The 5-Second Rule Myth: What ServSafe MN Professionals Need to Know

ice cream bar on the floor. — Don’t fall for this common food safety myth!

If you’ve spent any time in a professional kitchen, you’ve probably heard a coworker shout “5-second rule!” after a piece of food takes a tumble. It’s a common kitchen myth, but for those of us dedicated to food safety, it’s crucial to understand that this is no joke. When it comes to ServSafe MN standards, the only place for dropped food is the trash can, and understanding why is key to protecting your customers and your business.

The Centers for Disease Control and Prevention (CDC) estimates that approximately 48 million people contract a foodborne illness each year. As a food professional in Minnesota, and especially as a certified food protection manager, you are the first line of defense against these preventable illnesses. Adhering to the highest standards isn’t just about passing inspections; it’s about a fundamental commitment to public health.

The Science That Debunks The Myth

The core idea of the 5-second rule—that bacteria need time to transfer to food—is fundamentally flawed. Research has consistently shown that transferring contaminants is not a matter of time, but instead of contact. A significant 2016 study from Rutgers University found that bacterial transfer can happen in less than a second.

Here’s what really determines the level of contamination:

Immediate Transfer: Bacteria don’t have legs, but they move with moisture, and this transfer can be instantaneous. The moment food makes contact with a contaminated surface, a transfer of microorganisms begins. There is no “safe” window.
Surface Matters: The type of surface the food lands on plays a major role. Smooth, non-porous surfaces, such as ceramic tile and stainless steel, common in professional kitchens, allow for a much higher and faster rate of bacterial transfer than a surface like carpet.
Food Characteristics: The nature of the food itself is a critical factor. Moist or wet foods, such as a slice of tomato or melon, act like sponges for bacteria and will pick up contamination far more readily than dry crackers or bread rolls.

Beyond the Myth: Real-World Risks for ServSafe MN Professionals

For professionals who hold a ServSafe MN certification, ignoring the facts about the 5-second rule introduces serious risks that go far beyond a single piece of food. It creates a crack in your food safety culture that can lead to significant consequences. Upholding these standards is a core part of maintaining your food safety certification in MN.

True or false and a question mark on a black background — True or false?

Consider the potential fallout from this seemingly minor issue:

The Threat of Cross-Contamination: A dropped item doesn’t just contaminate itself. An employee who picks up the item and continues working can transfer pathogens from the floor to their hands, gloves, preparation surfaces, and other foods, creating a chain of contamination that can lead to widespread illness.
Damage to Your Reputation: Customer trust is everything. If a patron sees an employee serve food that has come into contact with the floor, that trust is instantly broken. In the age of online reviews, a single incident can cause lasting damage to your establishment’s reputation and bottom line.
Regulatory Violations: Minnesota’s food safety regulations are in place to protect the public. Failing to follow basic principles, such as proper handling of dropped food, can lead to poor inspection scores, fines, and even forced closures. It shows a lack of control and a disregard for required safety protocols.

The Right Procedure: When in Doubt, Throw It Out

The 5-second rule, rumor or real? (Thumbs down on a red background.) — The 5-second rule, rumor or real?

As a certified food protection manager, creating a culture of absolute food safety means having clear, simple, and non-negotiable procedures for situations like this. There is no room for ambiguity. Training your team on the correct response is an essential component of your ongoing food safety education plan.

Here is the only acceptable procedure for food that has hit the floor:

Immediate Disposal: Throw the food away immediately. There are no exceptions. The cost of a single ingredient is insignificant compared to the potential cost of a foodborne illness outbreak.
Clean and Sanitize: The employee involved must wash their hands thoroughly before returning to food preparation tasks. Any surfaces or tools that the dropped food may have come into contact with afterward must also be properly cleaned and sanitized.
Reinforce Through Training: Use these moments as opportunities for training. Remind your team why this rule is in place. Consistent reinforcement ensures that food safety remains a top priority for everyone, from new hires to seasoned veterans.

