Food Safety Certification MN Archives

September 23, 2024September 23, 2024

Food Safety Training Uncovers The Truth About Commercial Food Slicers

Food Certification MN and Keeping a Clean Slicer

Food safety certification training recommends keeping your food slicer clean to prevent cross-contamination and spoiling products from creating a health hazard. You’ve learned in your food safety certification MN training that cross-contamination is a common cause of foodborne illness. The industrial meat slicer can be a breeding ground for many bacteria that can make your customers sick, and we feel that the commercial slicer requires extra care when cleaning and should never be neglected during your daily routine.

Food Safety Training Uncovers The Truth About Commercial Food Slicers

Food Safety Certification Training Focused On Keeping The Commercial Slicer Clean

It is essential to thoroughly clean and sanitize your slicer after each use. This can be a time-consuming process, but it is necessary. We’ve noticed that many busy outlets that use their slicer constantly, such as delicatessens, do not thoroughly sanitize them during the day. Simply wiping the slicer down with a damp cloth is not suffient Ensure to thoroughly clean the blade, slicing tray, and handles regularly. To ensure thorough cleaning of the slicer, it may take some time and require removing several parts. This thorough process is essential. For the safety of employees, it is imperative to turn the slicer off and unplug it prior to cleaning.

There are ways to reduce the number of times you must take your slicer apart to clean it during normal activities. Plan your slicing routine according to the types of food you are slicing. Slice all of your cheeses simultaneously, then move on to cooked sandwich meats and finish with any raw proteins, ensuring that your slicer is cleaned and sanitized between each step.

Always clean and sanitize the slicer immediately after use, if it will be inactive for any length of time. Small particles of cheese or meat can fester in unseen places and create a cross-contamination nightmare. Just because your slicer looks clean doesn’t necessarily mean it is. “Before each use, inspect your blade for any leftover debris.”

To maintain the safety of the food you serve your guests, it is crucial to properly care for all the equipment, including the slicer, as recommended by food certification training. Do you have a piece of equipment in your facility that you feel needs more attention than it currently gets?

August 12, 2024August 12, 2024

Taking A Break From Food Safety Certification For The Unparalleled State Fair

Taking a Break from Food Safety Certification to Enjoy the MN State Fair

It’s August again, meaning it’s just about time for the Minnesota State Fair. During the State Fair, we take a break from food safety certification MN training and HACCP testing to take in this once-a-year event’s sights, sounds, smells, and tastes. There is something for everyone, from ogling prize-winning agricultural feats to taking in concerts to finding the most audacious, rule-breaking, deep-fried items on a stick. This week, we’d like to share exactly why we think our fair is the best the country has to offer.

Creative Cuisine at the Minnesota State Fair

Every state says its state fair is bigger and better than the rest, but we Minnesotans believe otherwise. Our state fair offers a great blend of entertainment on the grandstand, incredible horse shows, and a wide array of the best arts and crafts the Midwest has to offer. Still, one of the things that we enjoy the most is the innovation the local food community puts on display.

In the past, the state fair has become known for vendors pushing the envelope when putting food on a stick. With so much to do, there is little time to waste on taking in a sit-down meal. That makes food on a stick the choice of most fair patrons. We’ve seen quite a few creative offerings in the past, such as:

Any battered and deep-fried candy
Sausages and corn-dogs
Sushi
Fried olives

Of course, the food on a stick doesn’t stop at deep-fried cuisine. Desserts such as s’mores, waffle-wrapped ice cream balls, and other sweet items are readily available. Some of our local craft brewers have also found inventive ways for fairgoers to purchase sampler flights on a stick.

MN State Fair Food Safety Certification Note

We just said we’re taking a break from food safety certification training. However, we feel obligated to point out that fair attendees should know that every Minnesota State Fair food vendor must comply with the same food safety requirements as year-round establishments.

