In the final installment of our series on serving under cooked animal product, we will discuss the protein that is almost always ordered under cooked by CFPMs. Breakfast customers rarely order eggs well done. They are critical elements in many sauces and give custards rich textures. Looking at the Minnesota food code temperature rules, we […]
With increasing awareness concerning the effects of food allergens, businesses that sell, produce, and serve food products must try to step up their training regarding foods that can potentially cause allergic reactions in their patrons. Potential Allergens and Food Safety Certification MN . All food allergens fall into eight distinct groups: Easily recognizable in this […]
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 […]