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Ultimate Tips On Menu Advisories For Food Safety Managers

Ultimate Tips On Menu Advisories For Food Safety Managers

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For quite some time, it’s been standard procedure for Minnesota food safety managers to include a customer advisory notice on their menus to alert guests that some items may contain protein ingredients that can be prepared raw or undercooked. Some items that must be labeled are fairly obvious, but there are a few scenarios that may slip by without notice when menus are being designed. In order to make sure that food safety managers understand exactly what should receive a menu advisory, it’s important to explore some menu items that may be overlooked.

Ultimate Tips On Menu Advisories For Food Safety Managers

Guidence for Food Safety Managers on Customer Menu Advisories for Undercooked Proteins

Just to quickly review, any item on your menu that contains proteins that can be ordered raw or undercooked must be marked with an advisory in some way. This can be done individually with each menu item or linked by an asterisk to an advisory somewhere on the same menu page. For example:

  • Oysters on the half shell* (raw oysters)
  • Prime Rib*
  • *May contain raw or undercooked ingredients. Consuming raw or undercooked meats may pose a health risk.

There are a number of feasible ways for food safety managers to properly label menu advisories as outlined by the Minnesota Department of Health. Common ingredients that must be labeled are:

  • Beef
  • Poultry
  • Shellfish
  • Fish
  • Eggs

Some of these are obvious, while many times one ingredient in particular is overlooked by food safety managers and not included on menu advisories. Many items that include eggs are often unmarked. These forgotten products are usually desserts or menu items that are topped with sauces or dressings containing egg ingredients.

If you serve a Caesar salad or other salad dressing that contains egg products, even if they are pasteurized, you must include an advisory. The same goes for desserts containing eggs that are not cooked to 145 degrees. This includes custards, tiramisu, creme brule and many other common desserts. Also be wary of sauces such as aioli, bearnaise and hollandaise. Egg based sauces must also receive a notice.

Daily specials often go without the necessary consumer advisory. Specials are often communicated verbally to guests, and servers shouldn’t be burdened with the added responsibility of verbally advising customers. Even though it’s added work, we strongly recommend food safety managers use some form of printed specials menu that includes the necessary advisories.

Do you have any hidden menu items you’ve forgotten to properly label with an advisory?

CFPMs and an FDA Warning on Imported Sanitizers

CFPMs and an FDA Warning on Imported Sanitizers

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We’ve seen an increase in food facilities providing hand sanitizer for both guests and staff, but just because something is labeled as a sanitizer, it doesn’t necessarily make it safe to use. Recently, the FDA issued an alert concerning all sanitizers imported from Mexico. How will this FDA alert regarding hand sanitizers affect CFPMs and the safety of their staff and guests?

CFPMs and an FDA Warning on Imported Sanitizers
Image credit: Andriy Popov via 123rf

Ramifications of the FDA’s Alert Regarding Mexican Sanitizers for CFPMs

There is a very good reason why the FDA has issued this alert and why it includes every brand of hand sanitizer imported from Mexico. The issue isn’t whether or not the sanitizer is capable of killing germs, it’s a matter of an increased public health risk caused by ingredients in these sanitizers.

Tests have shown that many alcohol-based Mexican sanitizers contain methanol, or wood alcohol, rather than pure ethyl alcohol as listed on the label. While ethyl alcohol is approved by the FDA, methanol is not. In fact, methanol can cause health and skin issues when overused. Not only is it toxic to the skin, it causes potentially life-threatening health issues if accidently consumed.

How should CFPMs treat this FDA alert?

First, examine your supply of hand sanitizer. If it has been imported from Mexico, you should take steps to dispose of it and replace it with sanitizer from the United States or imported from elsewhere. Before purchasing sanitizer, we recommend that you inspect deliveries and bottles purchased at the store to ensure that they are not imported from Mexico.

Finally, remind your staff that sanitizers are no substitute for handwashing. Sanitizers can be used for an added layer of protection, but only after hands have been washed.

Is your CFPMs aware of the FDA Alert and has he/she checked to make sure that your hand sanitizer is safe for your guests and staff?

