{"id":2126,"date":"2020-05-25T07:18:00","date_gmt":"2020-05-25T12:18:00","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=2126"},"modified":"2020-05-11T17:24:06","modified_gmt":"2020-05-11T22:24:06","slug":"covid-19-and-servsafe-sanitation","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/covid-19-and-servsafe-sanitation\/","title":{"rendered":"COVID-19 and ServSafe Sanitation"},"content":{"rendered":"\n<p>The coronavirus pandemic has changed the way foodservice businesses operate and will continue to change food safety procedures for the foreseeable future. Once eating establishments are finally permitted to seat guests in their dining rooms, <a rel=\"noreferrer noopener\" href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/what-is-servsafe-certification\/\" target=\"_blank\">ServSafe<\/a> food managers will have to change their sanitation procedures and the way they enforce certain food handling rules after the COVID-19 shutdown. This week, we&#8217;d like to take a look at what these new sanitation procedures could look like.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"533\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2020\/05\/Servsafe-cleanining-post-COVID-19-shutdown.jpg\" alt=\"ServSafe sanitation post COVID-19 shutdown\" class=\"wp-image-2127\" srcset=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2020\/05\/Servsafe-cleanining-post-COVID-19-shutdown.jpg 800w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2020\/05\/Servsafe-cleanining-post-COVID-19-shutdown-300x200.jpg 300w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2020\/05\/Servsafe-cleanining-post-COVID-19-shutdown-768x512.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Post COVID-19 Shutdown ServSafe Sanitation Guide for Restaurant Reopening<\/h3>\n\n\n\n<p>At this time, there is no recommendation to deviate from the types of sanitizer solutions recommended in Minnesota Food Code <a href=\"https:\/\/www.health.state.mn.us\/communities\/environment\/food\/docs\/fs\/cleansanfs.pdf\">sanitation procedures<\/a>, so it&#8217;s not necessary to increase the concentration of bleach, iodine or quaternary ammonia compounds in sanitizing solutions. In fact, using a solution with higher concentrations than recommended could pose a health risk to staff and guests should excess sanitizer chemicals end up in customers&#8217; food or create a toxic atmosphere when working in close contact with these over-powered solutions.<\/p>\n\n\n\n<p>Whether you&#8217;re open for business as usual or your establishment is still only providing takeout service, it&#8217;s important to sanitize all surfaces regularly. The most touched surfaces should be sanitized many times a day. Make sure these frequently used surfaces are sanitized often:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Countertops<\/li><li>Door knobs and handles<\/li><li>Guest tables<\/li><li>Chair backs and high chairs<\/li><li>Handrails<\/li><\/ul>\n\n\n\n<p>Once we return to in-house service, we&#8217;ll have to consider many more items for sanitation to help stop a resurgence of the COVID-19 virus. While every establishment will be different, we&#8217;ve come up with a few items that aren&#8217;t normally sanitized that you may wish to include in your ServSafe sanitation training:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Credit cardholders<\/li><li>Touchscreens in ordering kiosks, tablets and wait stations<\/li><li>Pens used by customers to sign credit card receipts<\/li><li>Seatbacks and chair arms<\/li><li>Light switches<\/li><li>Soap dispensers<\/li><li>Other implements that may be handled or breathed on by staff or customers<\/li><\/ul>\n\n\n\n<p>We must also remember that out of the way areas should be sanitized regularly as well. Some locations may not need hourly cleaning, but regular sanitation should occur everywhere in your facility. Think of surfaces such as doors, equipment such as mixers, exteriors of refrigeration units and any other surface than may not be touched too often, but still potentially come into contact with the breath of employees and customers.<\/p>\n\n\n\n<p>It may seem overboard to some, but ServSafe sanitation will have to take on a higher level of vigilance in the coming days once we begin to reopen our restaurants. What steps will you be taking to help prevent a resurgence of COVID-19?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The coronavirus pandemic has changed the way foodservice businesses operate and will continue to change food safety procedures for the foreseeable future. Once eating establishments are finally permitted to seat guests in their dining rooms, ServSafe food managers will have to change their sanitation procedures and the way they enforce certain food handling rules after the COVID-19 shutdown. This week, we&#8217;d like to take a look at what these new sanitation procedures could look like.<\/p>\n","protected":false},"author":660,"featured_media":2127,"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":[370,6],"tags":[2947,1129,2948],"class_list":["post-2126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-certified-food-protection-manager","category-servsafe-mn","tag-coronavirus-pandemic","tag-covid-19","tag-sanitation-procedures"],"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>COVID-19 and ServSafe Sanitation<\/title>\n<meta name=\"description\" content=\"A new guide for ServSafe food managers who will have to change sanitation procedures to restart full service after the COVID-19 shutdown.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/covid-19-and-servsafe-sanitation\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"COVID-19 and ServSafe Sanitation\" \/>\n<meta property=\"og:description\" content=\"A new guide for ServSafe food managers who will have to change sanitation procedures to restart full service after the COVID-19 shutdown.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/covid-19-and-servsafe-sanitation\/\" \/>\n<meta property=\"og:site_name\" content=\"Safe Food For Thought\" \/>\n<meta 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