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When you are feeling ill, there are certain symptoms and illnesses that you need to report to your manager. These symptoms are often associated with common foodborne illnesses and can quickly spread to your customers if you are not careful. To prevent a foodborne illness outbreak, you may need to stay home or perform non-food-related tasks. Your manager will let you know what to do depending on your symptoms and whom you serve.[…]
Because meat is considered a time/temperature control for safety (TCS) food, bacteria can thrive on it if it is not handled properly. There are certain aspects of meat that you can look for when you receive it to make sure it is fresh and ready to use! […]
Time/Temperature Control for Safety (TCS) foods require more effort and attention than other, more shelf-stable foods. Because they provide bacteria with the right conditions to thrive, it’s important you know how to store and use them to avoid getting sick. […]
Generally, you want your kitchen to be a welcoming place. But there’s one thing that should never be welcome—pests, including cockroaches. Roaches can carry nasty bacteria like staph and salmonella. You don’t want them anywhere near your food! Because cockroaches are so small, infestations can be difficult to spot. Keep an eye out for any […]
Starting in 2022, the State of California will begin enforcing a new training requirement for alcohol servers and managers.  By requiring responsible beverage service training, the California Department of Alcoholic Beverage Control hopes to educate more people on the dangers of overserving alcohol and decrease alcohol-related crimes like drunk driving.  All alcohol servers, and their managers, need to register as an alcohol server, get trained, and pass California’s server test by September […]
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