Food Safety Blog and CFPM Resource Hub

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Food Safety Certification Tested Refrigeration Maintenance Best Practices

Food safety certification refrigerator maintenance

For a manager with Food Safety Certification who deals with food products, properly running refrigeration units is key to maintaining food safety and quality. We thought it important to share a few food safety certification tips to help keep your refrigeration well-maintained and avoid repairs due to malfunctioning equipment.

Food Safety Certification refrigerator maintenance
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4 Keys To Refrigeration Maintenance For Food Safety Certified Managers

There are four things that we feel are important to examine regularly in each refrigeration unit.

  • Door seals
  • Cleanliness of drains and coils
  • Temperature
  • Excess condensation

It is important to occasionally inspect the gaskets on your refrigerator door to ensure a tight seal. It is imperative to ensure that your refrigerator seals properly when shut; failure to do so will lead to increased energy consumption as it has to work harder to maintain low temperatures. This can lead to an overworked unit and shorten its lifespan.

The cleanliness of your refrigeration units can be a factor in its performance. You should examine condensation drain pipes and outlets to ensure they are clear of debris and grime. For units with external coils, it is important to inspect and clean them regularly. Most units have coils underneath or on the back of the unit. These are two areas where dust can build up and cause your units to work harder than necessary.

One of the first signs you may have a problem with your refrigeration unit is when you notice temperature fluctuations. Another important thing to take note of is if you have had to turn down your temperature control multiple times in order to maintain proper temperature, this may be a sign that your refrigerator compressor is overtaxed.

If you notice excess condensation or dripping water coming from your refrigeration unit, it may be time to examine it. These issues can lead to larger, harder-to-repair problems.

Certified Maintenance Service

The first two issues are easily recognizable and can often be handled in-house without calling a repair service. The second two, however, may require a certified maintenance service to repair properly. It is important to keep in mind that repairing a minor problem is easier, and less costly, than a major repair or replacing an entire unit.

In the case of refrigeration malfunction, it is important to keep Food Safety Certification MN guidelines in mind if you must find an alternative storage solution.

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How To Use ServSafe To Jump-Start Your Culinary Career

How To Use ServSafe To Jump-Start Your Culinary Career

With the rising popularity of culinary reality shows hosted by celebrities and bookstore shelves bulging with the world’s most famous chefs’ latest cookbooks and foodie guides, interest in culinary arts careers has never been higher. With this rising interest, we’re hearing from seasoned professionals that the job market is more competitive than ever. If veterans of the industry are expressing frustration over the competitive nature of the industry, where does that leave those seeking to begin their pursuit of a career as a chef? Earning a ServSafe Manager Certification can help improve your chances of getting that first hospitality career break.

How To Use ServSafe To Jump-Start Your Culinary Career
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Three Tips to Help Pursue Your Career Dreams

We have three tips that should help you get noticed as you begin your career, and help your resume stand out to prospective employers.

A ServSafe Manager Certification Can Launch Your Culinary Career

The first two items on our list will look great on your resume. If you’re beginning your culinary career but have little industry experience, executive chefs and human resource managers will take note of these two items. Earning a ServSafe manager certification will show you are serious about a culinary career and have completed the necessary qualifications even before you have interviewed for a position.

Culinary education is now easier to obtain than ever. Gone are the days when serious culinary students would have to go to expensive schools in New York, Chicago, and Los Angeles. Many community colleges, technical schools, and junior colleges offer two-year culinary arts programs. Enrollment in one of these programs will show prospective restaurant managers that you have the drive to grow and become an asset.

With a limited number of jobs out there, our third tip may sound intimidating. Many places won’t take a chance on inexperienced candidates for certain positions, but you may be able to find an entry-level position, such as a prep cook or dishwasher, open in many restaurants. Another tip for getting your foot in the door is to have reasonable expectations for your first industry job. While your ultimate goal may be to work for the fanciest five-star restaurant in the city, unless you have connections, you’ll have to start smaller. We’re not saying to lower your expectations for your entire career, but building a resume takes time and perseverance. Don’t be afraid to work lunch or breakfast or for chain restaurants, and never give up.

