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Secrets of Outdoor Service for ServSafe Managers

outdoor contamination hazards

With the weather warming up and the sun making a more regular appearance in all parts of Minnesota, many ServSafe food managers open their patios, beer gardens, and other outdoor eating areas. Ensuring proper storage for serving utensils and condiments outdoors helps keep guests safe from food safety hazards. This week, we’ll look at a few things ServSafe managers can do to keep customers safe as they enjoy their outdoor service experience.

Secrets of Outdoor Service for ServSafe Managers
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Outdoor Service and the Certified ServSafe Food Managers

Depending on your establishment’s service style, there are two different approaches to preventing contamination from the elements. Many restaurants and institutions provide full service whether they’re seating guests indoors or outdoors. Smaller outlets may choose a self-service approach that is less labor-intensive and more cost-effective.

Self-service is the way to go if you’re a small operation such as a food truck or snack bar. Sealed condiment packets, individually wrapped plastic utensils, and non-refrigerated condiments are safe to be left in your dining area. Remember to keep dispenser taps clean and seal condiment bottles when not in use. We suggest you avoid reusable squeeze bottles as guests may not replace the lids and expose whatever is inside to the elements. Manufacturers package condiments like ketchup and mustard with dining in mind, making them the best choice.

If you offer full-service dining, outdoor service can be easier with simple preparation. The same rules apply if you leave condiments on the table. Using sealable condiment bottles is a fine procedure. However, if you’re looking to add a little more elegance and class to your service, we recommend you use pre-portioned individual-sized dishes. These can be properly stored inside your kitchen or server stations. The same rule should apply to servingware and napkins. It is a good idea to keep them away from potential outdoor contamination hazards such as insects and the occasional stray bird.

At Safe Food Training, we enjoy the occasional lunch or dinner under the sun’s rays. How do you feel about outdoor service? Is it something you find easy to offer your guests, or is it frustrating in your establishment?

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Instructive Tips For Food Safety Managers At Medical Institutions

Food safety manager in medical institution

When it comes to food safety, it’s always important to be vigilant. Still, when you’re a food safety certified manager in a Minnesota institution that provides meal service for elderly residents, patients recovering from surgery, or those with special needs, it’s vitally important to be diligent in keeping your food safe. This week, we’d like to discuss a few extra precautions that food safety managers in medical institutions may wish to remember during their daily routine.

Tips For Food Safety Managers At Medical Institutions
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Food Safety Managers Tips for Medical Institutions

 

CFPMs in hospitals or elderly care facilities should focus on these critical issues:

  • Properly sanitize utensils and prep surfaces
  • Thoroughly wash all fruits and vegetables
  • Be vigilant about tracking guest’s allergies

Our first tip is to ensure all utensils, preparation surfaces, and serving wares are adequately sanitized. This idea may seem deeply ingrained in your daily habits since you completed your first food safety class, but it’s crucial to recognize the risks associated with careless sanitation. One such danger is over or under-mixing your sanitizer solution. The under-mixed solution can leave bacteria on surfaces that will come into contact with prepared foods. In contrast, overmixing the solution can result in patients ingesting dangerous chemicals, putting them at risk of experiencing harmful effects from bleach, ammonia solutions, or iodine. Make sure to keep sanitizer test strips readily available to test your solution regularly.

Secondly, food safety managers in medical care centers must ensure that all raw fruits and vegetables are washed thoroughly, even those claiming to be ready to serve. Fruits and vegetables can come into contact with dirt, fertilizer, and other hazards before reaching your facility. They are often stored unsealed in warehouses before transport and loosely stored when shipped. Many bagged greens such as lettuce and spinach claim to be ready to eat, but some potential for contamination does exist, and since you’re serving meals to those who have a high risk of foodborne illness, it may be wise to take the extra precaution of washing all greens.

Always Track Guests’ Allergies

Our third suggestion for food managers in medical facilities is to be extremely diligent about keeping records of their guests’ allergies. Many institutions face a high turnover rate as one patient departs and another arrives. All too often, allergy information is overlooked during these transitions. Detailed records of each guest’s personal needs will help avoid accidents. It may even be a good idea to eliminate high-risk items such as nuts and shellfish from your facility altogether.

With most safe food training focusing on the hospitality and food production industries, we’d like to know what food-safety issues arise for certified food safety managers of food service in institutions such as assisted living facilities and medical care centers. Are there any aspects that current safe food training overlooks regarding your situation?

