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Important Filing Deadlines For Your Food Protection Manager Certificate

Important Filing Deadlines For Your Food Protection Manager Certificate

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We all know that restaurants and other establishments that serve or prepare food are required to have a Minnesota certified food protection manager on staff to ensure that the food they prepare is safe and that sanitation procedures are being properly followed. However, there is often some confusion as to what paperwork needs to be filed with the health department and when you have to document proof of a passed food protection manager exam. In order to clear up some of the confusion, let’s take a closer look at what steps CFPMs must take after gaining their food protection manager certificate.

Important Filing Deadlines For Your Food Protection Manager Certificate
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How to File Your Food Protection Manager Certificate With The State

Every once in a while, we run across students who pass the certified food protection manager exam and are unclear if there’s anything else necessary in order to be properly certified. Simply taking in-person or online food safety management training and gaining your certificate is not enough to completely comply with the Minnesota food code. Candidates who pass their initial exam or complete a renewal course must complete the paperwork with the Minnesota Department of Health, and they have a limited time to do so.

Once you’ve passed the exam, you must fill out an initial CFPM application if this is your first submission or a CFPM renewal application when renewing your certificate. These then must be mailed to the department of health at the address listed on the application form. Included in the application should be a copy of proof of attending at least four hours of food management training or successful completion of the CFPM exam.

The exam certificates have expiration dates that are up to five years, but that doesn’t necessarily mean that you have five years to send a copy of your certificate to the Minnesota Health Department. Most food management exam programs are accepted in multiple states, so the expiration date on your certificate does not give you added time to submit your CFPM application. The state of Minnesota requires the application to be submitted with six months of passing the course.

We’ve been asked if there is anything that can be done if this deadline is missed, and unfortunately, if you forget to apply before the six months is up you must repeat the course and retake the exam. Don’t frame your food protection manager certificate immediately or leave it in a drawer to be forgotten, make sure you file your CFPM application with the state as soon as possible after successful training.

Tips For Certified Food Managers Dealing With Power Outages

Helpful Tips For Certified Food Managers Dealing With Power Outages

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The food industry can be unpredictable, and certified food managers need to be prepared to keep their food safe during special odd circumstances such as a power outage. If the power goes out, and you have no idea when it’ll return, what can a certified food manager do to keep food safe and ready to serve once the lights come back on?

Tips For Certified Food Managers Dealing With Power Outages
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Power Outages and Certified Food Managers

Once the power goes out, the first thing you should not do is panic or simply leave your facility. Make sure all gas equipment that requires an electric spark is turned off, and assess whether there is any danger to guests or employees due to a lack of power. Hopefully you’ll have battery powered backup lighting to make a quick inspection of any scenario where a power outage could turn into something worse, like a fire.

After your certified food manager has taken steps to ensure safety, a staff member should be designated to contact the local utilities office. Sometimes a power outage can be solved in a matter of minutes, so there may be no need to take further steps. Having an estimated outage time will make it easier to formulate a plan. If you’re looking at a longer outage make sure that all refrigeration and freezer units are closed. If necessary, prepare ice bags for sensitive items in cold storage to keep them below 41 degrees, and only open cold storage doors when checking temperatures or storing food items.

Hot held items do not need to be thrown away immediately after losing power. Check their temperature regularly to ensure they remain out of the danger zone until power comes on. If hot held items are in danger of falling below 135 degrees, your certified food manager should make the call to throw them away or cool in an ice bath or shallow pan under refrigeration before they fall into the danger zone.

If you find that your establishment will be without power for a lengthy amount of time, have a staff member monitor refrigeration temperatures often. Finding a source of ice to keep cold food cold will be key if power won’t be restored the same day. If you have any doubt about product being in the danger zone too long, err on the side of caution and dispose of it.

Do you and other certified food managers have a plan in the event of power failure?

Food Safety Manager Guide To Renovations And Equipment Certification

Valuable Guide To Equipment Certification For Food Safety Managers

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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
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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?

ServSafe Food Manager's Guide To Pesticides On Produce

New ServSafe Food Manager’s Guide To Pesticides On Produce

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ServSafe food managers should be on the lookout for any type of hazard that could cause foodborne illness in their guests. While bacteria is one of the most common causes of illness spread in food, pesticides and chemical residues on fresh produce can also pose a hidden hazard. Is there a guide for Servsafe food managers to identify pesticides on produce, and what steps can a ServSafe food manager take to ensure their finished product is uncontaminated?

ServSafe Food Manager's Guide To Pesticides On Produce
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The ServSafe Food Manager and Pesticides on Fresh Produce

While the potential exists for some pesticide contamination on all produce that arrives at your restaurant, there are some fruits and vegetables that are more prone to residual pesticides and chemicals than others. Each year, the Environmental Working Group (EWG) identifies their top 15 dirty and clean produce items as far as pesticides are concerned. The 2021 dirt list includes:

  • Greens such as kale, collard greens and spinach
  • Celery
  • Strawberries and grapes
  • Peppers and Tomatoes
  • Apples, Nectarines, Cherries and Pears

If you notice the grouping of these dirty items, you’ll see there’s no common theme as to how each of these potentially contaminated ingredients is grown. We have greens grown in the ground, berries on vines, vegetables and tree fruits. With such a wide variety of fresh produce making the list, how can a ServSafe food manager ensure his produce is clean?

The first step for a ServSafe food manager is to never assume that your fresh produce is free of pesticides just because of the way it’s been packaged, especially when dealing with greens. Some greens come loose and obviously need rinsing in order to prepare for service, but even clean-looking produce in sealed bags may still be contaminated. An extra rinse won’t damage most greens, so even if the package claims to contain prewashed produce, it’s prudent to rinse before service.

This should hold true for most fresh produce, not just leafy greens. All fruits, vegetables and berries should be properly rinsed before preparation or offered fresh to customers.

The EWG also released a top 15 list of clean produce that has the lowest risk of pesticide contamination, however, low risk does not equal no risk. So wash these fruits and vegetables before service as well.

Do you take steps to reduce the risk of pesticides reaching your guests dining room table?