The waters in the Atlantic and Pacific are getting colder, and that makes it the prime time to eat and serve shellfish. Before the shellfish season begins, let’s take a moment to review food procedures for safely serving shellfish. Serving Shellfish Safety There are a few types of potentially hazardous foods that certified food managers […]
It’s football time, and that means it’s time to pull the jerseys out of the closet, cook up some tailgating cuisine and root on our favorite teams. Many local restaurants will offer game day specials, buffets on weekends and pull out all the stops while their guests enjoy some pigskin action. Whether you bleed maroon […]
Certified food protection manager training teaches food management professionals the causes and prevention of foodborne illness, but sometimes the tracing of foodborne illness sources doesn’t get as much attention as it deserves. Foodborne illness incubation refers to the time that lapses between when contaminates are ingested and an infected consumer begins showing symptoms. We find […]
According to a recent CDC survey, 1,600 people nationwide have been sickened by a parasite known as cyclospora since May 1st. Cyclospora isn’t commonly discussed throughout the food industry, and most outbreaks are often traced back to food and water consumed internationally. Due to the high number of recent domestic cases, some in our state, […]