{"id":2236,"date":"2020-08-31T09:47:00","date_gmt":"2020-08-31T14:47:00","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=2236"},"modified":"2020-08-14T12:40:18","modified_gmt":"2020-08-14T17:40:18","slug":"important-food-safety-training-and-managing-expiration-dates-during-covid-19","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/food-manager-certification-mn\/important-food-safety-training-and-managing-expiration-dates-during-covid-19\/","title":{"rendered":"Important Food Safety Training And Managing Expiration Dates During COVID-19"},"content":{"rendered":"\n<p>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 This may cause the potential for spoilage and the spread of foodborne illness via bacteria growing in outdated foods.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&#8217;s especially important to provide your staff with appropriate food safety training regarding managing expiration dates and proper labeling of prepared product.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img fetchpriority=\"high\" decoding=\"async\" width=\"800\" height=\"534\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2020\/08\/Food-Safety-Training-and-Managing-Expiration-Dates.jpg\" alt=\"Food Safety Training and Managing Expiration Dates\" class=\"wp-image-2237\" srcset=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2020\/08\/Food-Safety-Training-and-Managing-Expiration-Dates.jpg 800w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2020\/08\/Food-Safety-Training-and-Managing-Expiration-Dates-300x200.jpg 300w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2020\/08\/Food-Safety-Training-and-Managing-Expiration-Dates-768x513.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><figcaption>Image credit: <a href=\"https:\/\/www.123rf.com\/profile_photoman\">Feng Yu<\/a>\u00a0\u00a0via<\/figcaption><\/figure>\n\n\n\n<h3 class=\"wp-block-heading\">Managing Expiration Dates, Labeling and Proper Food Safety Training<\/h3>\n\n\n\n<p>Fresh product doesn&#8217;t last forever, so it&#8217;s important to note <a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/cfpms-handle-questionable-product\/\" target=\"_blank\" rel=\"noreferrer noopener\">expiration dates<\/a> on raw ingredients. Some ingredients to pay extra close attention to include:<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Produce<\/li><li>Dairy<\/li><li>Proteins<\/li><li>Seafood<\/li><li>Ready-to-eat Foods<\/li><\/ul>\n\n\n\n<p>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&#8217;t reached its expiration date. Any fruits or vegetables that show signs that they may be questionable should be disposed of.<\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p>Meats and seafood pose a substantial food safety risk when expired. During low volume, we&#8217;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 <a href=\"https:\/\/www.revisor.mn.gov\/rules\/4626.0380\/\">thaw product according to Minnesota health regulations<\/a>.<\/p>\n\n\n\n<p>Finally, <a href=\"https:\/\/www.health.state.mn.us\/communities\/environment\/food\/docs\/fs\/datemarkingfs.pdf\">label and date<\/a> all ready-to-eat foods. If you&#8217;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.<\/p>\n\n\n\n<p>Are you doing regular food safety training to remind your food prep staff to manage expiration dates and date markers?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":660,"featured_media":2237,"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":[5,1],"tags":[1129,3096,3097],"class_list":["post-2236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-manager-certification-mn","category-safe-food-training-mn","tag-covid-19","tag-managing-expiration-dates","tag-ready-to-eat-foods-3"],"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>Important Food Safety Training And Managing Expiration Dates During COVID-19<\/title>\n<meta name=\"description\" content=\"It&#039;s important to provide your 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