The COVID-19 Impact On New Restaurant Design For Food Safety Managers

/0 Comments/in /by

When regulations for the reopening of restaurants rolled out, many food safety managers were left scrambling to meet standards in order to reopen their businesses. Over the course of the reopening processes, we’ve heard speculation that newly opening restaurants are ditching standard designs for plans that already meet or exceed recommendations in preparation for future public health crisis situations. Let’s take a look at some key aspects of how COVID-19 has changed the way food safety managers look at restaurant design.

Post COVID-19 Restaurant Design for Food Safety Managers
Image credit: SynicCorp

How the COVID-19 Pandemic Could Change Restaurant Design for Food Safety Managers

In researching new restaurant designs being implemented today, food safety managers notice three key elements that have been implemented due to current COVID regulations:

  • Greater connectivity to support remote ordering
  • Powerful and upgraded ventilation systems
  • Roomier dining rooms and booths separated by partitions

New restaurant designs are also adding remote ordering kiosks at tables, near pick-up counters and even in parking lots. These types of ordering systems put a toll on Wi-Fi networks, so designers are including plans that result in higher bandwidth possibilities that help integrate the ordering and payment process. at restaurants that previously operated without these systems may have been forced to purchase equipment in order to facilitate remote ordering in their establishments. New restaurant designs seem to be taking care of that for owners and food safety managers before construction even begins.

One of the biggest challenges for restaurateurs during these times has been meeting HVAC standards to allow indoor dining. New restaurant designs are being planned with more powerful ventilation in the kitchen and in dining areas. Rather than install HVAC systems that simply meet restaurant construction codes, new facilities are planning ahead by including systems that exceed Stay Safe MN COVID-19 ventilation standards.

Finally, restaurant designers are coming up with plans should social distancing in dining rooms become the norm. Booths are being separated by Plexiglas partitions, more space is being considered in dining areas and even kitchens are being constructed to keep back-of-the-house staff separated while performing their duties.

Have you noticed any other restaurant design trends that the current pandemic has changed to help food safety managers deal with future public health scenarios?

Evaluating the best option for certified food protection manager training

The Best Option For Certified Food Protection Manager Training

/0 Comments/in /by

With current Stay Safe MN regulations, in-person certified food protection manager training has been stalled over the months of the shutdown to slow the spread of COVID-19. Now that we’re beginning to reopen, should those seeking certified food protection manager training flock to instructor led courses or choose the on-line option?

Evaluating the best option for certified food manager training in MN

Instructor Led Certified Food Protection Manager Training Versus Online Sessions during the Pandemic

The first advice we want to give you is to make sure that you’re up to date on your certifications. Don’t wait until the economy completely opens up to seek out training if your certification has lapsed. We’re still bound by the Minnesota food code rules on the role of an active certified food protection manager in our food processing facilities and restaurants.

There is some good news for those seeking renewal during these times. The Minnesota Department of Health is allowing for a six month grace period to submit your renewal application after your current certification has expired. This means that you can still actively perform your duties for six months even after expiration.

While this grace period is generous, we shouldn’t take advantage of it and neglect our renewal training. That is why we’re recommending that those seeking first-time certifications and renewals utilize online certified food protection manager courses. Online courses can be taken from the comfort of your own home and at your leisure. Completing online food safety training can greatly speed up the process of gaining your certification or renewal.

Online food manager certification training is unfortunately the best and most recommended training option at this time. Due to limitations on training venue availability, social distancing regulations and mask mandates, instructor led courses just cannot be run at the same capacity, frequency and effectiveness as they once were.

If you need help with online certification or have questions about how to obtain your renewal, don’t hesitate to contact Safe Food Training with your questions. We’ll do our best to provide any information you require.

ServSafe Food Managers and the Return to School Cafeterias

/0 Comments/in /by

As we roll into the fall season, some school districts in Minnesota are either set to return to the classroom or developing Stay Safe MN action plans to welcome their students back on campus at future dates. While there’s plenty of information in the official document concerning social distancing, sanitation in the classroom and other COVID-19 protection protocols, ServSafe food managers working in schools may have to dig a little deeper to find how to safely operate their food service in their school. Let’s discuss some of the protocols we’ve found that school cafeterias will need to adhere to.

