ServSafe’s Post

Before taking your food's temperature to determine it is properly cooked, make sure your thermometer is properly calibrated. Place your thermometer stem in a container of cold ice water for 30 seconds until the thermometer is steady. #FoodSafety

In order to ensure your food is properly cooked, first make sure your thermometer is properly calibrated. Place your thermometer stem in a container of cold ice water until the thermometer temperature is steady. If the indicator bar does not read 32°, manually force it to read 32°. Thermometers should be calibrated every shift and anytime they are dropped! #foodsafetymatters #foodsafetytips #trainwithHHC

Join us for an hour to learn more about food planning, storing and preserving food, and much more. Register here: https://buff.ly/3Rv2VSb "Spill the Beans" is a one-hour program where we encourage you to consider the environment in your cooking by walking you through the following topics: Easy food planning Storing and preserving food Why choose local produce Where and how to get affordable produce What to do with leftovers

#FoodSafetyQuiz When cooked and raw foods are displayed in a deli, you should: a. Keep the food temperature at 50°F (10°C) b. Physically separate raw and cooked foods c. Physically separate whole raw fish and raw fish fillets d. Use window cleaner on glass inside the case

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I am sure that if you are struggling with food costs then you are not wasting food, right? 🥲 Right? I am also sure that if you are cooking and buying food to resell it with a margin then you already know that edible food shouldn't be in your bin. It's obvious. Edible food belongs on the plate, not in the bin. Food waste is a decision. #foodwaste #zerowaste #chefs #restaurants #chefstraining On the pic: 11 ways of basil. Clockwise: Basil pesto Basil oil Crispy basil Basil sirup Pickled basil stems Basil vinegar Basil granita Basil sugar Candied basil Basil powder Center: Fresh basil

The core messages of the Five Keys to Safer Food are: *keep clean; *separate raw and cooked; *cook thoroughly; *keep food at safe temperatures; and *use safe water and raw materials.

Consumer Advisory Salmonella enteritidis can be destroyed by proper cooking: 145°F for 15 seconds, however, many customers request undercooked eggs (sunny side up, over easy, etc). Raw eggs may also be used in sauces, dressings, etc. If your establishment is serving undercooked eggs or using raw eggs in other dishes, you must provide a consumer advisory on your menu. The consumer advisory consists of two parts; the disclosure and the reminder. First, the disclosure must state that specific dishes are prepared with raw eggs. Secondly the consumer must be reminded that raw eggs can cause illness.

Five keys to safer food manual: 1. keep clean 2. separate raw and cooked 3. cook thoroughly 4. keep food at safe temperatures 5. use safe water and raw materials #safefood