Certified Food Protection Managers and Efficient Inventory Control

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January is upon us and for many foodservice operations that means a predictable lull in business after the hectic holiday months. If you’re one of those operations that experiences a post-holiday slow down, you may want to focus on projects that will contribute to how efficient the business side of your operation works. We recommended certified food managers assess and streamline your inventory control system during the offseason. It can go a long way towards helping your foodservice facility run more safely, efficiently and achieve a profit margin well into the new year.

Certified Food Protection Managers and Efficient Inventory Control

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Inventory Control Assessment Tips for Certified Food Managers

There are many benefits to periodically assessing your inventory control system to make sure it’s effective. Two of the most important are waste reduction and cost control.

Having your inventory information at your fingertips gives you the knowledge to both reduce waste and control food costs. Knowing how long product sits in your storeroom or under refrigeration will help you control ordering and prevent spoilage by giving you a better idea of how much of any given ingredient you use over certain periods of time. You’ll find that simply knowing what’s on hand will have you throwing out less outdated product and also prevent running out of key ingredients between orders.

How can certified food protection managers create an efficient inventory system? While there is no one-size-fits-all solution for every business, here are a few ideas to help you get started.

  • Create daily usage and waste logs
  • Find an easy to use a mobile app to track inventory
  • Upgrade your point-of-sale system to track product used

Most certified food protection managers only take a full inventory once a month on average. While this is great for assessing monthly food costs, it has the potential for giving you an incomplete picture of how your inventory works. Creating a daily log of what product is used or wasted can give you a much clearer picture of where you need to trim inventory or increase ordering pars.

Finally, there are many software solutions to help you keep track of your inventory. Apps are available for mobile devices and modern POS systems allow users to enter recipes and ingredients for menu items. Talk with a representative from the company that provides your point-of-sale software to see if there is an upgrade available to help track your inventory. It may cost more, but you may find you’ll save money in the long run with a more efficient inventory process.

Is it time for your certified food protection manager to take a closer look at your inventory systems?

Food Safety Training for Common 2019 Foodborne Illness Outbreaks

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At the end of every year, we like to take a look back at the previous year’s foodborne illness outbreaks to assess what food safety training measures need to be emphasized in the New Year to help prevent these outbreaks from spreading in Minnesota. While it’s not 100-percent complete, the CDC has compiled a list of outbreaks over the past several years, and this week we’ll take a look at some of the trends we see on this 2019 Foodborne Illness list.

2019 Outbreak Foodborne Illness Outbreak Report

2019 Outbreak Foodborne Illness Statistics and Food Safety Training

The Foodborne Illness outbreak news of 2019 was dominated by E.coli contaminated romaine and listeria in hard-boiled eggs, and the jury is still out as to the cause of these two contaminates entering the supply chain.

E.coli also reared its ugly head on several different occasions besides romaine lettuce including infected flour, ground beef and bison meat from a specialty supplier. Salmonella was also a frequent offender contaminating fresh fruit on multiple occasions as well as frozen tuna and ground meats.

So what do we do with these reports? Surely the food safety training community can’t prevent all of these outbreaks, can they?

While it may be impossible to stop every foodborne illness case, we feel that vigilant food safety training can go a long way towards reducing the risk to the public. A majority of these outbreaks happen at the packaging and harvesting level of the supply chain, so if your food business involves harvesting, processing or packaging ingredients to be shipped to food preparation outlets, here are a few steps we feel need to take place to help reduce these outbreak events.

  • Frequent food safety training
  • Properly outlined sanitation procedures
  • Inspection of equipment
  • Periodic review of food safety procedures

Food safety training isn’t meant to be a onetime thing. It’s important to provide regularly scheduled training sessions and reinforce safe protocols through periodic reviews with your entire staff.

When tracing the source of contaminates that spread an illness outbreak, investigators usually uncover contaminated equipment that hasn’t been properly maintained or sanitized. Inspect your equipment often and constantly review sanitation procedures. If you need help formulating a sanitation plan, your local health inspector will often be more than happy to help.

Does your facility produce raw ingredients for the use of food service businesses? If so, what steps do you take to keep your product safe?

What Does 2021 Hold For Certified Food Protection Managers

What Does 2021 Hold For Certified Food Protection Managers

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2020 is over, and we see hope on the horizon. The food industry will survive, rebound and thrive once again. Here’s some great news we see in 2021 for certified food protection managers and the food business community:

There’s no way of sugar-coating it. 2020 was a complete disaster. Analogies of dumpster fires, train wrecks, the Titanic and dumpster fires on train wrecks on the Titanic just don’t seem to cut it.

What Does 2021 Hold For Certified Food Protection Managers
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While many industries took a severe hit, the food industry may have been hit the hardest by the COVID-19 pandemic and the restrictions put in place in order to try to stem the tide of the virus. We’d be lying if we said we didn’t know certified food protection managers who had been laid off, restaurants that have shuttered their doors temporarily or food sector businesses that have been forced to close for good. Many have persevered through government PPP loans, while some have just given up on the process.

4 Indicators Of Better Times for Certified Food Protection Managers in 2021

  • Vaccines should improve herd immunity
  • Dining rooms will reopen
  • In-person food safety training will return
  • Diners are anxious to return to their favorite local restaurants

With the gradual roll-out of the COVID-19 vaccine, we should see the eventual development of herd immunity. Once this state is reached, cases should begin to plummet.

The general public is anxious to return to normal, and there’s a huge urge for diners to go sit in the dining rooms of their favorite restaurants. Takeout is great, but nothing beats the experience of sitting down and enjoying local cuisine with friends and family. We predict restaurants will eventually open at full capacity and demand will be great. Dining rooms will fill up, shuttered restaurants will reopen and chefs will open exciting new eateries.

Low cases will also lead to the loosening of restrictions that have prevented CFPMs from completing their food safety management training. Classrooms will open for in-person sessions allowing students to interact with food safety trainers rather than rely on web-based classes. Testing sessions can hold more students allowing managers who have been waiting months for certification and recertification to take the exams in a timely manner.

While there is hope, the rollout of the vaccine and the defeat of coronavirus won’t happen overnight. Remain vigilant. Wear masks, follow social distancing guidelines and hang in there. Hope is around the corner for certified food protection managers in 2021!