Image credit: Wikimedia Commons

Safe Cafeteria Service for ServSafe Food Managers

One of the first things we noticed is that the Stay Safe MN guidance for schools is that the document only makes a few comments on school lunches before pointing school ServSafe managers to the Stay Safe MN guidance for restaurants and bars. If you work in a school cafeteria, you’re probably well aware that there are numerous differences between the two types of foodservice.

Let’s take a brief look at three key factors school meal programs are dealing with while opening back up for students:

  • Social distancing
  • Distribution of meals to students
  • Sanitation of dining areas

While adults, teens and older kids have had the summer to get used to social distancing protocols, some of the younger children returning to school may have trouble with the concept. Many kids are social and want to spend time with the friends they’ve missed since the sudden cancelation of the school year last spring, and a wide-open cafeteria increases the chances for close contact for an extended period of time. Many school districts around the country are recommending that meals and snacks be served in the classroom to avoid close contact and unmasked interactions during meal periods. If student desks are arranged in a proper manner, it may be easier to serve school meals and meet social distancing requirements in a classroom setting. This also allows for easier sanitation if students remain in the same areas throughout the day. An influx of new students for every meal period could put a strain on school staff as they try to sanitize lunch areas with every transition.

Under current regulations, ServSafe food managers will have to avoid self-service cafeterias in schools. This will avoid students gathering near a buffet line and help keep dining areas sanitized between lunch periods. Protocols seem to suggest that pre-packaged meals are the safest way to serve meals in school. If this is not an option, meals must be served directly to students with limited interaction between students and staff.

Do you have a plan for meal service once students begin returning to campus?

Food safety Training and Managing Expiration dates

Important Food Safety Training And Managing Expiration Dates During COVID-19

/0 Comments/in , /by

With current regulations regarding COVID-19 and many people choosing to eat at home rather than frequent potentially crowded areas, restaurants have seen a steep decline in the volume of guests they serve. With this decreased volume comes the risk of product, raw and prepared, sitting in a refrigerator too long. This may cause the potential for spoilage and the spread of foodborne illness via bacteria growing in outdated foods. It’s especially important to provide your staff with appropriate food safety training regarding managing expiration dates and proper labeling of prepared product.

Food Safety Training and Managing Expiration Dates
Image credit: Feng Yu  via

Managing Expiration Dates, Labeling and Proper Food Safety Training

Fresh product doesn’t last forever, so it’s important to note expiration dates on raw ingredients. Some ingredients to pay extra close attention to include:

  • Produce
  • Dairy
  • Proteins
  • Seafood
  • Ready-to-eat Foods

Produce is one of the most susceptible products to mold, mildew and risk or bacteria from rotting. Keep a close eye on produce even if it hasn’t reached its expiration date. Any fruits or vegetables that show signs that they may be questionable should be disposed of.

Dairy is another product which causes a foodborne illness risk when expired. Just like produce, make sure you adhere to the expiration dates and dispose of dairy products of questionable quality.

Meats and seafood pose a substantial food safety risk when expired. During low volume, we’d recommend bringing in frozen proteins, especially fish and poultry, in order to more closely control the amount of product in your walk-in refrigerators. Pulling and thawing just enough product for a couple of days at a time will lower risk of spoilage, reduce waste and keep your inventory under control. Just remember your food safety training and thaw product according to Minnesota health regulations.

Finally, label and date all ready-to-eat foods. If you’ve brought in ready-to-eat foods from an outside source, take note of the expiration date on the package and do not use once expired. With ready-to-eat foods made in house, the food code allows for proper storage for up to seven days. This is why a well-planned date marking system should be utilized in your establishment. Just remember, some sensitive foods may not have a seven-day shelf life, so plan accordingly. During times of low volume, it may be prudent to reduce pars on ready-to-eat foods to reduce the risk of spreading illness.

Are you doing regular food safety training to remind your food prep staff to manage expiration dates and date markers?