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 […]
Single use gloves: A false sense of security or good food safety practice? Read Post »
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.
Basic Quiche Recipe Read Post »
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. *
Minimum Cooking Temperature for safe meat. Read Post »
What is better for a summer time Sunday dinner than a Maryland style soft crab sandwich. After a day out on the water we were looking for a quick and easy dinner. The first idea tossed about was soft crabs. So, off to Vince’s Crab House in Middle River we went. We opted
Maryland Soft Crab Sandwich Read Post »
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
We are celebrating our 2nd Year in Business! Read Post »
