Food Safety Blog and CFPM Resource Hub

March 8, 2021March 4, 2021

Important Vaccination News For Certified Food Managers In Minnesota

We’ve all seen the news reports showing the steady rollout of the COVID-19 vaccine among Minnesotan healthcare workers, seniors, susceptible groups and educators, but until recently, there’s been nothing more than speculation as to when certified food managers and other food industry employees will be eligible. In a recent announcement by Governor Tim Walz, a more detailed tiered approach to coronavirus vaccine distribution was explained and it provides specific vaccination news for certified food managers.

New Vaccination News For Certified Food Managers On When Food Service Workers Can Be Vaccinated For COVID-19

Previous information stated that essential workers would be somewhere on the schedule before the general population, but certified food managers would have to make assumptions on when they and their staff would be eligible. On the current schedule, food service workers have been specifically placed into two targeted groups:

April: Food processing plant employees
April to May: Food production, food retail and food service
Summer: General population

While these targeted vaccination windows are speculative based on vaccine availability, a clearer picture exists as to when restaurant employees, food processors and others in the food and beverage industry will have an opportunity to receive the vaccine.

It’s also encouraging to see that Minnesota is targeting summer for open eligibility. Once we’ve reached a state of herd immunity our restaurants can return to one-hundred percent capacity, diners will be able to enjoy special occasions with large groups of friends and family and we can continue to grow our Minnesota food industry.

How do you feel about food service workers and certified food managers being allocated essential worker status when it comes to the COVID vaccine?

March 1, 2021February 15, 2021

Sensational ServSafe Food Training On Takeout Orders

With the current limits on indoor dining, customers are more apt to order takeout instead of eating out. Takeout orders present different challenges to preserve quality and reduce foodborne illness risk, so it’s important to review ServSafe food training when it comes to these procedures.

ServSafe and Takeout Food Safety Training

With in-house dining, there aren’t as many variables as with takeout. Once your guest is seated in your dining room, they order their meal, food is prepared and served when ready. If your guest isn’t actually in the building at the time of their order, it adds a layer of complexity and can open up the possibility of foodborne illness risks.

The biggest window for foodborne illness risk and a reduction in quality occurs between the time the order is complete and the time the guest receives their order. In order to reduce this risk, it’s important to:

Keep food out of the danger zone
Reduce interval between the time food is prepared and handed to the customer

After bagging a takeout order, some restaurants are tempted to leave it near the hostess station or takeout counter so it’s on hand as soon as the guest arrives to pick it up. While that may meet minimum ServSafe food training requirements if left for a short period of time, as food cools into the danger zone the risk of bacteria growth increases. It also degrades the quality of the product a guest has ordered. Sauces can separate at room temperature and foods meant to be consumed cold just aren’t as appetizing when warm.

In times where takeout is a popular option, it’s important to devise a system that will keep foods at the appropriate temperature until guests arrive. Here are a ServSafe food training few tips:

Arrange specific pickup times
Utilize hot-hold storage and refrigerators to keep the product at the proper temperature
Assemble dishes involving both hot, cold and room temperature elements close to pick up time

If you take steps to ensure your product is in its best state when they arrive, you’ll give them the next best experience to enjoying their meal in your dining room.

Have you reviewed ServSafe food training procedures concerning takeout orders?

February 22, 2021February 5, 2021

Overlooked Front of the House Food Safety Management Risks

Front of house manager speaking to staff about food safety management risks

Oftentimes the focus of food safety management risks are on the kitchen and food preparation procedures, but that doesn’t mean there aren’t foodborne illness risks elsewhere in your establishment. It’s important to realize that even when the food that comes out of your kitchen is safe to eat, front-of-the-house procedures can potentially compromise food safety in your establishment. Let’s take a look at the most common food safety risks in dining rooms.

Manager Talking To Front of the House Food Safety Management Risks — Image credit: Cathy Yeulet via 123rf

Dining Room Food Safety Management Risks

Servers, bartenders, hosts, hostesses and busboys must receive training to prevent foodborne illness on nearly the same scale as line cooks, prep cooks and dishwashers. They don’t actually prepare food, but there are several dining room food safety management risks that should have well-defined protection.

Handwashing
Table sanitation
Bar and service station storage
Restroom cleanliness

Handwashing is drilled into the minds of kitchen staff, and front-of-the-house staff should follow the same procedures. Hands should be properly washed after handling dirty dishes, touching order screens or pens when taking orders and following any situation that causes them to come in contact with potentially dirty surfaces.

All tables and the arms of chairs should be sanitized after each guest departs. Guests could touch surfaces with unwashed hands, food and beverages can be spilled and contaminants from breathing, sneezing or coughing could be present. Don’t overlook the underside of the table. Dirty hands often touch the underside of table surfaces, so be sure to sanitize regularly.

Bars and service stations present several food safety management risks. These areas often have service utensils and ready-to-eat foods such as garnishes for drinks and complimentary bread baskets. Remember that servers and bartenders must not handle any ready-to-eat-foods with bare hands. Foodservice gloves or clean utensils are a must. It’s also important to remind staff not to handle clean forks, spoons, knives and other utensils if they have unwashed hands. Even if they only touch the handles, they may spread contaminates after touching dirty surfaces.

Finally, guest bathrooms should be checked for cleanliness often. A dirty restroom can cause guests to bring contaminants back into the dining room. Make sure there are ample soap, paper towels and a friendly handwashing procedure sign.

Are there any other dining room food safety management risks you often see overlooked?

February 15, 2021February 5, 2021

CFPMs and an FDA Warning on Imported Sanitizers

We’ve seen an increase in food facilities providing hand sanitizer for both guests and staff, but just because something is labeled as a sanitizer, it doesn’t necessarily make it safe to use. Recently, the FDA issued an alert concerning all sanitizers imported from Mexico. How will this FDA alert regarding hand sanitizers affect CFPMs and the safety of their staff and guests?

Ramifications of the FDA’s Alert Regarding Mexican Sanitizers for CFPMs

There is a very good reason why the FDA has issued this alert and why it includes every brand of hand sanitizer imported from Mexico. The issue isn’t whether or not the sanitizer is capable of killing germs, it’s a matter of an increased public health risk caused by ingredients in these sanitizers.

Tests have shown that many alcohol-based Mexican sanitizers contain methanol, or wood alcohol, rather than pure ethyl alcohol as listed on the label. While ethyl alcohol is approved by the FDA, methanol is not. In fact, methanol can cause health and skin issues when overused. Not only is it toxic to the skin, it causes potentially life-threatening health issues if accidently consumed.

How should CFPMs treat this FDA alert?

First, examine your supply of hand sanitizer. If it has been imported from Mexico, you should take steps to dispose of it and replace it with sanitizer from the United States or imported from elsewhere. Before purchasing sanitizer, we recommend that you inspect deliveries and bottles purchased at the store to ensure that they are not imported from Mexico.

Finally, remind your staff that sanitizers are no substitute for handwashing. Sanitizers can be used for an added layer of protection, but only after hands have been washed.

Is your CFPMs aware of the FDA Alert and has he/she checked to make sure that your hand sanitizer is safe for your guests and staff?