Food Borne Illness Archives

January 29, 2024January 28, 2024

Norovirus Is The Largest Cause Of Food-borne Outbreaks

Norovirus is responsible for about 60% of the food-borne outbreaks in the US and Minnesota yearly. Symptoms include severe stomach pain, nausea, diarrhea, and vomiting, and the onset time can be as short as a few hours. Certified food protection managers must take Norovirus seriously and understand how it spreads among people. Then, thoroughly train employees on how to protect against the spreading of Norovirus.

The Largest Cause Of Food-borne Outbreaks Can Be Caused by Nail Biting — *Image credit: liudmilachernetska* via 123rf

Preventing A Norovirus Food-borne Outbreak

The Norovirus germs of an infected person transmit norovirus through contaminated food and water and by touching contaminated surfaces. Foodborne outbreaks can occur quickly. These outbreaks happen when workers at restaurants, daycare centers, and other food-serving establishments are too casual about washing their hands. Conscientious employees often touch their eyes, noses, or mouths. They may do so without even realizing it. This can happen when they bite their nails or taste food. These actions can lead to illness.

Norovirus has no immunity; people can get sick many times over. Due to the extreme nature of the symptoms, it is very dangerous for young children and older adults, even causing death. Health experts have discovered that Norovirus is the most common of all food-borne diseases in the US.

Certified food protection manager training covers preventative measures to protect many thousands of people from this virus, keeping employees and customers healthier and safer.

Proper hand washing and overall cleanliness are the best ways to prevent a Norovirus food-borne outbreak. Many food service employees are young and inexperienced. This can result in a lack of urgency concerning health risks. Properly training and coaching employees on the importance of following correct hand washing and cleaning techniques is critical to prevent the spread of Norovirus and other foodborne illnesses.

Operating a safe and clean establishment that protects employees and customers from preventable foodborne illnesses is something to take pride in.

How often do you deliberately remind staff of proper handwashing protocol during meetings?

April 10, 2023April 10, 2023

IT’S DEADLY! LISTERIOSIS PREVENTION NEEDS YOUR SPECIAL ATTENTION

Listeriosis prevention needs your attention.

Listeriosis, a disease caused by the bacteria Listeria monocytogenes, is the third leading cause of death by food poisoning in the U.S. On average, there are 1,600 cases of listeriosis nationally each year, 260 of them deadly. The main groups affected are pregnant women, older adults, newborns and adults with weakened immune systems. Even though Listeriosis is not as common as other food-bourn disease, it is deadly and certified food protection managers need to keep staff vigilant.

The largest outbreak of listeriosis to-date occurred in 2011 and was traced to contaminated cantaloupes. In total, 147 people became ill and 33 died. Additionally, one of the five Listeria outbreaks identified in 2022 by the CDC effected Minnesota.

LISTERIOSIS PREVENTION NEEDS YOUR SPECIAL ATTENTION — *Image credit: lanych via 123rf*

Identifying Listeriosis Symptoms and Sources

People acquire the illness by consuming food contaminated with the bacteria. Symptoms include diarrhea, fever, body and muscle aches, and loss of balance. In the most severe cases, listeriosis can cause blood poisoning (septicemia) and meningitis. For pregnant women, listeriosis can result in miscarriage or premature birth. Doctors diagnose listeriosis by conducting blood or spinal fluid tests and usually treat it with antibiotics.

Listeria bacteria live in soil and water and can contaminate fresh produce, uncooked meat and dairy products. The bacteria can also live in food processing and packaging machinery and can contaminate food during processing, including luncheon meats and hot dogs, smoked seafood, and cheese. NRFSP/ServSafe classes in MN include instruction on the origins of Listeria contamination and how to reduce risk.