Ultimately, the 5-second rule is a myth that has no place in a professional kitchen. For a certified food protection manager, upholding the highest standards of ServSafe MN is about protecting your customers, your reputation, and your business.

Protect your patrons and your establishment with professional training. Whether you and your team are preparing for an initial Minnesota food license or it’s time to renew your three-year continuing education, our personalized, instructor-led options can help ensure you meet the highest standards. Go to Safe Food Training to book your course today!

June 20, 2025June 24, 2025

Don’t Let Foodborne Illness Be the Main Event: A Guide to 4th of July Food Truck Safety

A food truck-follow our food truck safety, so you don't let foodborne illness rain on your parade.

Don’t let foodborne illness be the main event this Fourth of July! For any food truck owner, this is one of the most profitable days. However, with massive crowds and soaring temperatures comes a significant responsibility to keep your customers safe. As a certified food protection manager and trusted mobile food vendor in Minnesota, your success on this hectic holiday hinges on one critical element: impeccable food truck safety.

The combination of high volume, summer heat, and the fast-paced environment creates the perfect storm for foodborne pathogens to thrive. This is where your professional training comes into play. Prioritizing the rules of food truck temperature control in hot weather and MN food safety isn’t just about compliance; instead, it’s about protecting your customers, staff, and reputation. Let’s break down the three key areas you must master to ensure your 4th of July is both successful and safe.

Mastering Temperature in Extreme Heat

foodborne illness at a food truck. — Follow these food truck safety tips to prevent foodborne illness and have a fun and safe event this 4th of July!

The single greatest threat to your food on a hot summer day is the temperature “danger zone.” The Minnesota Food Code clearly states: hold cold foods at or below 41°F, and keep hot foods at or above 135°F. When food sits between these two temperatures, bacteria like Salmonella and E. coli can double in number in as little as 20 minutes. Your truck’s refrigeration units have to work overtime on a hot July day, making constant vigilance essential.

Calibrate and monitor: Before you leave, ensure that you or your certified food protection manager calibrates and inspects all refrigerators, freezers, and hot-holding units. Place thermometers in the warmest part of each cold unit and check temperatures at least every two hours.
Limit Door Openings: Every time you open a cooler door, cold air escapes and warm air rushes in, forcing the unit to work harder. Organize your coolers so you can grab what you need quickly without leaving the door open for extended periods.
Use Ice Strategically: Pack beverage tubs or temporary coolers with enough ice to keep items fully submerged and at a temperature below 41°F. Keep in mind that ice melts quickly in direct sunlight.

Winning the War on Cross-Contamination

Eliminate Reduce foodborne illness with handwashing! — Eliminate foodborne illness with handwashing!

The tight quarters of a food truck make preventing cross-contamination both more challenging and more important. During a high-volume rush, it’s easy for standards to slip. As the certified food protection manager, you must enforce strict protocols to prevent the transfer of harmful bacteria from raw foods to ready-to-eat items.

Impeccable Handwashing: This is your first line of defense. Ensure your handwashing station is always stocked with soap, paper towels, and warm running water. Staff must wash their hands after handling raw meat, using the restroom, touching their face, or handling money.
Dedicated Surfaces and Utensils: Use color-coded cutting boards and separate utensils for raw meats, poultry, and produce to ensure food safety. In a small space, this visual cue system is invaluable for preventing dangerous mix-ups.
Proper Glove Use: Gloves can provide a false sense of security. Train your staff to change gloves between tasks, especially after handling raw proteins or any time they become torn or contaminated.

Protecting Your Team from Heat Exhaustion

Reduce foodborne Illness by keeping your employees healthy! — Foodborne Illness

A key component of food truck temperature control in hot weather and MN food safety is ensuring your staff is safe. A food truck in July is essentially a metal box sitting in the sun. Dehydration or heat exhaustion puts your team’s health at risk and compromises their ability to follow critical food safety procedures.

