Wednesday, October 19th, 2011
Category: Alcohol & Food Safety
As folks across the northern East Coast begin to take stock of their situations in the wake of Hurricane Irene, restaurant and other food-establishment owners voluntarily, but not without much regret, let go of their food stocks. The reason: food safety.
In many places in New York, New Jersey, and Vermont, every food establishment is required to have a certified food-safety manager keeping tabs on the temperatures of foods and logging data for presentation later to a health-department inspector. The department embargoes food that may have spoiled or may have lacked adequate refrigeration through a power outage. Without power even for just a day, fresh-food inventories that need refrigeration start to spoil and by most local-government ordinances, must be discarded. These perishable foods include meat, poultry, fish, eggs, dairy, and cut fruits and vegetables.
Increasingly, and especially in the aftermath of a storm, food establishments rely on food managers and food handlers with Food Safety Training or certification to meet prevailing health standards and regulations. Such training is available from a number of sources, including Learn2serve.com, the leading provider of online food safety manager certification training courses. Current favorites among food establishments are the Food Manager Certification and the Food Handler Training.