The Best Food Managers Course in Westchester County NY

The Best Servsafe Food Managers Course in Westchester County NY Westchester Food Safety is having tremendous results and clients across the county and tri-state are calling us for their food manager’s safety courses. We are a great resource for those who are first timers and repeat food safety clients who just need to renew their Read more about The Best Food Managers Course in Westchester County NY[…]

What Are the Major Food Allergens Servsafe

What Are Major Food Allergens according to Servsafe? Something to pay attention to, something to review for your Servsafe examination. The “Big 8” The “Big Eight” allergens include: Cow’s milk, Eggs, Peanuts, Tree Nuts (such as walnuts, pecans, hazelnuts, almonds, cashews, pistachios, and macadamia nuts), Fish, Shellfish (such as crab, lobster, & shrimp), Soybeans, and Wheat. Read more about What Are the Major Food Allergens Servsafe[…]

Why Westchester Food Safety

Ok so at Westchester Food Safety we have over 10 years teaching experience plus many years in the food industry. When the owner Frank started his franchise venture with Subway a few years back he was told he needed to be servsafe certified. He needed the food managers food safety protection certificate. He was told Read more about Why Westchester Food Safety[…]

Walk in fridge keeping food safe and dated correctly Servsafe Westchester NY

Welcome to the Westchester Food Safety blog page. Today I want to briefly discus a few things. Let’s start. So when we date out cambros (food containers) we must label the 1) item name:2) Date: (The date the food was prepared this would also include any previous combined ingredients that were already prepared, so you Read more about Walk in fridge keeping food safe and dated correctly Servsafe Westchester NY[…]

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[…]

Who is the Higher Risk Customer – Servsafe

  Elderly people Infants and preschool-age children Pregnant women People with cancer or on chemotherapy People with compromised immune deficiency Transplant recipients   Why are the elderly, small children and people who take certain medications more at risk for foodborne illness? They have weak immune systems. Adults 65 and older are at a higher risk Read more about Who is the Higher Risk Customer – Servsafe[…]

New York’s Path to $15 Minimum Wage: Uneven, and Bumpy. How can Food Safety help out?

New York’s Path to $15 Minimum Wage: Uneven, and Bumpy. How can Food Safety help out? So Fast Food workers are getting raises once again. By December 31 2016, New York City fast food workers will receive ($12 an hour) and the rest of the state ($10.75 an hour) So what does this mean for Read more about New York’s Path to $15 Minimum Wage: Uneven, and Bumpy. How can Food Safety help out?[…]