How CFPMs Can Lower the Risk of a Listeriosis Outbreak in Your Facility

Pasteurization and cooking kill the bacteria. However, for fresh produce and food that might become contaminated after cooking or pasteurization, food service professionals can take crucial steps to prevent infection:

Follow FDA guidelines by thoroughly washing and drying fresh fruits and vegetables, even when you plan to peel them before consuming. Always store raw meat separately from other foods.
Maintain hygiene in food preparation areas. Clean all cutting boards, kitchen surfaces, and knives immediately after and in-between use. Likewise, regularly clean floors and refrigerators. After handling uncooked foods, food preparers must wash their hands.
Safely store foods by setting refrigerators to 40°F or below and freezers to 0°F or lower. Above all, consume foods as soon as possible after purchasing them.

All certified food protection managers should train your staff about this potentially deadly type of food poisoning and detailed prevention guidelines. When was the last time you did a staff training on Listeria?

March 20, 2023March 18, 2026

Simplified Reasons For MN Certified Food Protection Manager Training

MN certified food protection manager CFPM

Minnesota law requires most food establishments to employ a Certified Food Protection Manager (CFPM) to prevent foodborne illness and ensure public safety. Safe Food Training offers both personalized 8-hour initial certification courses and 4-hour continuing education renewals to help you meet these state standards. Whether you choose our

distraction-free in-person classes or flexible online options, we ensure your MN food license remains compliant.

What are the worst messages you could get when opening your kitchen for the Thursday lunch shift? You could be dealing with a broken walk-in cooler or a supplier who shorted your produce order. But the absolute worst message is multiple customers calling to report they’re doing the “Pepto Bismol dance” after eating your Wednesday daily special.

Beyond the immediate panic and guilt, a single foodborne illness incident can devastate your business’s reputation. To prevent these embarrassing and costly situations, the Minnesota Department of Health (MDH) and the Minnesota Department of Agriculture (MDA) mandate that most food establishments employ a Certified Food Protection Manager (CFPM).

The Real Cost of Food Safety Lapses

illness reporting in MN — Do you know the rules for illness reporting?

Food safety isn’t just about passing your routine health inspection; it’s about protecting your community and your financial investment. In a recent study by the USDA Economic Research Service, the total cost of the leading U.S. foodborne illnesses was estimated at over $17.6 billion annually.

For a local Minnesota business—whether you’re running a busy diner in St. Paul or a school cafeteria in Duluth—the costs of an outbreak include:

Severe Revenue Loss: A “closed by health department” sign stops traffic instantly, and bad online reviews linger for years.
Legal and Insurance Costs: Potential lawsuits from affected customers will immediately spike your liability insurance premiums.
Licensing Risks: Failure to have a CFPM on staff can result in state-issued citations, fines, or a complete license suspension.

Minnesota CFPM Requirements at a Glance

Navigating state regulations doesn’t have to be a headache. Here’s exactly what Minnesota requires for your certification:

Requirement	Details
Initial Certification	Must complete an approved 8-hour course and pass an accredited exam.
Renewal Cycle	Your Minnesota CFPM certificate expires every three years.
Continuing Education	4 hours of approved continuing education (CE) training is required for renewal prior to expiration.
State Registry Application	After passing your exam or completing CE, you must submit an application and fee to the MN Department of Health to get your official state certificate.

The "Choice" Narrative: In-Person vs. Online Training

At Safe Food Training, we know that food safety shouldn’t be a generic, one-size-fits-all experience. Restaurant managers have different learning styles and schedules, which is why we emphasize your choice in how you train.

The In-Person Advantage: We highly recommend our in-person training. Stepping out of your restaurant into a distraction-free environment drastically increases your focus and your exam pass rate. It allows for direct interaction, letting you ask specific questions about cooling a 5-gallon batch of chili or calibrating bimetallic stemmed thermometers.

The Online Flexibility: If you’re managing multiple locations or simply can’t leave the kitchen for a full day, our online training options provide the critical flexibility you need to learn on your own schedule while still meeting state requirements.

The Backend is Serious Business

Designers set the mood in the front of the house with lighting, furniture, and music. But the back of the house is serious business. Led by Jeff Webster, Safe Food Training brings years of real-world industry experience to the classroom. We cover vital, tangible best practices, including:

Training for you and your team-salad prep — Training for you and your team.

