Online menu design ideas for certified food protection managers

Attractive Online Menu Ideas for Certified Food Protection Managers

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We all know how important it is for certified food managers to have a well-defined web presence, but just increasing the chances that customers find you may not lead to an increase in business. Your online menu will ultimately influence whether or not new customers will choose to place an online order from your establishment, so let’s take a look at some online menu design ideas for certified food protection managers that will increase your chances of gaining new online customers.

Attractive Online Menu Design Ideas for Certified Food Protection Managers
Image credit: VitalikRadko via Deposit photos

How to Design an Online Menu Will Help Certified Food Protection Managers to Attract Business

Some experts have suggested that new visitors will spend less than 10 seconds to decide whether to peruse your full menu or move on to the next site. When a customer leaves your online menu that quick, not only do you lose their potential revenue for that transaction, but there’s a good chance they’ll never return. Here’s a few key ideas to keep customers on your menu page and potentially place an order:

  • Clean Visual Layouts
  • Ingredient Information
  • Organization of Menu Item

While there may be some artistic license to promote your brand with your online menu, potential customers won’t sift through a jumbled mess. CFPMs should make sure that your digital menu is laid out in a way that allows for easy viewing. Remember that your online menu will be viewed on both PC’s and smartphones, so verify your format is clean on both platforms.

More and more customers are concerned with allergens and dietary restrictions than ever before. If your menu neglects ingredient information, they may leave quickly. Diners with allergies usually don’t gamble just by item description alone, so make sure you mark items that meet certain criteria such as gluten free, kosher or paleo friendly. It’s also important that certified food protection managers note in your online menu which items may come in contact with common allergens such as nuts, dairy and seafood.

Finally, make sure your online menu is well organized. Visitors won’t want to dig for appetizers, entrees and specials. An easily navigable online menu allows guests to quickly place an order without searching for items they desire.

Does your certified food protection manager have an online menu strategy?

2020 IS HINDSIGHT

2020 Is Hindsight… Thank Goodness!

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2020 is about done
It can’t end soon enough
This year doing business
Has been pretty rough

It started out fine
Things going quite well
Then COVID 19 hit
And things went to Hell

Schools moved to homes
ICU’s had no room
If you wanted to meet
You had to use zoom.

2020 IS HINDSIGHT

The virus was raging
We had to cut down the pace
The order was given
To shelter in place

Classes were canceled
For many a day
It started with March
Then April and May

When we could reopen
Was hard to discern
We were waiting some
Damn dials to turn

We got the OK
For some time in July
With our COVID 19 plan ready
We gave it a try

With masks and hand sanitizer
We started our day
Then wiped it all down
With disinfecting spray

This new mask routine
Worked Ok for awhile
I was beginning to think
I could hear people smile

November arrived
With a hard virus smack
And so we proceeded
To dial it back

For December and January
We again started new
So if you need training
Here is what you can do

If you need certification
The online training is best
Then you can come in
And just take the test

If you need recertification
You will also be fine
You can do that whole program
Completely online

We will resume classroom training
As soon as we can
You can sign up for February
When we are starting again

All the great people I work with
Is what will stick in my mind
Thank you all for being
Flexible, understanding and kind

We will get through this
A vaccine is here
From Safe Food Training
Have a Happy New Year

How ServSafe Food Managers Thaw Frozen Foods

How ServSafe Food Managers Can Thaw Frozen Foods Safely and Preserve Quality

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As the year wears on into winter, ServSafe food managers are often forced to bring in frozen product that is no longer freshly available, and considering the reduction of business due to COVID-19 restaurant restrictions, many restaurants are relying on frozen ingredients to keep costs down and reduce waste. If you’re finding yourself thawing more product than normal, it may be time for a quick review for ServSafe Food Managers on methods to thaw frozen foods properly to reduce foodborne-illness risks and preserve quality.

How ServSafe Food Managers Can Thaw Frozen Foods Safely and Preserve Quality
Image credit: kropekk pl from Pixabay

ServSafe Food Manager Guide to Thawing Foods

According to the Minnesota Food Code there are several ways to safely thaw frozen product:

  • Under Refrigeration
  • Submerged Under Running Water
  • As Part of the Cooking Process
  • In a Microwave

All four of these methods have their merits and drawbacks, so ServSafe food managers should consider the types of foods they are thawing before choosing a method in order to maintain food quality. No matter which method you choose, be aware that Minnesota food safety standards do not allow for product to be stored at over 41 degrees for more than four hours.

Thawing frozen product under refrigeration is probably the best way to thaw product safely and ensure that it will maintain its quality, especially when you’re thawing large items. Whole fish, roasts and other large items will take considerably time to thaw, and since your refrigeration units are kept below 41 degrees you don’t have to be concerned about the four hour window.

If you need product sooner, you can thaw under cold running water. If you choose this method, be sure to seal your frozen product in some way. A large water bath can spread pathogens and damage sensitive ingredients such as seafood. The last thing a guest will want to see is a jumbled pile of mush on their plate.

If you’ve frozen casseroles or soups, they can be cooked from frozen as long as they reach servable temperature in as short amount of time as possible.

While it’s acceptable from a food safety standpoint to use the digital chef to thaw product, a microwave really should be the last resort. With the exception of product designed to be cooked from frozen in the microwave, you’ll notice a steep decline in quality when thawing in the microwave versus other options. If you do thaw product in the microwave, it must be cooked immediately following the thawing process.

Are you a ServSafe food manager relying on frozen product during the winter months?

In-Person Training For Food Protection Manager Certification

Cancellation Of In-Person Training For Food Protection Manager Certification

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2020 has certainly presented challenges for all of us trying to run a business. It has been the same here at Safe Food Training. We have done our best to navigate through all of the changing regulations and shut downs. I truly appreciate everyone’s flexibility as we have had to continually rearrange things. We have decided to suspend classroom trainings for food protection manager certification and re-certification in December and January with COVID-19 infections at such high levels.

In-Person Training For Food Protection Manager Certification

Background On The Decision To Cancel Of Our In-Class Training For Food Protection Manager Certification

As the highest rated in-person Certified Food Protection Manager training organization in Minnesota, this decision has a dramatic impact our hospitality industry customers who are required to have this certification and are more comfortable with classroom training. It also has a serious impact on our business.

We know you have had to make similarly tough decisions as the pandemic has evolved. We all have been forced to weigh the health risks to staff and customers, legal exposure, the viability of our businesses, the livelihood of staff, and/or contributing to the further spread of this deadly virus . There are no correct answers!

After careful consideration of the current data and projections of infection rates, hospitalizations and deaths caused by COVID-19 here in Minnesota, we have decided not to hold any Food Protection Manager Certification classroom trainings in December and January.

We do have our online recertification course for those of you who need that training. Sign up for that by clicking here:

For those who are seeking initial certification, we are holding exam-only sessions at several convenient locations around the Twin Cities and central MN. You can sign up for the online certification course and exam by clicking here:

We are hoping to resume our in-person training for food protection manager certification starting February 1st and beyond. You may register for any of those options currently on safefoodtraining.com.

Thank you all for your continued business and I hope you all are finding ways to get by this year.

Stay safe and have a wonderful holiday season.