Certified Food Protection Manager Archives

September 23, 2019September 3, 2019

Certified Food Protection Managers and Foodborne Illness Incubation

Certified food protection manager training teaches food management professionals the causes and prevention of foodborne illness, but sometimes the tracing of foodborne illness sources doesn’t get as much attention as it deserves. Foodborne illness incubation refers to the time that lapses between when contaminates are ingested and an infected consumer begins showing symptoms. We find foodborne illness incubation useful when trying to identify the type of illness and the product that caused outbreaks.

Using Foodborne Illness Incubation As A Forensic Tool

When people get sick from eating contaminated food, they’ll either call the local health department or the eating establishment they feel sickened them. When they do, there are three important questions that need to be asked:

What did you eat?
When did you begin feeling symptoms
How long did your symptoms last?

The what is important, but you’ll need more information besides what the guest thought sickened them. They could experience salmonella symptoms and assume chicken or eggs, but in reality, a shipment of tomatoes that had been recalled after they were served could have been the culprit. It’s vital to get as much information as possible, not just ask what they assume caused their illness.

Incubation times can also be an indicator. Here are some common times for frequent illness offenders:

E.coli: 1 – 10 days; most commonly 3 – 4
Salmonella: 3 – 60 days; most frequently 7 – 10
Norovirus: 12 – 24 hours
Marine toxins: 1 minute – 48 hours

As you can see, many common culprits have very different incubation times, so if you work with the health department you should be able to determine if the illness actually came from your establishment, or if the guest consumed tainted product at home or elsewhere. This is just a partial list, but the CDC has compiled an extensive table exploring incubation times for many foodborne illnesses.

You should remember that as a certified food manager, you may not be able to diagnose the source of foodborne illness from your restaurant or elsewhere. If you have guests call, especially if it’s several with similar symptoms, we strongly urge you to contact your local health department for help with the situation. They’re there to help protect the public from illness and help foodservice operators keep their food safe.

September 16, 2019September 3, 2019

ServSafe Guide to Cyclospora Illness

ServSafe Guide to Cyclospora - stool chart

According to a recent CDC survey, 1,600 people nationwide have been sickened by a parasite known as cyclospora since May 1st. Cyclospora isn’t commonly discussed throughout the food industry, and most outbreaks are often traced back to food and water consumed internationally. Due to the high number of recent domestic cases, some in our state, some in MN, we created a Servsafe guide to cyclospora illness in Minnesota.

Our Servsafe guideline to identifying Cyclospora are common symptoms such as:

Watery diarrhea (most common)
Nausea
Loss of appetite
Fatigue
Cramping
Bloating
Increased gas

ServSafe and the Prevention of Cyclospora Illness

Cycloporiasis is an intestinal illness caused by a parasite. This parasite is spread through contaminated food and water and has an incubation period of approximately two weeks, making it difficult to trace.

This parasite is spread through food contaminated with fecal matter. There can be a few ways that food can become contaminated:

Food prepared by unwashed hands
Food that has come in contact with sewage backup
Raw ingredients grown on farms with infected water supplies

ServSafe guidelines to prevent Cyclospora recommend CFPMsmust closely monitor and enforce handwashing policies in their facility. If one of your staff unknowingly carries the cyclospora parasite and fails to properly wash their hands after using the restroom, they could spread ill effects to your guests.

It should be common sense, but ServSafe managers need to be very careful whenever there are plumbing or sewage issues in their place of business. Even a small amount of contaminated water can infect food, leave parasites on boxes, equipment and food preparation surfaces. Always take care to dispose of the exposed product, sanitize work areas and ensure a clean working environment after any of these issues.

There are times where the spread of parasites may be out of your control. Make sure that you follow Servsafe protocol to inspect and wash all raw produce before using. If you or your staff handles unwashed produce, remember to wash your hands afterward. Dirty produce can transfer parasites and bacteria to your hands and potentially infect your guests if you neglect proper handwashing.

