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ions have been issued to more than 3 million food service workers. Function ServSafe training and certification programs are designed t o educate food service workers about the causes, effects and prevention of food-borne illness or food contamination. Though the focus o f the program is health, many businesses indicate that providing ServSafe training to employees also represents good business practices . ServSafe certificates often are publicly displayed in restaurants, grocery stores or bakeries as a reassurance to customers and healt Carb Lovers Diet h inspectors that employees are educated on food safety. Types ServSafe offers food-safety training as well as alcohol-safety training. ServSafe Food Safety Training is designed for chefs, restaurant owners and managers, bakers, servers, grocery store workers and other best aftershaves for men 2009 employees in a food-related business. ServSafe Alcohol is oriented toward more risk-management techniques for bartenders, servers and s .

ics including food-borne illnesses, bacteria and microorganisms, food allergies, food storage, food preparation, food service, sanitati on, pest management and government regulations and guidelines. For alcohol training, topics cover serving guidelines, risk assessment, and management of behavioral situations. The test is an 80-question multiple-choice exam that covers the most important topics. Certifi cates are given to those who score at least 75 percent on the exam. Considerations Food-safety training is relevant to several service simple receipt templates fields. ServSafe also recommends certification to day care and education establishments that serve or prepare food for children. ServSa fe training must be administered by a certified instructor. The fee for training is $130 per employee, as of 2010, plus a fee for lunch best aftershaves for men 2009 or food; funds cover the instructor fee, the cost administering and scoring the exam and books for students.1 Find a vendor that sells .

ys on the bottom. Homogenization prevents this separation process by making the fat globules so tiny that they cannot effectively de-em ulsify. Most commercially available milk is homogenized, and you may have to go to a specialty store to find an non-homogenized option. 2 Buy about nine times as much milk as you will need heavy cream. That works out to a little over a half gallon of non-homogenized mil k to yield 1 cup of cream. This is because non-homogenized milk has about 4 percent milkfat, and you will need that much more of it in dive log template free order to get the enriched, 36 percent milkfat cream separated out. 3 Pour the non-homogenized milk into a bowl or other container with a top that is large enough to make skimming easy. If you keep the milk in a bottle with a narrow opening, you'll have trouble skimming best aftershaves for men 2009 the cream. 4 Let the milk rest in the refrigerator, covered, several hours or overnight. During this time, the cream will settle on the .

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