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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

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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.

How to Become Food Safety Certified in MN

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In a recent article, we covered what types of businesses need to be aware of food manager certification rules in Minnesota. If you have opened a new food business or read our blog and discovered that you need to have an employee certified, we’re ready to let you know how to go about the process of being compliant with state regulations.

MN Food Safety Certified

How to Become Food Safety Certified

You first need to decide which employee to designate as your food manager. You should select your kitchen manager, head chef or floor manager. Whoever you choose, they must be a full-time employee who controls food preparation at your outlet.

You must next select which certification your manager will obtain. The state of Minnesota accepts the following courses:

    • ServSafe
    • Certified Food Safety Manager
    • Certified Professional Food Manager
    • Learn2Serve Food Protection Manager

Before signing up for any classes or certification exams, check with the owner of your business to see if they require specific training courses. Many national and regional chains restrict which certifications they like their managers to obtain.

Many of these classes and food safety certification exams can be taken online or in instructor-led sessions. While online classes offer convenience, in-person training gives students the opportunity to engage with an instructor and have questions answered right away.

Finally, apply for the correct paperwork with the health department. It is not enough to pass an online food manager certificate exam. You must apply for certification with the state. The Minnesota Department of Health provides access to these applications online.

Once you receive your certification from the proper authorities, you must post it in a visible and easily accessible location.

Whether you are a first time manager or you need to renew your food manager certification, we can help provide the proper class for any jurisdiction in Minnesota. If you have any questions about certification that we did not cover or would like to know how to become food safety certified, please visit our homepage for more information.

How Food Safety Certified Professionals Can Survive Valentines Day

Valentine’s Day Survival for Food Safety Certified Professionals

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Valentine’s Day is one of the most important holidays on the food service calendar for food safety certified professionals. Reservation sheets are full, chefs have the opportunity to show off their most creative specials and each member on staff prepares to be at the top of their game to impress each couple that walks through the doors. This can be a fun day, but it is also one that puts a lot of stress on team members and can be physically and mentally draining.

How Food Safety Certified Professionals Can Survive Valentine’s Day

Survival on the busiest of days means preparing for the night ahead. Having your prep stations fully stocked, your menu tried and tested and each server trained on their duties will help smooth out Valentine’s Day dinner service. We’ve heard that many busy restaurants sample out their special menus to their service staff so they not only know how to describe each dish, but know how it tastes. This will help them fully answer any guest’s questions about your restaurant’s cuisine. This will also save valuable time if the server does not have to retreat to the kitchen to get menu clarification before taking a guest’s order.

Having your line well stocked will also relieve stress in the kitchen. Nothing bogs down service like prepping on the fly with a full dining room. If your prep cooks and line cooks know exactly how much of each item that is required, they can sail through service with little issue.

One thing that helps keep stress levels low and frustration at a minimum is taking care of your staff’s health. Recommend a limit on caffeinated beverages. Caffeine raises blood pressure and can lead to short tempers if not kept in check. Adding a few extra water breaks into the schedule will keep your team hydrated and productive.

Finally, leaving early can sap your team’s morale. We know food safety certified professionals work as hard as anybody, but if you stick around to help your team clean up at the end of the night, it will keep their spirits high and earn you big time points with your line cooks and dish washing staff. This can do nothing but pay off in the long run.

Valentine’s Day ranks up there as one of the days when restaurants put on their best show. Are there any other special holidays where you strive to put on your best performance?

Norovirus and Online ServSafe Training

Norovirus and Online ServSafe Training

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The Norovirus is covered thoroughly in online ServSafe training, it sickens more people each year than any other food-borne illness cause. Since this virus mainly spreads through contact with an infected food worker rather than a natural occurrence in food product, there are numerous challenges in preventing it from contaminating prepared food product.

Norovirus and Online ServSafe Training

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Online ServSafe Training Guide to the Norovirus

The most common source of the Norovirus comes from human contact or the failure to properly sanitize work stations after use. The usual ways that this pathogen comes into contact with food includes:

  • Contact with microscopic traces of infected blood, vomit, or other bodily excretion
  • Contact with contaminated surfaces
  • Contact with saliva or unwashed hands of an infected person

There are two lessons that are covered in our online training that should be apparent from looking at these regular causes of the Norovirus. First, do not work while sick. The chances of spreading the Norovirus increase when ill workers handle food product. The possibility also exists that your staff could still spread the virus after symptoms have dissipated. The Norovirus hangs around in the infected people’s blood and digestive systems for a few days after they have appeared to have recovered, so it may be necessary to take a few extra sick days after contracting this illness.

The second important lesson to learn is one that should be practiced even if there is little chance of spreading the Norovirus. Hand washing must be done diligently and properly after using the restroom, eating, smoking or participating in any activity that causes you to touch your mouth or other unsanitary areas of your body. Steps also should be taken to see that there is no barehanded contact with food product. Make sure that you have plenty of utensils and food-service gloves available so that potentially infected hands stay away from your product.

While the main causes of Norovirus poisoning come from human contamination, our online ServSafe guide would be incomplete if we did not mention potential hazards in food before it reaches your facility. There is a chance that an infected farmer or other worker could handle raw fruits and vegetables before they reach your business. In this case, you must make sure that all raw produce is properly washed and stored. Shellfish can also naturally absorb the Norovirus from the water that they are harvested from, especially in the warmer months of the year. Shellfish should be prepared properly and care should be taken to reduce the risk of cross-contamination with other food product.