Food Safety Blog and CFPM Resource Hub

May 31, 2021May 13, 2021

Valuable Guide To Equipment Certification For Food Safety Managers

Food Safety Manager Guide To Renovations And Equipment Certification

Many restaurateurs have been putting off kitchen renovations while waiting for business to pick up, and now that the economy is moving again and food safety managers have access to government backed loans that can be used for improvements, industrial kitchen renovations are on the rise. Food business owners cannot simply install any piece of equipment they want when upgrading their facility, so what exactly does the Minnesota food code require when it comes to equipment certification? We’ve created this guide to equipment certification for food safety managers

Valuable Guide To Equipment Certification For Food Safety Managers — Image credit: Michal Jarmoluk via Pixabay

Equipment Certification Rules and Food Safety Managers

If you’re shopping for new industrial restaurant equipment, be aware that most mechanical, storage, refrigeration and cooking equipment must be certified by an American National Standards Institute (ANSI) accredited certification program. The most common ANSI certification programs include:

NSF International (NSF)
Intertek (ETL Sanitation)
Underwriters Laboratory (UL)
Baking Industry Sanitation Standard Committee (BISSC)

While these aren’t the only ANSI accredited programs, chances are if you’re purchasing your hardware from a major distributor, food safety managers should easily find an equipment certification sticker backed by one of these standards. If you’re unsure, the paperwork included in your purchase should document whether or not your equipment has been approved by one of these standards.

Most large industrial equipment will generally require certification. Items that must be certified for use include:

Mechanical warewashing equipment
Mechanical meat tenderizers, slicers and grinders
Walk-in freezers and refrigerators
Cooking equipment
Food preparation surfaces and warewashing sinks

There are a few exceptions to certification standards. Food safety managers don’t need to be concerned about certifications for toasters, microwaves and other small appliances. Special event food stands also receive an exemption from certification regulations.

When in doubt about equipment certification, food safety managers should remember your equipment must be designed for commercial use. With the exception of toasters, microwaves and chest freezers, kitchen equipment designed for home use will not have passed certification standards for use in an industrial kitchen.

Do you have any plans on upgrading your kitchen equipment?

May 24, 2021May 13, 2021

Certified Food Protection Manager And Awesome Summer Ideas For Mollusks

We’ve all heard the advice: Only eat oysters in months ending in “r.” When the temperature of the waters of the Pacific Northwest, Atlantic Coast and the Gulf of Mexico rise, so does the risk of spreading a foodborne illness from a pathogen known as vibriosis. Vibriosis poisoning can cause vomiting, diarrhea and other stomach ailments in most cases. Many times the illness is labeled as minor, if you call spending extra time in the restroom minor, but certain people may be more susceptible to vibriosis and the effects of consuming contaminated oysters, mussels and clams could be deadly. Does this mean that certified food protection managers should pull all mollusks off of their menus as the weather turns warmer?

Certified Food Protection Manager And Summer Ideas For Mollusks — Image credit: pxhere.com

Can Certified Food Protection Managers Serve Oysters in the Summer?

The most common vehicle for vibriosis poisoning is oysters, but mussels and clams can also be culprits, although rarely. Why is that?

Quite simply, mussels and clams are almost always cooked while oysters are commonly served raw on the half shell or in oyster shots. The method of preparation is no coincidence. The pathogen that causes a vibrio infection can be killed by heat, meaning that cooking shellfish completely greatly reduces the risk of exposure.

While we don’t recommend serving raw or undercooked oysters in warmer months, that doesn’t mean this sought after shellfish must vacate menus completely. Oysters can be grilled, sautéed or cooked on the half shell. If you have a clientele that will demand oysters all year long, a talented certified food manager can devise ways to keep molluscan shellfish on the menu without serving them raw.

If you serve mollusks any time of the year, make sure you discuss the water conditions with your suppliers every time you order. Some shellfish farms may experience shortages due to incredibly hot water conditions, pollution or other contaminates in the water. Also keep a close eye on the FDA’s recalls, advisories and outbreaks list.

Finally, certified food protection managers should check the source label that should come with every shipment of molluscan shellfish. If this tag or label is missing, you must not accept delivery. Keep this tag or label for at least 90 days after they were sold or served.

Note: Shellfish cooked before shipment are exempt.

Do you keep mollusks on your menu all year long?

May 17, 2021September 27, 2025

Debunking a Common Myth: Why a Certified Food Protection Manager Must Treat Organic and Conventional Foods the Same

As consumer demand for organic and farm-to-table ingredients continues to grow, many Minnesota restaurants and food producers are adapting their menus. This shift raises a critical question for every Certified Food Protection Manager: Do organic ingredients require different food safety protocols? While agricultural methods for these foods differ, the principles for preventing foodborne illness remain unchanged.

The simple answer is that you must handle all food, regardless of its source or label, with the same rigorous safety standards. The risk of contamination doesn’t disappear just because an ingredient is certified organic. From the farm to the fork, the core responsibility of protecting public health is universal. Let’s explore the key areas where you must diligently apply these standards.

