Cleaning in the shop Servsafe

According to the Centers for Disease Control and Prevention (CDC), an estimated 48 million Americans (or roughly 1 in 6 people) become sick from food borne diseases every year. With this in mind, it’s important to recognize the significance of a proper sanitation program and how to best achieve one in any foodservice operation. Knowing Read more about Cleaning in the shop Servsafe[…]

Salmonella and Food Managers Safety Certification CT

Salmonella and Food Managers Safety Certification Salmonella food poisoning facts. Salmonella bacteria live in the intestinal tract of humans and animals and are excreted in feces. Salmonella infection occurs from consumption of raw meats and eggs, contaminated dairy foods such as unpasteurized (raw) milk, or fruits and vegetables contaminated by food handlers. You usually get Read more about Salmonella and Food Managers Safety Certification CT[…]

Salmonella Poisoning Westchester New York

Most of us take precautions in our kitchens against salmonella poisoning from chicken. We wipe up any raw juices on our countertop, wash cutting boards thoroughly and cook chicken all the way through, until it’s no longer pink. This helps reduce the risk of salmonella, a bacteria that can cause nausea, vomiting, abdominal cramps, diarrhea, Read more about Salmonella Poisoning Westchester New York[…]

Cleaning Tips Servsafe Way New York

Common Cleaning Tips for the Restaurant Servsafe A great and the best way to be updated on food safety practices is to take the Servsafe Food Managers Course and examination. Certification is key and fundamental in various counties throughout the country. Contact Westchester Food Safety we are located in Westchester NY and serve Conneciticut, New York and Read more about Cleaning Tips Servsafe Way New York[…]

How do I get the Food Managers Safety Course in Westchester and Fairfield

How do I get the Food Managers Safety Course in Westchester and Fairfield You came to the right place. The answer is here. Just a brief explanation of why, how and where this works. Many Health Departments, Westchester, Fairfield and Bergen Counties all require at least one Food Managers per shift be equipped with this Read more about How do I get the Food Managers Safety Course in Westchester and Fairfield[…]

Potentially Hazardous Foods Servsafe NY, CT & NJ Food Safety

What are Hazardous Foods? And What do we need to know about them?   “Potentially hazardous foods“means any natural or synthetic food or food ingredient that supports the rapid growth of Infectious or toxigenic microorganisms or the slower growth of C. botullnum.   A food is potentially hazardous if it is:   Of an animal Read more about Potentially Hazardous Foods Servsafe NY, CT & NJ Food Safety[…]

Connecticut New 2018 Food Managers Regulations Servsafe

With Stricter Food Safety Regulations in Connecticut and generally in Fairfield County, please take a minute to read the below info that was oulled directly from the CT Gov site. Don’t get behind on your required Food Managers Safety Course and Examination. Good for 5 years. Contact us Westchester Food Safety. We offer onsite training Read more about Connecticut New 2018 Food Managers Regulations Servsafe[…]

Food Borne Illnesses Servsafe Westchester

Leading cause of food borne illnesses Servsafe Westchester County and beyond. Keep your customers healthy and make your business thrive. Take an amazing food safety training course from Westchester Food Safety. A leader in Food Safety in the tri-state area. NY, CT & NJ What are the 5 most common causes of foodborne illness? The Read more about Food Borne Illnesses Servsafe Westchester[…]

Staphylococcus aureus and Food Safety Protection

Staphylococcal food poisoning is a gastrointestinal illness. It is caused by eating foods contaminated with toxins produced by Staphylococcus aureus. The most common way for food to be contaminated with Staphylococcus is through contact with food workers who carry the bacteria or through contaminated milk and cheeses.   Is Staphylococcus aureus killed by cooking? Staphylococcus Read more about Staphylococcus aureus and Food Safety Protection[…]