ServSafe MN Training Archives

November 29, 2016December 8, 2016

ServSafe Training Guide to Salmonella

Last month we discussed the dangers of Listeria poisoning that has been linked to numerous recalls and food-borne illness outbreaks. This month we’d like to take a closer look into what ServSafe training says about another major contributor to product recalls and illnesses linked to contaminated food products.

ServSafe Training and Salmonella

Salmonella can be a tricky contaminant to control because there are misconceptions as to how many food products can be affected by the bacterium. We all know that serving raw chicken or eggs causes illnesses due to Salmonella, but many food service professionals do not know that Salmonella also exists in:

• Melons
• Alfalfa sprouts
• Raw nuts
• Unpasteurized cheese

The connection between Salmonella and melons exists on its exterior and not in the meat of the melon. Melons can become contaminated from the bacterium that occurs in the soil that it is grown in, and many fertilizers contain chicken manure in which trace amounts of the bacterium are found if it hasn’t been sterilized properly. Before serving melons, it is important to wash the outsides carefully before slicing. The contamination of the meat of the melon occurs when a knife comes into contact with the Salmonella on the surface and infects the melon as the knife passes through. While all melons potentially contain Salmonella, the ridged surface of the cantaloupe can cause crevices for the bacterium to hide. Alfalfa sprouts are also contaminated by the same process, so extra care should be taken to wash them thoroughly.

While many restaurants do not serve raw nuts, certain prepared product manufacturers utilize them as an ingredient in their product. If you process any type of raw nut, be very careful to sanitize any surface they come into contact with in order to prevent cross contamination with your finished product.

Last month we discussed the connection between raw dairy and Listeria. Raw dairy and unpasteurized cheeses also potentially contain Salmonella, so we advise against serving raw dairy products to your guests.

Finally, while it is unpleasant to think about, it is important to recognize the symptoms of a guest who has eaten food tainted with Salmonella. Salmonella symptoms can occur as soon as 12 hours after consuming tainted product and can take as long as 72 hours to manifest. Symptoms include:

• Abdominal cramps
• Fever
• Vomiting
• Diarrhea

We hope that our discussions concerning the common causes of food poisoning has been helpful in allowing you to keep your food as safe as possible. Next month we’ll continue our series with a discussion on STEC toxins and e-Coli.

August 3, 2016

ServSafe MN Training and the New GMO Labeling Bill

GMO- Lableing Effect on ServSafe MN Training — How will new GMO -Labeling Law Effect ServSafe MN Training?

Recently, the President signed a bill that calls for the labeling of all products that contain genetically modified ingredients. This is a hotly debated topic among consumers, produce suppliers and food industry professionals, and we feel that it’s an important issue and worthy of at least some discussion.

ServSafe MN Training and GMO Labeling

As current ServSafe MN training and Minnesota Food Code regulations stand, there is nothing that is mandated in regards to using GMO-modified ingredients in the local food service industry. As far as food safety and food-borne illnesses are concerned, the state does not feel that GMO’s pose any significant health risk.

There is, however, a growing trend among consumers to purchase food items that are certified organic or clearly labeled as non-GMO. This current bill appears to provide transparency as to where the ingredients in prepared items come from and will allow the consumers to make their purchasing decisions based on whether a product is GMO free or not.

GMO-Labeling Effects on the Food-Service Industry and ServSafe MN Training

This new bill forces us to consider how new regulations will impact local businesses.
Quite honestly, we do not have enough information at this time to fully address the long-term effects of this bill. The United States Department of Agriculture has stated that it may take up to two years for them to put any regulations in place.

While we know that these rules will play a role in how food is packaged on our grocery shelves, it may also have repercussions for our restaurants and smaller businesses. Most food-service managers will tell you that proteins and fresh produce often come from different suppliers depending upon availability. A lot of these ingredients are shipped in bulk and many times are only labeled with their farm or place of origin. In these cases, it is our view that the suppliers themselves will be responsible for clearly labeling these ingredients before they reach your facility. If you produce any item packaged for sale using ingredients previously labeled as genetically modified, you will probably be required to label your product accordingly.

One sector of the industry that does not seem to have been addressed in the early stages of this process is the restaurant industry. At this point we cannot tell you whether restaurants will have to include any form of disclaimer on their menus. If this does become the case, you can rest assured that Safe Food Training will cover it in an upcoming blog.

July 19, 2016

Supplement to ServSafe MN Classes: Restaurant Fire Hazards

Supplement to ServSafe MN Classes Post-Fire Solid Fuel Appliance

In our ServSafe MN classes we spend half a day discussing how to safely prepare and serve food to customers. But owners and food service managers must consider more than just food safety to protect employees and customers.

This is the third in a series of blogs that look specifically at one of the hazards that Scott Futrell, a local fire protection consultant, has provided to assist you in protecting your customers, employees and business.

Fire safety in your restaurant kitchen with solid-fuel burning appliances

(This is NOT covered in ServSafe MN classes or the certification exam)

Solid fuel burning appliances create grease-laden creosote. The flash point and autoignition temperatures of wood tar creosote is surprisingly low. All it takes to ignite creosote in hoods, filters, and ducts is a spark, burning ember, or flame. Unfortunately all of these igniters are present in the solid-fuel cooking that raises the creosote temperature to 165°F. Creosote’s autoignition point is the same as paper. This temperature is significantly lower than the auto-ignition temperature of the grease that increases the potential hazard. Even worse the combination of creosote and grease in exhaust hood plenums and ducts can be easier to ignite than grease alone, and can burn hotter.

Cooking of any type has inherent risks. Solid fuel appliances dial up the threat with the addition of highly combustible materials. Restaurants that use these methods generate a large amount of heat and grease, especially when cooking meat. Grease accumulation will make for a dangerous environment, if ductwork isn’t properly installed or maintained.

Some restaurants don’t fully extinguish the fires in solid fuel appliances to minimize reheating. Wood fire pizza ovens operate between 500 and 600°F. Restaurants often keep these appliances smoldering through the night in order to keep the stone warm when not in use. Leaving a fire in the appliance while unattended overnight dramatically increases the risk for businesses.

Carbon-monoxide dangers associated with solid-fuel burning appliances

(This material is informational only- NOT part of ServSafe MN classes or certification exam)

Solid fuel appliances also create the potential for increased carbon monoxide levels within the restaurant. The building’s ventilation system must deliver make-up or replacement air from the outside to resupply oxygen used by solid fuel appliances. Make-up air is also important in ensuring that smoke and exhaust drafts up the chimney, not out into the kitchen and dining areas.

Many restaurant owners do not understand the additional venting considerations or active maintenance requirements it takes to safely install and use solid fuel appliances. This puts their employees, customers and business at risk.

What can you do to protect your customers, employees and your facility investment?

(These recommendations are NOT part of ServSafe MN classes or certification exam)

Check the design and installation of the exhaust systems for solid fuel appliances to be sure they are in compliance with codes and standards. More on this in a future edition.
Remove ash once per day and spray it with water before storing it in a covered metal container (container should not exceed 20 gallons in capacity). Regularly remove ash from the building and place in a dumpster or container located at least 10 feet away from the building.

If you have any questions about fire safety in the food preparation environment that you would like Scott to discuss leave a comment.

ABOUT THE AUTHOR: Scott A. Futrell, PE, FSFPE, CFPS, SET, CFEI, is a fire protection consultant with Futrell Fire Consult & Design, Inc., in Osseo, Minnesota. He can be reached by e-mail at: scottf@ffcdi.com, or visit www.ffcdi.com.