Basic Food Safety Course - Part 4

Produced by the Central District Health Department, Boise, ID.

Part 4: Inadequate Cooking and Contamination.

Learn about 2 major causes of foodborne illness in the United States; inadequate cooking and contaminated equipment. Find the proper minimum cooking temperature ranges for meat, fish and poultry, and learn about proper washing and sanitization techniques. More information http://www.cdhd.idaho.gov/.

To view complete article visit: http://hospitalitytrainingcenter.com/12001.html

Hospitality Careers Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408-1002

(612) 216-3987

For a complete list of TAP Series online programs offered by the Hospitality Careers Training Center as well as upcoming ServSafe class dates and locations, course description, cost, online registration, and ServSafe Essentials 5th Edition Textbook, visit: http://www.hospitalitytrainingcenter.com/

Basic Food Safety Course - Part 3 Personal Hygiene

Part 3: Poor Personal Hygiene.

Poor personal hygiene is responsible for many foodborne illnesses in the United States. Learn about proper hand washing and personal grooming, illnesses that either restrict or exclude employees from working, and watch a lighthearted example of poor personal hygiene featuring "Harold the Cook".

To view complete article visit: http://hospitalitytrainingcenter.com/12001.html

Hospitality Careers Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408-1002

(612) 216-3987

For a complete list of TAP Series online programs offered by the Hospitality Careers Training Center as well as upcoming ServSafe class dates and locations, course description, cost, online registration, and ServSafe Essentials 5th Edition Textbook, visit: http://www.hospitalitytrainingcenter.com/

Food Safety Part 2 - Holding Time and Temp

Produced by the Central District Health Department, Boise, ID.

Part 2: Holding Time and Temperature.

The top 5 current foodborne illnesses in the United States are introduced here. Learn about proper holding times and temperatures, and what qualifies potentially hazardous foods to fall into the "Danger Zone", where bacteria rapidly grow and become dangerous to customers.

To view complete article visit: http://hospitalitytrainingcenter.com/12001.html

Hospitality Careers Training Center

2751 Hennepin Ave S #297

Minneapolis, MN 55408-1002

(612) 216-3987

For a complete list of TAP Series online programs offered by the Hospitality Careers Training Center as well as upcoming ServSafe class dates and locations, course description, cost, online registration, and ServSafe Essentials 5th Edition Textbook, visit: http://www.hospitalitytrainingcenter.com/

Basic Food Safety Course - Part 1 Introduction

Produced by the Central District Health Department (CDHD) in Boise, ID.

Foodborne illnesses are responsible for more than 75 million illnesses, more than 230,000 hospitalizations, and approximately 5000 deaths each year in the United States. In Part 1, we show you 3 types of contamination and how improper handling can allow them to become dangerous to your patrons.

To view complete article visit: http://hospitalitytrainingcenter.com/12001.html

Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

For a complete list of TAP Series online programs offered by the Hospitality Careers Training Center as well as upcoming ServSafe class dates and locations, course description, cost, online registration, and ServSafe Essentials 5th Edition Textbook, visit: http://www.hospitalitytrainingcenter.com/

Salad Bar Safety

Recently, researchers at the University of California have placed salad bars under surveillance to see how sanitary they are. In one such study, 60 percent of the customers were observed committing at least one infraction of good sanitation practice while serving themselves at the salad bars. Here are some of the things they were seen doing:

*Spilling food around hard-to-reach containers
*Dipping their fingers into salad dressings for a sample lick
*Eating from their plates while waiting in the serving line
*Ducking their heads underneath the sneeze guard for better access to the food (especially kids)
*Refilling their soiled plates with second helpings

If this behavior doesn't surprise you--people are the same everywhere--it may surprise you to learn that it was not the consumers the investigators blamed for these violations, but the food service managers. The way they saw it, people treat a salad bar with with respect if it is constructed properly, has signs to guide patrons to correct behavior, and is properly attended and supervised.

To view complete article visit: http://hospitalitytrainingcenter.com/12001.html

Hospitality Careers Training Center
2751 Hennepin Ave S #297
Minneapolis, MN 55408-1002
(612) 216-3987

For a complete list of TAP Series online programs offered by the Hospitality Careers Training Center as well as upcoming ServSafe class dates and locations, course description, cost, online registration, and ServSafe Essentials 5th Edition Textbook, visit: http://www.hospitalitytrainingcenter.com/

Source:
FoodTalk
Is your Salad Bar Under Surveillance?
Charles Felix Associates
(703) 777-7448