Food Safety Blog and CFPM Resource Hub

November 7, 2017October 18, 2017

The Hidden Mental and Physical Costs of Being a Certified Food Manager

TV networks and reality shows tend to glamorize the life of the professional chef. One thing they don’t show is the toll that years of working in hot, stressful environments inflicts on hard-working professionals. We recently came across an article out of Canada that explores some of these issues, and we’d like to take a look at some of them this week.

The Toll the Industry Takes on Certified Food Managers

While talking to Certified Food Managers at busy and successful restaurants, we’ve heard kitchen service compared to any other job where deadlines exist, except that you only have 15 minutes to meet each deadline, you have a hundred of them in a single shift, it’s 103 degrees, you have hungover, foul-mouthed coworkers wielding scalding pans and razor sharp knives, and you have to repeat the process five or six days a week.

This scenario results in high levels of anxiety among food service professionals, and those levels tend to rise with responsibility. Executive chefs and food service supervisors are commonly known to put in more than sixty hours a week at their establishments. This can cause a mental breakdown when you combine shear exhaustion and the stress that comes from their position. As a certified food manager, it’s important to recognize the symptoms of stress and anxiety and take care of yourself before the environment leads to serious physical and mental health issues.

Another interesting issue brought up is that restaurant workers have easy access to alcohol, and the nature of their work puts them in an environment with other young adults who commonly seek a seat at the bar after hours. The author of this article goes on to suggest that with over half of restaurant workers being under the age of 35, many do not have the family commitments older professionals do, and the easy access to a few drinks after work can lead to alcohol and drug abuse problems.

While a chef is not a nanny or a parent to their staff, they can still do something to ease the stress and prevent problems from arising. The first thing is to recognize issues before they get out of hand. A food service manager should do their best to mentor the young people on their staff.

What are some of the unique issues that are important to you as a food industry professional?

October 31, 2017October 5, 2017

Types of Food Safety Manager Certification Training

You’ve worked hard and you’ve finally landed your first job as a food service supervisor. Congratulations! Now, the only thing left to do before you take on your new role is to make sure that you have the proper food safety manager certification required by the state of Minnesota.

The Food Safety Manager Certification Training Process

When the time comes to get certified, you have the option to choose between two types of training and exams; an online food safety certification course or an instructor led class and exam. Benefits abound for each type of course, so you have the opportunity to choose which style works best for you.

Online food safety manager certification training offers a high level of convenience and accessibility. These sessions can be viewed from any computer with an internet connection, and they can be taken at your own pace, night or day. When taking an online course, you schedule your own breaks giving you time between sessions if your schedule doesn’t allow you to finish in one sitting.

The biggest advantages to taking an instructor led certification course is that there is a teacher available should you have questions and class interaction to identify issues you may miss when sitting by yourself in front of a screen. If a question occurs during an online session, you’re on your own to clarify topics that you’re unsure about. This sometimes leads to more confusion and frustration if you cannot find the answers that you’re looking for. Classes led by an experienced instructor take place in a low-stress environment with a knowledgeable industry expert who is available to answer any questions that arise.

Safe Food Training offers both online and instructor led food safety manager certification training and examinations. Our 5 star rated classes are held at several convenient locations around the twin cities/central Minnesota. Which style of course do you feel fits the lifestyle of a busy food service supervisor?

October 24, 2017October 5, 2017

The Horrors of Allergens and the MN Certified Food Manager

The MN certified food manager’s biggest Halloween nightmare isn’t the monster under the bed or the boogieman hiding in the closet, it’s seeing a young guest sickened by contact with an allergen such as peanuts. On Halloween, many food-service outlets pass out treats to costumed children as trick-or-treating moves to popular business centers and local shops.

Preventing Allergic Reaction to Peanuts During Halloween Events

If you plan on handing out candy, a couple of steps will prevent any possibility of serving peanuts to children with allergies. Do some research and find candies that come from facilities where no peanuts are processed. This may take a little time, but it will be worth it to prevent even one accidental allergy attack.

Peanuts are not the only issue to worry about. Many children cannot consume wheat, dairy or soy. Numerous candy manufacturers produce products without these ingredients. Having an alternate supply of candy for these children will result in happy super heroes, ghosts and princesses this October 31st.

Finally, make sure that all candy you pass out is factory sealed. We know you love the opportunity to show off what your restaurant can do, but many families will only take factory sealed candies and treats. Serving factory sealed treats prevents any possible cross contamination that can occur after costumed guests have collected their bounty from your establishment. If you’re looking for an opportunity to gain guests from this event, consider handing out coupons or menus with candy rather than attempt to entice families in with freshly prepared treats.

Do you do anything special for your guests and trick-or-treaters to celebrate the fall holidays?

October 17, 2017October 5, 2017

Minnesota Food Training and Hepatitis A

Late in the month of September, customers of a grocery store in Michigan were warned about the potential of consuming food that had been handled by an employee who tested positive for Hepatitis A. Hepatitis A isn’t one of the most discussed pathogens, but the subject occasionally comes up in product recall notices and articles such as this one, so we think it prudent to discuss its causes and symptoms.

Minnesota Food Training Guide to Hepatitis A

Hepatitis A can be spread when an infected person handles prepared food. Hepatitis A outbreaks also come from shellfish harvested in infected waters. Some of the symptoms of Hepatitis A include:

Diarrhea
Jaundice
Fever
Abdominal pain
Loss of appetite

Our Minnesota food training courses tell us that the best way to prevent the spread of food-borne illness is to properly wash our hands and to never handle prepared food with bare hands. This rule applies to preventing the spread of Hepatitis A as well.

Hepatitis A is one of the few food-borne illness culprits that can be prevented via vaccination. If you plan to travel to exotic locations or you routinely care for the sick or potentially infected, you should ask your doctor about being vaccinated. If you come into contact with the bacteria or become exposed to someone who has it, seek out vaccination as soon as possible.

Finally, know where your shellfish comes from and keep an eye out for contamination information if you serve it in your restaurant. If you have a potentially infected batch, contact your local health department to request information as to what steps must be taken next.

Are there any other pathogens that aren’t discussed regularly in food training classes that you’d like us to cover in an upcoming blog entry?