Important Filing Deadlines For Your Food Protection Manager Certificate

Important Filing Deadlines For Your Food Protection Manager Certificate

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We all know that restaurants and other establishments that serve or prepare food are required to have a Minnesota certified food protection manager on staff to ensure that the food they prepare is safe and that sanitation procedures are being properly followed. However, there is often some confusion as to what paperwork needs to be filed with the health department and when you have to document proof of a passed food protection manager exam. In order to clear up some of the confusion, let’s take a closer look at what steps CFPMs must take after gaining their food protection manager certificate.

Important Filing Deadlines For Your Food Protection Manager Certificate
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How to File Your Food Protection Manager Certificate With The State

Every once in a while, we run across students who pass the certified food protection manager exam and are unclear if there’s anything else necessary in order to be properly certified. Simply taking in-person or online food safety management training and gaining your certificate is not enough to completely comply with the Minnesota food code. Candidates who pass their initial exam or complete a renewal course must complete the paperwork with the Minnesota Department of Health, and they have a limited time to do so.

Once you’ve passed the exam, you must fill out an initial CFPM application if this is your first submission or a CFPM renewal application when renewing your certificate. These then must be mailed to the department of health at the address listed on the application form. Included in the application should be a copy of proof of attending at least four hours of food management training or successful completion of the CFPM exam.

The exam certificates have expiration dates that are up to five years, but that doesn’t necessarily mean that you have five years to send a copy of your certificate to the Minnesota Health Department. Most food management exam programs are accepted in multiple states, so the expiration date on your certificate does not give you added time to submit your CFPM application. The state of Minnesota requires the application to be submitted with six months of passing the course.

We’ve been asked if there is anything that can be done if this deadline is missed, and unfortunately, if you forget to apply before the six months is up you must repeat the course and retake the exam. Don’t frame your food protection manager certificate immediately or leave it in a drawer to be forgotten, make sure you file your CFPM application with the state as soon as possible after successful training.

Certified Food Protection Manager And Awesome Summer Ideas For Mollusks

Certified Food Protection Manager And Awesome Summer Ideas For Mollusks

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We’ve all heard the advice: Only eat oysters in months ending in “r.” When the temperature of the waters of the Pacific Northwest, Atlantic Coast and the Gulf of Mexico rise, so does the risk of spreading a foodborne illness from a pathogen known as vibriosis. Vibriosis poisoning can cause vomiting, diarrhea and other stomach ailments in most cases. Many times the illness is labeled as minor, if you call spending extra time in the restroom minor, but certain people may be more susceptible to vibriosis and the effects of consuming contaminated oysters, mussels and clams could be deadly. Does this mean that certified food protection managers should pull all mollusks off of their menus as the weather turns warmer?

Certified Food Protection Manager And Summer Ideas For Mollusks
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Can Certified Food Protection Managers Serve Oysters in the Summer?

The most common vehicle for vibriosis poisoning is oysters, but mussels and clams can also be culprits, although rarely. Why is that?

Quite simply, mussels and clams are almost always cooked while oysters are commonly served raw on the half shell or in oyster shots. The method of preparation is no coincidence. The pathogen that causes a vibrio infection can be killed by heat, meaning that cooking shellfish completely greatly reduces the risk of exposure.

While we don’t recommend serving raw or undercooked oysters in warmer months, that doesn’t mean this sought after shellfish must vacate menus completely. Oysters can be grilled, sautéed or cooked on the half shell. If you have a clientele that will demand oysters all year long, a talented certified food manager can devise ways to keep molluscan shellfish on the menu without serving them raw.

If you serve mollusks any time of the year, make sure you discuss the water conditions with your suppliers every time you order. Some shellfish farms may experience shortages due to incredibly hot water conditions, pollution or other contaminates in the water. Also keep a close eye on the FDA’s recalls, advisories and outbreaks list.

Finally, certified food protection managers should check the source label that should come with every shipment of molluscan shellfish. If this tag or label is missing, you must not accept delivery. Keep this tag or label for at least 90 days after they were sold or served.

