{"id":4574,"date":"2025-09-15T20:14:48","date_gmt":"2025-09-16T01:14:48","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=4574"},"modified":"2025-11-16T10:18:59","modified_gmt":"2025-11-16T16:18:59","slug":"the-mayonnaise-food-safety-myth-what-every-certified-food-protection-manager-in-minnesota-needs-to-know","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-manager-mn\/the-mayonnaise-food-safety-myth-what-every-certified-food-protection-manager-in-minnesota-needs-to-know\/","title":{"rendered":"The Mayonnaise Food Safety Myth: What Every Certified Food Protection Manager in Minnesota Needs to Know"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"4574\" class=\"elementor elementor-4574\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-2a430ae elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"2a430ae\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-b2d8449\" data-id=\"b2d8449\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-98c8d6f elementor-widget elementor-widget-text-editor\" data-id=\"98c8d6f\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">As a <\/span><b>Certified Food Protection Manager (CFPM)<\/b><span style=\"font-weight: 400;\"> in Minnesota, you have likely heard a classic food safety myth: <\/span><i><span style=\"font-weight: 400;\">mayonnaise causes most food poisoning<\/span><\/i><span style=\"font-weight: 400;\"> in potato salad, sandwiches, and other common dishes. For years, people widely believed the condiment was highly perishable and blamed it for a host of foodborne illnesses. This enduring <\/span><b>mayonnaise food safety<\/b> <a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/servsafe-mn-training\/servsafe-training-mayonnaise-myth-exposed\/\"><b>myth is so pervasive<\/b><\/a><span style=\"font-weight: 400;\">, it&#8217;s often the first thing people think of when a summer picnic or buffet goes wrong. However, the science behind this belief reveals a more nuanced truth.<\/span><\/p><p><span style=\"font-weight: 400;\">The real culprits are almost always other ingredients that people have not prepared or handled properly to food safety standards. The myth&#8217;s enduring power is rooted in a misunderstanding of how mayonnaise is made and the critical importance of avoiding cross-contamination.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-72fec08 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"72fec08\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-c72e2dd\" data-id=\"c72e2dd\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-73434af elementor-widget elementor-widget-heading\" data-id=\"73434af\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">The Science of the \"Mayonnaise Myth\"<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-21780b8 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"21780b8\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-e819010\" data-id=\"e819010\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-acd2256 elementor-widget elementor-widget-text-editor\" data-id=\"acd2256\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div id=\"attachment_4577\" style=\"width: 381px\" class=\"wp-caption alignleft\"><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/09\/Mayonnaise-2-Mayonnaise-2.png\"><img fetchpriority=\"high\" decoding=\"async\" aria-describedby=\"caption-attachment-4577\" class=\" wp-image-4577\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/09\/Mayonnaise-2-Mayonnaise-2-1024x683.png\" alt=\"Mayonnaise Food Safety\" width=\"371\" height=\"247\" srcset=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/09\/Mayonnaise-2-Mayonnaise-2-1024x683.png 1024w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/09\/Mayonnaise-2-Mayonnaise-2-300x200.png 300w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/09\/Mayonnaise-2-Mayonnaise-2-768x512.png 768w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/09\/Mayonnaise-2-Mayonnaise-2.png 1200w\" sizes=\"(max-width: 371px) 100vw, 371px\" \/><\/a><p id=\"caption-attachment-4577\" class=\"wp-caption-text\">Do you know your mayonnaise food safety?<\/p><\/div><p><span style=\"font-weight: 400;\">Commercially produced mayonnaise is a highly stable food product, primarily because of its ingredients. Manufacturers load it with acids, like vinegar and lemon juice, and preservatives that create a low pH environment. This acidic nature is hostile to the growth of most foodborne bacteria, including <\/span><i><span style=\"font-weight: 400;\">Salmonella<\/span><\/i><span style=\"font-weight: 400;\">.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Low pH as a preservative:<\/b><span style=\"font-weight: 400;\"> The <\/span><i><span style=\"font-weight: 400;\">low pH<\/span><\/i><span style=\"font-weight: 400;\"> of store-bought mayonnaise acts as a natural safeguard. While you should refrigerate it for optimal taste and quality, the product&#8217;s acidity makes it far less susceptible to spoilage than many other ingredients. Some sources even suggest that adding commercially produced mayonnaise to certain dressings and sauces can extend their shelf life because of this preserving effect.