Blog - Page 12 of 118

September 2, 2024September 8, 2024

CFPMs Learn The Truth About Food Truck Operation

MN Certified Food Manager and Food Truck Operation

From a financial standpoint, owning a restaurant is out of the question for the average certified food protection manager (CFPM). Most chefs do not have the financial backing to purchase or build a restaurant, and many banks consider restaurants a high-risk opportunity, making financing hard to come by. Is being your own boss out of reach for all but a few food service workers? Buying and operating your food truck may be feasible if you’re ready to be independent but have limited financial resources. Still, CFPMs should know that the Minnesota Food Code has specific guidelines for food truck operators, especially those looking to start a food truck venture.

CFPMs and the Food Truck Revolution

The Minnesota Department of Health set up particular rules that food truck operators must follow to keep the food they serve safe. Some regulations that create a challenge for food truck owners/ CFPMs include:

Handwashing
Hot food holding
Dishwashing

Just like in a typical food production facility, handwashing stations must be present and have ample hot water, soap, and paper towels. Operating a food truck with self-contained plumbing can pose challenges in setting up handwashing stations. When acquiring or designing a food truck, it’s crucial to guarantee that the water tanks are engineered to hold enough water to last the entire day. Not all food trucks have on-site water hookups, so you cannot depend on a water source at every location you serve.

Hot food holding can also be an issue when providing food service from a mobile unit. Plan a menu that is easy to cook to order and does not require hot holding. If you plan to keep any food hot, it’s crucial to ensure that the food truck is equipped with heat lamps, chafing dishes, or a steam table to keep the food out of the danger zone.

Dishwashing Will Be A Consideration

Finally, dishwashing can be an issue. If you only have a limited water supply, you won’t want to waste it on washing plates and silverware. We strongly recommend using recyclable plates, utensils, and other items to serve your guests. As for cooking tools used during service, CFPMs will find keeping a backup of items such as tongs, spatulas, and other tools essential for operating a food truck is important.

Are you a MN Certified Food Protection Manager looking to branch out by purchasing your food truck? Leave us a comment or a question below, and we’ll anonymously address any other concerns you may have in a future blog.

August 25, 2024August 25, 2024

The Most Astonishing Food Manager Debate About Meal Benefits

One of the perks of working in the food industry is being around creative professionals. This often means occasionally sampling some of the great cuisines your restaurant has to offer. Many restaurants offer their employees free or discounted shift meals, while others prefer employees to bring in their meals. We want to examine three different schools of thought on meal benefits we’ve heard discussed in our food manager certification courses.

Food managers enjoy their inhouse meal benefit — *Image credit: jackf via 123rf*

Food Manager Debate Shift Meal Benefit

When it comes to providing employee meal benefits in the restaurant industry, kitchen food managers have several options. Here are what we have found to be the top three prevailing systems:

Employees should be on their own and eat at specified breaks
Employees can order menu items at a discount
A special employee meal is served before or after service

One idea we hear from time to time is that restaurant professionals should be treated like professionals from other industries. Why should a restaurant owner use their profits to offer free meals to employees that are not typically available in other professions? Especially when they already provide all the standard benefits associated with different jobs? The downside of this option is that many restaurants choose to provide meals or discounted menu items for their employees. We’ve heard that this system may reduce employee morale when staff members compare the no-meal policy with other restaurants’ treatment.

Some outlets allow employees to order off the menu at a discount when they are off the clock. This allows the staff members to eat at a reasonable price and sample the cuisine served at their workplace. Restaurant managers often choose this meal perk to find a middle ground between making employees pay for their meals and providing a complimentary shift meal.

The Safe Food Training Favorite

Our top choice is the family-style staff meal served before or after shift hours. This brings employees together and may be a great time to test specials and explore new menu concepts. If you choose this method of providing meals for your employees, keep in mind that it could also offer the opportunity to reduce waste by repurposing some of your inventory surplus. We also find that a well-fed employee tends to be a satisfied employee.

If you’re a restaurant owner or food manager, we’d like your thoughts on meal benefits. Please feel free to leave your thoughts in the comments section.

