SAFE FOOD FOR THOUGHT
Welcome to ‘Safe Food For Thought”, the Safe Food Training blog. As the title indicates this blog will stimulate thought and discuss issues related to food safety in Minnesota. We will also provide restaurant management topics, marketing ideas and up to date company information about Safe Food Training based in Maple Grove, MN.
Safe Food training is the top-rated food protection manager certification training organization in Minnesota. Over 10,000 students have gone through our certification and recertification courses over the last 3 years. During class group discussions and breaks we hear a lot of stories about the concerns, controversies and successes that happen every day in the professional kitchens of our state. We try to distill those stories and bring them to light in our weekly blogs.
We hope you enjoy and profit from the information we provide. We encourage your comments and/or differing points of view. Please let us know if you have a story to tell or a topic you’d like us to explore. We’re always looking for subject matter relevant to our readers.
Physical hazards are often the most overlooked threat to food safety. This guide outlines five actionable strategies—from strict uniform policies to equipment maintenance—to help every
The Boar’s Head cheese recall involves specific lots of Pecorino Romano cheese (both grated and in wedges) because of potential contamination with Listeria monocytogenes. Even
Effective storage goes way beyond checking dates on a carton. This guide explores structural storage errors, temperature management nuances, and specific date-marking protocols essential to
Maintaining safe hot holding temperatures is a critical responsibility for any Minnesota food professional. This guide outlines essential protocols for keeping food out of the
As the holiday season approaches, festive beverages like eggnog, mulled cider, and hot chocolate become top-sellers. But for a foodservice operation, these seemingly harmless drinks—especially
As a Minnesota food safety professional, my usual focus is on in-house standards like time/temperature and hygiene. However, the recent nationwide peach recalls—initially fresh peaches