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Genuine ServSafe Sanitizer Solutions Guide That Will Make You Safe

ServSafe Sanitizer Solutions Guide That Will Make You Safe

Your sanitizer solution is critical to ensuring food safety and preventing food-borne illness. This week, we’ll discuss how ServSafe Managers can ensure they mix and use sanitizer solutions properly for maximum effectiveness.

ServSafe MN Guide to Sanitizer Solutions
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ServSafe MN Guide to Sanitizer Solutions

The following are the three sanitizer solutions the Minnesota Food Code approves for food preparation outlets.

  • Bleach or Chlorine solution at 50 ppm for 10 seconds
  • Iodine solution at 12.4 – 25 ppm for 30 seconds
  • Quaternary ammonia solution at 200 – 400 ppm for 30 seconds

There are advantages and disadvantages to each of these three solutions. Bleach and quaternary ammonia solutions are currently the two most popular choices. Bleach is generally more affordable. However, it is easy to over-mix, creating the potential to remain on the surface of your utensils and surfaces. The chlorine residue will create a chemical contamination hazard. Quaternary ammonia solutions are more costly, but their safe concentration range is much broader. In addition, they are not as harsh on employee’s skin as chlorine solutions. Suppose you have questions about which solution is best for your facility. In that case, your local health department will usually be more than happy to recommend one and explain each product’s advantages.

Properly Mixing Your Solution

Unquestionably, the most accurate way to mix your solution is to have a service install a pump at a water source. These pumps will mix the solution into the water for you, creating a proper concentration. Many companies provide this service, and your health department should be able to direct you to one certified in your jurisdiction.

If you mix your sanitizer solutions manually, we strongly recommend using the proper test strip each time. A paper test strip will ensure you have not over- or under-mixed your chemical solution.

When using sanitizers, it is essential to change the solution often during heavy use to ensure it is still potent, store it below food preparation areas, and air-dry your surfaces before continuing work.

Finally, you should train your entire staff on properly sanitizing their workstations and regularly test your solutions to ensure you mix your chemicals safely. Proper use of sanitizers is a crucial element in serving and preparing safe-to-eat foods and is well worth reviewing even after you have gained your food manager certification in MN.

What is your perspective? How do you ensure proper workstation sanitation at your workplace?

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Valuable Health Advice For Tired CFPMs

Food management professionals take on a lot of responsibility, often to the detriment of their own well-being. We have critical health advice to help hardworking, dedicated CFPMs moderate stress levels and provide the healthy energy needed to survive the day.

Valuable Health Advice For Tired CFPMs
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Certified Food Protection Manager’s Guide to Staying Healthy on the Job

  • Eat healthy on the job
  • Make an effort to take a break
  • Replace coffee or soda with water

Maintaining a healthy diet at work can be difficult, especially for busy food industry workers. Often, the most convenient options for a quick bite are not healthy. During their snack and lunch breaks, workers frequently consume unhealthy leftovers from deep-fried dishes, yesterday’s specials, or low-quality cuts of meat instead of choosing fresh fruits or light salads, which are the healthier choices. Consuming these foods alone can cause a dip in energy levels, leading to a lack of focus and motivation. Pack fresh fruit or snacks for quick, healthy meals.

Certified food protection managers in food production facilities and restaurants often work through their allotted break times. While we understand that there is always something that needs to be done and that certified food protection managers have many responsibilities, taking ten minutes to pause, breathe, and refresh your mind will be beneficial in the long run. It’s important to remind yourself that you have trained your staff well, and you can trust that your operation will not collapse if you step away for a few minutes.

Drink Water

Overloading on coffee or soda can elevate your heart rate and lead to anxiety. When you consume multiple cups of coffee or soda during a shift, there will always be the inevitable caffeine and sugar crash that can only be avoided by grabbing another cup before it hits. We suggest that you balance out your caffeine fix by consuming plenty of water. Water will keep you better hydrated than coffee or sugary drinks and help provide the natural energy to get you through your shift.

While not every CFPM’s daily routine is the same, most have dedication and the drive to succeed in common. Don’t let that drive cause you to ignore your physical and mental health on the job. You can decrease stress, increase energy levels, and keep your facility running smoothly and safely by taking small steps.

Leave a comment! How do your co-workers picture you? How do you moderate stress levels? What tips do you have for staying healthy while at work?