Businesses that Require a Food Manager Certification in MN

Businesses that Require a Food Manager Certification in MN

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According to the Minnesota Food Code, establishments that prepare or process food products must employ one certified food manager. This week, we’d like to explore this rule a little bit and outline which types of businesses require an employee with food manager certification in Minnesota.

Businesses that Require a Food Manager Certification in MN

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How to Know if You Require Food Manager Certification

Nearly every business that prepares and serves food items must employ at least one certified food manager. You need to post your designated food manager’s certificate in a visible location that is readily available should the local health inspector require verification. The Minnesota Food Code allows for exemptions for the following scenarios:

  • Satellite locations where you only reheat food for service
  • Off-site catering
  • Outlets that only serve reheated hot dogs or sausages, pretzels or frozen dinners such as pizza
  • Facilities that process raw meats that are intended to be cooked after sold
  • Locations that only serve beverages
  • Heating bakery items or serving prepackaged products

This list covers the basic types of outlets that may receive an exemption from the rule requiring a certified food manager. For off-site events and satellite locations, the rule requires you to display your certification at the facility where food is initially prepared. We strongly recommend that you contact your local health official for clarification if you are unsure if your business is exempt.

Some types of businesses may or may not earn an exemption depending on what type of food is served. Hotels that serve a continental breakfast fall into this category. If you simply serve pastries and cold cereal, then you probably do not need to employ a full-time certified food manager. However, if you prepare any hot food such as eggs, pancakes or other freshly prepared items, then you need to employ a staff member with the necessary certification.

If none of these exemptions apply to you then you do in fact need a certified food manager on staff. Nearly all restaurants, caterers, institutional food service outlets and businesses that prepare and package food items must ensure that they have an employee that qualifies as a certified food manager in Minnesota. There are some jurisdictions in the state that require a certified food manager present at all times the business is open and running. You should check with your inspector to make sure you are in compliance on this issue.

If you have any questions about food manager certification or any other type of food safety training, feel free to reach out to us for any questions. We offer online and instructor led classes and can tailor sessions to meet your facility’s requirements.

ServSafe MN news- Norovirus outbreak at Minnehaha Academy

Breaking ServSafe MN News: The Norovirus Strikes Local School

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ServSafe MN News: According to a report on MPR Radio an outbreak of the Norovirus caused Minnehaha Academy to close its doors for several days after dozens of students and faculty members fell victim to the illness. With such a large outbreak, the facility felt it necessary shut its doors in order to prevent further spread of the virus and ensure the safety of its students.

ServSafe MN news- Norovirus outbreak at Minnehaha Academy

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Cleaning Up After a Norovirus Event

The Norovirus is one of the most contagious food-borne illnesses. We recently covered this topic in a previous article, but, just to review, some of the Norovirus symptoms include diarrhea, vomiting and dehydration. While rarely life threatening, we cannot ignore the severity of any Norovirus outbreak.

In cases such as the one which occurred at Minnehaha recently, a major outbreak requires major cleanup. The Norovirus spreads from unwashed hands, saliva and contact with other bodily fluids that have been infected. It can live on utensils, hard surfaces and contaminated food for an extended period of time. That means that after an outbreak nearly anything can be affected.

If your facility experiences outbreak of the Norovirus, we urge you to take the following steps:

  • Clean and sanitize all food preparation surfaces
  • Dispose of potentially contaminated food product
  • Wash and sanitize all utensils and serving wear
  • Work with your local health department to facilitate cleanup

Remember, that the best way to prevent an outbreak of any type of food-borne illness is diligence. Remind your staff not to work while sick, and if they have had Norovirus symptoms to refrain from working for several days after symptoms have disappeared. The Norovirus can still be active after a victim has appeared to have recovered. Use good sense and sanitize preparation surfaces frequently, and review proper hand washing procedures with your team.

If you would like to schedule a ServSafe MN review of how to prevent food-borne illness, we can help with both instructor led and online courses tailored to your specific facility.

Discard or Salvage: A ServSafe Class Guide

ServSafe Class Guide to Decide When to Salvage or Discard

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Although we always hope that disaster never strikes, occasions may happen over the course of a food manager’s career when they have to deal with a fire, a burst water pipe or another event that damages their facility. Occasionally, the topic comes up in a ServSafe class, and a student inevitably asks if there is any way to save product in these situations.

Discard or Salvage: A ServSafe Class Guide

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Discard or Salvage: A ServSafe Class Guide

There are a few different situations that can cause harm to food products. A fire can cause heat or smoke damage, water line leaks can create rust and sewage back-ups can infect food product, but does that mean that whenever there an incident occurs you must discard your entire inventory?

The following list clarifies unsalvageable items:

  • Fresh produce, proteins and dairy that comes in contact with water, smoke or sewage
  • Food in soft packaging such as cardboard
  • Dry goods such as flour and spices
  • Charred, rusted, swollen or leaking canned goods
  • Single service items such as plates and utensils

If the incident has occurred in your refrigerator, discard all items that have stayed at temperatures above 41 degrees for four hours. If any item has an unusual smell, texture or color, play it safe and throw it out. You also cannot salvage any previously frozen item that has thawed for two or more hours.

If you have any doubts whatsoever, don’t take any chances and discard items that may have come into contact with smoke or sewage.

The damage from a fire or sewage backup may not necessarily cause a total loss. A few items are salvageable under certain conditions. You can save sealed frozen foods that haven’t fallen below 41 degrees. Undamaged cans and bottles that have not suffered any damage due to heat require sanitation after the incident. In this instance, remove all paper labels and relabel the goods in permanent marker. If you have product in an area unaffected by the incident, inspect it for damage before deciding whether to save it or throw it away.

If a fire or sewage leak occurs in your facility, seek the advice of the local health department. They will easily clarify salvage rules, and they will provide on-site assistance to help you keep your existing product safe.

Fire, water and sewage catastrophes happen more often that we would like. Are there any unique disaster scenarios you’d like to see us cover in an upcoming article?

How to Become Food Safety Certified in MN

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In a recent article, we covered what types of businesses need to be aware of food manager certification rules in Minnesota. If you have opened a new food business or read our blog and discovered that you need to have an employee certified, we’re ready to let you know how to go about the process of being compliant with state regulations.

MN Food Safety Certified

How to Become Food Safety Certified

You first need to decide which employee to designate as your food manager. You should select your kitchen manager, head chef or floor manager. Whoever you choose, they must be a full-time employee who controls food preparation at your outlet.

You must next select which certification your manager will obtain. The state of Minnesota accepts the following courses:

    • ServSafe
    • Certified Food Safety Manager
    • Certified Professional Food Manager
    • Learn2Serve Food Protection Manager

Before signing up for any classes or certification exams, check with the owner of your business to see if they require specific training courses. Many national and regional chains restrict which certifications they like their managers to obtain.

Many of these classes and food safety certification exams can be taken online or in instructor-led sessions. While online classes offer convenience, in-person training gives students the opportunity to engage with an instructor and have questions answered right away.

Finally, apply for the correct paperwork with the health department. It is not enough to pass an online food manager certificate exam. You must apply for certification with the state. The Minnesota Department of Health provides access to these applications online.

Once you receive your certification from the proper authorities, you must post it in a visible and easily accessible location.

Whether you are a first time manager or you need to renew your food manager certification, we can help provide the proper class for any jurisdiction in Minnesota. If you have any questions about certification that we did not cover or would like to know how to become food safety certified, please visit our homepage for more information.