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How Video-Based Learning Can Help Your Business

Food safety training was traditionally done in a classroom setting, but COVID-19 has pushed many things online, including learning. How can we adapt to these changes? Video-based food safety training allows food handlers and managers to train from wherever, whenever. There are many other reasons to consider video-based training in addition to the ability to take a food safety course from the safety of your own home.

New Year’s Resolutions for a Restaurant Manager – 5 Easy, Simple Improvements

The beginning of a new year is a good time to reflect and make changes that will better your life. As you are setting your health and lifestyle resolutions for the new year, consider making a few resolutions about restaurant management. Here are 4 ideas of New Year’s resolutions you can make to become an even better restaurant manager.

Food Safety Tips for the Holiday Season

With the holiday season upon us, many people enjoy a holiday feast with family and friends to celebrate. However, preparing and serving food always comes with the risk of spreading foodborne illnesses. Incorrect food handling could get you and your loved ones sick. To prevent this from happening, follow these food safety tips to ensure you have a happy and safe holiday season.

Why You Should Consider Food Delivery Driver Training

COVID-19 has pushed restaurants to offer more takeout and delivery options. These can present new safety challenges—from how to safely handle the food to social distancing while delivering food to customers. You train food handlers and managers, so why not train your delivery drivers?

How to Get Your Allergen Awareness Certificate

Food allergens are an important component of food safety training. Over 15 million Americans have some sort of food allergy, with reactions ranging from mild to deadly. Allergen Awareness training teaches you how to prevent cross-contact with food allergens, as well as what to do if someone has an allergic reaction in your restaurant.

How to Pass Your Food Manager Certification Exam

For many people, exams can be nerve-wracking. Sometimes, you might not even know where or how to start preparing. The Food Protection Manager Certification exam is no different. Going in blind could negatively affect your ability to succeed and pass your exam on the first try.

Top 6 Safe Food Handling Practices

There is a lot of information out there about food safety, but what are the most important things to remember to handle food safely? Here are 6 of the most important practices to implement when handling food that will help ensure that you are not spreading foodborne illnesses to the customers you are serving.

4 Tips to Avoid a Food Allergy Scare This Halloween

Halloween is a spooky time of year, but it is even spookier for children with food allergies. Candy and sweets can be a source of hidden food allergens, putting children with allergies at risk. Candy often includes some of the 9 main food allergens such as milk, soy, wheat, tree nuts, eggs, and peanuts. It can be hard to tell whether or not an allergen is present, or even if there are small traces of it in any treat. It is up to you to protect your child from experiencing an allergic reaction this time of year. Follow these tips to make Halloween safe, but still fun, for children with food allergies.

Take Your Food Manager Certification Exam in Spanish

Exams can be nerve-wracking as you are preparing and studying the material. Another layer of added stress can be having to take the exam in your second language. Always Food Safe has a Spanish version of our food manager course, and now offers a Spanish version of our food protection manager certification exam so that Spanish speakers can get certified entirely in their first language.

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.

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