Note: Shellfish cooked before shipment are exempt.

Do you keep mollusks on your menu all year long?

Differences Between Certified Food Protection Manager and Person In Charge

Important Differences Between A Certified Food Protection Manager And A Person In Charge

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Certified food protection managers play a very important role in keeping the Minnesota dining community safe from foodborne illness through food safety training, monitoring cooking procedures and ensuring the Minnesota food code is properly followed. Because this is such an important role, all establishments serving food are required to employ a certified food protection manager. The food code also outlines the rules for a designated person in charge (PIC). We’re sometimes asked if these two roles are the same, or if they are two completely separate management figures.

Important Differences Between A Certified Food Protection Manager And A Person In Charge
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The Differences between a Certified Food Protection Manager and a Designated Person in Charge

In order to understand the difference between a certified food protection manager and a designated PIC, we should take a close look at the two food code rules that address these positions. While every establishment is required to employ at least one CFPM, a PIC is required to be responsible for safe food handling practices “during all hours of operation.” If your establishment only has one certified food protection manager on staff, they would have to be on the clock every single second your business is open if they were also the designated person in charge. If your establishment is open more than 40 hours a week, you may want to make sure that there is plenty of hot coffee on hand for your CFPM if they are on the job for hundreds of hours a week.

Fortunately, your PIC doesn’t always have to be a certified food protection manager. While you should designate your CFPM as a person in charge when they’re on the clock, you should identify and schedule a qualified staff member as the PIC for shifts when the certified food protection manager is not in the building. Some likely candidates include:

  • Sous Chef
  • Lead Cook
  • Front-of-the-House Supervisor
  • Assistant Kitchen Manager

Your designated PIC doesn’t necessarily have to be a management figure, but they should be knowledgeable, willing to be responsible for monitoring food safety standards and be available should the local health inspector arrive for an inspection.

How do you designate your PIC?

Certified Food Protection Managers recalling Staff

How To Tips For Certified Food Protection Managers Recalling Staff

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During the course of the past year, many restaurants have had to lay off or furlough employees and many certified food protection managers have found themselves with a greatly reduced staff. Now that food businesses are increasing their capacity and guests have a desire to return to inside dining, many restaurants and food retail businesses find the need to increase staffing without hurting their bottom line. This week we’ll offer a few insights on how Certified Food Protection Managers can effectively recall furloughed staff while keeping an eye on your budget.

Certified Food Protection Manager Recalling Furloughed Staff
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A Strategy for Certified Food Protection Managers Recalling Staff and Balancing Labor Costs

We know that nearly all certified food protection managers have had growing concern about their staff’s financial wellbeing during the pandemic, but with restaurant closures and limited capacity there hasn’t been much businesses can do to provide hours for every staff member. Many food service businesses have been able to rely on forgivable PPP loans to fund their payroll even if employees are unable to work due to regulations or a reduction in business. If you’re still struggling to keep your staff employed, you may want to talk to your banker about the possibility of obtaining a PPP loan to pay your staff and keep your business afloat until guests once again begin flocking to your establishment.

If you are in the process of bringing in more staff members, but need to keep an eye on your bottom line, you may want to consider:

  • Prioritizing furloughed employees
  • Having an “on-call” list
  • Coordinating with other similar establishments to keep industry professionals employed

When composing a scheduled, certified food protection managers should prioritize staff they’ve been forced to furlough rather than hire new employees. Not only will this show your loyalty to your former staff, you’ll also be bringing back a trained employee that can begin work right away. You can also reach out to staff members who were once full-time employees and ask them to consider being on-call. An on-call employee may not receive guaranteed hours, but will often be willing to work on short notice.

Once you begin reaching out to former employees to re-staff your establishment, you may find that they’ve moved on to other industries or have found employment in a different food service business. We’ve heard stories that several restaurants have coordinated sharing part-time employees that desire to remain in the food-service sector even if fulltime hours are currently unavailable.

What’s your strategy for recalling staff now that restrictions are starting to lighten?