Christine Dantz, Author at Safe Food For Thought

November 11, 2019November 7, 2019

Why do ServSafe Food Managers Set Freezers to Zero Degrees?

According to the Minnesota Food Code, all frozen food must remain frozen until ready to use and the USDA recommends setting freezers to zero degrees Fahrenheit. This got us wondering; why zero? Is zero a scientifically determined number, or is it in the correct temperature range and just happens to be a good round number? Will two degrees work just as well? Or maybe -12.5? This week we’ll take a good look at freezer temperatures and how zero degrees became the standard for ServSafe Food Managers.

ServSafe Food Managers and Freezer Temperatures

The history of the standard of zero degrees goes back to the 1930s when the American Fruit and Vegetable Coalition advocated zero degree temperatures because it was, in fact, a round number. Prior to this, freezing recommendations had been set at 14 degrees Fahrenheit. Science didn’t even come into the conversation until much later.

According to the laws of thermodynamics and the use of a mathematical logarithm known as the Van’t-Hoff equation, scientists much smarter than us were able to show that there is a uniform lowering of the velocity of chemical reactions in any substance as temperatures decrease. To break it down in terms those of us without PhDs in chemistry and physics can understand, once the temperature reaches zero degrees, the molecules and atoms in frozen product slow to the point where there is little perceptible movement. This means that bacteria cease to grow and there is very little loss of nutrition in foods frozen below zero degrees. Using this method, it has been determined that the ideal range of freezer temperatures is between zero and -22 degrees Fahrenheit.

So now that we know why ServSafe food manager training tells us to keep freezers at zero degrees, why don’t we go further and freeze product closer to the low end of the range?

First, while bacteria are held at bay indefinitely, that doesn’t mean that there isn’t a risk of freezer burn. Freezer burnt product may still be safe to eat from a food safety standpoint, but it sure isn’t pleasant from a taste and texture standpoint. Long exposure to extremely low temperatures will keep your food safe to eat but will tarnish its quality.

Finally, it’s unwise from an efficiency and energy use standpoint. Keeping your freezer at the upper end of the freezing range and closer to zero degrees will use a lot less electricity and keep utility costs down.

As a ServSafe food manager, what temperature do you set your freezer?

November 4, 2019October 10, 2019

Certified Food Safety Managers and Plastic Reduction

Over the past few years, some jurisdictions have sought to reduce the amount of plastic used in the foodservice industry, and while some businesses have been hesitant to make the change, many have embraced it. Eliminating plastic appeals to a wide selection of environmentally conscious consumers and can also potentially reduce the amount of waste your business produces. This week, we’ll cover a few plastic reduction alternatives certified food safety managers can utilize in their establishments.

Plastic Reduction Alternatives for Certified Food Safety Managers

If you were to take a quick tour of any restaurant, you’d find a number of plastic items. To-go boxes, bags, straws, utensils and take-out serving dishes are all commonly made from plastic. Whether you’re voluntarily reducing your plastic usage or your local jurisdiction has passed codes and laws preventing plastic use, your certified food manager will have to find alternatives for these types of items. Here are a few solutions that you can employ to replace plastic necessities in your facility:

Paper and compostable boxes and bags
Reusable takeout containers
Biodegradable utensils and straws

In the past, plastic bags and Styrofoam to-go containers have been go-to packaging for guests looking for take-out or a way to bring leftovers home. With current trends, many different manufacturers have started producing paper bags and compostable boxes that are either easily recyclable or will break down over time rather than take up space in a landfill. These items may cost a little bit extra, but as more companies produce these products costs should begin to decline.

With the latest update to the Minnesota Food Code, the rules concerning reusable containers have been updated and more clearly outlined. Reusable containers not only reduce plastic waste, they give you the opportunity to sell or provide your guests with reusable take-out containers with your logo and branding on them. This can not only help to conform to local plastic reduction codes but provide a valuable marketing tool for certified food managers to draw repeat business from loyal guests.

Straws and utensils such as forks, spoons and knives present unique challenges since many consumers prefer a sturdy utensil that won’t break during use. The good news is that many companies are now producing durable wood alternatives and great advances have been made to produce robust biodegradable utensils that can easily replace plastic.

Are you making an effort to reduce plastic waste in your facility?

October 28, 2019October 5, 2019

Steps to Becoming a Certified Food Protection Manager

Becoming Certified Food Protection Manager

According to the Minnesota Food Code, all facilities that prepare food for the public must employ a certified food protection manager (CFPM). The role of any CFPM in Minnesota is to ensure that all food is being stored, prepared and served in a safe manner. They are required to train staff, inspect their facility for safety hazards and correct procedures as necessary to keep food safe. How does one become a certified food protection manager? This week, we’ll clearly outline all the steps for becoming a Certified Food Protection Manager in Minnesota.

Becoming Minnesota Certified Food Protection Manager Registration

The first step to becoming a CFPM in Minnesota is taking a qualifying food safety course and passing the exam. There are a few ways this can be done:

Instructor-led training
Online courses
Group training at your facility
Customized classes

There are benefits to each of these options, and there’s enough flexibility to choose which course works best for you and your business. Instructor-led training offers the opportunity to delve deeper into food safety topics and ask questions, while online food safety certification courses can be taken at your leisure. If the standard training at an offsite location isn’t convenient, and you’d prefer a real-life food safety expert over an online course, Safe Food Training can come to you and offer group training or customized training that fits your specific needs.

So you’ve passed your food safety training course exam. Congratulations! Does that mean you’re ready to go and officially a Minnesota CFPM? Not quite yet. Just passing the exam doesn’t officially make you a certified food protection manager in Minnesota. There’s one more step, and fortunately it’s an easy one. After passing your food safety certification exam, you must fill out an application in order to register with the state.

To find information concerning current fees and the appropriate mailing address to submit an application, the Minnesota Department of Health CFPM website will have the most up-to-date information.

Do you need assistance with training options? At Safe Food Training, we can provide the perfect food safety training course for your needs.

October 21, 2019October 4, 2019

Food Safety Training and Further Study Into E.coli Contaminated Romaine

New Study Into E.coli Contaminated Romaine

E.coli outbreaks linked to romaine from Arizona made headlines on multiple occasions over the past two years. The link between E.coli and romaine has been the most talked-about story in the food safety training community, and the causes of the outbreaks still continue to be investigated. Now, academia has gotten involved as researchers from the University of Arizona have partnered with the FDA on a multi-year study of E.coli contaminated romaine from one of the growing regions linked to past outbreaks.

Goals of an Extended Study of E.coli Contaminated Romaine Growing Regions

Due to the massive scale of the previous outbreak, food safety officials and growers alike are eager to get to the bottom of why outbreaks happen and how to prevent them in the future. The extension scientists from the University of Arizona have a few goals in mind with this extended study.

Assess potential sources of contamination
Examine the prevalence of contaminates from one growing season to the next
To provide recommendations for advanced food safety training

There have been numerous theories as to how E.coli has made its way into the Yuma growing fields. Contaminated water, poorly cleaned harvesting equipment and even flies have been suggested as a cause of recent outbreaks. Hopefully, researchers can isolate a cause and help prevent the transfer of pathogens in these fields again.

One of the advantages of a multi-year examination is that researchers will be able to see what happens from one season to the next. This could help identify whether this is an ongoing issue with the region that requires drastic action or if previous outbreaks were due to isolated incidents. Once these issues are addressed, these researchers and the FDA hope to have extensive food safety training recommendations for romaine producers in Arizona and throughout the agricultural community around the country.

Do you think there’s been enough effort put into examining the link between romaine growing regions and E.coli outbreaks?