Author: Christine Dantz

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ServSafe MN Spotlight On The Scary Residual Pesticides Dispute

Pesticides and ServSafe MN

In an FDA report published this month for data gathered in FY 2022, “findings show that the levels of pesticide chemical residues in the U.S. food supply are generally in compliance with EPA pesticide tolerances.” Conversely, the Environmental Working Group (EWG) has reported, “FDA tests find U.S. food supply awash in pesticide residues.” While pesticides on fruits and vegetables may not be covered by ServSafe MN rules, ServSafe managers should still address this issue.

Pesticides and ServSafe MN

ServSafe MN and Pesticides

This topic can raise many questions and often sparks a heated debate. While we may not have the space to cover every aspect of this issue, we’d like to touch on some of the highlights and give tips on preventing your customers from ingesting potentially dangerous pesticides.

Just because the average levels of pesticide in our produce may not pose a health threat, that does not mean that every grower uses a safe level of chemical pesticides. It’s crucial to ensure that you get your fruits and vegetables from reliable sources that prioritize food safety. A popular strategy for many restaurants and food production facilities is using only locally sourced, organic produce. If you have ever been in charge of your company’s budget, you may be aware that this can be an incredibly costly choice. It would help if you also considered that organic growers can use certain natural pesticides and still label their products as organic.

No matter where you decide to purchase your produce, you should ensure that your customers’ food remains untainted by pesticides or other contaminants. Upon delivery, it is crucial to promptly inspect your produce. You may not be able to see pesticides, but if any of your produce has any unusual residue, it may have been treated at some point.

Always Rinse!

After checking your produce, it’s important to know which items need refrigeration. Storing produce that requires refrigeration at room temperature can cause surface chemicals to seep into the produce. Finally, always rinse and allow your produce to dry fully before serving. The water’s force removes hidden dirt or pesticides, making it safer to eat than unwashed produce.

How do you keep your guests safe from man-made chemicals in your produce? Do you rely only on washing, or do you prefer to order from organic farms?

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ServSafe Training: The Fascinating Mayonnaise Myth Exposed

ServSafe MN Training and the Mayonnaise Myth

During ServSafe MN training, we often discuss stories of food poisoning incidents blamed on tainted mayonnaise in potato salad, sandwiches, or dips. Mayonnaise is widely believed to be highly perishable and demands additional precautions when utilized in food production. If you investigate further, you’ll find that it’s often not mayonnaise that has caused a foodborne illness. More often it’s other ingredients that have not been prepared to ServSafe training standards.

ServSafe MN Training and the Mayonnaise Myth

ServSafe MN Training and the Mayonnaise Myth

Commercially produced mayonnaise is loaded with acids and preservatives, so it generally does not spoil quickly. Refrigerating mayonnaise is typically recommended. However, the recommendation is more about diners’ taste preferences than creating a food safety hazard. There are even some unverified claims that adding mayo to dressings, and cold sauces can extend the life of those products. These claims are attributed to the acids and preservatives in commercially produced mayonnaise.

To be clear, ServSafe training does not refer to commercially processed mayo in this discussion. If you make your own mayonnaise in your restaurant, you will likely use raw eggs. You will also likely not add as much acid and preservatives as your standard store-bought mayo. We strongly recommend treating in-house mayonnaise as a volatile food product and always keeping it under refrigeration.

If it’s not the mayonnaise that causes food poisoning, why do common dishes that contain it make people ill? Ingredients such as cooked potatoes, pasta, and vegetables are not shelf-stable. Cooked potato dishes are, in fact, highly susceptible to bacteria growth. Leaving a potato or pasta salad at room temperature for an extended time will create a health hazard for anyone who consumes it. Many potato salads also contain cooked eggs, which are incredibly susceptible to bacteria if not refrigerated properly.

Cross-contamination Is Frequently The Culprit

We have also heard mayonnaise blamed for food poisoning incidents that have occurred as a result of eating at a buffet-style event. Cross-contamination during food preparation or service directly causes the onset of these illnesses. Cross-contamination occurs when a utensil is dipped into another dish on the buffet or when the mayo spreader comes into contact with meat proteins and then is returned to the mayonnaise dish. In these cases, it is highly likely that bacteria have contaminated the mayonnaise. While that mayonnaise may not need refrigeration, any bacteria introduced into it will grow at room temperature.

