Christine Dantz, Author at Safe Food For Thought

September 5, 2023September 6, 2023

Certified Food Managers Get Remarkable Results From Daily Log

The operation logs in most food production outlets are typically reserved for management communications. However, we believe that regular written communication between certified food managers and staff, such as a daily log, can be highly effective in promoting food safety and increasing productivity.

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How Certified Food Managers Can Effectively Use a Daily Log

As a MN certified food manager, you are often busy and may not be able to address issues immediately. Sometimes, simply being informed that there is a problem is insufficient. It is important to keep a record of issues. Important concerns will not be overlooked or put on the back burner in this way. They will not be forgotten. There may also be times when an issue arises when you are not at work. A daily log provides the opportunity for your staff to let you know what is happening rather than leaving a problem unaddressed. The three categories that we think are important for your staff to document are:

Food safety issues
Equipment malfunctions
Health and safety hazards

It is essential for your staff to understand that they cannot ignore food safety concerns. Giving them the responsibility to alert a supervisor and record the problem will help them fully understand food safety procedures. It is essential for your staff to understand that they cannot ignore food safety concerns.

There are many times in this business when a refrigerator stops working. The fan in an oven quits or a deep fryer fails to hold a consistent temperature. There may be warning signs indicating that something is wrong with your equipment, but you might not receive notification until it is too late. If your staff could record abnormal equipment performance. You may be able to take care of the problem with an easy repair. This will save you money instead of spending it on replacing your expensive equipment.

Health and Safety Hazards

The last item is a vital one to monitor in your establishment. Your staff will feel comfortable and secure if they understand that you care about their working conditions. While employee safety should be addressed immediately, it is a good idea to give your employees an outlet to express their concerns when you are not on the clock.

There are many other uses for a daily log in the food industry. Many establishments use them as a communication tool. The opening and closing crews use the tool for communications. The outlets with multiple managers also use it to keep on the same page. At Safe Food Training, we would like to hear how you use your daily log to improve the way your business operates.

August 28, 2023September 6, 2023

Fundamentals Of Bare Hand Contact Rules For A CFPM

The current food code clearly states what is acceptable and what is not, but there are certain regulations where there may not be a clear definition of nuances. One such rule that a Certified Food Protection Manager- CFPM must be prepared to enforce is the no bare hand contact rule.

This rule came to the forefront of food safety news earlier this year when California restaurateurs fought to repeal the ban on bare hand contact with ready-to-eat foods. It is important to understand how to properly comply with this rule in our state.

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CFPMs Training for Bare Hand Contact Have Alternatives

Certified food protection managers can teach several alternatives to handling ready-to-eat food with bare hands.

Gloves
Tongs
Deli tissue
Spoons and other utensils

The most common of these options is to require food handlers to use gloves. The most commonly used types of gloves currently used are either latex or vinyl. Due to potential allergies, 5 states have passed legislation to ban the use of latex products in food service and other industries. Expect this trend to continue as other states are sure to follow suit. At present both latex and vinyl gloves are acceptable in MN. However, it is likely that health department inspectors will recommend vinyl at the next visit.

While gloves are preferred, deli tissue can be used at service counters or in situations where constant glove changing would be necessary. Hot foods require the use of utensils.

Since the implementation of the no bare hands rule, the health department has noticed a downward trend in proper hand-washing procedures. A CFPM needs to provide their employees with proper education concerning no bare hand contact and hand washing. Here are a few points that should be monitored.

You must use soap during handwashing
Hand washing should take at least 20 seconds
Gloves cannot simply change after handling food, employees must wash their hands between glove changes.

These are three simple things that certified food production managers may overlook as glove use increases. Along with the current trend to ban latex, another potential increase in bare hand contact regulations may be to require that gloves be worn at all times whether with ready-to-eat foods, raw foods, or utensils that may come in contact with food products.

August 22, 2023September 5, 2023

A Tremendous Certified Food Manager Guide To Food Waste Control

Food Waste Control and Solutions for the MN Certified Food Manager

In any food production facility, whether it be a restaurant, industrial production factory or institutional facility, waste is always an issue of concern. A certified Food Manager know that food waste can eat into company profits, take away from other budgeted expenses and increase waste disposal costs. A recent article entitled “Reducing Food Waste Can Improve the Bottom Line and the Environment.” brings up some interesting points concerning this issue.

Certified food manager guide showing a pile of food waste

Image credit: friendsoftheearth.uk

Where Food Waste Comes From

It is usually not difficult to realize that you are wasting food product. You may notice fuller garbage cans and increased food spoilage in storage areas. It is important to discover exactly where your waste is coming from. Here are a few common causes of food waste.

Over production of prepared foods
Ordering more product than is needed
Preparation mistakes
Lack of controlled preparation methods

As a MN certified food manager, keeping close tabs of how much food product is order and what you need to prepare will go a long way towards reducing waste. Another key in keeping food waste in check is to have strict standards and procedures when it comes to production. Employees who are unsure of what ingredients need to be assembled, how much of any given food product they need and how to put them all together will generate waste of extra ingredients and over-produced product. A controlled set of procedures will ensure that everything that is produced is consistent and waste free.

What Should We Do With Our Waste?

Even under strict control, waste in the food industry is inevitable. The article we referenced earlier has some creative and useful ways to deal with waste.

Donate excess prepared product to charities that feed the needy in your community
Reach out to farmers who purchase food waste for animal feed and natural compost
Sell used grease and oil to producers of bio-fuels

The last place we want our waste to end up is in a land fill. With some careful planning and creative thinking we can not only reduce our waste, but in some cases generate income from it.

August 14, 2023August 14, 2023

6 Important Tips For ServSafe Managers Using Local Growers

ServSafe Managers Should Consider When Using Local Farmers

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?