Mandate Hydration Breaks: The heat inside a truck can be intense. Require your team to take frequent, short breaks in a shaded area and drink water every 15-20 minutes, even if they don’t feel thirsty.
Recognize the Symptoms: Train your staff to recognize the signs of heat exhaustion in themselves and their coworkers. These include dizziness, heavy sweating, nausea, headache, and weakness.
Provide Cooling Measures: If possible, have a fan directed at the work area and provide cooling towels for your staff. A healthy, alert team is a team that can handle food safely.

By focusing on these critical areas, you can ensure that the only fireworks on the 4th of July are the ones in the sky.

Your commitment to the highest standards of food safety protects everyone. If you or your team needs to renew your credentials or get certified, Safe Food Training offers expert, instructor-led options tailored for the certified food protection manager in Minnesota. Book your continuing education or initial certification training today!

June 5, 2025June 18, 2025

How a MN CFM Can Store More Inventory—Safely and Easily

Minnesota certified food manager ( MS CFM)-1

As summer heats up, so do the demands on every Minnesota certified food manager ( MN CFM). This season, mastering safe food storage is the key to managing the summer rush successfully. As inventory demands rise, safe storage practices become more critical than ever. At Safe Food Training, we understand these complexities. Our courses provide comprehensive training to handle seasonal surges, emergency response, and program expansion. We’re here to help you succeed.

Our training outlines best practices for maintaining food safety, complying with regulations, and protecting your valuable stock from spoilage or contamination.

Why Safe Storage Matters

More inventory means greater responsibility. Improper storage can lead to foodborne illness, financial loss, and operational chaos. In our courses, we emphasize the essentials: temperature control, pest prevention, proper rotation (FIFO: First In, First Out), and clear labeling. These aren’t just suggestions; they are vital to the success and credibility of your food program.

Advanced Protocols for the Minnesota Certified Food Manager (MN CFM)

Beyond the basics, managing a surge in inventory requires heightened vigilance. Our expert-led training covers critical topics like:

Preventing Cross-Contamination: Learn how to properly store raw meats, poultry, and seafood below ready-to-eat foods to avoid cross-contamination. We teach best practices for using separate, color-coded cutting boards and utensils for different types of food.
Allergen Management: With the increasing availability of products, the risk of allergen cross-contact also rises. We’ll show you how to designate specific storage areas and use sealed, clearly labeled containers. Meticulous labeling isn’t just a good idea—it’s a crucial step in protecting your patrons.
Robust Documentation: Consistent record-keeping is your best defense during a health inspection. We train you to maintain detailed logs for temperatures, pest control, and cleaning schedules, demonstrating your commitment to safety.
Core Principles We Teach:

Evaluate your space: Can your storage areas handle more inventory without blocking airflow or access?
Invest in equipment: Small upgrades, such as pallet racks, extra thermometers, and sealed containers, can make a huge difference.
Train your team: Regular training on food handling is a must, especially when inventory volumes are high.
Monitor regularly: Schedule times to check temperature logs, inspect for pests, and rotate stock to prevent waste.
Training Designed for You

Whether you operate a food shelf, a school, or a restaurant, our courses are designed to meet the specific needs of a Minnesota Certified Food Manager (MN CFM). They include practical instruction, expert advice, and valuable resources to help you excel.

Ready to master the summer rush with confidence?

Protect your patrons and your reputation. Enroll in a Safe Food Training course today and get the skills you need for a safe and successful season!

May 22, 2025June 19, 2025

Shocking Shigella Alert: Facts Every Food Protection Manager Must Know Now

Shigella Alert: What Every Certified Food Protection Manager Must Know

In the complex world of food safety, certain pathogens demand our utmost attention. Shigella is one of them. As a certified food protection manager, recognize the threat Shigella poses to build strong defenses in your establishment. Shigella’s high infectivity and severe health consequences demand rigorous control beyond other contaminants.

This isn’t about fear—it’s about empowerment. Understanding the science behind Shigella, including how it spreads and the precise actions to prevent it, enables you to lead your team with confidence. Additionally, it helps you protect every customer who walks through your doors.