The bottom line of the ServSafe training is that it is crucial to avoid cross-contamination and handle every ingredient correctly when using mayonnaise in your establishment.

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CFPMs Learn The Truth About Food Truck Operation

MN Certified Food Manager and Food Truck Operation

From a financial standpoint, owning a restaurant is out of the question for the average certified food protection manager (CFPM). Most chefs do not have the financial backing to purchase or build a restaurant, and many banks consider restaurants a high-risk opportunity, making financing hard to come by. Is being your own boss out of reach for all but a few food service workers? Buying and operating your food truck may be feasible if you’re ready to be independent but have limited financial resources. Still, CFPMs should know that the Minnesota Food Code has specific guidelines for food truck operators, especially those looking to start a food truck venture.

MN Certified Food Manager and Food Truck Operation

CFPMs and the Food Truck Revolution

The Minnesota Department of Health set up particular rules that food truck operators must follow to keep the food they serve safe. Some regulations that create a challenge for food truck owners/ CFPMs include:

  • Handwashing
  • Hot food holding
  • Dishwashing

Just like in a typical food production facility, handwashing stations must be present and have ample hot water, soap, and paper towels. Operating a food truck with self-contained plumbing can pose challenges in setting up handwashing stations. When acquiring or designing a food truck, it’s crucial to guarantee that the water tanks are engineered to hold enough water to last the entire day. Not all food trucks have on-site water hookups, so you cannot depend on a water source at every location you serve.

Hot food holding can also be an issue when providing food service from a mobile unit. Plan a menu that is easy to cook to order and does not require hot holding. If you plan to keep any food hot, it’s crucial to ensure that the food truck is equipped with heat lamps, chafing dishes, or a steam table to keep the food out of the danger zone.

Dishwashing Will Be A Consideration

Finally, dishwashing can be an issue. If you only have a limited water supply, you won’t want to waste it on washing plates and silverware. We strongly recommend using recyclable plates, utensils, and other items to serve your guests. As for cooking tools used during service, CFPMs will find keeping a backup of items such as tongs, spatulas, and other tools essential for operating a food truck is important.

Are you a MN Certified Food Protection Manager looking to branch out by purchasing your food truck? Leave us a comment or a question below, and we’ll anonymously address any other concerns you may have in a future blog.

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The Most Astonishing Food Manager Debate About Meal Benefits

food managers enjoying meal benefit

One of the perks of working in the food industry is being around creative professionals. This often means occasionally sampling some of the great cuisines your restaurant has to offer. Many restaurants offer their employees free or discounted shift meals, while others prefer employees to bring in their meals. We want to examine three different schools of thought on meal benefits we’ve heard discussed in our food manager certification courses.

Food managers enjoy their inhouse meal benefit
Image credit: jackf via 123rf

Food Manager Debate Shift Meal Benefit 

When it comes to providing employee meal benefits in the restaurant industry, kitchen food managers have several options. Here are what we have found to be the top three prevailing systems:

  • Employees should be on their own and eat at specified breaks
  • Employees can order menu items at a discount
  • A special employee meal is served before or after service

One idea we hear from time to time is that restaurant professionals should be treated like professionals from other industries. Why should a restaurant owner use their profits to offer free meals to employees that are not typically available in other professions? Especially when they already provide all the standard benefits associated with different jobs? The downside of this option is that many restaurants choose to provide meals or discounted menu items for their employees. We’ve heard that this system may reduce employee morale when staff members compare the no-meal policy with other restaurants’ treatment.

Some outlets allow employees to order off the menu at a discount when they are off the clock. This allows the staff members to eat at a reasonable price and sample the cuisine served at their workplace. Restaurant managers often choose this meal perk to find a middle ground between making employees pay for their meals and providing a complimentary shift meal.

The Safe Food Training Favorite

Our top choice is the family-style staff meal served before or after shift hours. This brings employees together and may be a great time to test specials and explore new menu concepts. If you choose this method of providing meals for your employees, keep in mind that it could also offer the opportunity to reduce waste by repurposing some of your inventory surplus. We also find that a well-fed employee tends to be a satisfied employee.

If you’re a restaurant owner or food manager, we’d like your thoughts on meal benefits. Please feel free to leave your thoughts in the comments section.