<\/span><\/li><\/ul><p><b>Pasteurized ingredients:<\/b><span style=\"font-weight: 400;\"> The raw eggs traditionally used in mayonnaise are a common source of <\/span><i><span style=\"font-weight: 400;\">Salmonella<\/span><\/i><span style=\"font-weight: 400;\"> contamination. However, commercial mayonnaise manufacturers use pasteurized eggs, which eliminates this risk. This key difference makes store-bought mayonnaise a much safer ingredient to work with.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-59245c2 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"59245c2\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-8197b59\" data-id=\"8197b59\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-c9eda2d elementor-widget elementor-widget-heading\" data-id=\"c9eda2d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">The Real Culprits: Time and Temperature Control\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-9e7a50b elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"9e7a50b\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3885855\" data-id=\"3885855\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-916517c elementor-widget elementor-widget-text-editor\" data-id=\"916517c\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><span style=\"font-weight: 400;\">If mayonnaise doesn&#8217;t cause food poisoning, why do popular dishes that contain it make people ill? The answer lies in the <\/span><i><span style=\"font-weight: 400;\">other ingredients<\/span><\/i><span style=\"font-weight: 400;\">. Dishes like potato salad, pasta salad, and tuna salad become a <\/span><b>potentially hazardous food (PHF)<\/b><span style=\"font-weight: 400;\">\u2014now more commonly referred to as a <\/span><b>time\/temperature control for safety (TCS)<\/b><span style=\"font-weight: 400;\"> food\u2014once you combine them. These foods are a perfect breeding ground for bacteria if they remain in the <\/span><b>temperature danger zone (TDZ)<\/b><span style=\"font-weight: 400;\"> for an extended period.<\/span><\/p><p><span style=\"font-weight: 400;\">A significant portion of foodborne illnesses, including those attributed to <\/span><i><span style=\"font-weight: 400;\">Salmonella<\/span><\/i><span style=\"font-weight: 400;\">, results from <\/span><i><span style=\"font-weight: 400;\">improper temperature control<\/span><\/i><span style=\"font-weight: 400;\">. The <\/span><b>Minnesota Food Code<\/b><span style=\"font-weight: 400;\"> requires that all TCS foods be kept at or below 41\u00b0F or above 135\u00b0F to prevent bacteria from multiplying to dangerous levels.<\/span><\/p><ul><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Susceptible ingredients:<\/b><span style=\"font-weight: 400;\"> Cooked potatoes, pasta, cooked eggs, and meats are highly susceptible to bacterial growth once they are cooked and cooled. Leaving a potato or pasta salad out at<\/span><a href=\"https:\/\/ask.usda.gov\/s\/article\/Does-mayonnaise-cause-foodborne-illness\"> <b>room temperature for even a short time can create a <\/b><b><i>significant health hazard<\/i><\/b><\/a><span style=\"font-weight: 400;\">.<\/span><\/li><li style=\"font-weight: 400;\" aria-level=\"1\"><b>Preventing cross-contamination:<\/b><span style=\"font-weight: 400;\"> Many food safety incidents at events like buffets directly result from <\/span><b>cross-contamination<\/b><span style=\"font-weight: 400;\">. This occurs when someone uses a utensil to serve one dish and then uses it in another, or when a spreader comes into contact with raw meat proteins and then returns to the mayonnaise container. In these cases, bacteria are highly likely to contaminate the mayonnaise.<\/span><\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-c11b197 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"c11b197\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-e51627d\" data-id=\"e51627d\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0c557a5 elementor-widget elementor-widget-heading\" data-id=\"0c557a5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Maintaining Food Safety Standards in Minnesota\n<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-f72a151 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"f72a151\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-200b652\" data-id=\"200b652\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-7a37f58 elementor-widget elementor-widget-text-editor\" data-id=\"7a37f58\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>\u00a0<\/p><div id=\"attachment_4578\" style=\"width: 337px\" class=\"wp-caption alignright\"><a href=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/09\/Mayonnaise-3-Mayonnaise-3.png\"><img decoding=\"async\" aria-describedby=\"caption-attachment-4578\" class=\" wp-image-4578\" src=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/09\/Mayonnaise-3-Mayonnaise-3-683x1024.png\" alt=\"Mayonnaise Food Safety\" width=\"327\" height=\"491\" srcset=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/09\/Mayonnaise-3-Mayonnaise-3-683x1024.png 683w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/09\/Mayonnaise-3-Mayonnaise-3-200x300.png 200w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/09\/Mayonnaise-3-Mayonnaise-3-768x1152.png 768w, https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/09\/Mayonnaise-3-Mayonnaise-3.png 800w\" sizes=\"(max-width: 327px) 100vw, 327px\" \/><\/a><p id=\"caption-attachment-4578\" class=\"wp-caption-text\">Mayonnaise food safety issues usually revolve around time and temperature.