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Shrewd Tips On Reducing Food Costs For ServSafe Managers

reducing food cost for ServSafe Managers

At Safe Food Training, we aim to inform you of issues that may jeopardize your food’s safety and the latest tips on preventing food-borne illness. Still, when certified food managers get together for a ServSafe MN certification course, conversations inevitably turn to common kitchen management issues. During break times, the rising costs of food in restaurants and hospitality outlets is a frequently discussed topic. One topic frequently discussed during break times is dealing with rising food costs, especially in restaurants and hospitality outlets. While there are many different ways that kitchen managers attempt to reduce their food costs, this week we thought we’d share some ideas for ServSafe Managers on how plating your food differently can help curb your expenses.

ServSafe Managers on how plating your food differently can help curb your expenses.
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Plating Tips for ServSafe Managers Reducing Food Cost

Since we are closely connected to the food service industry, we visit many restaurants and other facilities that serve ready-to-eat foods and have made a few observations. Based on our experience, we feel that many outlets can reduce food costs by:

  • Using the appropriate-sized plate
  • Examining portion control
  • Getting creative with presentation

When plating a dish, most outlets tend to fill the plate. There seems to be an inherent need to fill empty space on a plate. We’ve seen side salads served on plates large enough for a sandwich and fries, appetizers served on dinner plates, and cafeteria trays filled with more side dishes than one could possibly eat. If you have the serving dishes available, we’d advise examining the plate size for each menu item.

Portion Control

Another issue ServSafe managers should consider for cutting costs is seeing large portions of side dishes on the plate. One way to gauge if you’re serving oversized portions with your food is to see how many guests are asking for to-go boxes or leaving food behind on their plates. While side dish ingredients are generally cost-effective, over-portioning mashed potatoes, hash browns, or veggies leads to wasted food and money.

Our final suggestion incorporates our first two. One thing we see when eating out is the standard tri-corner plating technique. Separating each element of your dish may work for breakfast. Use small plates and serve entrees attractively in cafeteria settings to maximize limited space. Remember that your guests see your food before they taste it. A well-crafted presentation can help reduce food cost and entice customers to love your food even before the first bite.

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Norovirus Is The Largest Cause Of Food-borne Outbreaks 

Stop food-borne outbreaks

Norovirus is responsible for about 60% of the food-borne outbreaks in the US and Minnesota yearly. Symptoms include severe stomach pain, nausea, diarrhea, and vomiting, and the onset time can be as short as a few hours. Certified food protection managers must take Norovirus seriously and understand how it spreads among people. Then, thoroughly train employees on how to protect against the spreading of Norovirus.

The Largest Cause Of Food-borne Outbreaks Can Be Caused by Nail Biting
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Preventing A Norovirus Food-borne Outbreak

The Norovirus germs of an infected person transmit norovirus through contaminated food and water and by touching contaminated surfaces. Foodborne outbreaks can occur quickly. These outbreaks happen when workers at restaurants, daycare centers, and other food-serving establishments are too casual about washing their hands. Conscientious employees often touch their eyes, noses, or mouths. They may do so without even realizing it. This can happen when they bite their nails or taste food. These actions can lead to illness.

Norovirus has no immunity; people can get sick many times over. Due to the extreme nature of the symptoms, it is very dangerous for young children and older adults, even causing death. Health experts have discovered that Norovirus is the most common of all food-borne diseases in the US.

Certified food protection manager training covers preventative measures to protect many thousands of people from this virus, keeping employees and customers healthier and safer.

Proper hand washing and overall cleanliness are the best ways to prevent a Norovirus food-borne outbreak. Many food service employees are young and inexperienced. This can result in a lack of urgency concerning health risks. Properly training and coaching employees on the importance of following correct hand washing and cleaning techniques is critical to prevent the spread of Norovirus and other foodborne illnesses.

Operating a safe and clean establishment that protects employees and customers from preventable foodborne illnesses is something to take pride in.

How often do you deliberately remind staff of proper handwashing protocol during meetings?