Are there any other foodborne illnesses you feel food safety community neglects?

September 3, 2019August 8, 2019

When Should Certified Food Protection Managers Cease Operations for Sanitation

Sometimes health department inspections happen without issues and sometimes minor procedures need to be addressed, but what should be done after a failing a health inspection or the health inspector arrives at your facility after multiple reports of foodborne illness? What should trigger a certified food protection manager to consider a temporary shutdown?

Knowing When a Certified Food Protection Manager Should Consider Temporary Closure

It’s very important to know the difference between a failed health inspection report that can be addressed without shutting your doors and one that requires a complete shutdown.

Take a recent incident in Colorado involving a Red Robin restaurant for example. After multiple reports of E.coli poisoning and several critical health violations, the management of the restaurant determined that a voluntary closure was necessary to address sanitation issues and complete food safety training for all employees at this location. We don’t know if the local health inspectors would have mandated a shutdown eventually, but it should be noted to the company’s credit that they put the health of their customers over the potential loss of business when word of the shutdown spread.

We should also point out that their Colorado equivalent of our MN certified food protection manager decided to work with the local health department rather than address these issues on their own. In a situation like this, there is no greater expert in the field than your trained health inspector. They know the food codes and potential causes of foodborne illness better than anyone.

Certified food protection manager training in Minnesota does not specifically outline the point when you need to close your doors to address food safety issues, but it should give us a guide to recognize when we have a major problem. If you have an isolated sanitation issue or one or two employees that commit violations due to poor training, you can probably fix these situations without closing your facility. However, if you have several guests reporting sicknesses after eating at your establishment, have a health inspection review with several different of red flags or have known equipment issues that prevent you from protecting your guests, closing your doors temporarily to properly address these issues may be the right thing to do.

Working with your health inspector to address issues is the best way to reopen in a timely manner. If you need a knowledgeable professional to come to your facility to provide training, Safe Food Training can design a course to address specific issues pertinent to your establishment.

July 15, 2019July 2, 2019

Certified Food Protection Managers and Farmer’s Markets

One of the great things about living in our state is the unbelievable bounty of fresh produce available in the summer and fall at local farmer’s markets. Local restauranteurs and certified food protection managers love to source ingredients locally and many feel that advertising fresh ingredients grown by members of the farming community draws customers in, but can food purchased at the farmer’s market be used in commercial kitchens?

Certified Food Protection Managers Guide for Farmers Market Ingredients

Fresh product, especially produce, is the key to making any dish great, and it doesn’t get much fresher than buying from a local producer at a farmer’s market. There are no regulations prohibiting the use of ingredients purchased at the farmer’s market, but certified food protection manager training tells us that we should take precautions and be prudent to make sure they purchase their product from safe sources. Here’s a few tips to making sure you’re purchasing quality ingredients that won’t sicken your customers:

Inspect product for traces of quality and freshness
Be smart about your sources
Only purchase wild mushrooms from licensed vendors

Of course chefs and Minnesota certified food protection managers are going to take a close look at the product they purchase, but the same inspection process should happen even when only purchasing a few items at the market. Take a close look for excess dirt or other contaminants as well as signs that a pest has been nibbling on the product somewhere between the farm and market. Most pesticides will be invisible, but if you notice an overly waxy texture or odd sheen to produce, there’s a chance it has been treated with something to resist insects or make it look more attractive.

Secondly, purchase products from farms and vendors you trust. Depending on the circumstances, vendors may or may not be required to obtain a license to set up a booth, but a license does not necessarily mean that all proper food safety protocols have been followed. We suggest you buy from booths that represent farms you know and avoid unaffiliated produce vendors.

Finally, only purchase mushrooms from certified vendors. The Minnesota Food Code requires wild mushroom harvesters to be registered as a mushroom expert to prevent bad mushrooms from sickening or even possibly killing anyone who consumes them.

Do you take advantage of local Minnesota farmers markets to bring freshness to your menu?