We are a restaurant consulting firm, focusing on ServSafe® food/alcohol safety training and management.

Food Safety Consulting

www.nrfsp.com Offered: - Food/Alcohol Training & Examination - Bookkeeping (taxes and year-end) - Payroll - Merchant Services - Opening Support

Mission: To increase the quality of food and protect the health of patrons in the process.

Taco Feliz Taqueria

Best Authentic Mexican Food in Kennesaw! Place your delivery order online.

Account Force

intuit is currently offering QuickBooks Plus for $28/month; but Account Force is offering QuickBooks Plus for just $19. We will only offer this to the first 5 people to contact us at [email protected].

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[12/20/16]   Happy Holidays


is this the most generous eight-year-old in Britain?

dailymail.co.uk Maisie Hymers, from Portsmouth, saved £400 to buy toys, teddy bears and games for children who will be spending Christmas in hospital this year, including Daniel Soutar, inset.


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We are a restaurant consulting firm, focusing on ServSafe® food/alcohol safety training and management.


If you're affected by the bad weather in the Midwest or Northeast, remember to keep food safety in mind before, during, and after a power outage. These tips can help minimize food loss and reduce your risk of foodborne illness.


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Death Linked to Little Rosie’s E. coli Outbreak


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Henry Co. Mexican restaurant fails health inspection with 63

This is the reason every restaurant should work with a Food Safety Consultant. To schedule your appointment call: 404-552-5394

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Wrap up your January payroll tasks
Start the year off right with Account Force.
January is a busy month. I wanted to send you a quick laundry list so you can be confident you'll meet all of the January deadlines for taxes and forms. Make sure to check your To Do list for additional state forms that may be due.

Thank you for your business and here's to another successful year!

Important Dates and Tasks for January

Form W-2 Copies B, C, & 2 – The employee copies of Form W-2 must be distributed to your clients' employees by 1/31/14. You can print them on plain or perforated paper.
Form 941 (4th Quarter 2013) – This quarterly form is due 1/31/14. If you are e-filing, your clients' forms need to be submitted by 1/29/14 by 5:00 p.m. PT.
Form 940 – The federal unemployment tax (FUTA) form and payment are due 1/31/14. If you are e-filing, both the tax payment and the form must be submitted by 1/29/14 by 5:00 p.m. PT.
State forms – Your To Do list will have any state annual or quarterly forms that need to be filed, due dates, and the time you need to submit by if you are e-filing or e-paying. Please note that some states require tax payments and/or forms to be submitted 5 business days before the due date for electronic filing.
Form 1099-MISC Copies B & 2 – The contractor copies of Form 1099-MISC must be distributed to your contractors by 1/31/14.

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National Food Safety Month 2013: Avoid a Reaction by Taking Action


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An allergic reaction to food can be fatal, and today food allergies are extremely common. According to the Food Allergy & Anaphylaxis Network (FAAN), more than 12 million people in the U.S. have food allergies. That's one out of every twenty-five people, or 4 percent of the population.

It's clear that every operation, manager, and foodhandler must know about food allergens. Here are the basics that everyone needs to understand today.

What is a food allergy?

A food allergy is the body's negative reaction to a particular food protein. A person's immune system incorrectly identifies this protein as a threat to the body. Chemicals are released into the blood to try to protect against this perceived threat to the body. This results in the symptoms of an allergic reaction.

What are the common food allergens?

The most common allergens are:

Milk and dairy products
Eggs and egg products
Fish and shellfish
Soy and soy products

Peanuts and tree nuts, such as almonds, cashews and walnuts The aforementioned foods account for 90 percent of all food-allergic reactions in the United States. Managers should discuss allergens with all employees and thoroughly evaluate which menu items contain these ingredients.

How can staff help prevent the possibility of an allergic reaction?

When a food-allergic guest orders a menu item, servers should be able to describe the dish and identify all its ingredients, including the ingredients of any sauce, marinade or garnish. If a server doesn't know the answer to a question about ingredients, he or she should contact the manager. Servers also should be prepared to suggest alternate menu items that would be safe for the guest.

Back-of-the-house employees must ensure that allergens are not transferred from one food to another through cross-contact. For example, placing chocolate brownies on the same parchment paper that was used for peanut butter cookies can transfer some of the peanut allergen. Similarly, shrimp allergens could be transferred to chicken that is cooked in the same fryer oil as shrimp. These scenarios can be avoided by properly cleaning and sanitizing kitchen equipment and by designating specific equipment for specific types of food.

What are the symptoms of an allergic reaction?

Symptoms include:
Itching or tingling sensation in the mouth, face or scalp
Tightening in the throat
Wheezing or shortness of breath
Swelling of the face, eyes or hands
Abdominal cramps
Loss of consciousness

Any of these symptoms could be an indication of an allergic reaction to food. Some people will have an allergic reaction right after eating the food. Other people may not have a reaction for several hours. An allergic reaction is a medical emergency that requires immediate action.

What should staff do if a guest is having an allergic reaction?

Immediately call 911 or the emergency number in your area. All employees should keep in mind that an allergic reaction can be fatal. Therefore, one employee should stay with the guest until medical assistance arrives.

Every operator, of course, strives to reduce the likelihood of a medical emergency. A prevention plan that's tailored to the operation's unique needs can help keep every guest safe during every meal.

What's the best way to learn more about food allergies?

Current food safety training can help prepare every manager and foodhandler to meet the challenges of food allergies. The ServSafe® Food Safety Training Program has a section devoted specifically to food allergies. This training can help all employees understand the many techniques they can use to prevent an allergic reaction. Learn more about ServSafe food safety training and certification from National Restaurant Association.

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