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The TAP Series Blog

Stay up to date with the latest news in food safety.

Allergen Awareness Training

On average, 1 in every 25 customers will have a food allergy. Providing an allergen-friendly meal is important to everyone on food service staffs, from people taking reservations over the phone to the suppliers and chefs. Providing an allergen and gluten-friendly dining experience will bring loyal customers back time and time again.

Tap Series’ Allergen Awareness course teaches...

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Allergen Plan Development Training

After learning allergen awareness the next step for an operation wanting to become an Allergen Friendly operation is the development of a plan. Tap Series’ Allergen Plan Development program provides management with a step-by-step guide following the customer from entering the establishment to leaving with their leftovers....

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Meme Monday

  • Food that is prepared at a food establishment and transported to another location must be sealed in plastic.
  • For products that are removed from their original packaging, bulk items such as flour, beans, and rice, should be stored in containers or storage bins that are durable, leak proof, and have the ability to be sealed or covered.

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Meme Monday

Cross contact is when allergens are transferred to another food item accidentally.

Remember to:

  • Wash hands, change gloves.
  • Use designated utensils and equipment.
  • Make sure your food is stored and served properly, no damages or spills.
  • Serve the Allergen Friendly® meal separately.

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Meme Monday

  • Large quantities of food can be cooled at room temperature.
  • Food is typically prepared in the Temperature Danger Zone,...

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Meme Monday

  • Store meat and poultry store at an internal temperature of 41°F (5°C). Fresh fish should be stored in crushed ice at a temperature range of 41°F (5°C)or lower and kept drained.
  • Refrigerated food needs to be kept at a product temperature at or below 41°F (5°C). To achieve this temperature, the refrigerator itself needs to be at 41F or...

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Meme Monday

  • Identify allergies, let your server know!
  • Some establishments ask customers if anyone in their party has any food allergens.
    • In some health jurisdictions (like Rhode Island) it’s the customer’s obligation to inform the establishment if there is a food issue.
  •  Providing an allergen-friendly meal is important to everyone...

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Meme Monday

  • When testing the temperature of food with a thermometer, insert the clean probe into the thickest part of the food, which is usually the center, up to the dimple
  • To test the temperature of a casserole or the contents of a pot or chafing dish, always insert the thermometer into the center of the dish, again being careful not to touch the bottom or sides of the...

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Meme Monday

  • Cross contamination is when contaminants are transferred from unwashed hands, food surface, or equipment to another food or surface.
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Stop Touching Me! (Meme Monday)

I'm not touching you! Good. Keep your hands to yourself when preparing or handling food. 

It is important to learn to not touch areas of...

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Where's My Food?

It happens to almost everyone, it feels like the waiter forgot to bring your food. Now you're waiting angrily and glaring at other people's food as your stomach growls.  Waiting for your server or someone to stop at your table. Wondering was my dish that hard to make?

The serving and kitchen staff are supposed to operate as a team. Their goal it to make sure that each customer...

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Meme Monday

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Meme Monday

Whole or ground poultry, stuffed meats, fish, and pasta and foods cooked in a microwave should be heated to 165 degrees Fahrenheit for a minimum of 15 seconds. 

  • When testing the temperature of food with a thermometer, insert the clean probe into the thickest part of the food, which is usually the center, up to the dimple

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