<\/p><\/div><p>\u00a0<\/p><p><span style=\"font-weight: 400;\">For any food professional, a <\/span><i><span style=\"font-weight: 400;\">strong understanding of food safety principles<\/span><\/i><span style=\"font-weight: 400;\"> is essential. Relying on myths can lead to dangerous oversights in your establishment. It is crucial to always avoid cross-contamination, practice excellent personal hygiene, and ensure you handle every ingredient correctly.<\/span><\/p><p><span style=\"font-weight: 400;\">Staying up-to-date with your knowledge is also a requirement of the <\/span><b>Minnesota Food Code<\/b><span style=\"font-weight: 400;\">, which mandates that most food establishments have a full-time certified food manager on staff. These regulations protect public health and ensure professionals like you have the expertise to operate safely.<\/span><\/p><p><span style=\"font-weight: 400;\">This is why <\/span><i><span style=\"font-weight: 400;\">proper, in-depth food safety training is so vital.<\/span><\/i><span style=\"font-weight: 400;\"> It\u2019s not just about passing an exam\u2014it\u2019s about understanding the &#8220;why&#8221; behind the rules. You are responsible for the health of your customers, and a sound foundation in food safety principles is the best way to uphold that responsibility. You also need to renew your certification every three years by completing continuing education.<\/span><\/p><p><span style=\"font-weight: 400;\">At Safe Food Training, we offer convenient and personalized Certified Food Protection Manager courses designed specifically to help you and your team effectively meet these standards in Minnesota. We provide everything you need to become certified in one simple session, including the exam itself. <\/span><b>Book your<\/b><a href=\"https:\/\/www.safefoodtraining.com\/schedule-2\/\"><b> continuing education training <\/b><\/a><b>or register for a full certification course on our website today.<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>As a Certified Food Protection Manager (CFPM) in Minnesota, you have likely heard a classic food safety myth: mayonnaise causes most food poisoning in potato salad, sandwiches, and other common dishes. For years, people widely believed the condiment was highly perishable and blamed it for a host of foodborne illnesses. This enduring mayonnaise food safety [&hellip;]<\/p>\n","protected":false},"author":659,"featured_media":4576,"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":[3],"tags":[71,171,432,342],"class_list":["post-4574","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-certified-food-manager-mn","tag-food-borne-illness","tag-minnesota-food-code","tag-mn-department-of-heath","tag-mn-food-code"],"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>The Mayonnaise Food Safety Myth: What Every Certified Food Protection Manager in Minnesota Needs to Know<\/title>\n<meta name=\"description\" content=\"A certified food protection manager in Minnesota must understand the truth behind the mayonnaise food safety myth. Discover why commercial mayonnaise is safer than you think and uncover the real culprits behind foodborne illness in salads and dips.\" \/>\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-manager-mn\/the-mayonnaise-food-safety-myth-what-every-certified-food-protection-manager-in-minnesota-needs-to-know\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Mayonnaise Food Safety Myth: What Every Certified Food Protection Manager in Minnesota Needs to Know\" \/>\n<meta property=\"og:description\" content=\"A certified food protection manager in Minnesota must understand the truth behind the mayonnaise food safety myth. Discover why commercial mayonnaise is safer than you think and uncover the real culprits behind foodborne illness in salads and dips.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-manager-mn\/the-mayonnaise-food-safety-myth-what-every-certified-food-protection-manager-in-minnesota-needs-to-know\/\" \/>\n<meta property=\"og:site_name\" content=\"Safe Food For Thought\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/safefoodtraining\" \/>\n<meta property=\"article:published_time\" content=\"2025-09-16T01:14:48+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-11-16T16:18:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/minnesota.safefoodtraining.com\/2026\/wp-content\/uploads\/2025\/09\/Mayonnaise-1-Mayonnaise-1-1024x683.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"683\" \/>\n\t<meta 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