I am new here; great forum! I'd love to see a "food safety" section here for questions and answers regarding the safe handling of food.
I have been continuously ServSafe certified since 1993. You probably know this requires re-certification every five years. Time before last, I had a 99% score. Last time I received a perfect 100%...pretty proud of that.
Hello Angela and welcome to Chef Talk. Congratulations on your achievement! Not every restaurant has a manager with a strength in sanitation. Your suggestion (which wouldn be directed to best to Nicko or Jim as admins on this board) is a good one, especially with the concerns about sanitation in the food supply lately.
We hope you enjoy participating in the forums and exploring the board. Welcome!
Mezzaluna
__________________ Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Thank you for the warm welcome, Mezzaluna. This is a great site; I found it via Google. I'm so glad I'm here. I'm really looking forward to learning about dishes I've not tried before. There is a wealth of information here, as well as wonderful pictures in the gallery.
I hope that the admins see this thread and consider creating a corner on the site for food safety concerns.
Note to Admin 
I'd love to see a "food safety" section here for questions and answers regarding the safe handling of food.
