Village Kitchen

[Shreddy]

Enjoyed my farmer's breakfast yesterday morning (as usual when I take time to head over)...not surprising by any means. Nothing short of perfect for a breakfast. VK never fails to disappoint and epitomizes what breakfast at the lake should be from the atmosphere to the staff, all the way down to the end product, the FOOD!

[Hermit Cover]

I get the CPR training but have never heard of ServSafe? Please explain. Thanks....Bob

[SAMIAM]

Sure,glad to explain.ServSafe is a safe food handling course that was developed by the National Restaurant Association and adopted by most of the states including NH.The course is taught by UNH for a fee of $145 per student and a 75% grade or higher is needed for certification.
The state of NH requires one person per shift to be certified but we choose to have everyone on our kitchen crew attend.Once the course is complete,the test takes an entire 8 hour day.
It's really a great course that includes food safety from delivery,storage,preparation to serving.You must abide by a chart and timetable for heating and cooling product.Strict temperature guidlines have to be followed(cold foods 38 or lower hot foods 140 or higher)gloves must be used for handling any finished product.....I could go on and on but I think you get the idea.
Inspections are given without notice and are very tough but it's great for keeping us all on our toes.
Bottom line is......every restaurant in NH has to abide by these rules.....even little hole in the wall joints so it's really safe to eat out.

[ChocolateGypsy]

Originally Posted by SAMIAM

Sure,glad to explain.ServSafe is a safe food handling course that was developed by the National Restaurant Association and adopted by most of the states including NH.The course is taught by UNH for a fee of $145 per student and a 75% grade or higher is needed for certification.
The state of NH requires one person per shift to be certified but we choose to have everyone on our kitchen crew attend.Once the course is complete,the test takes an entire 8 hour day.
It's really a great course that includes food safety from delivery,storage,preparation to serving.You must abide by a chart and timetable for heating and cooling product.Strict temperature guidlines have to be followed(cold foods 38 or lower hot foods 140 or higher)gloves must be used for handling any finished product.....I could go on and on but I think you get the idea.
Inspections are given without notice and are very tough but it's great for keeping us all on our toes.
Bottom line is......every restaurant in NH has to abide by these rules.....even little hole in the wall joints so it's really safe to eat out.

Just wanted to add that ServSafe is one of several companies that provide this certification. Some states require that every employee have a basic level certification on file with the restaurant and that managers and chefs have a more advanced certification -- Nice to see NH is headed in this direction. But at this time, seasonal restaurants are exempt from the above stated requirements.

[Lakesrider]

I had a big problem at the VK Sat night. It took more than 4 minutes to get my Prime Rib to the table.......And the piece was almost too big......Maybe the serving staff is figuring out who I am and that I love my Prime Rib on Sat nights.....