In order to keep kitchens and food businesses clean and operational, many types of cleaning chemicals are necessary. ServSafe food managers should take extra care with all chemical storage to prevent any kind of accidental contamination. How and where chemical supplies are stored can lead to poisoning of guests, if not done properly. How ServSafe […]
Every so often, we get asked by prospective ServSafe food managers if they’ll receive a warning before the health inspector shows up at their food business. Well, if you’re doing everything right, reinforce a proper food safety culture in your establishment; does it really matter when the health inspector walks into your door? While there […]
Certified food protection managers know that keeping an eye on food costs allows for better profit margins, waste reduction and inventory control. However, many food businesses calculate their food costs by using a simple formula involving the cost of goods versus sales hoping to hit a food cost percentage somewhere in the low thirties. While […]
Certified food protection managers (CFPMs) go to great lengths to keep the food they serve safe, but from time to time a customer may experience symptoms of a foodborne illness after eating in your establishment. While you don’t expect to hear a customer complain about being sick from consuming your product, you should still be […]