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Shocking Produce Washing Techniques Certified Food Managers Need to Know Now

Proper produce washing is a critical step in preventing foodborne illness in any food service establishment. As a Certified Food Manager, ensuring your team follows correct procedures for cleaning fruits and vegetables is essential for food safety compliance and protecting your customers’ health.

Why Proper Produce Washing Matters

Fresh produce can harbor harmful bacteria, pesticide residues, and physical contaminants. According to food safety experts, even organic produce requires thorough washing, as it may contain soil, insects, or bacteria that could contaminate other foods or surfaces in your kitchen.

Best Practices for Washing Different Types of Produce

Produce Washing

Image by Susy Chen from Pixabay

Leafy Greens

Leafy greens require special attention as they’re frequently linked to foodborne illness outbreaks. For items like lettuce and spinach:

Remove damaged outer leaves

  • Use running water and avoid soaking or submerging the greens, as standing water provides more opportunity for produce to internalize bacteria
  • Dry thoroughly using a clean salad spinner or paper towels
  • Firm Produce (Apples, Cucumbers, Peppers)

For produce with firm skin:

  • Rinse under cool running water while gently rubbing the surface
  • Use a clean produce brush for items with rougher surfaces like melons
  • Spray with a natural cleaning solution (2 cups cold water, ¼ cup white vinegar, and 2 tablespoons lemon juice) followed by a clean water rinse

Delicate Berries

For fragile berries:

  • Place in a colander and rinse gently under cool running water
  • Avoid soaking to prevent texture loss
  • Pat dry with paper towels before refrigerating

What Not To Do When Washing Produce

Contrary to some common practices:

  • Do not use soap, detergent, or produce wash, as experts recommend washing with just water
  • Avoid using bleach solutions on produce
  • Don’t wash produce hours before use – wash just before preparation to prevent bacterial growth

ServSafe Recommendations for Food Service Establishments

The ServSafe program, which is essential training for food protection managers, emphasizes these additional points:

  • Wash hands thoroughly before handling produce
  • Use separate cutting boards and utensils for produce and raw meats
  • Clean and sanitize all food contact surfaces before and after handling produce
  • Maintain proper storage temperatures for cut produce

When Vinegar Solutions Can Help

For additional safety, particularly with higher-risk produce, adding vinegar to water (½ cup distilled white vinegar per 1 cup water), followed by a clean water rinse, has been shown to reduce bacterial contamination more effectively than water alone. By implementing these produce washing techniques in your establishment, you’ll be taking an important step toward preventing foodborne illness and maintaining the highest standards of food safety that your customers expect and deserve.

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Food Manager Certification Focus On Surging Energy Costs

Food Manager Certification MN Training On Saving Energy

During many of our food manager certification MN training sessions, we often get to participate in conversations involving important issues affecting the food industry. Recently, we engaged with several experienced professionals who were discussing their strategies. They focused on reducing utility costs, especially during the summer months when energy rates tend to be higher than the rest of the year.

Food Manager Certification MN Training On Saving Energy

Food Manager Certification: Controlling Energy Costs

 

In our conversations with food-service managers, we have discovered that there are three major elements in your kitchen. These elements should be monitored to keep your utility costs under control.

  • Water waste
  • Refrigeration systems
  • Ovens and large kitchen appliances

One major factor in minimizing water usage is preparation. A common source of water waste is thawing frozen food products. While it is perfectly acceptable to thaw frozen product under running water, the water coming out of the tap costs money. We suggest that you take the time to plan ahead. Defrost your frozen fish, meats, and other foods in the refrigerator. It may take longer, but it will reduce your water bill each month.

Another source of wasted energy comes from malfunctioning, dirty, or unmaintained refrigeration units. Ensure that your refrigerator door seals are in good repair, clean, and form a tight seal when shut. Another way to increase your refrigerator’s efficiency is to make sure all fans on the compressor are cleaned regularly. Also, ensure that the compressor hoses are all attached tightly and that the motor is functioning properly. Be on the lookout for any unexplained temperature changes in your refrigerators or freezers. This could be a sign of a problem that will cause your units to use more power to keep your food cold.

What’s Your Biggest Challenge In Controlling Your Energy Costs

Finally, your ovens, deep fryers, gas burners, and flattop cooking surfaces are huge contributors to your natural gas and electricity costs. If you take the time to inspect which appliances are turned on during your daily operations, you may find something interesting. You might discover multiple ovens that are never in use during certain times of the day. Also, your deep fryers may be running during times when they do not need to be used. Taking the time to assess your procedures to ensure that you are not wasting energy by leaving too many power-draining appliances on will go a long way. These efforts will help you lower your monthly utility bills.

These are just three examples of how we feel that you can reduce energy waste at your establishment. We have heard many more suggestions during our food manager certification sessions. However, we would like to know what you have found to be your biggest challenge in controlling your energy costs. Leave your comments below.

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The Truth About Date Labels For Certified Food Safety Managers

COVID 19

For certified food safety managers, accurately interpreting date labels is essential for effective inventory management, regulatory compliance, and ensuring consumer safety. With varying terminology across products and jurisdictions, such as expiration dates, use by dates, and sell by dates, understanding the specific implications of each date label type is crucial for effective food safety programs.