How ServSafe Food Managers Thaw Frozen Foods

How ServSafe Food Managers Can Thaw Frozen Foods Safely and Preserve Quality

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As the year wears on into winter, ServSafe food managers are often forced to bring in frozen product that is no longer freshly available, and considering the reduction of business due to COVID-19 restaurant restrictions, many restaurants are relying on frozen ingredients to keep costs down and reduce waste. If you’re finding yourself thawing more product than normal, it may be time for a quick review for ServSafe Food Managers on methods to thaw frozen foods properly to reduce foodborne-illness risks and preserve quality.

How ServSafe Food Managers Can Thaw Frozen Foods Safely and Preserve Quality
Image credit: kropekk pl from Pixabay

ServSafe Food Manager Guide to Thawing Foods

According to the Minnesota Food Code there are several ways to safely thaw frozen product:

  • Under Refrigeration
  • Submerged Under Running Water
  • As Part of the Cooking Process
  • In a Microwave

All four of these methods have their merits and drawbacks, so ServSafe food managers should consider the types of foods they are thawing before choosing a method in order to maintain food quality. No matter which method you choose, be aware that Minnesota food safety standards do not allow for product to be stored at over 41 degrees for more than four hours.

Thawing frozen product under refrigeration is probably the best way to thaw product safely and ensure that it will maintain its quality, especially when you’re thawing large items. Whole fish, roasts and other large items will take considerably time to thaw, and since your refrigeration units are kept below 41 degrees you don’t have to be concerned about the four hour window.

If you need product sooner, you can thaw under cold running water. If you choose this method, be sure to seal your frozen product in some way. A large water bath can spread pathogens and damage sensitive ingredients such as seafood. The last thing a guest will want to see is a jumbled pile of mush on their plate.

If you’ve frozen casseroles or soups, they can be cooked from frozen as long as they reach servable temperature in as short amount of time as possible.

While it’s acceptable from a food safety standpoint to use the digital chef to thaw product, a microwave really should be the last resort. With the exception of product designed to be cooked from frozen in the microwave, you’ll notice a steep decline in quality when thawing in the microwave versus other options. If you do thaw product in the microwave, it must be cooked immediately following the thawing process.

Are you a ServSafe food manager relying on frozen product during the winter months?

How Strict New Romaine Growing Standards Help CFPMs

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Over the course of the past several years, we’ve seen numerous recalls on romaine lettuce and other leafy greens due to foodborne illness outbreaks. These recalls have caused headaches for Certified Food Protection Managers (CFPMs) as they’ve had to pull popular items like Caesar salads off of menus and scramble for replacement greens with every recall. The good news for CFPMs, the romaine lettuce growing industry is adapting and large growing regions in California and Arizona are adopting stricter regulations to prevent contaminated greens from being shipped to restaurants and grocery stores around the country.

Strict New Romaine Growing Standards Help CFPMs
Image credits: PxHere

CFPMs Benefit FromTougher Romaine Growing Standards

CFPMs should be able to rely on the quality of produce they receive in order to keep their customers safe. When they receive romaine or other greens that are tainted with E.coli, salmonella, listeria or other bacteria, there is often little they can do to prevent this contamination from spreading to their guests. In many cases, even rinsed and cleaned lettuce still contains traces of contaminates that are only killed at high temperatures.

The instability of the safety of the greens for major growing regions has forced CFPMs to reconsider where they source their produce. Some source it from outside California and Arizona, and others rely on indoor hydroponic farms to ensure the safety of their fresh greens. This has put pressure on major growers to adopt new standards to keep their greens safe. Some new rules going into effect in Arizona and California growing regions include:

  • Stringent treatment of water sources to remove pathogens
  • Enhanced water testing methods
  • Rewritten protocols to prevent groundwater from contacting edible parts of plants
  • Updated regulations for equipment storage and sanitation
  • Outlined practices to prevent the edible portion of greens from contacting soil during harvest

As you can see, the studies that have linked contaminated water and pathogens in Romaine lettuce have led to changes in the testing and treatment of water. Growers are also recognizing the connection between soil contact and contamination and taking steps to prevent contamination through contact with the ground, tools that have touched the soil and other possible contacts that could contaminate lettuce during harvesting.

While there’s very little CFPMs can do with some contaminates, it’s important to be aware of changes in the lettuce growing industry that could make volatile ingredients such as leafy greens safer to consumers.

Do you feel large growers are doing enough to keep the greens they ship safe for consumption?