Monthly Archives: September 2015

Food Safety Certification MN Rules for Serving Raw & Undercooked Eggs

In the final installment of our series on serving undercooked animal product, we are going to discuss the product that is almost always ordered undercooked. Eggs are rarely ordered well done at breakfast, they are key elements in many sauces…

MN Certified Food Manager Guide to Serving Raw Seafood

Last week we discussed the dangers of serving undercooked ground beef, even at customer request. This week, we’d like to take a look at a few issues that MN certified food managers need to be aware of when they choose…

Food Safety Certification MN and the Medium-Rare Cheeseburger

At Safe Food Training, we like to stay connected to the local food industry, and during our visits to several restaurants we’ve noticed an alarming trend. Many restaurants are serving raw and undercooked animal products, but may not be doing…

Grease Collection Sanitation and ServSafe MN

We all know that from time to time your grease traps will need to be emptied and hood vent filters will need to be cleaned. Aside from keeping the grease from overflowing, there are sanitation reasons why you should thoroughly…

Tagged with: Food handling, grease collection, Sanitation, servsafe MN
Posted in Food Safety, Info Article

MN Food Safety Certification and Thermometer Cross Contamination Risks

MN Food Safety Certification Thermometer Cross Contamination Risks

Whether you have taken your MN food safety certification online or in one of our instructor led sessions, you have been told that the best way to ensure that food is cooked to the proper temperature is to use your internal probe…