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The Certified Food Manager and Springtime Promotions

The Certified Food Manager and Springtime Promotions

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Many local businesses look to increase the number of guests visiting their establishment the weekend of Easter by providing activities that are fun for families. Whether you plan on having an Easter egg hunt or other spring related activity, we have a few tips for the certified food manager to create fun activities that will hopefully draw potential patrons.

The Certified Food Manager and Springtime Promotions

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Easter Promotions and the Certified Food Manager

Children and families love Easter egg hunts, especially if your business provides this activity without cost to your guests. This is a good opportunity to offer some promotional specials, such as discounted lunch or breakfast items, affordable beverages or grab-and-go snacks. You’ll often find that families who would not spend a few bucks on an Easter egg hunt will be more than willing to shell out spending money on small food items.

If you do attempt to have an egg hunt at your restaurant, we have a couple of suggestions that will make it fun for all.

  • Only use wrapped candies
  • Contain your hunt to a specific area of your facility
  • Limit the amount of prizes per participant
  • Provide a quiet zone for guests not participating in your activity

Remember that not every customer who comes to your establishment wishes to participate in your spring activities. If you have a popular restaurant that locals frequent, take the time to set up an area away from the activities so that your regulars have the opportunity for an enjoyable experience.

We recently saw an advertisement for an event that featured live animals. We’d like to remind you that if you operate a food service facility and plan on incorporating livestock into your event that live animals need to be separated from food production and service areas. It seems like a cute idea to have baby chicks, rabbits and goats roaming your restaurant, but they create a number of food born-illness hazards.

Springtime offers ample opportunity to draw new clientele to your restaurant. Do you have any events that you find brings customers to your door?

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ServSafe Managers and Temporary Labor Solutions

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Over the course of a ServSafe managers career, he runs into temporary staffing issues. From covering staff vacations to filling in for employees who require an extended period of time off for personal reasons, supervisors must find a means of staffing their facility. Two of the most common solutions include granting overtime to key team members and bringing in food service workers from temp agencies, but this week we’d like to explore the option of bringing in some part-time help from your local culinary arts program.

ServSafe Food Managers and Part-Time Help

If you only need help for a few weeks or a couple of months, finding workers not interested in full-time employment presents unique challenges. One of the advantages of reaching out to one of the many culinary arts schools or junior colleges offers a solution to finding employees without the expectation of a long term commitment. Many students in these programs need work, but at the same time, they have two to four years of studies to focus on before they begin their career.

We recently engaged in a discussion with a culinary arts student who vented his frustrations with finding a balance between school and work. Culinary students, especially those in four-year programs, have a pretty heavy homework load. Many students are required to take economics, math, cultural studies and many other courses required in traditional colleges on top of their cooking seminars. This particular student expressed that it would be hugely beneficial if there was some sort of on-call style employment program that would allow him to focus on his studies and have a source of part-time income.

Many students are not seeking long term employment until after graduation. While you may find one that exceeds your standards that you want to keep on full time, there won’t necessarily be the expectation of either party that this will turn into a long term solution, and that can have its perks.

We know a few ServSafe managers who have explored this option for temporary staffing and have had a positive experience. If you have any thoughts, or you have your own unique solutions to these types of employment dilemmas, feel free to leave your thoughts in the comments section.

Online Food Safety Certification News Salmonella and DNA

Online Food Safety Certification News: Salmonella and DNA

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Over the past few years, our blogs, online food safety certification classes and food manager training sessions have covered many of the different causes and effects of food poisoning. Recently, researchers at Cornell University discovered a previously unknown effect of certain strains of Salmonella, namely its adverse effect on the body’s DNA.

Salmonella and DNA

Over 2,500 serotypes of Salmonella exist, with just over 100 of these strains responsible for the majority of outbreaks. Of these strains, four of the most common culprits of food-borne illness have tested positive for a toxin closely related to the toxin that is linked to Typhoid fever. Due to this discovery, these bacterium experts decided to delve deeper into the long-term effects of being sickened by Salmonella.

The notes on this study contain many large scientific words, but to break it down into simpler terms, researchers discovered that certain strains of Salmonella, or serotypes, have the potential to damage the DNA and cause the infected individual to take longer to recover from future instances of food poisoning. Researchers also noted that each time a body’s DNA is damaged in this way the chances of it healing itself become greatly diminished.

We find it incredible that modern scientists are pushing the boundaries of what we know about the harmful effects of food-borne illness. It reminds us to remember to remain diligent, expand online food safety certification resources and do whatever we can to keep our food our safe.

Businesses that Require a Food Manager Certification in MN

Businesses that Require a Food Manager Certification in MN

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According to the Minnesota Food Code, establishments that prepare or process food products must employ one certified food manager. This week, we’d like to explore this rule a little bit and outline which types of businesses require an employee with food manager certification in Minnesota.

Businesses that Require a Food Manager Certification in MN

Image credit: by Michael Verdi via Flickr

How to Know if You Require Food Manager Certification

Nearly every business that prepares and serves food items must employ at least one certified food manager. You need to post your designated food manager’s certificate in a visible location that is readily available should the local health inspector require verification. The Minnesota Food Code allows for exemptions for the following scenarios:

  • Satellite locations where you only reheat food for service
  • Off-site catering
  • Outlets that only serve reheated hot dogs or sausages, pretzels or frozen dinners such as pizza
  • Facilities that process raw meats that are intended to be cooked after sold
  • Locations that only serve beverages
  • Heating bakery items or serving prepackaged products

This list covers the basic types of outlets that may receive an exemption from the rule requiring a certified food manager. For off-site events and satellite locations, the rule requires you to display your certification at the facility where food is initially prepared. We strongly recommend that you contact your local health official for clarification if you are unsure if your business is exempt.

Some types of businesses may or may not earn an exemption depending on what type of food is served. Hotels that serve a continental breakfast fall into this category. If you simply serve pastries and cold cereal, then you probably do not need to employ a full-time certified food manager. However, if you prepare any hot food such as eggs, pancakes or other freshly prepared items, then you need to employ a staff member with the necessary certification.

If none of these exemptions apply to you then you do in fact need a certified food manager on staff. Nearly all restaurants, caterers, institutional food service outlets and businesses that prepare and package food items must ensure that they have an employee that qualifies as a certified food manager in Minnesota. There are some jurisdictions in the state that require a certified food manager present at all times the business is open and running. You should check with your inspector to make sure you are in compliance on this issue.

If you have any questions about food manager certification or any other type of food safety training, feel free to reach out to us for any questions. We offer online and instructor led classes and can tailor sessions to meet your facility’s requirements.