If it’s hunting season, then the Minnesota tradition of wild game feeds cannot be far behind. Many nonprofit organizations use the events to raise money for their causes and activities. Here’s what certified food managers need to know about cooking at wild game feeds. Certified Food Managers Running Wild Game Feeds For Non-Profits In Minnesota, […]
Earlier this month, we discussed the dangers of serving undercooked ground beef, even at customer request. This week, we’d like to look at a few issues that a certified food manager must know when they serve undercooked or raw seafood products. Certified Food Manager Tips for Properly Handling Raw and Undercooked Seafood Raw seafood can […]
Certified food protection manager classes teach that using an internal probe thermometer is the best way to ensure food is cooked to the proper temperature. While a CFPM’s thermometer is one of the most essential tools in keeping your food safe, it poses an ominous cross-contamination risk that could lead to foodborne illness. Reducing the […]
We stay connected to the local food industry. During our visits to several restaurants we’ve noticed an alarming trend. Many restaurants are serving raw and undercooked animal products, but may not be doing so safely. This week, we’ll begin a series of articles aimed at helping you deal with raw and undercooked animal proteins. For […]