admin

I spoke with the Somerset County inspector today and she indicated she visited establishment and feels confident that they have adequate plans and procedures in place to prevent cross contamination.  I am not feeling warm and fuzzy. I started thinking about other owners and the expense of training staff in the full manager certification.  I feel very strongly […]

During a relaxing vacation camping near Crisfield, MD, we decided to treat ourselves to a night out to dinner. We selected a kitschy little place with a small menu but we had been there before and it had just what we wanted in a casual environment. I ordered a combo platter that included a good

It seems like everyday there is a new recall being issued.  Often the recall is a low risk and more precautionary than anything.  However, there have been many important recalls  in recent weeks that went unmentioned on my local news here in Baltimore, MD. Whether you are in a commercial setting or you are a

You order a sandwich the food handler prepares your sandwich in front of you.   Which scenario makes you feel better about what you are about to consume ? Worker puts single use gloves on, then prepares your sandwich using gloved hands to touch bread and tongs to select meat and toppings. Worker washes hands, selects your

To make a good quiche you need to start with a good pie crust you can make your own or a good quality store bought is fine also. Par-bake the crust or brush with egg white prior to filling. Now about the quiche.  Once you learn the basics you can make any type you like.

Cooking food to proper minimum internal temperature helps to reduce certain harmful bacteria to acceptable levels.  The following temperatures for meats and seafood are those recommended by the FDA for restaurants but you can use the same temperatures at home for safe cooking.   145 ° – Whole pieces of meat including;  beef, pork, lamb.  *

Happy 2nd Anniversary to SMF Training Solutions. I can not believe that it has been two years since we started out. I have enjoyed teaching so many amazing students. Here is looking forward to many more years of ServSafe® Manager Trainings, writing HACCP Plans and sharing all that I know about the hospitality business with