Archive for March 27th, 2013

CSA Farms Bring Let Cities Eat Locally

Mar 27 2013

Farm markets

With farmer markets and CSA farms popping up in cities and towns all across the country, it has never been easier to eat local. Grocery stores, restaurants, and local meat markets have also started carrying more locally grown food, as the demand for locally sourced food grows. CSA farms have also taken a proactive step in allowing people to buy shares of the produce harvested, and bring to places for people in the city for pick up.

Food movement has always been a problem for food distribution in America. By the time produce from a food producing area, like the Midwest, has reached farm poor cities, like Los Angeles, the food is no longer fresh. Additionally, moving food across the country has a huge environmental impact, creating tons of emissions a year. With the increased popularity of organic farmers markets and CSA farms shares, it has become much easier to eat local, environmentally friendly food. Some cities, like Northampton, Massachusetts, have even dedicated small pieces of land to create city wide CSA farms.

There are only a couple of downsides to CSA farms shares, if you can even consider them that. The first is availability. Not every farm has the capabilities to produce enough crops to distribute them all year round. In areas with cold, harvestless winters, that means the CSA farms can only produce 7 or 8 months out of the year. This is not the case for every farm, some are able to store produce for the winter, and some have bounties of squashes and Brussels sprouts to feed their shareholders in the winter. The other possible downside, though others really like the idea, is that many CSA farms require their shareholders to put in time working on the farm. Many people simply do not have the time to dedicate to the one or two days a month that is required.

The Certification Course That will Keep Your Business Doors Open

Mar 27 2013

Food protection course

According to budget estimates from the NYC Department of Health, the city will take in $48 million in health code violation fines from restaurants in 2012. As a consumer, information like this can be incredibly unsettling. Enrolling in a food handling course could mean the difference between your business doors being opened or closed.

While most of your employees may feel they know a ton about restaurant food safety, this may not necessarily be the case. For instance, did you know that When it comes to perishable foods, “the danger zone” refers to temperatures between 40 °F and 140 °F, the range in which harmful bacteria multiply the fastest? or that When perishable food is refrigerated, bacterial growth slows down dramatically, but it does not stop?

A food handling course or restaurant food safety course will not only give you this type of information, but also information on how to execute proper personal hygiene, restaurant food safety, the types of bacteria and food borne illnesses that can result as poorly handling food, and how to protect yourself and your customers from these illnesses.

Food and sanitation courses are available online, making getting your food handling certificate convenient and easy to do. Most if not all restaurant inspections are unannounced. In order to keep the doors to your business open and avoid hefty fines, enroll your business into a food handling course and get your food protection certificate. Courses are at your convenience, so do not get caught not in compliance to health code standards, for the sake of your business, and those you serve.