New ServSafe Managers Guide to Seasonal Food Stands

New ServSafe Managers Guide to Seasonal Food Stands

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With the warmer weather approaching, many Minnesotans will be getting outside and attending events in the fresh air. Farmer’s markets, carnivals and other events are great opportunities for food businesses to showcase their product with seasonal food stands. Since these stands aren’t located at a restaurant or other indoor facility, there are some special rules that ServSafe managers should be aware of when planning their temporary outdoor eating establishment.

New ServSafe Managers Guide to Seasonal Food Stands
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How to Plan a Seasonal Food Stand for ServSafe Managers

In order to have an outdoor eating establishment approved, the operator cannot simply set up shop and begin cooking, regardless of their ServSafe certification status or if their home-base outlet is licensed. A detailed plan must be submitted at least 30 days before operations begin. Your plan must include:

  • Menu
  • Anticipated volume of ingredients and finished product
  • Layout and equipment specifications
  • Details on freshwater supply, waste removal and sanitation procedures

In order to gauge what permits or licenses are needed, your local inspector will need to know what type of food you’ll be serving. Grab-and-go items that are prepackaged or simple heat-and-serve meals have different requirements than freshly prepared food from raw ingredients. Lower volume seasonal stands may also have different licensing issues depending on location, so the anticipated volume can be a big factor during an inspection before opening.

ServSafe food managers also need to be very detailed when it comes to the layout and equipment used in the seasonal food stand. All equipment must still pass the same certifications for restaurant use as in your brick-and-mortar establishments.

The last part of a plan for Servsafe managers to use for a seasonal food stand should outline how water will be supplied and how the equipment will be sanitized. Fresh, clean water is a requirement for handwashing, sanitation, and any cooking procedure that involves water. A simple garden hose run from a nearby building won’t cut it. If you’re not using a portable handwashing and water supply station, make sure to investigate the source to see if it is approved for use in your temporary stand. If you have multi-use utensils, equipment for storage or serving items, a dishwashing plan must be in place. If you do plan on using these types of items, plan on having a triple sink with access to hot water available.

Are you planning on showcasing your food business at seasonal events this summer?

Revealing New Certified Food Manager Debate: Day Dots Versus Labels

Revealing New Certified Food Manager Debate: Day Dots Versus Labels

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The Minnesota health code requires certified food managers to utilize a date marking system to keep tabs on when food was produced and stored in their business, but it doesn’t require a specific type of marker. We’ve asked some of our Certified Food Manager students where they stand in this date marking controversy, and we’ve heard a lot of different answers, so we thought we’d explore the different types of methods used.

Revealing New Certified Food Manager Debate: Day Dots Versus Labels
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An Online Certified Food Manager Guide for the Date Marker Debate

Just for a quick review, certified food managers should date mark all food that is:

  • Ready to eat
  • Stored for over 24 hours
  • Refrigerated

All food prepared or moved from its original packaging should be marked with the date it was made or stored, but which marker is the best? We’ve heard several suggestions, but two stand out; day dots and preprinted labels. Certified food managers have strong opinions on the subject, so we’ve had some lively discussions on the pros and cons.

On one side of the certified food manager date marker debate, day dots are color-coded to a specific day of the week, giving a quick visual of when the product was made, but they do have the drawback of limited space to include any details besides the date. Preprinted labels come in a variety of types but often come in a format allowing for the date, what is in the container, the staff member who produced it and the expected shelf life. These labels can be more expensive than day dots, take more time to decipher and could be harder to remove from plastic and metal containers.

During our certified food manager discussion, We also heard of some other creative solutions that may be more cost-effective, but might not be as convenient as using day dots or pre-outlined labels. Masking tape or painter’s tape has been suggested, but oftentimes this will leave glue behind on your storage bins creating a hassle for your dishwasher when containers are empty. We also heard of writing directly on plastic wrap that covers the container. This unfortunately doesn’t meet the standards as plastic wrap can easily be discarded or broken by a felt pen, and please don’t ever consider writing directly on food product, even with edible ink.

