Staff training tips for SerSafe MN for food managers

Powerful Staff Training Tips For ServSafe MN Food Managers During COVID-19

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With the ever changing landscape of protocols in the Stay Safe MN guidance for restaurants, it can sometimes be difficult for ServSafe food managers to find the time and space to educate their staff on current protocols. With limits on staff members allowed on site, mask mandates and social distancing regulations, ServSafe food managers will be required to get creative when training their staff about the new protocols in place during these challenging times. This week, we’d like to take a look at a few resources ServSafe MN Food Managers can utilize to provide effective staff training and adhere to current standards.

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Hints for ServSafe MN Food Managers On Staff Training During Corona Virus Restrictions

Due to the limits on personnel on site, ServSafe MN food managers may want to consider some form of virtual staff training to share new updates from Minnesota’s guidance for bars and restaurants. This can bring together larger numbers of staff members than are possible in person given current circumstances. Virtual training may be a challenge, but the good news is ServSafe food managers can access a number of free, easy-to-use, web conferencing services to bring their staff together from remote locations. Some of the most convenient services are available in both mobile and PC versions. We recommend checking out:

All three of these services are free and easy to set up The only catch is that ServSafe food managers and their staff will have to create an account with one of these services if they don’t already have one.

Using these services, you can easily train multiple staff members at the same time before or after work hours and prevent the need to account for social distancing and occupancy restrictions.

Finally, we should alert you to some free COVID-19 specific staff training that is being made available by ServSafe MN. There are quite a few videos and training sessions that are available for free that you and your staff can view from home. Remember that these are national ServSafe guidelines, so you may wish to compare their information with current Minnesota guidance.

How are you, as the ServSafe MN food manager dealing with staff training for challenges under current Stay Safe MN regulations?

food managers creating stay safe mn preparedness plan

Creating An Easy “Stay Safe MN” Preparedness Plan For Food Managers

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Towards the end of July, Governor Walz updated and released a new COVID-19 preparedness template that business owners are required to complete according to current reopening regulations. We know every business varies, so we’d like to take a closer look at what this Stay Safe MN preparedness plan means for food managers who run restaurants and other food-related businesses.

Stay Safe MN Preparedness Plan For Food Managers
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How Minnesota Food Managers Should Build their COVID-19 “Stay Safe MN” Preparedness Plan

While we’ve already covered quite a number of the procedures required in the Stay Safe MN plan, it’s important to have your entire plan outlined in one single document for a couple of reasons. First, it’s required as part of Governor Walz’s guidance for reopening, but beyond that, safe reopening plans can tend to be convoluted, so it’s vital to have all of your facilities procedures in one easily accessible document. This will aid in training, enforcement and providing up-to-date information to guests and employees alike.

The benefit of having an official template is that you don’t have to take the time to create one yourself, and you don’t have to worry about overlooking certain protocols. Let’s take a quick look at some of the protocols Minnesota food managers are required to have outlined to stay compliant with Stay Safe MN:

It may seem like a mighty list and a daunting task, but filling out this template is a must for every business. The good news is that the template is fairly easy to follow, and it goes a long way towards tracking your adherence to current reopening procedures.

Have you filled out your COVID-19 reopening plan yet?

CFPM working from home

CFPM Working From Home

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It may sound improbable, but food Certified Food Protection Managers ( CFPMs ) may want to consider the benefits of working from home, at least part-time. Before we get too carried away, you should realize that we’re not talking about food preparation from home. That might create an absurd scenario where your prep cook washes and chops lettuce, ships it to the cold-line cook who assembles a salad then mails it to the sous chef for final touches before sending it to a server via a private courier for delivery to the customer, and besides, food preparation in your home kitchen is still a violation of the Minnesota food code.

CFPM working from home
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Working From Home and the CFPM

What we’re talking about here are tasks that CFPMs can take care of away from the restaurant such as:

  • Scheduling
  • Order processing
  • Creating training material
  • Menu design

With current restrictions on the number of customers and staff allowed on the premises in order to slow the spread of the Coronavirus, a certified food protection manager’s time is rather constricted when actually in the building. Under pre-COVID-19 regulations, the food safety manager could schedule more staff on days when there was office work to be done, relieving him of on-the-floor duties. Now, the food safety manager has to take an active role in food preparation, quality assurance and the oversight of the Stay Safe MN guidelines for Minnesota food production facilities.

With all of these roadblocks in the way of office work, we’d suggest that CFPMs schedule a few hours a week to take care of what office tasks they can from home. Staffing schedules, creating new menus and crafting training materials can easily be done from a home PC. Many POS systems even allow for remote access so you can track sales, and many foodservice suppliers have online ordering capabilities. We suggest you talk to your suppliers and the IT department of the company that supplies your POS software to discover what remote options you may have.

Do you find yourself taking care of more of your office duties as a CFPM at home rather than at your restaurant?

Certified Food Protection Managers and Sanitizers in Food

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With the current health crisis and the efforts to prevent the spread of COVID-19, certified food protection managers have been required to up the ante on their attention to sanitation procedures in the kitchen and on the dining room floor. While proper sanitation will help prevent the spread of the Coronavirus and keep other contaminants out of the food your serve your guests, frequent sanitation can lead to the risk of chemicals making their way into the food you serve. Since Certified Food Protection Managers are sanitizing more frequently in these times, we should take a look at measures to keep our food free of chemical sanitizers.

Certified Food Protection Managers Guarding Against Sanitizers in Food
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Use of Sanitizers in Food Preparation by Certified Food Protection Managers

Sanitizing on a regular basis should not pose any threat to your guests. In fact, proper sanitation procedures should be done as frequently as necessary in order to kill viruses and bacteria in your establishment. The danger in over sanitation doesn’t come from sanitizing too often, it comes from using too much sanitizer product.

There are three types of sanitizer options approved by the Minnesota Food Code for use by Certified Food Managers in restaurants and other food production establishments:

  • Bleach or chlorine solution at 50ppm for 10 seconds
  • Iodine solution at 12.4 to 24ppm for 30 seconds
  • Quaternary ammonia solution at 200 to 400ppm for 30 seconds

Sanitizer solutions at the appropriate dilutions should be enough to keep the Coronavirus at bay. The danger lies is exceeding the amount of sanitizing chemicals in these recommended solutions. At the appropriate levels, bleach, iodine and ammonia will evaporate at room temperature after they have been utilized. If the concentrations are much higher than the recommended dilutions, you run the risk of exposing food that is served or prepared on previously sanitized surfaces. You may have reduced the risk of spreading viruses and bacteria, but you’ve increased the risk of adding unwanted chemicals to your product.

Besides sanitizing our surfaces, we’re also tempted to use sanitizer on our hands more often than before. While the health department allows for the use of antiseptics after hand washing, we must be very careful to remember that bare-hand contact with ready-to-eat foods is not allowed. Certified food protection managers should take an extra precaution and remind their staff to always wear food-service gloves when handling food and to change them after every task. This will prevent sanitizers on our hands from coming into contact with food product.

Are certified food protection managers in your establishment monitoring your sanitizing procedure to prevent chemical sanitizers from contaminating the food you serve?