Temperature Control: Mastering the “Danger Zone” and Safe Cooling Parameters.
Cross-Contamination: Strict protocols for separating raw poultry from ready-to-eat foods during prep.
Employee Hygiene: Enforcing strict handwashing and health reporting policies for sick employees.

Requiring your kitchen managers to get and maintain their food safety certification is one of the best investments an owner can make.

Frequently Asked Questions (Q&A)

Navigating state regulations can sometimes feel overwhelming, so I’ve put together answers to some of the most common questions we get from Minnesota kitchen managers.

Q: How often must I complete continuing education to maintain my food safety certification in Minnesota?

A: In Minnesota, you must renew your certified food protection manager license by completing 4 hours of continuing education every three years.

Q: How will I know when it's time to renew my certification?

A: As a valued client of Safe Food Training, you don’t have to worry about tracking your renewal date. We provide timely reminders for the three-year renewal cycle to ensure you complete your required continuing education before your certification expires.

Q: I just need continuing education credits. Do I have to take the full 8-hour course?

A: No, you don’t. We offer dedicated continuing education training specifically for professionals who need to fulfill Minnesota’s renewal requirements.

Q: What happens if I don't pass the Certified Food Protection Manager exam on my first attempt?

A: We’re dedicated to your success. If you don’t pass the exam on your first try, we offer a retake of the course and exam at one of our regularly scheduled sessions.

Q: What does "personalized training" actually mean?

A: We focus on creating a convenient and effective learning experience that fits your specific needs. Led by Jeff Webster, we discuss the food safety challenges relevant to your unique operation—whether you’re in a school cafeteria, a large restaurant, or a catering business.

Protect Your Kitchen, Protect Your Business

commercial kitchen — Sign up for the next available class today!

Don’t leave your restaurant’s reputation to chance or wait until a health inspector knocks on your door to check your credentials. Whether you need your initial certification or it’s simply time for your three-year renewal, we’re here to make the process straightforward and stress-free.

Ready to secure your Minnesota food license? Register for an upcoming course today!

November 21, 2022November 22, 2022

The Truth About Food Protection Managers Moving Product Safely

In food businesses with multiple locations, there are often situations when one location runs out of a certain product and must borrow some from another outlet some distance away. Foodborne illness risks result if food protection managers don’t take the appropriate steps to ensure food is transported safely. To keep food safe when moving ingredients from one location to another, let’s outline the steps that food protection managers must take to keep food safe in transit.

Food Protection Manager Tips for Transporting Product to Secondary Facilities

When we’re talking about food or ingredients that are at risk during transport, we’re mostly discussing raw ingredients or chilled ready-to-eat foods. Ingredients that come in cans, plastic containers or in sealed boxes that are shelf-stable at room temperature pose little to no risk at all when moved from one facility to another. If any of these products are open, however, pathogens and debris could enter the containers and cause a risk, so it’s a good idea for the food protection manager to ensure all shelf-stable products remain sealed during transit.

The real risk comes from moving raw food from one place to another. Items such as fish, meats, dairy and cut fruits and vegetables need to remain out of the danger zone during transportation. Smaller items can be kept in a cold storage bag or even a cooler with plenty of ice to ensure that product remains under 41 degrees.

Larger items, however, pose more of a challenge. Let’s say a location 45 minutes away runs out of fresh halibut. Transporting a whole fish may not be possible. It’s hard to find a sealed storage vessel large enough, and the size makes it much harder to keep cool. One solution would be to keep the windows down on an exceptionally cold morning and keep the inside vehicle under 41 degrees, but the resulting pneumonia may not be worth the tradeoff. In these cases, food protection managers should find a solution to prepare the product in manageable portions before packing.

Frozen food should be assessed based on distance and whether or not it will start to thaw before reaching its destination. Partially thawed product poses a quality and food safety risk, and in these cases, food protection managers must use their best judgment to make sure the trip won’t cause the product to thaw during delivery.

Do you have a solution for moving raw ingredients from one restaurant to another?