{"id":1334,"date":"2018-11-19T08:11:58","date_gmt":"2018-11-19T14:11:58","guid":{"rendered":"http:\/\/safefoodtraining.com\/minnesota\/?p=1334"},"modified":"2018-11-12T08:23:02","modified_gmt":"2018-11-12T14:23:02","slug":"online-food-training-for-special-food-preparation-processes","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/online-food-training-for-special-food-preparation-processes\/","title":{"rendered":"Online Food Training for Special Food Preparation Processes"},"content":{"rendered":"<p>Sometimes there are food preparation processes that are not covered by online food training or specifically detailed under Minnesota food code regulations. So what should a food safety manager do if they cannot find a specific guideline for their unique food preparation technique?<\/p>\n<div id=\"attachment_1336\" style=\"width: 650px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2018\/11\/Food-Preparation-Processes.jpg\"><img fetchpriority=\"high\" decoding=\"async\" aria-describedby=\"caption-attachment-1336\" class=\"wp-image-1336 size-full\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2018\/11\/Food-Preparation-Processes.jpg\" alt=\"Food-Preparation-Processes\" width=\"640\" height=\"426\" srcset=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2018\/11\/Food-Preparation-Processes.jpg 640w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2018\/11\/Food-Preparation-Processes-300x200.jpg 300w\" sizes=\"(max-width: 640px) 100vw, 640px\" \/><\/a><p id=\"caption-attachment-1336\" class=\"wp-caption-text\">Curing sausage Image Credit: MaxPixel<\/p><\/div>\n<h3>Unique Food Preparation Processes<\/h3>\n<p>If you have a food preparation process that you&#8217;re unsure about or cannot find any rule that addresses your situation, you may be required to obtain a variance from your local health inspector. There are too many cooking and storing processes to name in one article, but some situations that may require a variance include:<\/p>\n<ul>\n<li>Smoking or Curing<\/li>\n<li>Sprouting Seeds or Beans<\/li>\n<li>Preserving<\/li>\n<li>Custom Animal Processing<\/li>\n<li>Reduced Oxygen Packaging<\/li>\n<\/ul>\n<p>These five items are just examples of food preparation techniques that may require a variance from the health department. If your methods are not covered under the health code, or if you&#8217;re unsure, we advise you to contact your local health department.<\/p>\n<p>Using the health department as a resource in situations of uncertainty helps keep the food you serve safe. Online food training and thumbing through the food code is a great start, but it&#8217;s best not to proceed until you ensure that your process produces safe to eat foods.<\/p>\n<p>Obtaining a variance from the department of health is not as complicated as you may think. A local health inspector will need to come to your facility and observe your food preparation method. This is a great opportunity to discuss your cooking methods and potentially learn safer ways to prepare your food under these special circumstances. During the health inspector&#8217;s observation, they will let you know whether or not they approve of your methods. If they decide not to grant your procedure a variance, ask questions and seek advice from these professionals on how to prepare these items safely.<\/p>\n<p>Do you have a cooking procedure\/food preparation processes that does not seem to fall under standard health code rules?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sometimes there are food preparation processes that are not covered by online food training or specifically detailed under Minnesota food code regulations. So what should a food safety manager do if they cannot find a specific guideline for their unique food preparation technique? Unique Food Preparation Processes If you have a food preparation process that [&hellip;]<\/p>\n","protected":false},"author":660,"featured_media":1336,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[370,81,11],"tags":[399,398,397],"class_list":["post-1334","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-certified-food-protection-manager","category-food-certification-mn-training","category-mn-certified-food-manager","tag-smoking-or-curing","tag-special-food-preparation","tag-unique-food-preparation"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.2 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Online Food Training for Special Food Preparation Processes<\/title>\n<meta name=\"description\" content=\"When food preparation processes are not covered by online food training or specifically detailed in MN food code regulations. 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