available in abundance. Whether you’re bringing in fresh Atlantic salmon, live Maine lobster or halibut from the cold waters of Alaska, online safe food training training highlights that special steps should be taken when storing your fresh seafood to prevent cross contamination and keep it fresh for as […]