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Confidential Tips For Certified Food Managers Launching A New Facility

certified food manager staffing a new location

Your business is booming, and you’ve decided that you’re ready to expand. You have your new facility leased or purchased, with equipment installed. Now, all you need is staff to begin operations. But what is the best way to staff a second outlet without too many complications? While there are many theories on this subject, we have a few tips for certified food managers to help launch a new facility.

certified food manager staffing a new restaurant
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Keys That Certified Food Managers Can Use When Staffing a New Restaurant

We think three essential staffing procedures should be in play before you open a second outlet.

  • Management dedicated to the new site
  • A quality mix of new and transferred staff members
  • Quality training system in place

All too often, we see restaurants expand and expect their chef, certified food manager, and front-of-the-house managers to take on a more significant role during the transition. We feel that this is a mistake. Experienced management personnel can be temporarily transferred, but each location should have a qualified manager on duty.

Current state regulations require that each outlet have a certified food manager. Certain jurisdictions may also need a qualified manager to be on-site during all hours of operation. It may be prudent to check with your local health department to ensure your new facility has the appropriate certified management coverage.

Besides transferring management personnel, moving a few essential kitchen, production, or service staff members to the new location can give your new facility an edge in experience and open up opportunities to train new staff at your current location. This process also provides an opportunity to evaluate current employees who may deserve promotion.

A Detailed Training Plan

The third item on our list should be obvious, but many times, training is overlooked during expansion. Management and staff often become accustomed to their current facility’s routine and neglect to establish comprehensive training protocols at the new site. Having a member of your food management team design a detailed training plan will inevitably lead to success, and incorporating site-specific training procedures should never be left on the back burner.

With a well-thought-out strategy, you could be looking at even more success in the future. Even the largest chain had to endure the initial growing pains to become what it is today.

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3 Advantages Of Powerful Instructor-Led Food Safety Certification Course

Group discussions stimulate student participation

The internet and mobile technology have given us instant access to nearly any kind of training and education that we could ever need. It’s possible to complete nearly any certification course online, including food safety certification in MN. Despite its convenience and accessibility, online training may not be an ideal substitute for a structured classroom setting. This week, we’ll discuss the advantages of taking an instructor-led food safety certification course from Minnesota’s highest-rated provider.

Advantages of an instructor led food safety certification course

Advantages Of Instructor-Led Food Safety Certification Course

While both options have pros and cons, some key differences make the classroom experience more complete compared to an online course.

  • Instructors are available to answer questions
  • We have scheduled discussions to encourage student participation.
  • Certification exams can be scheduled on the same day as the instruction

In online learning, students must independently seek answers to their questions. This added research can take time and lengthen the training process. In a classroom setting, a qualified instructor can quickly answer your questions. You can be confident that your instructor’s answers will be relevant and applicable in your jurisdiction. The internet contains a wealth of information, but researching questions outside of the required material can turn up inaccuracies and answers that may not apply to the current food code.

When you take an instructor-led course, you can immediately take your certification test after the instruction and review session. Even if you choose to take your certification classes online. You will still need to make an appointment to take your actual exam at a certified testing center at a later date. Taking the exam right after finishing the food safety course improves your chances of passing as the information is still fresh.

Minnesota’s Top-Rated Instructor-Led Courses

Nothing beats human interaction. We understand that sometimes training can be dry and tedious. An instructor can bring personality to training, making it more refreshing than doing it alone in front of a computer. You’ll also be able to associate with other members of the food community who may have questions or ideas you have not considered. Completing a food safety course with peers can be a motivating experience you can’t get alone.

Safe Food Training offers both instructor-led and online food safety certification courses. Our top-rated instructors lead courses regularly scheduled at multiple central Minnesota locations. Don’t miss out on the opportunity to enroll in our five-star courses! We would be happy to serve your needs with either option.

