food safety certification MN training sessions Archives

January 17, 2022December 30, 2021

Really Simple Cold Weather Tips For Food Safety Managers

Different seasons bring different food safety challenges, but many times, food safety managers concentrate on the unique of spring, summer and fall and neglect certain hazards that can occur when the weather turns bitterly cold. While winter may not be as challenging as other seasons, there are a few food safety hazards to be aware of. We have highlighted some cold weather tips for food safety managers.

Really Simple Cold Weather Tips For Food Safety Managers — *Image credit: 123rf*

Tips for Food Safety Managers can Prevent Cold Weather Foodborne Illness and Safety Hazards

Some of the cold weather hazards may be difficult for food safety managers to identify, but a few important ones to monitor include:

Water temperatures in faucets and dishwashing machines
Contaminates from heating systems
Winter weather elements in the kitchen

The temperature of the water coming out of your faucets may be colder when the tap is turned on in the wintertime, especially at the beginning of your daily operations. At the beginning of shift or after long periods of inactivity, food safety managers should run the hot water in their handwashing sinks and dishwashing areas until a high temperature is reached. If cold water is coming out of the faucet instead of hot water, hands may not be properly washed and dishes may not become clean. Periodically check to ensure your hot water lines are charged with hot water.

In the winter, your heating system will operate frequently/constantly. Another tip for food safety managers is, take the time to regularly clean heating elements and ducts to prevent dust from blowing around your establishment. It might also be a good idea to hire a professional duct cleaner to service your heating system and replace air filters at the start of the cold season.

Winter weather brings snow, and it’s much easier for snow to make its way into the kitchen than other weather elements. We always appreciate a good snowball fight, but that should be left to the outdoors. The friendly rivalry between the front and back of the house can often boil over in the wintertime when plenty of ammunition if freely available when snow begins to fall. Snow can be contaminated, and a thrown snowball may contain pathogens that could sicken guests. Save the snowball fights for breaks and after hours in the parking lot.

How do you prepare for winter weather in your establishment? Do you have other tips for your fellow food safety managers related to cold weather?

November 22, 2021November 6, 2021

Private Onsite Food Safety Management Training Revisited

For the past year and a half, food production businesses have relied on online food safety management classes as a primary source of training. Now that we can return to normal activities, we’re seeing food safety manager candidates return to the classroom and the opportunity to bring certification classes to your local food business can be expanded through private onsite food safety management training.

Private Food Safety Management Training Onsite

While making sure you have certified f ood protection manager coverage for your facility via online or classroom training meets the standards and provides a wealth of knowledge to students who take the courses, many food businesses can gain even more benefits through a customized food safety management class. Some perks include:

Training multiple CFPMs at the same time
Saves travel time by having the course at your location
Scheduling on your time
Unique training tailored to your business

Convenience is one of the biggest benefits of customized training. If you can provide the site for food safety management training, the staff that attends will know the location well and you’ll be able to schedule around their training accordingly. With remote classes, you may have to work around an already set class schedule, limiting your flexibility to send employees who require certification. Onsite customized food management training works on your timetable giving you the scheduling advantage.

At an in-person food training session, you learn everything you need to know to pass the certification test to become a CFPM and keep the food you serve safe, but a customized training session can offer a more directed training session. With a customized training session, your staff will not only be able to pass the certified food protection manager exam, but they’ll also learn how to directly apply the knowledge they’ve learned to the type of food business you operate.

Finally, private food safety management training offers large food businesses the opportunity to prepare multiple candidates for the CFPM exam. If you have multiple locations or require several CFPMs, an onsite class can train them all at the same time.

Are you interested in private food safety management training at your facility? Get more about Safe Food Training customized training classes here.

October 18, 2021October 6, 2021

Tremendous Food Safety Manager Training Tips Focused On Autumn

We focus a lot on food safety manager training in the kitchen, but did you realize that the fall season creates food safety risks outside of your building that may present a health threat? Just as the seasons change outdoors, food safety managers should make changes to their food safety training plan once the summer is over. This week we’ll highlight food safety manager training tips on potential outdoor food safety hazards that are especially prevalent in the fall.

