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

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

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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.

Taking a Break from Food Safety Certification to Enjoy the MN State Fair
Image credit: commons.wikimedia.org

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?

Urgent Christmas News For Frantic MN CFPMs

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Typically, we don’t feel it necessary to cover food safety issues emerging out of Europe. Still, this Christmas story from the Netherlands that broke on December 6th may be too crucial of a warning for MN CFPMs to ignore!

For those who do not know, December 6th is Saint Nicholas Day, and on this day, the Netherlands receives their visit from jolly old Saint Nick. There is some speculation, but we are unclear if the Netherlands receives their visit early as some sort of practice run, or if Santa Claus has a special place in his heart for the children of the Netherlands and has decided to visit them on his way north from his rumored Madrid vacation home.

Urgent Christmas News For Frantic MN CFPMs
Image credit: stnicholascenter.org

Only Norwegian CFPMs From MN Know What Speculaas Is

As it turns out, this December 6th, one innocent young child left a nice warm glass of raw milk and a few unwrapped Speculaas on the mantle for Santa. While the youngster meant well, he didn’t know that years of poor diet had left good old Saint Nick susceptible to the existing bacteria and multiplied in raw milk left at room temperature. Unfortunately, he gave Santa a nasty head cold by handling those tasty spice cookies with bare, unwashed hands.

Thankfully, Mrs. Claus has recently forced Santa to take a fully trained and licensed doctor elf with him on his journey in case of emergency, along with a backup pilot elf in case Santa cannot operate the sleigh. Santa was able to leave presents in the shoes of the sleeping Dutch children, thanks to some help from his elves, and return home to recuperate from his symptoms. The good news is that it appears that jolly old Saint Nick will be up and ready for his annual Christmas Eve flight next week.

Safe Food Training is always trying to find ways to make MN CFPMs aware of food safety and other hospitality industry issues, even when we risk alarming all of our 3 to 7-year-old readers about Santa’s frailties.

We want to take a moment to thank the MN CFPMs for their hard work this busy season and for their diligence in keeping food safe for Santa and all others they have served this holiday season and throughout the year! We sincerely hope you get a chance to relax and enjoy time with your family and friends during this holiday season, and we hope 2024 is a highlight of your life and career!

HAPPY HOLIDAYS FROM US TO YOU!

2020 IS HINDSIGHT

2020 Is Hindsight… Thank Goodness!

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2020 is about done
It can’t end soon enough
This year doing business
Has been pretty rough

It started out fine
Things going quite well
Then COVID 19 hit
And things went to Hell

Schools moved to homes
ICU’s had no room
If you wanted to meet
You had to use zoom.

2020 IS HINDSIGHT

The virus was raging
We had to cut down the pace
The order was given
To shelter in place

Classes were canceled
For many a day
It started with March
Then April and May

When we could reopen
Was hard to discern
We were waiting some
Damn dials to turn

We got the OK
For some time in July
With our COVID 19 plan ready
We gave it a try

With masks and hand sanitizer
We started our day
Then wiped it all down
With disinfecting spray

This new mask routine
Worked Ok for awhile
I was beginning to think
I could hear people smile

November arrived
With a hard virus smack
And so we proceeded
To dial it back

For December and January
We again started new
So if you need training
Here is what you can do

If you need certification
The online training is best
Then you can come in
And just take the test

If you need recertification
You will also be fine
You can do that whole program
Completely online

We will resume classroom training
As soon as we can
You can sign up for February
When we are starting again

All the great people I work with
Is what will stick in my mind
Thank you all for being
Flexible, understanding and kind

We will get through this
A vaccine is here
From Safe Food Training
Have a Happy New Year

Highlights from New consumer Food Safety Confidence Study

Highlights From New Consumer Food Safety Confidence Survey

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As a supply chain innovator, Zebra Technologies manufactures high-tech products that help businesses manage and monitor their supply chain. Some of their products include technology related to food quality monitoring and supply chain tracking. They recently conducted an extensive survey and study about consumer food safety confidence. This lengthy study brings to the forefront many issues ServSafe food managers should pay attention to, so let’s take a look at some of the highlights.

Highlights From New Consumer Food Safety Confidence Survey
Image credit: nicoletaionescu via 123rf.com

ServSafe Food Managers and Consumer Food Safety Concerns

In conducting this study, Zebra surveyed 4,957 consumers and 462 food and beverage firms worldwide. While each region had its share of diverse concerns, the results of those surveyed in the U.S. and the rest of North America shed some light on how our customers view food safety. Some consumer food safety stats that should concern ServSafe food managers include:

  • 60% would never return to a business where they consumed tainted product
  • More than 80% believe all businesses have an ethical responsibility to enforce strict safety standards
  • Approximately 70% feel it’s important to know how their food is handled and prepared
  • 69% would like to know how their food is sourced

As you can see from the first two statistics, consumers believe in strong food safety standards and trust will be easily lost, even after just one incident. That’s why it’s vital that your food business has clearly outlined safety standards and there are no training gaps when it comes to food safety.

It may come as a surprise that more restaurant-goers feel the need to know where their food comes from and how it’s handled. It’s no longer enough just to trust that restaurants have strict food handling procedures.

To respond to consumers who are looking to know every detail of food production, ServSafe food managers should be prepared to answer questions as to the source of their ingredients, especially potentially vulnerable items such as seafood. Customers will eat much more confidently if their concerns about sourcing and handling can be quickly addressed.

On a final note, consumers were asked what they perceived to be the biggest issues when it comes to food safety. The top answers include:

  • Kitchen staff hygiene
  • Foodborne illness outbreaks
  • Contaminated product
  • Consuming recalled ingredients

As you can see, three out of four issues all concern the state of product before it reaches your facility. Do you feel it’s important to know where your ingredients come from?