certified food protection manager training styles

Certified Food Protection Manager Training Made For Selected Learning Styles

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Education systems have been studied for ages, and one thing that has come to light in modern times is that not every student learns the same way. The same can be said about certified food manager candidates. That’s why we have a few different options for certified food manager training that can appeal to multiple learning styles. Let’s take a look at ways you can find the certified food protection manager training that is most effective for your learning style.

Approved Styles for Certified Food Protection Manager Training

There are three styles of ways candidates can take the certified food protection manager training:

  • In Person
  • Online
  • Private Group Training

Many students crave interaction with a knowledgeable instructor. Some candidates love the experience of sitting in a room of their peers and having camaraderie with fellow food service managers, and these circumstances increase their chances of retaining knowledge. If you’re one of those types of learners, you may take a look at the schedule and find a class and a time near you to schedule your certification training.

Certified Food Protection Manager Training Made For Instructor Led Learning Styles

There are some students, however, that are self-driven or may become easily distracted in a large classroom environment. Their mind may wander to other topics while the instructor is talking, or they simply might have a tune stuck in their head preventing the absorption of knowledge. These folks often like to research topics they have questions on rather than engage in discussions, or study better with music in the background in a solitary setting. Online certified food protection manager training may be the best option in these cases.

Certified Food Protection Manager Training Made For Online Learning Styles
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The third option would require the support of your business, but private group training can offer a much better tailored certification training session since the instructor can focus on the food safety training needs of your unique facility. If you run a food business and would like to train multiple candidates, this choice will provide numerous benefits over leaving your staff on their own to find their certification training.

Finally, be aware that no matter which certified food manager course you choose, the exam must be taken in person in order to gain your certificate. These must be scheduled at announced times and be overseen by a food safety training instructor.

Do you find that your learning style relates better to online learning or in-person classes?

Food Manager's Training Guide To Hand Drying

It’s Here- Proven Online Food Manager’s Training Guide To Hand Drying

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Food safety training is pretty specific on how handwashing should be done, it’s one of the most effective weapons we have to prevent foodborne illness, yet many food managers are unaware of the options when it comes to appropriate drying implements. Since you may not be aware of all the alternatives, let’s talk about the appropriate food manager’s training on ways to dry your hands after washing them.

Food Manager’s Training for Drying Tools after Hand Washing

The standard food manager’s training tool for hand drying is a simple paper towel dispenser. These are generally the most common due to their ease of use and cost effectiveness, but there are a few alternatives that meet health code requirements and may serve your handwashing stations better. Other approved methods include:

  • Powered air dryers
  • A continuous towel system

Some food managers may wish to look into one of these two options as there is less waste than paper towels, and each of these options don’t require as much product to remain operational. With paper towel dispensers, there’s always the need to order paper towels and a good portion of these towels may not go towards their intended purpose.

Food Manager's Training Guide To Hand Drying
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Another food manager’s training option for hand drying, a powered air dryer. It can be cost effective after the initial investment. Once set up, you simply need to keep the power on for it to do its job. There may be a filter to change occasionally, but other than that no product is needed week in and week out. The one draw back to the air dryer is that they can be powerful enough to blow water droplets onto items in the nearby vicinity, so they are best used away from preparation and storage areas.

A continuous towel system consists of a long towel on a roll that has a clean portion pulled out with each use while soiled portions are spooled inside the housing. This system creates less waste, but the towel must be washed and replaced once it reaches the end of the roll. A continuous towel system also runs the risk of having multiple staff members dry their hands on the same portion if it is not rotated correctly.

Food manager’s training also recommends preventing as much contact with surfaces during the hand washing/ hand drying process. Motion sensor activated paper towel dispensers and blow dryers offer a decreased chance of contaminating hands between washing and drying

What type of drying system do you use in your facility

CFPMs can reinforce Approved use of Sanitizing Solutions

How CFPMs Can Reinforce Approved Use Of Sanitation Solutions

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Sanitizer solutions are essential in reducing the risk of sickening guests, but when used improperly, they can actually increase foodborne illness hazards. So how can certified food protection managers ensure that the staff is using the sanitation solution properly?

Proper Sanitation Solution Use for Certified Food Protection Managers

There are four things CFPMs should be aware of when it comes to properly using sanitizer solutions:

  • Approved Solutions
  • Strength
  • Effective Time Lapse
  • Cloths Soaked in Solution
CFPMs Can Reinforce Approved Use Of Sanitation Solutions
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Your sanitizer solution must be a solution approved by the Minnesota food code. Common approved solutions include bleach, quat sanitizers and iodine. These solutions must be mixed to the appropriate strength, so follow the directions closely and use test strips from your sanitizer supplier to ensure proper strength. If it’s too strong, you risk contaminating food with the chemicals involved, and weak solutions will not properly sanitize your surfaces and equipment. Many restaurant suppliers offer automated dispensers that will mix sanitizers and water at the appropriate strength, just make sure to test from time to time to ensure that your solutions are in acceptable ranges.

Sanitizer solutions don’t remain effective forever, so certified food protection managers should instruct their staff to dispose of old sanitizer at regular intervals. If used often, these solutions may become less effective sooner than indicated on the bottle’s label, so be aware that solutions may need to be rotated frequently.

Finally, be aware that your solutions don’t necessarily completely sanitize cleaning rags. If you have an extremely dirty cloth and continue to use it, you’re not exactly sanitizing anything. In fact, you could be spreading grease and bacteria all over your kitchen no matter how long a dirty rag has sat in your sanitizer solution. The best plan is to keep a damp sanitizer rag available rather than soaking it in sanitizer buckets and use clean cloths after old ones become soiled.

Do you take the time to test your sanitizer solutions from time to time to ensure their effectiveness?

What Minnesota Food Managers Need to Know About Listeria

What Minnesota Food Managers Need to Know About Listeria

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With recent national listeria outbreaks linked to soft cheeses and packaged deli meats, we’ve been asked what Minnesota food managers can do to prevent listeria from becoming an issue in their facility. To understand how to prevent a listeria outbreak, it’s important to take a look at how they get started.

What Minnesota Food Managers Need to Know About Listeria
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How Minnesota Food Managers can Reduce Listeria Risks

The most common causes of listeria poisonings come from soft cheese, processed meats, ice cream and raw vegetables at the mass production level. Due to some of these items being prepared in large batches, the danger exists for ingredients to be held at temperatures conducive to listeria bacterial growth. This is why we tend to see widespread recalls rather than smaller outbreaks on local levels since many of these items are produced in large facilities.

Minnesota food managers at production facilities that generate mass quantities of any product need to take extra precautions to prevent listeria risks. Keep large batches of ingredients out of danger zone temperatures and ensure that your heating and cooling procedures are fast enough to reduce the risk of bacteria and other pathogens from growing as your product moves through the danger zone.

Most Minnesota food mangers work with food at smaller volumes in restaurants, cafeterias and other service industries rather than at the mass production level, so what can they do to reduce listeria risk? If you work with processed meats and soft cheese, make sure that they are always stored under 41 degrees Fahrenheit. This will prevent bacteria from forming during storage.

Secondly, pay close attention to CDC/FDA recalls and safety alerts. This is the best way to stay up to date on the latest recalls concerning potentially contaminated product.

Do you have a handle on storage for deli meats and soft cheeses to keep them safe?