If you’re a Minnesota food manager who works at a facility that prepares ready-to-eat foods for retail sale or creates food items consumers will purchase and cook at home, you should be aware of the proper procedures for labeling your packaged products. The Minnesota food code has a few labeling requirements for prepackaged foods that […]
Fires are something we never like to think about, but something we should prepare for. The kitchen is a hot place, there’s plenty of open flame, electrical systems running at full capacity and other risks that may result in a fire that causes damage to your kitchen or other parts of your restaurant. So what […]
Thanksgiving is here and that means it’s time to overindulge on turkey, mashed potatoes, gravy and pumpkin pie, but the last thing you want to include in your festivities is a salmonella outbreak. Whole turkeys can take quite some time to cook and it may be difficult to achieve safe temperatures while keeping the meat […]
According to the Minnesota Food Code, all frozen food must remain frozen until ready to use and the USDA recommends setting freezers to zero degrees Fahrenheit. This got us wondering; why zero? Is zero a scientifically determined number, or is it in the correct temperature range and just happens to be a good round number? […]