grease collection sanitation for ServSafe managers

Superior Grease Collection Sanitation For ServSafe Managers

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Your grease traps and hood vent filters must be emptied regularly. Cleaning the areas where grease collects is vital to prevent grease overflow. Food safety is the prime reason we discuss grease contamination in ServSafe Managers training courses and we want to provide tips for grease collection sanitation.

Superior Grease Collection Sanitation For ServSafe Managers
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ServSafe Managers Benefit from Clean Grease Traps

Grease collects on the outside of your deep fryers, and the traps on your flattop grill. In addition, it can also build up in the filters of your hood vent system. It can potentially create food hazard risks by:

  • Attracting insects
  • Providing a breeding ground for bacteria
  • Contaminating food

First, grease attracts three common kitchen pests. Greasy areas are a preferred food source and breeding grounds for fruit flies, common flies and cockroaches. Fruit flies can become especially troublesome. They can gain sanctuary in greasy areas and spread to the rest of your facility.


One common misconception ServSafe Managers have with grease collection sanitation is since it has already been heated on the stovetop or grill, it cannot be a severe foodborne illness risk. The grease in your traps and hood vents contains elements of the food that you have cooked and essentially lives in the danger zone 24 hours a day. Basically, if you have excessive grease anywhere in your facility, you have created perfect growing conditions for bacteria that can potentially end up in your guest’s food.

Simple Solutions to Avoid Grease Contamination

There are simple solutions ServSafe Managers can use to keep food safe from grease contamination. First, empty and clean your traps a vent filters often. Secondly, make sure that your overhead hood vent filters are completely dry before replacing them. Allowing water to drip from them onto your cooking surface can create safety hazards above deep fryers and cross contamination issues if the water drips onto food. Lastly, take the time each day to clean areas where fryer oil and other greasy food components are prepared. This will prevent buildup and make thorough cleaning easier.

Like many foodborne illness concerns, simple sanitation is the easiest was to keep your guests safe. What simple tasks do you feel are important to prevent small issues from becoming major problems?

ServSafe Managers Should Consider When Using Local Farmers

6 Important Tips For ServSafe Managers Using Local Growers

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According to the Minnesota Department of Health, the use of local produce at MN food facilities has risen considerably in the last decade. While buying locally requires extra work and extra attention, the results are usually well worth the time. Local produce is fresher. Buying local food supports the community and the environment. There is growing consumer demand for local food. Using local produce can substantially increase a food establishment’s popularity. We created a list that ServSafe Managers should consider when sourcing produce from local growers.

6 Important Tips For ServSafe Managers Using Local Growers

Six Things for Restaurant Managers and ServSafe Managers To Consider When Using Local Farmers

This information is helpful for ServSafe Managers certification in MN.

  • Take Small Steps – It is easy to add a few items to existing menus.  For example, it’s possible to extend a salad bar to include local tomatoes and specialty greens in season. Local fruits and vegetables can replace the standard fare from a national distributor. Local varieties of root vegetables can substitute for more generic produce. Start small, and adjustments are easier to make.
  • Buy in Season – The great advantage of local produce is that it does not travel far. It is harvested at its peak of flavor and ripeness. It is consumed closer to the time of its harvest. Buying in season saves money and generally guarantees freshness. By keeping track of what is available throughout the growing season, ServSafe managers optimize their use of items from local growers.
  • Work With Distributors – Many distributors have expanded to include the local produce markets, at least in part. Check with your existing distributors to make sure they include local produce. As demand for local produce grows, so do services to provide that food effectively. Local distributors will have email lists, websites, phone hotlines and other means of letting their customers know what is available week to week.
  • Visit the Farm – Buying local produce is an investment in the local community. Farms frequently have visiting days during the harvest season. Checking the care, cleanliness, and competence of farm production and personnel will build confidence and a good working relationship with local growers. Local growers should be aware of requirements for ServSafe managers certification.
  • Plan Effectively – Using local produce requires flexibility. Buy produce in season. Take advantage of weekly specials. If a local product is not available, the distributor may offer a substitute. Keep a close eye on spoilage, and rotate what’s been purchased. Use produce as close to purchase time as possible.
  • Keep Track – Take special care to check in orders for local produce, especially as there may be numerous small orders in each delivery. Always get a receipt, and save it. Document and analyze your purchases to determine if the use of local produce is cost-effective.

