Our success is yours! Westchester Food Safety Mangers protection Servsafe

So as a result of our clients passing and getting their Food Managers Safety Certification from Servsafe Westchester Food Safety is reaping the benefits. The need for food safety is great and we have now officially began a new course in another tri-state county. New Jersey. Westchester Food Safety has a goal and that’s certifying Read more about Our success is yours! Westchester Food Safety Mangers protection Servsafe[…]

About flooring- Servsafe Managers Safety Certification

What extra feature is required when using resilient or hard-surface flooring materials? Coving, a curved sealed edge placed between the floor and the wall to eliminate sharp corners or gaps that would be hard to clean.   What qualities are found in good flooring for a kitchen? Smooth, durable, nonabsorbent, easy to clean, resistant of Read more about About flooring- Servsafe Managers Safety Certification[…]

What is HACCP? Servsafe Exam

Hazard analysis and critical control points or HACCP (/ˈhæsʌp/) is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. There are 7 principals related to the HACCP plan Read more about What is HACCP? Servsafe Exam[…]

What is Contamination and what are the 3 types according to Servsafe?

Contamination is the presence of harmful substances in food. Those substances can be biological, chemical, or physical. Most contaminants cause food borne illness. How Contamination Happens Contaminants come from a variety of places. Many contaminants are found in the animals we use for food. Others come from the air, contaminated water, and dirt. Some contaminants Read more about What is Contamination and what are the 3 types according to Servsafe?[…]

Sanitizing 3 compartment sinks Servsafe

Sanitizing 3 compartment sinks What is Sanitizing and how do we do it?   Sanitizing is the process of reducing the number of microorganisms on a clean surface to safe levels (removing microorganisms you cannot see). Both can be done with heat or chemicals. Sometimes we misuse terms regarding sanitation, so to further clarify definitions Read more about Sanitizing 3 compartment sinks Servsafe[…]