But the fair isn’t just about inventive deep-fried cuisine. There’s also the regionally famous canning and preserve competition, as well as the always intense and mouth-watering baked goods contest that has entry levels for all age groups and any baking style you could imagine.

We’re looking forward to seeing what creative cuisine on a stick vendors create this year and which baked good takes home the best in show. What’s your favorite food moment at the Minnesota State Fair?

April 22, 2024April 22, 2024

3 Advantages Of Powerful Instructor-Led Food Safety Certification Course

Group discussions stimulate student participation

The internet and mobile technology have given us instant access to nearly any kind of training and education that we could ever need. It’s possible to complete nearly any certification course online, including food safety certification in MN. Despite its convenience and accessibility, online training may not be an ideal substitute for a structured classroom setting. This week, we’ll discuss the advantages of taking an instructor-led food safety certification course from Minnesota’s highest-rated provider.

Advantages of an instructor led food safety certification course

Advantages Of Instructor-Led Food Safety Certification Course

While both options have pros and cons, some key differences make the classroom experience more complete compared to an online course.

Instructors are available to answer questions
We have scheduled discussions to encourage student participation.
Certification exams can be scheduled on the same day as the instruction

In online learning, students must independently seek answers to their questions. This added research can take time and lengthen the training process. In a classroom setting, a qualified instructor can quickly answer your questions. You can be confident that your instructor’s answers will be relevant and applicable in your jurisdiction. The internet contains a wealth of information, but researching questions outside of the required material can turn up inaccuracies and answers that may not apply to the current food code.

When you take an instructor-led course, you can immediately take your certification test after the instruction and review session. Even if you choose to take your certification classes online. You will still need to make an appointment to take your actual exam at a certified testing center at a later date. Taking the exam right after finishing the food safety course improves your chances of passing as the information is still fresh.

Minnesota’s Top-Rated Instructor-Led Courses

Nothing beats human interaction. We understand that sometimes training can be dry and tedious. An instructor can bring personality to training, making it more refreshing than doing it alone in front of a computer. You’ll also be able to associate with other members of the food community who may have questions or ideas you have not considered. Completing a food safety course with peers can be a motivating experience you can’t get alone.

Safe Food Training offers both instructor-led and online food safety certification courses. Our top-rated instructors lead courses regularly scheduled at multiple central Minnesota locations. Don’t miss out on the opportunity to enroll in our five-star courses! We would be happy to serve your needs with either option.

March 11, 2024March 11, 2024

A CFPM Should NEVER Play The “Does This Smell Old?” Game”- Labeling Secrets

CFPMs keeping food safe through proper labeling

Unfortunately, employees ask their certified food protection manager this question all too often: “Does this smell OK to you?” Before you have to deal with the problem of trying to figure out how old a side of fish, a pre-made soup, or another refrigerated item is by playing the “Does this smell good?” game, CFPMs should take a moment to review proper labeling procedures.

CFPMs Keeping Food Safe Through Proper Labeling

Three important things should be included on every item in your storage areas.

What the product is
The date product was received or made
Potential expiration dates

The first two items on our list are easy to determine and label, but there is no absolute expiration date. Many prepared foods containing dairy and proteins have a shorter shelf life than others. Knowing that some proteins do not necessarily begin to smell as they age is essential. We suggest determining how long you can store these items before discarding them.

Labeling is just the first step to ensure food safety. We have two other suggestions to help CFPMs prevent spoiled food from being served to your guests. First, never mix two batches of sauces, soups, or other liquids made on different dates. An older batch can contaminate a newer batch and create a hazard even though the label shows a recent creation date.

Secondly, rotation is essential. It has become an industry cliché, but FIFO, first in, first out, should be enforced in every kitchen and preparation facility. Using the oldest-dated product first will ensure that it doesn’t begin to spoil and grow dangerous bacteria.

By following these easy labeling steps, CFPMs can help keep your guests safe from food-borne illness and save your nose from having to smell another potentially rancid side of salmon or pungent sauce.