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Outstanding CFPMs Use Tantalizing Seasonal Menus To Energize More Diners

CFPMs use tantalizing seasonal menus

With the turning of the seasons, many Minnesota CFPMs look to change their menus using seasonal products to create a fresh dining experience. Many times, this change isn’t as simple as it might sound. Even altering one aspect of your menu can create challenges that will take detailed planning to overcome. This week, we’d like to examine a few ideas to help CFPMs transition seasonal menus.

CFPMs Use Tantalizing Seasonal Menus To Energize More Diners
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Seasonal Menu Design Tips for CPFMs

We have three key ideas that we think will be helpful when dealing with seasonal food availability:

  • Review Minnesota Food Code rules for new product
  • Adjust product inventory
  • Conduct a test run

The first item on our list may go overlooked more often than not. Many supervisors believe that they remember everything from their online Servsafe certification classes, but it’s very possible to overlook specific elements that may apply. Whether you’re serving or preparing shellfish, game meat, or organic vegan product, it may be best to take a few minutes to personally review regulations regarding your new menu items and take the time to make sure your staff knows how to handle each element properly.

Our second tip is to adjust your inventory appropriately. Failing to do so could lead to costly waste and a shortage of necessary ingredients. There are many times when specific ingredients are used for several different dishes. If you’re planning on rotating your menu seasonally, be careful to increase your inventory to account for new menu items or decrease par levels if an ingredient will not be incorporated as often as it previously had been.

Try Weekend “Test” Specials

Our final tip can be crucial to a stress-free transition. Rather than simply change your menu, it may be wise to ease into the process. Your restaurant can run weekend “test” specials to gauge your guest’s interest and see if the new dish can be incorporated without unnecessary hassle.

When we talk to restaurant owners and managers, we often hear three different theories on seasonal menu rotation. Some suggest that a complete menu overhaul is necessary at least twice a year, others replace one or two menu items, while about one-third don’t feel that seasonal rotation is necessary. Which philosophy do you feel is the best for your place of business?

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New And Improved Health Department Inspection Tips For CFPMs

Health Department Inspection Tips For CFPMs

Even though it’s inevitable, a visit from the local health inspector tends to surprise local restaurants and food production facilities. Rather than panic upon their arrival, we have a few ideas for CFPMs that can help your health department inspection go smoothly.

Health Department Inspection Tips For CFPMs
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Certified Food Protection Manager Tips for a Smooth Visit from the Health Department Inspector

The following tips will help you feel more at ease during your next visit from the health inspector:

  • Have all personnel’s food training certifications readily accessible
  • Ensure that your designated Person in Charge is available
  • Prepare to ask questions about your inspection report.

Often, the first item on an inspector’s checklist is to ensure that your Minnesota food manager certification and permits are up to date. Digging through files to locate the necessary permits can elevate your stress level and delay the inspection process. This delay can be easily avoided by readily displaying all necessary permits and certifications in a safe location, such as the managerial office.

Each health inspector’s routine varies. We have discovered through our conversations with them that most would like the on-duty manager to be close by to address their inquiries and guide them to the different areas of the facility that require inspection.

If you accompany the health inspector during their inspection, you can instantly access the information on the inspection report before they fill it out. The inspector will explain any possible violations in full and provide you with directions on how to resolve the issue. Take advantage of this time to have any concerns you have about your facility’s procedures and any rules you are unclear about explained to you. Once your inspector leaves, it’s often too late for clarification.

Dealing With Your Local Health Department

We have one final piece of advice when it comes to dealing with your local health department inspector. It’s important to understand they’re not there to punish your business. We see many CFPMs who feel that they’re being attacked or discriminated against. This simply isn’t the case. The Health Department has the same goals that you do. They want to see local businesses flourish, but they want to ensure that the food products being consumed are safe. While your business may be one of the cleanest in town, and you follow all regulations to the letter, it’s still important to partner with your inspector rather than immediately go on the defensive. This will lead to a long-term, friendly relationship that will benefit your business and the health of the local community.

Let us hear from you; any other suggestions or comments?… We’re listening.