by Tashana Thompson | Apr 13, 2017 | blog, Sherri's Tips of the Trade
We have all heard of HACCP, but how many of us “fully understand” the Food Safety Management System? HACCP, by definition, is a group of practices and procedures intended to prevent a foodborne illness by actively controlling risks and hazards throughout the flow of...
by Tashana Thompson | Apr 13, 2017 | blog, Sherri's Tips of the Trade
According to the Center for Science in the Public Interest, (CSPI) they estimated 76 million food related illnesses and 5,000 deaths in the United States. Over the years, food borne illnesses linked to produce has surpassed the number of outbreaks in pork, beef,...
by Tashana Thompson | Feb 28, 2017 | blog, Sherri's Tips of the Trade
Maintain all of your food at its required minimum internal temperature. Always keep cold food cold, 41 degrees or lower and hot food hot, 135 degrees or higher. These are FDA recommended temperatures, check with your local Health Department to confirm your state is...
by Tashana Thompson | Feb 28, 2017 | blog, Sherri's Tips of the Trade
To help prevent students from having to go back into the serving area to choose additional meal items, ensure your employees serving on the lines, understand the new meal pattern requirements. This holds up the line and causes additional confusion when students need...
by Tashana Thompson | Jan 31, 2017 | blog, Sherri's Tips of the Trade
Like most of you, I receive SNA SmartBrief every day and in these articles are all sorts of suggestions and success stories. However, one thing I have learned in all my years in school foodservice is that one fix does not fit all districts. While one district...
by Tashana Thompson | Sep 28, 2016 | blog, Sherri's Tips of the Trade
We all need to be proactively promoting our programs. One successful way is to be visible; visible during your school’s open house, staff meetings, community events, parent-teacher meetings, student council meetings, menu planning sessions, just to list a few. I know...
