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.

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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.


ServSafe® Food Handler, Manager and Responsible Alcohol Training - ServSafe®


servsafe.com Find the best food and alcohol safety training program in the industry with ServSafe® from the National Restaurant Association.




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Death Linked to Little Rosie’s E. coli Outbreak


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ServSafe Manager's Food Safety Certification


eventbrite.com Restaurant Industry Consultants will be conducting the ServSafe Manager's Food Safety Certification course and exam. Training covers these concepts: The Importance of Food Safety Good Personal Hygiene Time and Temperature Control Preventing Cross-Contamination Cleaning and Sanitizing Safe Food Prep…


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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

wsbtv.com A Henry County restaurant owner said the date of the restaurant's last health inspection played a part in its low score.


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R.I.Co has just teamed up with “Integrated Food Service Consulting” in an effort to reach more clients outside of the Atlanta metro area. We look forward to this joint venture and the opportunity to service clients on a national level.

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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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events.r20.constantcontact.com ServSafe® training and certification is recognized by more federal, state and local jurisdictions than any other food safety certification and meets or exceeds requirements for local regulatory compliance. It emphasizes the importance of preventing foodborne illness and ultimately an outbreak in the...


If I Were the Devil: Paul Harvey (Clean Audio Version)


Many have requested a cleaner audio version without the soundtrack to the original video I posted. Here it is. I have removed the music track, and added a fe...

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appybiteusa.com Appybite helps to make your restaurant application USA better by providing customized Ipad restaurant menu and Android restaurant menu to all their customers. The android restaurant menu updates reflected on the ender user ordering tools.

Bookkeeping and Payroll

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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.


How To Run A Restaurant And Have A Life


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Grilling food safety tips from the National Restaurant Association


Greg Beachey, a certified chef and culinary expert for the NRAEF's ProStart program, shows proper execution of food safety tips when grilling outdoors. Stay ...

Louisiana Certified Food Safety Instructor

FREE Electronic Cash Register
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[05/19/12]   Contamination is not easy to see but can be prevented

Behind the scenes, staff members work together to create an enjoyable, fun and relaxed experience for customers. But behind the scenes, and behind the bar, contamination can be hard to see and can have negative consequences for everyone involved.

Even if an operation does not serve menu items, a strong food safety program should be in place. Contamination can happen to garnishes, ice, and glasses.
Garnishes Are Food Items

Some of the most common garnishes added to drinks—limes, lemons, oranges and celery—are produce items and should be handled the same way you would handle other food items. Just like other food items, garnishes can become contaminated and cause foodborne illness.
Produce Guidelines

Food safety guidelines for produce behind the bar need to be established and followed.

Preventing Cross-Contamination: Make sure fruits and vegetables do not touch surfaces exposed to raw meat or poultry. Use separate cutting boards and knives for garnishes.
Washing: Wash fruit and vegetables thoroughly under running, drinkable water. The water should be slightly warmer than the produce. Do this before cutting, cooking, or combining them with other ingredients. Be sure to wash produce in a sink designed for food prep. Do not prep food in hand sinks at the bar. This can increase the risk of contamination.
Prepping: Prep small quantities of lemons, limes, or other garnishes so they are not exposed to time-temperature abuse. . Wash them in sinks designed for food preparation.
Holding: Hold fresh-cut produce at 41 F (5 C) or lower.

Ice Guidelines

Ice is another drink ingredient that can become contaminated if not handled properly.

Making Ice: Make ice from water that is safe to drink.
Ice as an Ingredient: Never use ice as an ingredient in drinks if it was used to keep food or beverages, such as beer, canned soft drinks, bottled water cold.
Ice Scoops: Never scoop ice with a glass or your bare hands. Always use a designated ice scoop or tongs to transfer ice from an ice machine. Regularly wash, rinse and sanitize ice scoops.
Storing Ice: Store ice only in clean and sanitized containers. Never store ice in containers that have held raw meat, seafood, or poultry or chemicals.
Ice Machines: Clean and sanitize ice machines regularly.

Server Guidelines:

Servers need to be aware that they also play a critical role in keeping customers safe. Cross-contamination can occur if they handle the food-contact areas of glasses, dishes and utensils.

Hold dishes by the bottom or edge, and glasses by the middle, bottom or stem to avoid touching the food-contact areas.
Carry glasses in a rack or on a tray. Avoid stacking china and glassware, which can cause them to chip and break.
Hold flatware by the handle. Store flatware so servers can grasp handles, not food contact surfaces.
Minimize bare-hand contact with ready-to-eat food, such as garnishes. Handle ready-to-eat food with tongs or gloves. Some regulatory authorities allow bare-hand contact if the operation has received prior approval. Check your local regulatory requirements.

Help keep customers and your business safe with good food safety practices. Behind the bar, and behind the scenes – good food safety training helps keep everyone safe.

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