We all know that the health department tracks cases of foodborne illness reported to them by consumers who are sickened by food, but did you know that certified food protection managers are required to play an active role in the reporting of and tracking of illnesses of both guests and staff? This week, we’ll take […]
How MN Certified Food Managers Deal with a Rising Minimum Wage Later this year, the minimum wage in Minnesota is going up to 10 dollars an hour for high-grossing businesses and 8.15 for businesses that bring in less than $500,000 annually, and the minimum wage in Minneapolis is set to rise to 11.75 for small businesses and […]
Later this year, the minimum wage in Minnesota is going up to 10 dollars an hour for high-grossing businesses and 8.15 for businesses that bring in less than $500,000 annually, and the minimum wage in Minneapolis is set to rise to 11.75 for small businesses and 12.25 an hour for businesses with over 100 employees. […]
Every so often, ServSafe food managers will come across literature from the FDA or other sources that refer to HACCP procedures. HACCP (Hazard Analysis and Critical Control Point) is a common system for reducing the risk of spreading food-borne illness and keeping the food supply safe. While HACCP standards and action plans are not commonly […]