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Tips on When to Throw Food Out

The USDA estimates that in America, $161 billion worth of food gets thrown out every year. Correct storage procedures can prevent you from having to throw out so much food, but inevitably, you will have to toss some of your food. Knowing how long food can be stored and the physical signs that food has gone bad will ensure that you are not serving spoiled food and exposing your customers to pathogens that could lead to foodborne illnesses.

Food Manager Certification Practice Exams Included with Always Food Safe Training

You’ve taken your food protection manager certification course, but now how do you prepare for the certification exam? Taking a practice test is one of the most effective ways to prepare for your food manager certification exam. Studies have shown that students who have taken a practice test can recall information 22% more than those who had just studied.

What Are TCS Foods? Understanding Time and Temperature Control for Safety

Restaurant professionals know that food safety starts with understanding which ingredients pose the highest health risk if not handled properly. TCS foods, or Time and Temperature Control for Safety foods, require strict time and temperature regulation to prevent the growth of harmful bacteria. If not properly handled, these foods create ideal conditions for pathogens, making them a major concern for foodborne illness prevention.

9 Most Common Food Allergies

Many different foods can cause an allergic reaction, but 9 foods in particular are responsible for 90% of allergenic reactions and are classified by law as “major food allergens.” It is important to be aware of what these 9 food allergens are and what dishes they appear in to avoid your customers suffering from a severe allergic reaction. We will be going over these 9 food allergens and where they appear and could be hidden, as well as the symptoms of an allergic reaction.

The Big 6 Foodborne Illnesses

The CDC reports that researchers have identified over 250 foodborne diseases. It is impossible to know about all of these sicknesses, but you should know about the 6 most common foodborne illnesses, known as the “Big 6”—Salmonella, Salmonella typhi (Typhoid), Shigella, E. coli, Norovirus, and Hepatitis A. Without proper food safety policies and procedures, foodborne pathogens can easily make their way into the food you are serving and infect your customers.

How To Prevent Workplace Violence Associated With COVID-19

With coronavirus prevention policies such as masks, social distancing, and restrictions on how many people can be in your restaurant at one time, workers may be threatened or assaulted while trying to enforce these policies. The Center for Disease Control (CDC) has released guidelines on how to handle violent workplace situations that may arise due to COVID-19 restrictions. You can implement these strategies in your restaurant to protect your employees and customers and create a safer space for everyone.

How To Get Your Food Manager Certification Online

Having a food manager certification allows you to lead your team and make sure that proper food safety measures are being taken to protect customers as well as your coworkers. And it is possible to earn this certification entirely online!

Thomas Draudt PBS Special Airs Throughout August 2020

Filmmaker Thomas Draudt is an Emmy Award-Winning producer and an Emmy Nominated Director, and who also directed our Food Manager training videos! Partnering with Rhode Island PBS, he has created his first PBS special, “Second Wind: The Tale of a Sailor,” which originally premiered in August 2019 and will be airing again on various PBS stations in August 2020.

Why It’s So Important for Your Staff to Understand Food Allergies

Keeping your staff trained about food safety is crucial to a well-run restaurant, but one aspect of food safety that is just as important is allergens. Food allergies are very common. Approximately 15 million Americans have some sort of food allergy. Reactions to allergens can range from mild to severe, with over 150 people dying each year.

Diversity and the Restaurant Industry

The restaurant industry is one of the most diverse workforces in the United States, but there are still ways we can improve, especially when it comes to management positions. Having a diverse group of employees with different genders, ethnicities, ages, and experience can have a wide range of benefits to your company. Learn more about these benefits, as well as how to increase diversity in your company.

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