Where do you stand on the date marking debate?

MN CFPM Rules

What To Know If You Are Suddenly Left Without A MN CFPM

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All Minnesota food businesses are required to employ a certified food protection manager (CFPM), but what happens if a restaurant or other food facility loses theirs without warning? Do they have to shut down temporarily until they hire or train a new one? Fortunately, the MN food code isn’t that strict and does give some leeway for replacing a certified food manager who departs suddenly.

MN CFPM
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The Certified Food Manager Training Window

The good news is that the regulations for hiring or training a new certified protection manager in Minnesota allow for 60 days from the departure of one CFPM to the date they are replaced. Food protection certification is not transferable from one staff member to another, so be proactive in scheduling training or hiring a new CFPM as soon as possible.

If you’re looking to promote from within, there are two training options when it comes to gaining certification, online and in person. If you’ve lost a MN CFPM suddenly, online certified food protection manager classes may be the quickest and most convenient method of gaining certification. Online food certification classes can be taken at any time and contain all the materials necessary to pass the exam. In-person classes do happen rather frequently if you prefer to engage with an industry professional with experience running certified food protection manager courses. With instructor-led courses, you’ll also be able to take the exam on the same day as the training where online course study and food certification exam scheduling may have a gap.

The 60-day grace period doesn’t just apply to losing a CFPM suddenly, new establishment openings and re-openings after a temporary closure also receive this same grace period.

We never like to see sudden management departures, but do you have a plan if your MN CFPM has to depart on short notice?

How To Guide For CFPMs Dealing With Foodborne Illness Complaints

How To Guide For CFPMs Dealing With Foodborne Illness Complaints

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Certified food protection managers (CFPMs) go to great lengths to keep the food they serve safe, but from time to time a customer may experience symptoms of a foodborne illness after eating in your establishment. While you don’t expect to hear a customer complain about being sick from consuming your product, you should still be prepared in the event they contact you to complain of symptoms. CFPMs with a plan to deal with foodborne illnesses can help deescalate a situation with an upset customer and can go a long way towards resolving a food safety issue you may be unaware of.

How To Guide For CFPMs Dealing With Foodborne Illness Complaints
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Certified Food Protection Manager Tips for Resolving Food Poisoning Complaints

There’s a right way and a wrong way for certified food managers to take phone calls concerning a possible food poisoning case. You should never start by assuming that the guest may have been sickened at home or at another restaurant. Taking the strategy that they may be at fault will instantly put them on the defensive. It’s also important not to be apathetic towards the situation, but rather act in a professional manner. When a guest complains of foodborne illness, the certified food protection manager should:

  • Be sympathetic
  • Gather as many details on their dining experience as possible
  • Assess the time frame between their patronage and symptoms
  • Offer to look into the situation
  • Promise to follow up with them if requested

CFPMs being concerned for your guests will show that you care about the safety of your food. We’re not talking about admitting fault without investigating, we’re simply talking about being sympathetic to the situation.

Details will be important, and they’ll also show that you’re taking the situation seriously. Make sure you find out when they dined in your establishment, what they ordered and how long afterward they experienced symptoms. It might also be a good idea to ask if anyone else in their party ordered the same menu items and if they experienced any symptoms. The timing and symptoms will be an important detail to note as it could pinpoint the type of pathogen that may have affected them.

After taking down this information, take the time to assess the possibility that this illness could have come from your restaurant. As a certified food protection manager, you should review food handling procedures for the product in question. If you find questionable practices or a gap in food safety training, you should address them as soon as possible.

Finally, certified food protection managers should follow up with your guest if they request it. If they’ve seen a doctor for symptoms and the diagnosis is a foodborne illness, address whether it is plausible the source was your facility. If you receive multiple complaints, you need to work with your local health department to resolve the issue.

As a CFPM how do you deal with foodborne illness reports?