Food Safety Manager Training Guide For Autumn

When the leaves begin to turn color and the geese prepare to fly south for the winter, Minnesotans also flock to the outdoors to enjoy the beauty of the fall season. This brings many potential guests to your establishment no matter what part of our great state you hail from, so you should be prepared to fight off food safety risks that may originate in outside of your business. Some common places fall food safety hazards begin include:

Dead leaves or decomposing vegetation in planters
Clogged storm drains or gutters
Dumpsters and recycling containers
Pest traps

The first three items on the list are common breeding grounds for gnats, flies and other insects that may infiltrate your food business. Potted plants, floral trees and other natural displays are quite attractive in the spring and summer, but once they begin to shed their leaves or die with the coming of the colder weather, they can host invasive insects, mice and rats. It’s important to maintain your plant fixtures and know when to remove them before they can attract pests that may enter your facility. Removing dead leaves and ensuring the perimeter of your building is free from decaying plant life will reduce the potential of pests from entering your establishment.

Insects also breed in areas of standing water. The fall rains may tax your gutters and outdoor drain systems. If your facility relies on these types of outdoor drainage systems, take steps to ensure that they aren’t clogged to prevent standing water. Your garbage and recycling containers also retain water if they are exposed to the rain. Try to make sure that they are covered in the fall or have proper drainage to prevent water buildup.

The final food safety manager training tip, pests seem to be more prevalent in the fall, so if you rely on fruit fly strips or other pest prevention traps, make sure they are checked and replaced frequently. A full trap will allow pests to go elsewhere, probably into your kitchen.

Do keep an eye on the exterior of your establishment during the fall season to prevent food safety hazards? Do you have other autumn tips for food safety manager training?

September 6, 2021August 10, 2021

A New Revealing Cafeteria Food Safety Training Guide

It’s the time of year many kids dread; back to school. While parents rejoice as their kids are finally out of the house after a long year of remote and hybrid learning, teachers, coaches and cafeteria workers are preparing to welcome our students back to something resembling normalcy. Since it may have been a while for some, it is probably a prudent time for a quick back to school review on cafeteria food safety training and common allergens.

Food Safety Training for Allergens in School Cafeterias

Many of our students, and even teachers, suffer from severe allergies. Some foods may even cause a life-threatening situation if accidentally ingested. The eight big allergens you need to be aware of are:

Peanuts
Tree nuts
Dairy
Eggs
Wheat
Soy
Fish
Shellfish

That’s quite an extensive list, but this cafeteria food safety training guide can breakdown some easy steps you can take in order to prevent serving any students something that may endanger their health.

Peanuts can cause some of the most extreme reactions to those that are allergic, even without actually ingesting peanuts themselves. Some students can suffer reactions just by being in close proximity with another student eating peanuts. We’d strongly urge you not to serve any food items that contain peanuts. While not as severe, tree nuts can also cause health hazards to those allergic, so we’d also suggest treating tree nuts the same as you would peanuts to prevent an allergic incident.

Dairy, eggs, wheat and soy are ingredients in many different food items and products, so it’s a little more difficult to simply ban them from the cafeteria. When it comes to these ingredients, make sure that items containing these are clearly labeled. It may also be beneficial to start and email group for parents with students who are susceptible to allergens to make them aware of foods being served that may contain these ingredients. This will give them advanced notice to warn their students before they arrive at school.

Fish and shellfish are rare in school cafeterias. We’d suggest not serving shellfish and treat fish as you would dairy, eggs, soy and wheat by providing a warning.

Finally, and maybe most importantly, try to serve lunches that contain none of these eight allergens. Hunger affects those with or without allergies, so no student should skip a meal just because there’s no allergy friendly selection.

Do you have alternative lunches available for students with allergies? Does this cafeteria food safety training tip sheet help?