"Dear Chef -- Superb! Magnifique! In other words, our meal was great. We had the chicken cordon bleu. Your sauce was incredible, and the vegetables were perfectly cooked. Also, the portion sizes were just right... We're looking forward to the rest of our meals and to dining with flair in the future -- Lola " CS CO
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Certified Instructor and Registered Proctor for the Food Protection Manager Certification Examination
Cool down food properly. This is a step that is often missed when preparing food for service later. Cool food down to 70 degrees within two hours and from 70 to 41 degrees within an additional four hours. If the first step in the cooling process is not completed within the allotted time, you must reheat the food to 165 degrees and start the cooling process again!
Be sure that the food being served is reheated within the proper amount of time. This means reheating foods to 165 degrees within two hours. This may not be possible if the crock pot is set on low. The food could reheat too slowly, leaving it in the “food temperature danger zone' for too long. Move the temperature of your reheated food through the 70 to 135 degree marks as quickly as possible.
Keep cold foods cold. If you have foods such as potato salad, Cole slaw, and deviled eggs, keep them on ice at a temperature below 41 degrees.
Sharing a meal is at the heart of many social as well as team building functions. A food-borne illness can destroy all the good that could be accomplished by these events. With these safety precautions, your event will have greater success.
Office potlucks are a great way to build moral, show employee appreciation, create a culture of belonging, introduce diversity, and motivate teams. To insure that those sharing your meal won’t regret it later, here are a few food safety tips for your office pot luck.
When preparing your dish, be sure you are using the safest product possible. This means using pasteurized products and products from approved vendors. Avoid serving products that were picked up from street vendors.
Cook food to the proper internal temperatures:
This one-day course prepares the participant for a successful completion of the ServSafe Food Protection Manager Certification Examination, which is administered at the end of the course. Successful completion of the ServSafe Certification Exam created by the National Restaurant Association Educational Foundation and accredited by the American National Standards Institute (ANSI) Conference for Food Protection (CFP) qualifies the participant as a Certified Food Protection Manager (CFPM). Based in Colorado Springs, Colorado, arrangements for travel to your location will be calculated at your request. Please contact us for further details.
