Author: Christine Dantz

Posted on

The COVID-19 Impact On New Restaurant Design For Food Safety Managers

When regulations for the reopening of restaurants rolled out, many food safety managers were left scrambling to meet standards in order to reopen their businesses. Over the course of the reopening processes, we’ve heard speculation that newly opening restaurants are ditching standard designs for plans that already meet or exceed recommendations in preparation for future public health crisis situations. Let’s take a look at some key aspects of how COVID-19 has changed the way food safety managers look at restaurant design.

Post COVID-19 Restaurant Design for Food Safety Managers
Image credit: SynicCorp

How the COVID-19 Pandemic Could Change Restaurant Design for Food Safety Managers

In researching new restaurant designs being implemented today, food safety managers notice three key elements that have been implemented due to current COVID regulations:

  • Greater connectivity to support remote ordering
  • Powerful and upgraded ventilation systems
  • Roomier dining rooms and booths separated by partitions

New restaurant designs are also adding remote ordering kiosks at tables, near pick-up counters and even in parking lots. These types of ordering systems put a toll on Wi-Fi networks, so designers are including plans that result in higher bandwidth possibilities that help integrate the ordering and payment process. at restaurants that previously operated without these systems may have been forced to purchase equipment in order to facilitate remote ordering in their establishments. New restaurant designs seem to be taking care of that for owners and food safety managers before construction even begins.

One of the biggest challenges for restaurateurs during these times has been meeting HVAC standards to allow indoor dining. New restaurant designs are being planned with more powerful ventilation in the kitchen and in dining areas. Rather than install HVAC systems that simply meet restaurant construction codes, new facilities are planning ahead by including systems that exceed Stay Safe MN COVID-19 ventilation standards.

Finally, restaurant designers are coming up with plans should social distancing in dining rooms become the norm. Booths are being separated by Plexiglas partitions, more space is being considered in dining areas and even kitchens are being constructed to keep back-of-the-house staff separated while performing their duties.

Have you noticed any other restaurant design trends that the current pandemic has changed to help food safety managers deal with future public health scenarios?

Posted on

Fantastic New Food Service Manager’s Guide for Mask Enforcement

In order to comply with Stay Safe MN guidance, restaurants are required to ask guests and staff to wear a properly fitted face-covering in indoor settings. For the most part, customers will automatically adhere to these guidelines, but there are some that will argue or refuse to follow them. What should food service managers do in order to comply with mask enforcement guidelines and prevent an incident with an unruly guest who refuses to wear a face-covering in dining areas?

Food Service Manager's Guide for Mask Enforcement During Covid-19

How Food Service Managers Can Promote Mask Use Without Confrontation

Food service managers have enough on their plate as it is, so dealing with customers who refuse to follow mask mandates adds additional frustration during already trying times. We have a few suggestions that may ward off a confrontation before it begins.

Food service managers should have clear signage that masks are required indoors. Customers should be made well aware of that before they even set foot in your establishment. Since reservations are required for indoor dining, guests should be reminded when making these reservations that that will not be allowed in the building without a face covering. We’d also recommend that you provide curbside pick-up and let potential guests know that to-go orders are available. If you have these options available, those who do not wish to wear masks will have the ability to order from your restaurant without stepping foot inside.

People are usually understanding if they know ahead of time that these rules are in effect, so making it abundantly clear could go a long way towards preventing frustration.

We’ve talked to a few restaurateurs who have had customers try to use a couple of popular lines of reasoning in order to enter dining rooms without face coverings. The two most common reasons guest attempt to boycott face coverings are:

  • Violation of Constitutional Rights
  • The Americans with Disabilities Act

From a legal standpoint, the First Amendment of the Constitution does not apply to private residences or businesses. To put it simply, the First Amendment applies to the U.S. government restricting speech, not your private business. Food service managers can refuse to serve those not wearing a mask without violating their Constitutional rights.

The ADA does require restaurants to make accommodations for those with disabilities unless doing so would impede their ability to safely serve other guests. Since CDC guidelines state that asymptomatic COVID-19 carriers could spread the disease, it’s a food service manager’s duty to make sure masks are worn. In this case, recommend curbside pick-up or to-go orders if you have a guest who may not be able to breathe for long periods of time while wearing a face covering.

How are you communicating mask rules to your customers?

Posted on

Certified Food Protection Managers and Recall of Peaches

Certified Food Protection Managers and Recalled Peaches

In a recent recall announcement, the FDA has notified consumers that a large number of peaches may be contaminated with salmonella. These peaches have been shipped by a major fruit producer and could have found their way into the supply chain for restaurants and other food producers. According to the CDC, there have been at least 23 cases of the strain in Minnesota, the most of any state thus far. How should certified food managers react to this outbreak?

Certified Food Protection Managers and Recall of Peaches
Image credit: needpix.com

Recall of Tainted Fresh Peaches and Certified Food Protection Managers

First, if certified food protection managers have any peaches that can be traced back to the recalled Wawona brand peaches or Wegman Food Markets, dispose of them immediately. The highest-risk establishments for this outbreak are grocery stores, but many restaurants supplement their fresh fruit supply in small batched from local markets. This means there may be a chance food-producing businesses may have them in their inventory.

If you have already processed these peaches into baked goods or other prepared items, you must dispose of any potentially contaminated product. According to the FDA, these peaches could have been on the market as early as June 1, so make sure you check your dates on any frozen items you have produced that contain peaches.

As always with such a widespread recall, if you have any doubts as to the safety of your produce or items made from potentially contaminated fruit, you should err on the side of caution.

Have you checked the FDA’s recent recall alerts or the embedded CDC Recall widget on the sidebar of this Safe Food For Thought Blog site to make sure you’re not using contaminated ingredients?

Posted on

The Best Option For Certified Food Protection Manager Training

Evaluating the best option for certified food protection manager training

With current Stay Safe MN regulations, in-person certified food protection manager training has been stalled over the months of the shutdown to slow the spread of COVID-19. Now that we’re beginning to reopen, should those seeking certified food protection manager training flock to instructor led courses or choose the on-line option?

Evaluating the best option for certified food manager training in MN

Instructor Led Certified Food Protection Manager Training Versus Online Sessions during the Pandemic

The first advice we want to give you is to make sure that you’re up to date on your certifications. Don’t wait until the economy completely opens up to seek out training if your certification has lapsed. We’re still bound by the Minnesota food code rules on the role of an active certified food protection manager in our food processing facilities and restaurants.

There is some good news for those seeking renewal during these times. The Minnesota Department of Health is allowing for a six month grace period to submit your renewal application after your current certification has expired. This means that you can still actively perform your duties for six months even after expiration.

While this grace period is generous, we shouldn’t take advantage of it and neglect our renewal training. That is why we’re recommending that those seeking first-time certifications and renewals utilize online certified food protection manager courses. Online courses can be taken from the comfort of your own home and at your leisure. Completing online food safety training can greatly speed up the process of gaining your certification or renewal.

Online food manager certification training is unfortunately the best and most recommended training option at this time. Due to limitations on training venue availability, social distancing regulations and mask mandates, instructor led courses just cannot be run at the same capacity, frequency and effectiveness as they once were.

If you need help with online certification or have questions about how to obtain your renewal, don’t hesitate to contact Safe Food Training with your questions. We’ll do our best to provide any information you require.