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certified food manager staffing a new location

Confidential Tips For Certified Food Managers Launching A New Facility

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Your business is booming, and you’ve decided that you’re ready to expand. You have your new facility leased or purchased, with equipment installed. Now, all you need is staff to begin operations. But what is the best way to staff a second outlet without too many complications? While there are many theories on this subject, we have a few tips for certified food managers to help launch a new facility.

certified food manager staffing a new restaurant
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Keys That Certified Food Managers Can Use When Staffing a New Restaurant

We think three essential staffing procedures should be in play before you open a second outlet.

  • Management dedicated to the new site
  • A quality mix of new and transferred staff members
  • Quality training system in place

All too often, we see restaurants expand and expect their chef, certified food manager, and front-of-the-house managers to take on a more significant role during the transition. We feel that this is a mistake. Experienced management personnel can be temporarily transferred, but each location should have a qualified manager on duty.

Current state regulations require that each outlet have a certified food manager. Certain jurisdictions may also need a qualified manager to be on-site during all hours of operation. It may be prudent to check with your local health department to ensure your new facility has the appropriate certified management coverage.

Besides transferring management personnel, moving a few essential kitchen, production, or service staff members to the new location can give your new facility an edge in experience and open up opportunities to train new staff at your current location. This process also provides an opportunity to evaluate current employees who may deserve promotion.

A Detailed Training Plan

The third item on our list should be obvious, but many times, training is overlooked during expansion. Management and staff often become accustomed to their current facility’s routine and neglect to establish comprehensive training protocols at the new site. Having a member of your food management team design a detailed training plan will inevitably lead to success, and incorporating site-specific training procedures should never be left on the back burner.

With a well-thought-out strategy, you could be looking at even more success in the future. Even the largest chain had to endure the initial growing pains to become what it is today.

Health Department Inspection Tips For CFPMs

New And Improved Health Department Inspection Tips For CFPMs

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Even though it’s inevitable, a visit from the local health inspector tends to surprise local restaurants and food production facilities. Rather than panic upon their arrival, we have a few ideas for CFPMs that can help your health department inspection go smoothly.

Health Department Inspection Tips For CFPMs
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Certified Food Protection Manager Tips for a Smooth Visit from the Health Department Inspector

The following tips will help you feel more at ease during your next visit from the health inspector:

  • Have all personnel’s food training certifications readily accessible
  • Ensure that your designated Person in Charge is available
  • Prepare to ask questions about your inspection report.

Often, the first item on an inspector’s checklist is to ensure that your Minnesota food manager certification and permits are up to date. Digging through files to locate the necessary permits can elevate your stress level and delay the inspection process. This delay can be easily avoided by readily displaying all necessary permits and certifications in a safe location, such as the managerial office.

Each health inspector’s routine varies. We have discovered through our conversations with them that most would like the on-duty manager to be close by to address their inquiries and guide them to the different areas of the facility that require inspection.

If you accompany the health inspector during their inspection, you can instantly access the information on the inspection report before they fill it out. The inspector will explain any possible violations in full and provide you with directions on how to resolve the issue. Take advantage of this time to have any concerns you have about your facility’s procedures and any rules you are unclear about explained to you. Once your inspector leaves, it’s often too late for clarification.

Dealing With Your Local Health Department

We have one final piece of advice when it comes to dealing with your local health department inspector. It’s important to understand they’re not there to punish your business. We see many CFPMs who feel that they’re being attacked or discriminated against. This simply isn’t the case. The Health Department has the same goals that you do. They want to see local businesses flourish, but they want to ensure that the food products being consumed are safe. While your business may be one of the cleanest in town, and you follow all regulations to the letter, it’s still important to partner with your inspector rather than immediately go on the defensive. This will lead to a long-term, friendly relationship that will benefit your business and the health of the local community.

Let us hear from you; any other suggestions or comments?… We’re listening.