These are some of the challenges and benefits to food service and restaurant managers when using local produce. As a certified ServSafe Manager do you treat locally grown food differently then food from national suppliers?

ServSafe Food Managers Guide To Chemical Storage

Wonderful ServSafe Food Managers Guide To Chemical Storage

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In order to keep kitchens and food businesses clean and operational, many types of cleaning chemicals are necessary. ServSafe food managers should take extra care with all chemical storage to prevent any kind of accidental contamination. How and where chemical supplies are stored can lead to poisoning of guests, if not done properly.

ServSafe Food Managers Guide To Chemical Storage
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How ServSafe Food Managers Should Store Chemical Cleaning Supplies

If cleaning chemicals end up in your food product it can cause stomach illness, potential liver and kidney damage and possibly death. It’s essential for ServSafe food managers to train their staff to be careful during use and storage of these types of items. ServSafe food managers should store cleaning and chemical products:

  • In Original Containers
  • Tightly Sealed
  • Separated from Food Product
  • At Ground Level if Possible

Keeping cleaning products in their original containers until they are ready to use will allow all staff to know exactly what is inside. Many chemicals, such as dish machine liquids, are usable in their original containers. It is necessary for some liquids such as glass cleaner to be transferred into a spray bottle or other container. Make sure these other containers are clearly labeled and never used for food product.

Keeping containers tightly sealed prevents leakage that may make its way onto employee’s hands, clothes or other parts of their body or uniform. When uniforms or hands are soiled or unwashed, they could make their way into food during preparation

The best practice ServSafe food managers can enforce with chemical storage is to keep them as far away from food storage areas as possible. In fact, keeping them in a separate area other than the kitchen is ideal. We know that this is not possible in many smaller facilities. But you should set aside space away from any food product in dry storage. Preferably as close to ground level to prevent spillage when handled.

Do you have a defined place for the storage of cleaning products in your kitchen?

ServSafe food managers using towels

The Truth About ServSafe Managers Using Dry Vs Sanitized Towels

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Cloth towels are an essential part of food safety. ServSafe food managers should stock their establishment with an abundance of clean towels to ensure plenty are available at all times. However, there are times when a wet sanitized towel is appropriate and times when a clean dry cloth may be better for food safety.

The Truth About ServSafe Managers Using Dry Vs Sanitized Towels
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Tips for ServSafe Food Managers on Cloth Towel Use in Food Preparation Areas

Sanitizer cloths are essential for stopping the spread of bacteria and other pathogens. They should be used to clean up any possible contamination on surfaces that cannot be run through your dishwashing machine. ServSafe food managers should stress the importance of using sanitized cloth towels on:

  • Soiled cutting boards
  • Stainless steel surfaces in preparation areas
  • Large preparation equipment
  • Dry clean surfaces to promote cleanliness

The use of proper sanitation should be enforced by ServSafe food managers, and it’s important to make sure that your sanitizer solution is rotated often and mixed to appropriate potency.

There are times, however, when a dry towel is appropriate and a wet sanitizer cloth could cause a foodborne illness risk rather than preventing one.

Water and grease do not mix using a wet rag to clean up grease can spread grease to other areas of your establishment. A wet, oily cloth will lose all effectiveness when it comes to sanitation. Grease can spread to hands, preparation surfaces, and even food when a soiled rag makes contact. ServSafe food managers should keep dry cloth towels near:

  • Deep fryers
  • Flat top grills
  • Sandwich presses
  • Other equipment that uses grease or oil

When was the last time your ServSafe food manager discussed using dry towels vs wet sanitized towels?