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ServSafe Food Safety Managers and Contaminated Frozen Vegetables

ServSafe Food Safety Managers and Contaminated Frozen Vegetables

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During the month of October, we’ve come across several recall notices involving frozen vegetables. A few of these recalls occurred due to possible listeria contamination, and one brand in particular was recalled without the location of distributed product being fully disclosed. Since the FDA did not require this distributor from alerting the public to the risk of contamination of nearly 25,000 cases of frozen product, we’d like to discuss how ServSafe food safety managers can keep guests safe from potential illness.

ServeSafe Food Safety Managers and Contaminated Frozen Vegetables

Copyright: 123rfaurinko / 123RF Stock Photo

Food Safety and Frozen Vegetable Preparation

While listeria is more commonly associated with deli meats and unpasteurized dairy product, the recent rash of recalls shows that other foods carry the risk of contamination. The frozen product in question may have picked up this bacterium during processing or packing. Steps that help prevent listeria poisoning from spreading to your guests include:

  • Fully cook frozen vegetables to 140 degrees
  • Cook frozen vegetables without thawing
  • Keep all cooked vegetables out of the danger zone when hot holding
  • Serve cooked product quickly if not hot held
  • Keep an eye on recall notices

When discussing cooking temperatures, proper procedure for vegetables tends to get overlooked. The proper cooking and holding temperatures for plant based ingredients is 140 degrees Fahrenheit. Paying close attention to temperatures will reduce the risk of food-borne illness.

Cooking frozen vegetables directly from the freezer rather than thawing also reduces the risk of having bacteria multiply. Most frozen vegetables are blanched before packaged and frozen. While thawing, plant matter will become soft, giving bacteria ample breeding grounds. If you feel the need to thaw frozen vegetables, make sure that you thaw them in the refrigerator rather than at room temperature. Most food-borne pathogens multiply rapidly at warmer temperatures.

As with any other cooked food product, vegetables should be served as soon as they are cooked. Letting any product that is not hot-held sit for lengthy periods of time increases health risks exponentially.

Finally, ServSafe food safety managers need to keep an eye on recall notices. A handy widget on our blog page gives you a glance at recent recalls, and the FDA updates their recall site frequently.

Costs of Being a Certified Food Manager

The Hidden Mental and Physical Costs of Being a Certified Food Manager

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TV networks and reality shows tend to glamorize the life of the professional chef. One thing they don’t show is the toll that years of working in hot, stressful environments inflicts on hard-working professionals. We recently came across an article out of Canada that explores some of these issues, and we’d like to take a look at some of them this week.

The Toll the Industry Takes on Certified Food Managers

While talking to Certified Food Managers at busy and successful restaurants, we’ve heard kitchen service compared to any other job where deadlines exist, except that you only have 15 minutes to meet each deadline, you have a hundred of them in a single shift, it’s 103 degrees, you have hungover, foul-mouthed coworkers wielding scalding pans and razor sharp knives, and you have to repeat the process five or six days a week.

This scenario results in high levels of anxiety among food service professionals, and those levels tend to rise with responsibility. Executive chefs and food service supervisors are commonly known to put in more than sixty hours a week at their establishments. This can cause a mental breakdown when you combine shear exhaustion and the stress that comes from their position. As a certified food manager, it’s important to recognize the symptoms of stress and anxiety and take care of yourself before the environment leads to serious physical and mental health issues.

Another interesting issue brought up is that restaurant workers have easy access to alcohol, and the nature of their work puts them in an environment with other young adults who commonly seek a seat at the bar after hours. The author of this article goes on to suggest that with over half of restaurant workers being under the age of 35, many do not have the family commitments older professionals do, and the easy access to a few drinks after work can lead to alcohol and drug abuse problems.

While a chef is not a nanny or a parent to their staff, they can still do something to ease the stress and prevent problems from arising. The first thing is to recognize issues before they get out of hand. A food service manager should do their best to mentor the young people on their staff.

What are some of the unique issues that are important to you as a food industry professional?

Types of Food Safety Manager Certification Training

Types of Food Safety Manager Certification Training

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You’ve worked hard and you’ve finally landed your first job as a food service supervisor. Congratulations! Now, the only thing left to do before you take on your new role is to make sure that you have the proper food safety manager certification required by the state of Minnesota.

Types of Food Safety Manager Certification Training

The Food Safety Manager Certification Training Process

When the time comes to get certified, you have the option to choose between two types of training and exams; an online food safety certification course or an instructor led class and exam. Benefits abound for each type of course, so you have the opportunity to choose which style works best for you.

Online food safety manager certification training offers a high level of convenience and accessibility. These sessions can be viewed from any computer with an internet connection, and they can be taken at your own pace, night or day. When taking an online course, you schedule your own breaks giving you time between sessions if your schedule doesn’t allow you to finish in one sitting.

The biggest advantages to taking an instructor led certification course is that there is a teacher available should you have questions and class interaction to identify issues you may miss when sitting by yourself  in front of a screen. If a question occurs during an online session, you’re on your own to clarify topics that you’re unsure about. This sometimes leads to more confusion and frustration if you cannot find the answers that you’re looking for. Classes led by an experienced instructor take place in a low-stress environment with a knowledgeable industry expert who is available to answer any questions that arise.

Safe Food Training offers both online and instructor led food safety manager certification training and examinations. Our 5 star rated classes are held at several convenient locations around the twin cities/central Minnesota. Which style of course do you feel fits the lifestyle of a busy food service supervisor?

The Horrors of Allergens and the MN Certified Food Manager

The Horrors of Allergens and the MN Certified Food Manager

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The MN certified food manager’s biggest Halloween nightmare isn’t the monster under the bed or the boogieman hiding in the closet, it’s seeing a young guest sickened by contact with an allergen such as peanuts. On Halloween, many food-service outlets pass out treats to costumed children as trick-or-treating moves to popular business centers and local shops.

The Horrors of Allergens and the MN Certified Food Manager

Photo Credit: Josh Hallett via Flickr

Preventing Allergic Reaction to Peanuts During Halloween Events

If you plan on handing out candy, a couple of steps will prevent any possibility of serving peanuts to children with allergies. Do some research and find candies that come from facilities where no peanuts are processed. This may take a little time, but it will be worth it to prevent even one accidental allergy attack.

Peanuts are not the only issue to worry about. Many children cannot consume wheat, dairy or soy. Numerous candy manufacturers produce products without these ingredients. Having an alternate supply of candy for these children will result in happy super heroes, ghosts and princesses this October 31st.

Finally, make sure that all candy you pass out is factory sealed. We know you love the opportunity to show off what your restaurant can do, but many families will only take factory sealed candies and treats. Serving factory sealed treats prevents any possible cross contamination that can occur after costumed guests have collected their bounty from your establishment. If you’re looking for an opportunity to gain guests from this event, consider handing out coupons or menus with candy rather than attempt to entice families in with freshly prepared treats.

Do you do anything special for your guests and trick-or-treaters to celebrate the fall holidays?