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ServSafe MN Tips for A Bacteria Free Steamer

ServSafe MN Tips for A Bacteria Free Steamer

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The industrial steamer has become a vital tool in many kitchens. It streamlines production and takes the place of makeshift steamer pans on your range or flat-top grill. There are risks, however, in taking this key piece of equipment for granted. Food-borne illness can arise as a result of lack of maintenance. We will introduce some ServSafe MN tips to keep your steamer safe from harmful bacteria.

ServSafe MN Tips for A Bacteria Free Steamer

Image credit: Photo credit: www.foodservicewarehouse.com

ServSafe MN Guide to a Safe Steamer

Cleanliness plays a crucial role in maintaining the safety of the food that is prepared and reheated in your steamer. Since the steamer uses moisture and heat to cook food without drying it out, it can create a breeding ground for bacteria. Bacteria thrive and multiply in a moist and warm environment. The temperatures inside the steamer stay in the danger zone when it’s not in use.

We want to ensure that you don’t have to constantly worry about the possibility of contamination in your steamed food. To prevent harmful bacteria from contaminating your food, we have some simple tips to share with you.

  • Wipe up spills immediately
  • Clean door seals daily
  • Change the water frequently if you have a connectionless or countertop steamer model

Cleanliness maintains the safety of the food prepared and reheated in your steamer. Since the steamer uses moisture and heat to cook food without drying it out, it can create a breeding ground for bacteria. Bacteria thrive and multiply in a moist and warm environment. The temperatures inside the steamer stay in the danger zone when it’s not in use.

We want to ensure that you don’t have to constantly worry about the possibility of contamination in your steamed food. To prevent harmful bacteria from contaminating your food, we have some simple tips to share with you.

You may be cooking the same thing time and time again, but those spills can find their way into the drainage and steam circulation systems. It’s much easier to clean that up before food remnants find places to hide and begin cultivating potential contaminates.

Another frequent hiding place for bacteria lies in the seals of the steamer door. To prevent contaminating particles from festering, it’s important to wipe down and sanitize these on a daily basis.

Steamers Not Connected to Your Water System

Our third item applies to steamers that are not connected to your facility’s water system. Table top models with water drawers take a little more care when it comes to daily maintenance. Your staff must frequently check the water levels and change the water supply regularly to prevent the formation of bacteria in the reserve tank.

There are also a few ServSafe MN concerns that you should be aware of when using an industrial steamer. We will fully cover that issue in few weeks, when our blog will be discussing burn and scald prevention, as well as how to respond to burn accidents when they occur.

Every MN food manager’s approach to their equipment is different. At Safe Food Training, we’d like to know how you use the steamer in your facility. Is it an essential part of your operation, or is it something that is rarely used?

Listeriosis prevention needs your attention.

IT’S DEADLY! LISTERIOSIS PREVENTION NEEDS YOUR SPECIAL ATTENTION

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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
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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?

MN Food Safety Certification Guidelines On Avian Influenza

New MN Food Safety Certification Guidelines On Avian Influenza

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Just as it appeared to fade into oblivion, we get another reminder that Avian Influenza is still a health concern in the world and also in Minnesota. A recent article goes into detail on why we should still keep up our guard and a USDA study released  March of 2023 indicates Minnesota is the hot spot of the country for Avion flu. CFPM classes don’t always cover Avion flu, so providing food safety guidelines for it is crucial.

MN Food Safety Certification Guidelines On Avian Influenza
Image credit : USDA

MN Food Safety Certification Guidelines On Avian Influenza That Will Protect Your Customers

One of the best places to start to answer the question as to whether the “bird flu” can affect guests who have consumed tainted poultry is to look at the FDA’s take on the subject.

To give you a quick summary, Avian Influenza cannot be spread by consuming properly cooked turkey, chicken, duck or eggs. The most common transfer of bird flu is strictly from bird to bird contact in close quarters. It is possible for the disease to transfer to humans, but only in rare cases where the infected person has come into direct and constant contact with infected birds or their feces.

Even though there is very little chance of passing Avian Influenza on to your customers via prepared food, they will inevitably have their concerns. Here are a few tips on dealing with poultry and alleviating your guests’ qualms concerning the bird flu.

MN Food Safety Certification Guidelines On Bird flu
  • Always cook poultry to an internal temperature of 165 degrees
  • Wash all surfaces that have come into contact with raw and cooked meat products after use
  • Always cook eggs until whites and yolks are firm
  • If a recipe calls for undercooked eggs or more than three whole eggs substitute pasteurized eggs for raw shell eggs

These four MN food safety certification guidelines should always be taken under every circumstance. Even without the threat of Avian Influenza, but under the circumstances, reminding your staff about proper poultry handling can help alleviate contamination concerns.

The frequency of scares involving our food sources has risen over the past decade. We’d like to know how you educate your staff and customers on MN food safety guidelines to keep food safe when a new scare arises?

MN certified food protection manager CFPM

Simplified Reasons For MN Certified Food Protection Manager Training

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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

certification

Choose how you learn best.

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!