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 […]
The operation logs in most food production outlets are typically reserved for management communications. However, we believe that regular written communication between certified food managers and staff, such as a daily log, can be highly effective in promoting food safety and increasing productivity. Image Credit: lyashenko via 123rf How Certified Food Managers Can Effectively Use […]