August 19, 2024August 25, 2024

Instructive Outdoor Events Advice Targeted At ServSafe Managers

With summer upon us, many restaurants and other facilities offer outdoor food services at events such as BBQs, picnics, and other live station productions away from the indoor kitchen. While these events can be a lot of fun for both guests and food-service workers alike, it is important to follow ServSafe advice for safe outdoor food service and take extra precautions to keep the food you serve your customers as safe as possible.

Follow ServSafe advice for safe outdoor food service.

Outdoor Events Advice for ServSafe Managers

There are three significant challenges when offering outdoor food service to your guests.

Sanitation
Hand washing
Proper overhead covering

Keeping your cooking and serving utensils clean and free from the bacteria that can cause food-borne illnesses can be challenging at any outdoor location. In most cases, your dishwasher will be back in your indoor kitchen, or, in the case of an off-site catering event, you may not have access to a dishwasher on-site. It is vital that you have enough serving utensils on hand if the ones in use become soiled or contaminated in any way. A properly mixed and stored sanitizer solution is essential to keep your preparation surfaces, tongs, knives, and other utensils free from harmful bacteria.

Another major challenge when conducting any outdoor food preparation is ensuring a hand washing station is available where food is being prepared. Health department hand washing rules still apply, and you must have a hand washing station on-site. Our ServSafe advice is to take some time planning and make the financial investment on your part. Portable hand washing stations meet current health code rules and can store hot or heated water on demand when attached to an approved water source. Your local health department office should be able to direct you to the appropriate portable hand washing station if you consider cooking outdoors for any special event.

Consider Overhead Coverings

In most jurisdictions, any outdoor cooking station and food-storage areas should have the proper overhead coverings. Depending on your needs, a portable awning may meet your local health department’s regulations. However, if outdoor service is part of your regular plans, you may wish to invest in a more attractive and permanent solution. Rules for overhead coverings vary from jurisdiction to jurisdiction, so you may want to consult with your health inspector to develop a game plan to ensure that you have covered your bases and provide a clean environment to prepare food for your guests.

At Safe Food Training, we love going to BBQs and other outdoor locations to enjoy summer cuisine. Does your facility offer outdoor dining options that may require unique ServSafe advice?

August 12, 2024August 12, 2024

Taking A Break From Food Safety Certification For The Unparalleled State Fair

Taking a Break from Food Safety Certification to Enjoy the MN State Fair

It’s August again, meaning it’s just about time for the Minnesota State Fair. During the State Fair, we take a break from food safety certification MN training and HACCP testing to take in this once-a-year event’s sights, sounds, smells, and tastes. There is something for everyone, from ogling prize-winning agricultural feats to taking in concerts to finding the most audacious, rule-breaking, deep-fried items on a stick. This week, we’d like to share exactly why we think our fair is the best the country has to offer.

Creative Cuisine at the Minnesota State Fair

Every state says its state fair is bigger and better than the rest, but we Minnesotans believe otherwise. Our state fair offers a great blend of entertainment on the grandstand, incredible horse shows, and a wide array of the best arts and crafts the Midwest has to offer. Still, one of the things that we enjoy the most is the innovation the local food community puts on display.

In the past, the state fair has become known for vendors pushing the envelope when putting food on a stick. With so much to do, there is little time to waste on taking in a sit-down meal. That makes food on a stick the choice of most fair patrons. We’ve seen quite a few creative offerings in the past, such as:

Any battered and deep-fried candy
Sausages and corn-dogs
Sushi
Fried olives

Of course, the food on a stick doesn’t stop at deep-fried cuisine. Desserts such as s’mores, waffle-wrapped ice cream balls, and other sweet items are readily available. Some of our local craft brewers have also found inventive ways for fairgoers to purchase sampler flights on a stick.

MN State Fair Food Safety Certification Note

We just said we’re taking a break from food safety certification training. However, we feel obligated to point out that fair attendees should know that every Minnesota State Fair food vendor must comply with the same food safety requirements as year-round establishments.

But the fair isn’t just about inventive deep-fried cuisine. There’s also the regionally famous canning and preserve competition, as well as the always intense and mouth-watering baked goods contest that has entry levels for all age groups and any baking style you could imagine.

We’re looking forward to seeing what creative cuisine on a stick vendors create this year and which baked good takes home the best in show. What’s your favorite food moment at the Minnesota State Fair?