by Tomi Donohoe | Nov 29, 2022 | Uncategorized
You can easily avoid food-borne illness through proper food handling. There are three stages when food is at the highest risk of developing pathogens. During preparation, during cooling, and during storage. Proper freezing techniques can help to avoid foodborne...
by Tomi Donohoe | Oct 25, 2022 | Uncategorized
One of the easiest ways to improve customer satisfaction in the food industry is to improve food safety. According to the World Health Organization, there are over 200 diseases that can be spread by food. Servsafe certification can help to improve food safety and...
by Tomi Donohoe | Oct 25, 2022 | Uncategorized
Properly cooling food is essential in food safety. Food must be properly cooled to ensure that pathogens do not have time to grow during the ” danger temperature” period. The temperature danger zone is between 40 degrees to 140 degrees Fahrenheit. Properly...
by Tomi Donohoe | Sep 28, 2022 | ServSafe Manager’s Certification Training
If you serve food to the public, it is essential that you understand ServSafe rules and how to keep people safe from foodborne illnesses. According to the World Health Organization, about 600 million people around the world become ill due to contaminated food each...
by Tomi Donohoe | Sep 28, 2022 | ServSafe Manager’s Certification Training
You might be wondering what there is to know about food and recreational water inspections. Most restaurants and public water areas need to follow specific guidelines to ensure safety, which means you’ll likely experience an inspection at some point. Customers...