The Myth of "Safer" Organic Food

Many people mistakenly believe organic food is inherently safer from pathogens because farmers grow it without synthetic pesticides or fertilizers. However, the potential for contamination still exists, and sometimes, it can even present unique challenges. A knowledgeable food manager understands that the “organic” label refers to agricultural practices, not a guarantee of being pathogen free.

Natural Fertilizers: Organic farming often uses animal manure as fertilizer. If not properly composted, it can be a significant source of dangerous pathogens like E. coli and Salmonella, which can contaminate produce in the field.
Environmental Factors: Pathogens exist naturally in the environment. Contaminated irrigation water, contact with wildlife, or improper handling during harvest can introduce harmful bacteria to fruits and vegetables.

Raw Animal Products: Just like their conventional counterparts, organic eggs can carry Salmonella, and raw organic poultry can harbor Campylobacter. The animal’s diet does not eliminate these microbiological risks.

Applying Core Protocols: The Role of a Certified Food Protection Manager

Your training as a Certified Food Protection Manager builds upon a foundation of principles that apply to all ingredients. You can take no shortcuts or make exceptions for organic items when upholding Minnesota’s food safety standards. This consistency is crucial for preventing illness and maintaining customer trust.

Key Safety Controls

Time and Temperature: You must cook raw organic meats, poultry, and fish to the same federally recommended internal temperatures to destroy pathogens. Likewise, you must hold hot foods hot and cold foods cold, regardless of the ingredients’ origin.
Cross-Contamination Prevention: You must clean and sanitize a cutting board used for organic raw chicken just as thoroughly as one used for conventional chicken. Proper handwashing, glove use, and separating raw and ready-to-eat foods are non-negotiable.
Washing and Preparation: You must wash all produce, organic or not, thoroughly under running water before cutting, mixing, or serving it. This step is essential to remove soil, surface debris, and potential contaminants picked up during transit.

Diligence in Sourcing and Receiving

Are you a food protection manager looking to complete your recertification?

While sourcing from local or small-scale organic farms can be a great way to enhance a menu, it requires an extra layer of diligence. Unlike large distributors, which may have standardized, documented safety procedures, smaller suppliers might require more direct verification. As a manager, you are the final checkpoint for ensuring only safe ingredients enter your kitchen.

Vet Your Suppliers: Don’t hesitate to ask farmers about their food safety practices. Inquire about their water sources, harvesting procedures, and the Good Agricultural Practices (GAP) they follow. A reputable supplier will be happy to share this information.
Inspect Every Delivery: Upon arrival, you must meticulously inspect all ingredients. Check for signs of spoilage, pest damage, and temperature abuse during transport. Trust your training, not just the label on the box.

Ultimately, the role of a certified food protection manager is to be the guardian of food safety for your establishment. That responsibility means you must apply your expertise consistently and without compromise, ensuring every dish you serve is as safe as it is delicious.

For comprehensive training that covers these critical details for you and your team, explore our instructor-led Certified Food Protection Manager options in Minnesota. Visit Safe Food Training now to sign up for a course near you!

May 10, 2021May 10, 2021

Ultimate Tips On Menu Advisories For Food Safety Managers

For quite some time, it’s been standard procedure for Minnesota food safety managers to include a customer advisory notice on their menus to alert guests that some items may contain protein ingredients that can be prepared raw or undercooked. Some items that must be labeled are fairly obvious, but there are a few scenarios that may slip by without notice when menus are being designed. In order to make sure that food safety managers understand exactly what should receive a menu advisory, it’s important to explore some menu items that may be overlooked.

Guidence for Food Safety Managers on Customer Menu Advisories for Undercooked Proteins

Just to quickly review, any item on your menu that contains proteins that can be ordered raw or undercooked must be marked with an advisory in some way. This can be done individually with each menu item or linked by an asterisk to an advisory somewhere on the same menu page. For example:

Oysters on the half shell* (raw oysters)
Prime Rib*
*May contain raw or undercooked ingredients. Consuming raw or undercooked meats may pose a health risk.

There are a number of feasible ways for food safety managers to properly label menu advisories as outlined by the Minnesota Department of Health. Common ingredients that must be labeled are:

Beef
Poultry
Shellfish
Fish
Eggs

Some of these are obvious, while many times one ingredient in particular is overlooked by food safety managers and not included on menu advisories. Many items that include eggs are often unmarked. These forgotten products are usually desserts or menu items that are topped with sauces or dressings containing egg ingredients.

If you serve a Caesar salad or other salad dressing that contains egg products, even if they are pasteurized, you must include an advisory. The same goes for desserts containing eggs that are not cooked to 145 degrees. This includes custards, tiramisu, creme brule and many other common desserts. Also be wary of sauces such as aioli, bearnaise and hollandaise. Egg based sauces must also receive a notice.

Daily specials often go without the necessary consumer advisory. Specials are often communicated verbally to guests, and servers shouldn’t be burdened with the added responsibility of verbally advising customers. Even though it’s added work, we strongly recommend food safety managers use some form of printed specials menu that includes the necessary advisories.

Do you have any hidden menu items you’ve forgotten to properly label with an advisory?