“Use By” Date Labels: Are The Key Deadline For Certified Food Safety Managers

“Use By” dates represent the manufacturer’s estimation of when a product may no longer be safe to consume. These dates are typically applied to highly perishable items and foods with potential microbiological concerns. From a certified food safety perspective, “Use By” dates should be treated as strict cutoffs:

  • Products exceeding “Use By” dates should be discarded
  • No service or sale of these items should occur after this date
  • Documentation of proper disposal is advisable for audit purposes

This is the most critical date label for safety management as it directly correlates to potential microbial growth and pathogen concerns. When it comes to date labels, this is the only true date of expiration for certified food safety managers.

“Sell By” Dates: Inventory Management Tool

Date Labels Certified Food Safety Managers

Image by Anastasiya Badun from Pixabay

“Sell By” dates primarily serve as inventory management guides for retailers, not safety indicators for consumers. These dates help ensure product turnover while items maintain optimal quality. For certified food safety managers:

  • Products can typically be consumed safely after the “Sell By” date
  • Establish internal protocols for how long after “Sell By” dates items may remain in inventory
  • Staff training should clarify that these dates relate to quality, not necessarily safety
  • Documentation should include both “Sell By” dates and your establishment’s disposition timelines

“Best By” Dates: Quality Indicators

“Best By” or “Best Before” dates indicate when a product will maintain optimal flavor, texture, and nutritional value. These dates reflect quality considerations rather than safety concerns, particularly for shelf-stable items. Implications of Best By date labels for certified food safety managers include:

  • Products are generally safe to consume after “Best By” dates if properly stored
  • Sensory evaluation protocols should be established for products nearing or exceeding these dates
  • Quality degradation may occur, potentially affecting customer satisfaction

Certified Food Manager Implementation Strategies for Different Date Label Types

Effective date label management requires:

  • Clear, documented policies for each date label type
  • Regular staff training on interpretation and procedures
  • Systematic rotation protocols (FIFO/FEFO) aligned with label types
  • Internal verification procedures that prioritize “Use By” dates

By implementing these practices for expiration dates, certified food safety managers can maintain regulatory compliance while balancing safety requirements with waste reduction initiatives in their operations.

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Urgent Warning: The Hidden Danger of Campylobacter That Could Devastate Your Business!

Campylobacter is one of the most prevalent bacterial causes of foodborne illness globally, making it a critical concern for food safety management systems. Understanding this pathogen’s characteristics, transmission routes, and control measures is essential for protecting consumers and maintaining regulatory compliance as a food safety manager.

Microbiological Profile of Campylobacter

The Hidden Danger of Campylobacter That Could Devastate Your Business!
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Campylobacter is a gram-negative, microaerophilic bacteria with multiple species, though Campylobacter jejuni causes approximately 90% of human campylobacteriosis cases. This pathogen thrives in reduced oxygen environments and has specific growth parameters:

  • Optimal growth temperature: 41-42°C (105-107°F)
  • Growth range: 30-45°C (86-113°F)
  • Cannot multiply below 30°C but remains viable in refrigeration
  • Sensitive to standard cooking temperatures (destroyed at 165°F/74°C)
  • Cannot tolerate drying or freezing well, but survives in water and humid environments

Transmission and High-Risk Foods

Campylobacter’s primary reservoir is the intestinal tract of animals, particularly poultry. For food operations, critical transmission vectors include:

  • Raw and undercooked poultry (particularly chicken)
  • Cross-contamination from raw poultry to ready-to-eat foods
  • Unpasteurized milk and dairy products
  • Contaminated water sources
  • Inadequately cleaned food contact surfaces

Illness Characteristics from Campylobacter

Campylobacteriosis typically manifests 2-5 days after exposure with symptoms including diarrhea (often bloody), abdominal pain, fever, and vomiting. While most cases resolve within a week without treatment, immunocompromised individuals may experience severe illness or complications including Guillain-Barré syndrome in rare cases.

Critical Control Measures

Effective Campylobacter control requires:

  1. Temperature management: Ensure thorough cooking of poultry to at least 165°F (74°C)
  2. Cross-contamination prevention: Implement strict segregation procedures between raw poultry and ready-to-eat foods, including dedicated equipment and work areas
  3. Supplier verification: Establish specifications for incoming poultry products and supplier interventions
  4. Environmental monitoring: Focus on potential harborage sites, particularly in areas where raw poultry is handled
  5. Handwashing protocols: Emphasize hand hygiene after handling raw poultry products
  6. Sanitation validation: Verify sanitizer efficacy against Campylobacter in your cleaning protocols

Implementation in Food Safety Systems

Within your HACCP or food safety plan, Campylobacter control should be addressed through:

  • Specific critical control points for cooking temperatures
  • Prerequisite programs addressing cross-contamination
  • Employee training on the unique risks of this pathogen
  • Verification activities including environmental monitoring

By implementing these targeted controls, food safety managers can significantly reduce Campylobacter risks while maintaining operational efficiency in their establishments.