New Years Resolutions for Certified Food Managers

Top 10 Certified Food Manager New Year’s Resolutions

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Let’s shift our focus to the new year after cleaning the champagne glasses, wrapping up the college bowl games of New Year’s, and sweeping up the streamers. Hopefully, every certified food manager will resolve to be diligent regarding safety this year, but we have ten specific resolutions that are high on our priority list.

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Specific Resolutions for Certified Food Managers

1: Use your food thermometer in all situations. To ensure that all foods remain safe for consumption, it is important to keep them out of the danger zone regardless of whether they are hot-held, chilled, or ready-to-serve.

2: Wash all fruits and vegetables thoroughly before serving. Potential food-borne illness hazards can still affect raw and room temperature-served foods.

3: Cool hot foods safely and as quickly as possible. Cooling soups, roasts, and other hot foods properly is essential. They need to get below dangerous temperatures as fast as possible.

4: Wash your hands. It is crucial to emphasize that after handling raw food, changing gloves, eating, smoking, or using the bathroom, you must wash your hands for 20 seconds with plenty of soap and hot water.

5. Don’t work while sick. If you are sick, it’s possible to spread your illness to your customers. If you’re exhibiting disease symptoms, take time off, rest, and get better.

6: Make sure your refrigeration is working correctly. Buy and install a thermometer for each unit in your facility. Sometimes, the difference between 39 and 42 degrees is impossible to determine using human senses, but bacteria will undoubtedly know the difference.

7: Rotate your inventory correctly. Don’t let old or expired foods make their way into your preparation areas. Ensure all your stock is labeled and rotated to ensure that potentially spoiled product is never served to your customers.

But Wait There’s More!

8: Make sure cloths are clean and free of contaminants. It’s no use cleaning your workspace with a soiled cleaning cloth. This can have adverse effects and even create hazards. Keep cleaning utensils clean!

9: Be diligent! Don’t ignore potential hazards with the excuse that you’ll “deal with it later.” Take care of them right away.

10: Promote food safety. Be an educator. Train each staff member on the proper routine to ensure safe food handling for their station. A well-taught employee will be a diligent one.

We hope every certified food manager who has completed food safety certification in MN will take these ten resolutions to heart, and strive to make 2024 safe from food-borne illness.

post-holiday season slump secrets can help CFPMs

These Post-Holiday Season Slump Secrets Can Help CFPMs

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The month of December is traditionally the busiest month of the year in the food service industry. But it’s followed by January, which has the notorious reputation of being the slowest. While at first, the post-holiday season slump is a pleasant break from the non-stop holiday pace, MN certified food protection managers – CFPMs soon begin to scratch their heads to find ways to keep their staff productive and happily employed at the same time.

In some cases, it may be necessary to trim labor hours during the slow season. However, there are ways to take advantage of the downtime.

Post-Holiday Season Slump Secrets Can Help CFPMs

Potential Post-Holiday Season Slump Projects For CFPMs

Before cutting hours or letting your staff set up card games in the break room, there are several tasks that you should consider taking care of when you have a seasonal lull in production.

  • Ensure your key managers have up-to-date Minnesota CFPM certification
  • Address potential food safety hazards
  • Clean and organize storage areas
  • Cross-train employees

One of every MN certified food protection manager’s priorities should be to address potential food safety concerns during the post-holiday slump season. That is why January is the perfect month to ensure your staff’s training is current. Instead of taking away valuable production time during the busy months, this slow season is the perfect time for food safety training. It is also a good time to alter and change production methods and organize your storage space to eliminate potential contamination hazards.

Utilizing downtime to cross-train employees is an often overlooked alternative to cutting staff hours. January is a good time of the year to assess your team members for individuals who have the potential to move into other roles within your facility or those who are eager to learn more.

There are slow seasons throughout the year in nearly any industry. Spending your downtime wisely can often prepare your team for success in the new year. The staff at Safe Food Training would like to take this time to wish you a safe, productive, and successful 2024.