Food Safety Certification MN Archives

January 7, 2019December 19, 2019

Food Safety Standards for Automated Restaurants

It may sound like we’re pulling this story out of an episode of the Jetson’s, but the future is here and automated mobile restaurants are starting becoming a reality. That got us to thinking, in the absence of employees and ServSafe food managers that have completed food safety courses, how exactly will we know if the food safety standards are being maintained in future automated restaurants?

Food Safety Standards and the Future of Restaurant Automation

While current examples of automated restaurants appear to be types of juice and smoothie bars, it’s not too hard to fathom that technology will eventually provide opportunities for automation to serve more complicated dishes that require storing and cooking raw foods.

While the Minnesota food code doesn’t currently contain a section regarding robot chefs, we’d have to speculate that much more than the cooking process would have to be automated. Sanitation procedures would have to be closely followed, and we feel those procedures should at least be moderated and supervised by a living, breathing human being. Here are just some procedures we feel would have to be monitored by a ServSafe food manager:

Hot and Cold Holding Temperatures
Sanitation of Cooking Utensils
Temperatures of Finished Product
Quality of Raw Ingredients

As we all know, machinery can malfunction and even our computers freeze up from time to time. Without human observation, who’s to say that a robotic restaurant hasn’t had some sort of memory failure? If storage temperatures drop for hot-held foods or refrigeration fails, will an automated system have fail-proof safeguards for preventing customers from receiving tainted product?

Another major issue we see with automation is the quality of product. Not all products store for the same duration of time, and there can be product that may be spoiled or damaged that an organic chef can spot that robotic system won’t be programmed to assess.

While the Foodarackacycle may be several decades off, the foodservice industry and ServSafe food managers will have to adjust as automation becomes more and more prevalent.

How do you feel about the concept of maintaining food safety standards for automated restaurants without on-site human monitoring?

October 22, 2018October 5, 2018

New Food Safety Training for Reusable Takeout Containers

Over the past few months, we’ve been covering upcoming changes to the Minnesota Food Code, and in the course of our research, we’ve come across a proposed rule that allows food outlets to utilize reusable takeout containers for food and beverages. Since these containers are not always stored on site, adapting to this new opportunity will take a quick food safety training for reusable takeout containers. A simple procedure adjustment that will assure your product can be delivered in reusable containers with minimized risk of spreading food-borne illness.

A New Guide to Food Safety Training for Reusable Takeout Containers

A reusable take-home container prevents wasted paper products, and potentially reduces supply costs for food service providers. If you plan on supplying reusable takeout containers to your customers, you should follow these guidelines in the food code.

Use only containers designed and constructed for reuse
Takeout containers must be initially provided by the food establishment
You must always clean, sanitize and inspect for food particles before refilling

Your local food service provider or restaurant supply store should have plenty of options for refillable containers that meet the health department’s criteria. It’s important to note that guests cannot bring a container from home and ask to have it filled with food. These containers must initially come from your facility. This provides two opportunities for business owners. First, it allows you to ensure that the container is safe for food. If you know where the container comes from it will be greatly reduce your risk. Secondly, marketing opportunities abound if you supply custom containers with your business’ logo and contact information. Having a refillable container that reminds customers of your establishment generates more revenue from return visits.

Always clean, sanitize and inspect returned containers at your facility. Also note, a guest cannot fill a reusable food container. The code requires an employee of the establishment fill the take-home food receptacle. Guests may fill beverage containers, however, if there is a contamination-free transfer process.

Considering the potential to reduce waste and packaging cost along with the branding/customer loyalty possibilities; will you provide your team with food safety training for reusable takeout containers and try this new takeout option once the rules take effect?

September 17, 2018September 5, 2018

Prepackaged Food Safety Training

Most restaurants make their menu items in their own kitchens, but some chain restaurants with a multitude of locations and other facilities may not have the luxury of staff or kitchen space so they bring in certain prepackaged items to fill out their menus. In these cases, the distributor is the one who prepares and packages these meals, salad mixes or other ready-to-eat foods, so how much responsibility do you have to take to ensure prepackaged items are safe? We’ll take a look at prepackaged food safety training.

Prepackaged Food Safety Training and Food-Borne Illness Risks

McDonalds recently fell victim to a food-poisoning outbreak in 15 states that was traced back to a salad mix that was prepared by Fresh Express and shipped to a large number of McDonalds restaurants. Just like July’s cases involving Del Monte vegetable trays, this salad mix was found to be contaminated with a parasite called Cylcosporiasis. In both of these cases, the parasites came from an outside source and not the restaurants, grocery stores or other outlets that sold them.

As food service managers, we cannot simply assume that these cases won’t happen to us, and if they do we need to have a better response than; “I didn’t make it, not my problem.” We need to use our food safety training in all instances, whether we’ve prepared the food ourselves or brought it in from an outside source. In the case of salad mixes and prepackaged vegetables, you’re still safe to wash and rinse these types of produce even if the sealed plastic bag declares that its contents are “ready to eat.” This extra precaution may save big headaches in the long run should the product be contaminated.

You should also take steps to prevent sickening your staff from non-produce items. Sometimes, undeclared allergens appear in dressings, snack bars and many other types of pre-packaged foods. We recommend vigilance in checking the FDA’s recall alert page. Here you can find a searchable list of all recent recalls due to contaminates or allergens.

Do you serve prepackaged, ready-to-eat foods in your facility? If so, do you provide prepackaged food training to your staff to ensure it is safe for your customers?

September 10, 2018September 5, 2018

Food Safety Classes and Food Safety Month

September is National Food Safety Month, and this makes for the perfect time to brush up on what you have learned in your food safety classes and go out of your way to make sure your facility is in top shape. It can also provide an opportunity to enlighten your guests to the steps you take to keep pathogens from reaching their plate.

Promoting Food Safety Month During September

While we should remain vigilant throughout the year, setting aside one month to assess and address food safety in your facility is a great idea. This could be the perfect time to perform a mock health inspection so you can see if there are any gaps in your staff knowledge and performance. If you find any issues, conducting a few group food safety classes with your employees will get everyone on the same page and increase food safety awareness.

This also provides you with an opportunity to clue your guests in on some food safety procedures. A detailed handwashing sign in your public washroom, a card on the table informing them of your table sanitation process or even an extra sheet in your menu with a daily food safety tip they can apply at home in honor of food safety month can impress upon your clientele how much you value their health.

You should also take the time to identify key members of your team that are ready for the responsibilities of a certified food manager. It never hurts to have multiple employees certified in the event of the absence of your current certified manager.

ServSafe has provided tools and worksheets for you and your staff to review over the coming month to improve your food handling practices. Do you participate in Food Safety Month?