It’s a question that employees unfortunately ask their MN certified food manager all too often. “Does this smell OK to you?” Before you have to deal with the conundrum of trying to figure out how old a side of fish,…
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It’s a question that employees unfortunately ask their MN certified food manager all too often. “Does this smell OK to you?” Before you have to deal with the conundrum of trying to figure out how old a side of fish,…
Now that the streamers have been swept up, the champagne glasses cleaned and New Year’s college bowl games have all been watched, it’s time to look forward to the new year. Hopefully, every food handler will resolve to be diligent…
The month of December is traditionally the busiest month of the year in the food service industry, but it is followed by January, which has the notorious reputation as the slowest. While at first the lull is a pleasant break…
Top ServSafe MN Tips for Preventing Food-Borne Illness from Raw Fruits and Vegetables Earlier this week, foodsafteynews.com reported that a recent e-coli incident has been linked to raw cucumbers. Those who have studied ServSafe in MN know that incredible care must…
Buffet Service Tips from Food Safety Certification MN training: The month of December is usually filled with holiday parties and special events. Whether it’s a family gathering, a corporate Christmas party or other large gathering to celebrate the holidays,…
Using Social Media Marketing as a MN Certified Food Manager When you get a large group of restaurant managers together like we do during MN certified food manager training sessions, break time discussions inevitably drift away from food safety towards other…
ServSafe MN Tips for Live Shellfish Safety The ocean waters are getting colder, and that ushers in the prime season for live mussels from Penn Cove, Washington, North Atlantic clams, or fresh Virginia oysters. The import of live and…