It’s been a tough couple of years for the food industry. Many have lost their jobs due to the pandemic and some have moved to other sectors leaving a strain on food business to find adequate staffing. With food service workers taking on longer hours or working in short staffed kitchens, it may be hard […]
Certified food protection managers are responsible for keeping the food they serve safe through training, monitoring and evaluating the food safety procedures in their establishment. One important part of training is reinforcing food safety protocols, and the Minnesota Department of Health and the Department of Agriculture have supplied handy food code fact sheets and downloadable […]
Certified food protection managers have a lot on their plate with the day-to-day operation of their food business, so it’s important to have systems in place to streamline their operation. Designing a facility cleaning and sanitation schedule can free up time for other managerial tasks while your staff knows how to maintain a safe environment […]
Raw fish dishes are a popular summer time item as guests crave sushi, sashimi, poke or fish tartare on hot days. Fish served raw, undercooked or cooked with acid rather than heat can pose a higher foodborne illness risk than fish cooked to temperature, so how can certified food protection managers prepare these dishes in […]