Christine Dantz, Author at Safe Food For Thought

May 30, 2022May 17, 2022

Food Safety and the Sizable Dangers of Raw Dairy Products

Over the past few years, states such as Iowa, Georgia, Missouri and others have begun crafting legislation to expand the commercial sale of raw milk and raw dairy products. While Minnesota currently only allows the sale of unpasteurized milk to customers who bring their own containers directly to farmers, it’s worth discussing the food safety hazards of using raw dairy products in food preparation should our state consider expanding the availability of raw milk as several other states have done based on consumer demand.

Raw Dairy Products and Food Safety

To be absolutely clear, any milk served in restaurants or used in meal preparation must be pasteurized and obtained from a trusted source. Raw dairy products straight from the farmer do not meet these food safety criteria. The health department does not allow for a variance on raw milk even with a critical control point plan.

Proponents of raw dairy claim that the probiotics and other naturally occurring antimicrobial elements allow for the safe consumption of fresh, raw milk. While raw milk may contain these compounds, it also brings high-risk hazards that cause food safety management issues. Raw milk can contain:

Bacteria
Salmonella
E.coli
Listeria

This is just a partial list of pathogens that have been found in unpasteurized milk. Outbreaks from raw milk have caused intestinal illness, miscarriages and even death.

Once processed into cheese, yogurt or other raw dairy product, the danger of foodborne illness is still a threat, so the best course is to avoid unpasteurized milk products altogether.

Have you ever considered the hazards of raw dairy products?

May 23, 2022May 16, 2022

New ServSafe Managers Guide to Seasonal Food Stands

With the warmer weather approaching, many Minnesotans will be getting outside and attending events in the fresh air. Farmer’s markets, carnivals and other events are great opportunities for food businesses to showcase their product with seasonal food stands. Since these stands aren’t located at a restaurant or other indoor facility, there are some special rules that ServSafe managers should be aware of when planning their temporary outdoor eating establishment.

How to Plan a Seasonal Food Stand for ServSafe Managers

In order to have an outdoor eating establishment approved, the operator cannot simply set up shop and begin cooking, regardless of their ServSafe certification status or if their home-base outlet is licensed. A detailed plan must be submitted at least 30 days before operations begin. Your plan must include:

Menu
Anticipated volume of ingredients and finished product
Layout and equipment specifications
Details on freshwater supply, waste removal and sanitation procedures

In order to gauge what permits or licenses are needed, your local inspector will need to know what type of food you’ll be serving. Grab-and-go items that are prepackaged or simple heat-and-serve meals have different requirements than freshly prepared food from raw ingredients. Lower volume seasonal stands may also have different licensing issues depending on location, so the anticipated volume can be a big factor during an inspection before opening.

ServSafe food managers also need to be very detailed when it comes to the layout and equipment used in the seasonal food stand. All equipment must still pass the same certifications for restaurant use as in your brick-and-mortar establishments.

The last part of a plan for Servsafe managers to use for a seasonal food stand should outline how water will be supplied and how the equipment will be sanitized. Fresh, clean water is a requirement for handwashing, sanitation, and any cooking procedure that involves water. A simple garden hose run from a nearby building won’t cut it. If you’re not using a portable handwashing and water supply station, make sure to investigate the source to see if it is approved for use in your temporary stand. If you have multi-use utensils, equipment for storage or serving items, a dishwashing plan must be in place. If you do plan on using these types of items, plan on having a triple sink with access to hot water available.

Are you planning on showcasing your food business at seasonal events this summer?

May 17, 2022May 17, 2022

Revealing New Certified Food Manager Debate: Day Dots Versus Labels

The Minnesota health code requires certified food managers to utilize a date marking system to keep tabs on when food was produced and stored in their business, but it doesn’t require a specific type of marker. We’ve asked some of our Certified Food Manager students where they stand in this date marking controversy, and we’ve heard a lot of different answers, so we thought we’d explore the different types of methods used.

An Online Certified Food Manager Guide for the Date Marker Debate

Just for a quick review, certified food managers should date mark all food that is:

Ready to eat
Stored for over 24 hours
Refrigerated

All food prepared or moved from its original packaging should be marked with the date it was made or stored, but which marker is the best? We’ve heard several suggestions, but two stand out; day dots and preprinted labels. Certified food managers have strong opinions on the subject, so we’ve had some lively discussions on the pros and cons.

On one side of the certified food manager date marker debate, day dots are color-coded to a specific day of the week, giving a quick visual of when the product was made, but they do have the drawback of limited space to include any details besides the date. Preprinted labels come in a variety of types but often come in a format allowing for the date, what is in the container, the staff member who produced it and the expected shelf life. These labels can be more expensive than day dots, take more time to decipher and could be harder to remove from plastic and metal containers.

During our certified food manager discussion, We also heard of some other creative solutions that may be more cost-effective, but might not be as convenient as using day dots or pre-outlined labels. Masking tape or painter’s tape has been suggested, but oftentimes this will leave glue behind on your storage bins creating a hassle for your dishwasher when containers are empty. We also heard of writing directly on plastic wrap that covers the container. This unfortunately doesn’t meet the standards as plastic wrap can easily be discarded or broken by a felt pen, and please don’t ever consider writing directly on food product, even with edible ink.

Where do you stand on the date marking debate?

May 11, 2022May 16, 2022

What To Know If You Are Suddenly Left Without A MN CFPM

All Minnesota food businesses are required to employ a certified food protection manager (CFPM), but what happens if a restaurant or other food facility loses theirs without warning? Do they have to shut down temporarily until they hire or train a new one? Fortunately, the MN food code isn’t that strict and does give some leeway for replacing a certified food manager who departs suddenly.

MN CFPM — *Image credit: maridav via 123rf*

The Certified Food Manager Training Window

The good news is that the regulations for hiring or training a new certified protection manager in Minnesota allow for 60 days from the departure of one CFPM to the date they are replaced. Food protection certification is not transferable from one staff member to another, so be proactive in scheduling training or hiring a new CFPM as soon as possible.

If you’re looking to promote from within, there are two training options when it comes to gaining certification, online and in person. If you’ve lost a MN CFPM suddenly, online certified food protection manager classes may be the quickest and most convenient method of gaining certification. Online food certification classes can be taken at any time and contain all the materials necessary to pass the exam. In-person classes do happen rather frequently if you prefer to engage with an industry professional with experience running certified food protection manager courses. With instructor-led courses, you’ll also be able to take the exam on the same day as the training where online course study and food certification exam scheduling may have a gap.

The 60-day grace period doesn’t just apply to losing a CFPM suddenly, new establishment openings and re-openings after a temporary closure also receive this same grace period.

We never like to see sudden management departures, but do you have a plan if your MN CFPM has to depart on short notice?