Mark Bakos and Associates

Food Safety To Go What are the best strategies for delivering food safely? Here are some quick tips For a more detailed explanation go to www.foodsafetypa.com

Look Mom no Gloves! The main reason for not touching ready-to-eat foods with bare hands is to prevent viruses and bacteria which are present in your body from contaminating the food. ... The law prohibits bare hand contact with ready-to-eat foods and requires good hand washing by food service workers. That means food workers should be wearing gloves when putting cheese on you pizza or pasta and any other ready to eat food such as sliced tomatoes etc. To learn more and become certified in food safety please visit www.foodsafetypa.com

THE FACE OF FOOD You are What You Eat? Food gives us the energy to be and the rituals associated with consuming it whether they are as simple as sitting down to a meal or as complicated as a Passover Seder define us. We are what we eat; but we are also defined by how we eat. Eating is one of the things we all have in common and it has long been a topic for study. Food preparation also defines us: making and taking time, bringing families and friends together as well as... separating them. Food is also big business and in various parts of the world and certainly America a hobby and guilty pleasure. And food and its preparation are entertainment: from dinning at a favorite restaurant to watching a cooking program on television However if you become the face of food if its your restaurant home or kitchen serving it. so make sure its safe or there is noone to blame but you Food safety and hygiene is of utmost importance for businesses, as it helps to protect the health of consumers from foodborne illnesses and food poisoning. Food poisoning occurs when food becomes contaminated by bacteria, viruses and other germs, making those who consume the contaminated food very ill visit www.foodsafetypa.com to be food safe certified

Given that health department inspections of fast-food restaurants may not be sufficient to ensure compliance with food safety regulations, managers must be vigilant in ensuring conformity with practices that safeguard public health. Food safety inspections of fast food restaurants suggests that employees’ training and supervision require more attention to safety procedures. Greater manageraccountability for employee noncompliance and an increased emphasis on employee educati...on could help fast-food restaurants minimize threats to public health and strengthen the fast-food industry To learn more visit www.foodsafetypa.com

Dont play with your food make sure you are up to date and in compliance with all food safety regulations Food safety and hygiene is of utmost importance for businesses, as it helps to protect the health of consumers from foodborne illnesses and food poisoning. Food poisoning occurs when food becomes contaminated by bacteria, viruses and other germs, making those who consume the contaminated food very ill. visit www.foodsafetypa.com to become SERVESAFE certified today!

Follow these food safety tips when frying food

Welcome to the Danger Zone Bacteria grow most rapidly in the range of temperatures between 40 F and 140 F, doubling in number in as little as 20 minutes. This range of temperatures is often called the "Danger Zone." Never leave food out of refrigeration over 2 hours For more food safety tips and to become SERVSAFE certified please visit ... www.foodsafetypa.com See more

There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160F; poultry and fowl to 165F; and fresh meat steaks, chops and roasts to 145F. Use a thermometer to check temperatures. For more food safety tips and to become servsafe certified visit www.foodsafetypa.com

Chilling food properly helps to stop harmful bacteria from growing. Some foods need to be kept chilled to keep them safe, for example: 1. food with a use-by date 2. cooked dishes 3. other ready-to-eat food such as prepared salads and desserts It is very important not to leave these types of food standing around at room temperature. For more food safety tips and to become SERVSAFE certified please visit Mark Bakos and Associates at www.foodsafetypa.com

It may be tempting to eat but food that hasn't been handled safely can certainly come back to bite you! For more food safety tips and to become ServSafe certified visit www.foodsafetypa.com

Is your restaurant or food business ServSafe certified? Don't risk it! Visit foodsafetypa.com and find out how to keep your business in compliance.

Don't invite food poisoning to dinner!

Food safety training is a commitment, a mindset and a smart business practice for every restaurant and food service operation in our industry. Food safety training doesn’t end, however, once a manager earns their certification. That’s where it begins by implementing food safety practices on a daily basis. It is also critical that every person in an operation meets today’s food safety practice demands. The ServSafe program provides the resources to help keep food safety as an essential ingredient in every meal. ServSafe training is the one commitment to food safety implementation that we should all share every day. To view a list of classes and to register, please visit http://www.foodsafetypa.com All classes are posted for 2019

In need of RAMP Server / Seller Training? Please contact Brenda Lidy. Excellent Trainer and is very respected in the industry https://www.facebook.com/PLCB-RAMP-ServerSeller-Trainer-and-National-Servsafe-Trainer-284533438398802/

Too busy to attend a full Food Safety Certification class? We offer and online course that you can take at the convenience of your home and work. You would sche...dule to take the exam at one of our class locations,as all exams must be proctored. To view a list of locations and dates, please visit www.foodsafetypa.com or call 866.826.2682 The online course is available in English and Spanish See more

Mark Bakos and Associates are dedicated to delivering Food Safety training excellence to all food industry members throughout Pennsylvania. The following classes are scheduled for August 2016 For additional classes or to register please go to: www.foodsafetypa.com... Private classes are available (minimum 10 people) call Brian at 570.689.8960 For additional classes (through December 2016) or to register, please go to www.foodsafetypa.com, or call (570)344.7704 (local) or (866) 826.2682 (toll free) Monday August 1, 2016 Philadelphia Monday August 1, 2016 Williamsport Tuesday August 2, 2016 Scranton Wednesday August 3, 2016 Wilkes Barre Thursday August 4, 2016 Hazleton Monday August 8, 2016 Stroudsburg Tuesday August 9, 2016 Bethlehem Wednesday August 10, 2016 Plymouth Meeting Monday August 15, 2016 New Stanton Tuesday August 16, 2016 West Mifflin Wednesday August 17, 2016 Grove City Thursday August 18, 2016 Dubois Tuesday August 23, 2016 Lewsiburg Monday August 29, 2016 Scranton Tuesday August 30, 2016Harrisburg Tuesday August 30, 2016 Allentown Wednesday August 31, 2016 King or Prussia Thursday September 1, 2016 Reading