Why Shigella is a “Big 6” Pathogen

Shigella is a group of bacteria that causes an infection known as shigellosis. The U.S. Centers for Disease Control and Prevention (CDC) estimates it is responsible for approximately 450,000 infections in the United States each year. Fever, stomach pain, and diarrhea that is often bloody characterize the illness.

However, what truly sets Shigella apart is its designation by the FDA as one of the “Big 6” foodborne pathogens, alongside Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, and E. coli. The FDA designates highly infectious pathogens that cause severe illness and are frequently transmitted by food employees as having this special status.

Extremely Low Infectious Dose: Shigella is notoriously easy to contract. It takes as few as 10 to 100 bacterial cells to cause an infection. This microscopic amount easily transfers from contaminated surfaces or unwashed hands to food.
Severity of Illness: While many cases resolve in 5-7 days, some can lead to severe complications, including post-infectious arthritis and bloodstream infections.
Emerging Drug Resistance: The CDC has issued alerts regarding extensive drug-resistant (XDR) strains of Shigella. These “superbug” versions are resistant to all commonly recommended antibiotics, making prevention, not treatment, the only reliable strategy.

How Shigella Spreads in a Food Service Environment

The primary mode of transmission for Shigella is the fecal-oral route. This means an infected person’s stool passes the bacteria to the mouth of another person. In a food service setting, this happens almost exclusively through the hands of an infected food employee. If an employee uses the restroom and fails to wash their hands properly, they can contaminate everything they touch afterward, including food, equipment, door handles, and utensils.

Direct Food Contamination: This is the most common risk in a kitchen. An infected employee preparing salads, slicing fruit, or making sandwiches can directly transfer the bacteria to ready-to-eat foods.
Contaminated Water: Produce irrigated or washed with contaminated water can carry Shigella into your kitchen.
Person-to-Person Spread: Because the infectious dose is so low, the bacteria can spread rapidly among staff members if hygiene protocols are not strictly followed, increasing the risk of a widespread outbreak.

Your Action Plan: A Certified Food Protection Manager’s Prevention Strategy

As a Certified Food Protection Manager, your role is to move from awareness to action. Preventing a Shigella outbreak depends on implementing, monitoring, and enforcing a multi-layered defense system. Your leadership in these areas is non-negotiable.

Mandate Impeccable Hand Hygiene: This is your single most effective tool. Go beyond simply having sinks available.

Action: Implement a policy requiring hand washing for at least 20 seconds with soap and water. Ensure it is done after using the restroom, before starting work, between tasks, and any time hands may have become contaminated.
Verification: Directly observe staff during shifts and make handwashing a key part of your daily walk-throughs.

Enforce a Strict Employee Health Policy: An employee with diarrhea cannot work.

Action: The FDA Food Code requires that any employee diagnosed with an illness from Shigella spp. be excluded from work. Your policy must be even more direct: any employee experiencing vomiting or diarrhea, regardless of the cause, must report it and stay home.
Support: Create a work environment where employees feel safe reporting symptoms without fear of penalty.

Implement Rigorous Cleaning and Sanitizing: Treat every surface as a potential point of cross-contamination.

Action: Develop a clear schedule for cleaning and sanitizing all food-contact surfaces, equipment, and high-touch areas (such as cooler handles and POS screens) with approved sanitizers.
Training: Ensure staff understand the difference between cleaning (removing soil) and sanitizing (reducing pathogens to safe levels), as well as the correct procedures for both.

The key to preventing shigella is handwashing!

A well-trained team led by a knowledgeable certified food protection manager is the ultimate defense against pathogens like Shigella. Your expertise is critical to public health and the success of your business.

Is your team fully ready to handle threats like Shigella? Safe Food Training offers expert, instructor-led options for 8-hour food manager certification and continuing education, all right here in Minnesota. Ensure that you and your team have the knowledge and tools to protect both customers and employees.

Register for an upcoming course today!