Christine Dantz, Author at Safe Food For Thought

February 21, 2022February 2, 2022

A Valuable Certified Food Protection Manager Refresher On Cooling Procedures

Having product prepared ahead of time can make for smooth service during the dinner rush and gives certified food protection managers time to concentrate on menu items that need to be prepared at the moment. If you rely on cooking hot foods in advance to be ready to reheat, it may be a good time for your certified food protection manager to review proper cooling procedures with your staff.

Cooling Times and Temperature Review for Certified Food Protection Managers

The key to making sure that cooling foods are kept safe from foodborne illness is to chill it as fast as possible so that it doesn’t stay in the danger zone for an extended period of time. Food that sits between 41 degrees and 135 degrees has an elevated risk of growing bacteria, especially if left at that temperature for over longer than is reasonable. If your food was prepared at room temperature, you have four hours for your product to reach 41 degrees. If foods are prepared at temperatures over 135 degrees, they must reach 70 degrees within two hours and 41 or below within six total hours from the start of the process.

MN food code and certified food protection manager training reinforces that this chilling process should happen as quickly as possible, so make sure you utilize the following methods:

Ice water baths
Separating liquid product into shallow hotel pans
Slicing solid product to portions four inches thick or less
Sanitized cooling wands
Rapid cooling equipment such as blast chillers
Adding ice as a final ingredient

If you don’t have access to a blast chiller, the fastest way to cool hot product is by reducing portion size and cooling it in your walk-in in shallow pans. If you want to expedite the process for soups, sauces and other liquids, you can add ice as the last ingredient of your recipe. This is quite effective for menu items that have a water or stock base, to begin with.

Ice water baths are also incredibly effective, and when combined with a frozen cooling wand, can bring your chilling product below 41 degrees rapidly.

Has your certified food protection manager taken the time to evaluate cooling procedures in your facility?

February 13, 2022February 13, 2022

Free Look At Food Safety Training For Salad Bars

Salad bars are popular options for guests who enjoy customizing their salads or like to peruse options before choosing their ingredients. Whether in a restaurant, school, hospital or other location that offers a salad bar service, certain food safety training measures must be taken in order to keep the fresh ingredients safe to eat. Let’s take a look at a few basic food safety training steps you should take if you operate a facility with a fresh salad bar.

Food Safety Training Tips to Salad Bars Free from Foodborne Illness Risks

When considering a salad bar, the first thing you must examine is the equipment that will be used when in operation. Salad bars should be contained within a refrigerated unit, or a stainless steel bin capable of holding enough ice to keep ingredients cold. These bins or countertop inserts should have adequate drainage for ice melt and be certified by appropriate restaurant equipment standards. Make sure your product is completely contained and submerged deep enough in the ice to keep food below ice level and that no product is directly stored in the ice bins themselves.

Once you have the proper equipment, steps must be taken to keep food cold. Whether you have a refrigerated unit or product stored in ice, frequent temperature checks should be made to ensure that all ingredients are stored at less than 41 degrees.

Finally, make sure that all product is properly rotated so that old product and new product are kept separated. Even if it’s one sad, lonely hunk of feta cheese left behind with new product, contamination could spread. Every time a container is emptied or refreshed, we strongly recommend exchanging it for a clean one.

Do you have any tips on how to keep salad bars fresh?

February 7, 2022February 2, 2022

How ServSafe Managers Can Apply New COVID Vaccination Proof Mandates

Like many major cities across the United States, Minneapolis and St. Paul have joined municipalities requiring proof of vaccination or a negative COVID test in order to participate in certain indoor activities. This mandate has the potential to have an impact on the restaurant industry since indoor dining is among activities requiring proof of a negative test or a vaccine card. How can ServSafe managers put in place procedures to follow these new COVID mandates and keep their restaurants flourishing?

Minnesota ServSafe Food Managers And COVID Vaccination Regulations

As long as these rules are in place, the biggest challenge is to keep business flowing while making sure patrons have the proper paperwork. It may be a good idea to have an extra host at the front door during busy times in order to speed up the process without forcing your guests to wait too long before being seated. It may add to your labor costs, but it also may reduce the amount of guests who choose to go elsewhere if the wait time to be seated is unreasonable.

When checking proof of vaccination, make sure you look for these three different types of proof:

The original vaccination card
A photo of the card on a smartphone
Proof through the Docket app

While these new COVID vaccination mandates have been put in place to stop the surge of the newest variant, ServSafe managers will still want to find ways to reach guests who cannot show proof of a negative test or a vaccine. Make sure that you have takeout options, curbside pickup or delivery available for guests who still wish to order from your menu. This will show that you still value all of your customers and are willing to make accommodations to serve them.

While these COVID mandates affect food businesses in the Twin Cities, it might be prudent to have your ServSafe food managers lay out a plan should your municipality enact similar rules.

Do you have a plan in place should your guests be required to show proof of vaccination?

January 31, 2022January 25, 2022

Revealing Risks In Guest Restrooms For Food Protection Managers

We usually focus on areas of food safety in staff areas of food businesses, but there are health risks that can occur in spaces specifically set aside for guests. Guest restrooms hold the potential to spread illness if not properly cleaned and sanitized. While we’d never suggest that you serve guests in your restrooms, it’s important food protection managers to realize that there are health risks that can arise from the condition of your facilities.

Public Restrooms Sanitization Tips for Food Protection Managers

The cleanliness of your guest restroom greatly influences your guests’ perception of the cleanliness of your entire restaurant. You could have an immaculate kitchen, but if a patron enters an unsanitary restroom, they’ll question whether or not your entire establishment is sanitary. We strongly suggest that you make every effort to keep your public restrooms in the same state as your staff facilities. Every restroom should:

Be stocked with plenty of soap and paper towels
Be devoid of standing water on counters and floors
Have hot water readily available
Be regularly inspected for cleanliness
Have frequently touched surfaces sanitized often
Have a hand washing poster on display

At bare minimum, your guest facilities must be stocked with hot water, soap dispensers and plenty of paper towels. However, food protection managers should consider installing hand-free soap dispensers and hand dryers in their guest facilities. Over the course of your business day, numerous guests will touch soap dispenser pumps with bare hands leaving bacteria and other contaminates on the pump. These will transfer to the hands of other guests. If your guests do not thoroughly wash their hands, these pathogens might remain and cause a health risk when they return to their tables to eat.

Standing water not only makes your restrooms look unsanitary, bacteria can form on countertops that can cause a risk. Your food protection manager should assign staff members to regularly inspect restrooms to ensure this is not the case. During these inspections, they should also check soap and paper towel supply and sanitize door handles. Restroom door handles are constantly touched by unwashed hands and pose the greatest risk for contamination.

Finally, display a poster as a friendly reminder that handwashing is important. This will offer a simple suggestion to guests to wash their hands before returning to their table.

Do you have outlined procedures for keeping guest restrooms clean and sanitary?