Minnesota Food Safety Managers Archives

May 10, 2021May 10, 2021

Ultimate Tips On Menu Advisories For Food Safety Managers

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.

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?

February 22, 2021February 5, 2021

Overlooked Front of the House Food Safety Management Risks

Front of house manager speaking to staff about food safety management risks

Oftentimes the focus of food safety management risks are on the kitchen and food preparation procedures, but that doesn’t mean there aren’t foodborne illness risks elsewhere in your establishment. It’s important to realize that even when the food that comes out of your kitchen is safe to eat, front-of-the-house procedures can potentially compromise food safety in your establishment. Let’s take a look at the most common food safety risks in dining rooms.

Manager Talking To Front of the House Food Safety Management Risks — Image credit: Cathy Yeulet via 123rf

Dining Room Food Safety Management Risks

Servers, bartenders, hosts, hostesses and busboys must receive training to prevent foodborne illness on nearly the same scale as line cooks, prep cooks and dishwashers. They don’t actually prepare food, but there are several dining room food safety management risks that should have well-defined protection.

Handwashing
Table sanitation
Bar and service station storage
Restroom cleanliness

Handwashing is drilled into the minds of kitchen staff, and front-of-the-house staff should follow the same procedures. Hands should be properly washed after handling dirty dishes, touching order screens or pens when taking orders and following any situation that causes them to come in contact with potentially dirty surfaces.

All tables and the arms of chairs should be sanitized after each guest departs. Guests could touch surfaces with unwashed hands, food and beverages can be spilled and contaminants from breathing, sneezing or coughing could be present. Don’t overlook the underside of the table. Dirty hands often touch the underside of table surfaces, so be sure to sanitize regularly.

Bars and service stations present several food safety management risks. These areas often have service utensils and ready-to-eat foods such as garnishes for drinks and complimentary bread baskets. Remember that servers and bartenders must not handle any ready-to-eat-foods with bare hands. Foodservice gloves or clean utensils are a must. It’s also important to remind staff not to handle clean forks, spoons, knives and other utensils if they have unwashed hands. Even if they only touch the handles, they may spread contaminates after touching dirty surfaces.

Finally, guest bathrooms should be checked for cleanliness often. A dirty restroom can cause guests to bring contaminants back into the dining room. Make sure there are ample soap, paper towels and a friendly handwashing procedure sign.

Are there any other dining room food safety management risks you often see overlooked?

October 26, 2020October 15, 2020

Uncharted Flu Season Warning For MN Food Safety Managers

Uncharted Flue Season for MN food safety managers

Food safety managers in Minnesota and the rest of the world have had to take unprecedented precautions due to the COVID-19 pandemic and now are faced with balancing those precautions as well as monitoring employee health and hygiene as we approach the flu season. Due to the convergence of these two potentially debilitating illnesses, what can MN food safety managers do to protect their staff and their guests?

What can MN food safety managers do to protect their staff and their guests from the convergence of COVID19 and Influenza? — Image credit: Sorin Ciprian Suciu via 123rf

How MN Food Safety Managers can Prepare for Flu Season

While there is some speculation that COVID-19 precautions may help keep flu numbers low, it’s still very important to educate your employees on workplace food safety protocols surrounding influenza. The good news is that there is a great deal of overlap when it comes to influenza prevention and Coronavirus prevention. Food safety managers should remind employees of a few health and hygiene practices:

Wash hands often
Never work when sick
Return home for work if symptoms begin on the job
Wait at least 24 hours after symptoms vanish before returning to work

These should be standard practices in any food production business, no matter what the circumstance. MN food safety managers should not just assume that their staff will follow these rules, they should monitor the health and hygiene practices of their staff. Make sure that you post proper handwashing posters at all handwashing stations and monitor these stations often to make sure they are fully stocked with soap and paper towels. You should also take the time to verify that each handwashing station is supplying hot water.

Employees should be reminded that they should never work with symptoms of illness, flu or otherwise. Fevers, headaches, coughs, runny nose and other symptoms are red flags when it comes to influenza. Remind them to be extremely cautious and call in sick should they be displaying symptoms, no matter how mild. If symptoms begin while at work, food safety managers should make sure the potentially ill employee is sent home.

Finally, it’s important to wait at least 24 hours after recovering from flu symptoms before returning to work. Just because an employee wakes up feeling better than they did the night before, it doesn’t mean that they are no longer contagious. Considering the potential for a public health crisis involving both influenza and COVID-19, food safety managers may wish to extend this period to 48 hours before allowing an ill employee to come back to work.

Have you taken the time to remind your staff of good health and hygiene procedures as we roll into the flu season?

October 19, 2020October 15, 2020

Urgent Mental Health Resources For Food Safety Professionals During COVID-19

Food Safety Professionals and Mental Health during COVID-19

COVID-19 has taken its toll on the physical, economic and mental health of working professionals in our country, and the foodservice industry has been especially hard hit. Many restaurants have closed forever, workers have lost jobs and many furloughed and isolated food safety professionals have confessed to overwhelming anxiety, depression, or addiction during these times. where can industry professionals turn in these trying times? We’ve created a shortlist of mental health resources for food safety professionals.

Free Mental Health Resources For Food Safety Professionals During COVID-19

The National Restaurant Association has compiled a list of free mental health resources in an effort to help industry professionals who are struggling.

Some of these free resources we’d like to highlight include:

While we encourage struggling food industry professionals to check out the full list of resources the NRA recommends, we’d like to highlight four of them.

Sanvello is an app with self-care resources, connections to other members in the hospitality industry, and coaching to help you get through trying times. With a focus on the hospitality industry, the Sanvello community has the potential to help food safety professionals find relatable resources to ward of anxiety and depression.

With anxiety, depression and isolation come increased risk for addiction or relapse from addiction recovery. Ben’s Friends was founded in honor of a lifelong food safety professional, Ben Murray, whose struggle with addiction led him to take his own life. They are currently offering free Zoom meetings to food and beverage personnel who struggle with drug and alcohol addiction. With a focus on food industry professionals, they have a first-hand perspective on addiction in the industry.

Psych Hub offers comprehensive mental health resources and education that covers a great number of topics. From anxiety to suicide prevention, Psych Hub has an extensive mental health video library to assist those dealing with mental health problems during trying times.

If you need a real person to talk or text with about a mental health crisis, the Crisis Text Line is available 24/7. Just text 741741 anywhere in the United States to be immediately connected to a trained volunteer who will be instantly ready to provide support.

If you or a food safety professional friend are feeling too overwhelmed with anxiety, depression, addiction or any other form of mental health issue that these free resources don’t cover, don’t hesitate to reach out to a professional rather than self-diagnose and self-treat. Mental health is an issue that should never be ignored and neglected.