ServSafe Training: The Fascinating Mayonnaise Myth Exposed

ServSafe MN Training and the Mayonnaise Myth

During ServSafe MN training, we often discuss stories of food poisoning incidents blamed on tainted mayonnaise in potato salad, sandwiches, or dips. Mayonnaise is widely believed to be highly perishable and demands additional precautions when utilized in food production. If you investigate further, you’ll find that it’s often not mayonnaise that has caused a foodborne illness. More often it’s other ingredients that have not been prepared to ServSafe training standards.

ServSafe MN Training and the Mayonnaise Myth

Commercially produced mayonnaise is loaded with acids and preservatives, so it generally does not spoil quickly. Refrigerating mayonnaise is typically recommended. However, the recommendation is more about diners’ taste preferences than creating a food safety hazard. There are even some unverified claims that adding mayo to dressings, and cold sauces can extend the life of those products. These claims are attributed to the acids and preservatives in commercially produced mayonnaise.

To be clear, ServSafe training does not refer to commercially processed mayo in this discussion. If you make your own mayonnaise in your restaurant, you will likely use raw eggs. You will also likely not add as much acid and preservatives as your standard store-bought mayo. We strongly recommend treating in-house mayonnaise as a volatile food product and always keeping it under refrigeration.

If it’s not the mayonnaise that causes food poisoning, why do common dishes that contain it make people ill? Ingredients such as cooked potatoes, pasta, and vegetables are not shelf-stable. Cooked potato dishes are, in fact, highly susceptible to bacteria growth. Leaving a potato or pasta salad at room temperature for an extended time will create a health hazard for anyone who consumes it. Many potato salads also contain cooked eggs, which are incredibly susceptible to bacteria if not refrigerated properly.

Cross-contamination Is Frequently The Culprit

We have also heard mayonnaise blamed for food poisoning incidents that have occurred as a result of eating at a buffet-style event. Cross-contamination during food preparation or service directly causes the onset of these illnesses. Cross-contamination occurs when a utensil is dipped into another dish on the buffet or when the mayo spreader comes into contact with meat proteins and then is returned to the mayonnaise dish. In these cases, it is highly likely that bacteria have contaminated the mayonnaise. While that mayonnaise may not need refrigeration, any bacteria introduced into it will grow at room temperature.

The bottom line of the ServSafe training is that it is crucial to avoid cross-contamination and handle every ingredient correctly when using mayonnaise in your establishment.

August 19, 2024August 25, 2024

Instructive Outdoor Events Advice Targeted At ServSafe Managers

With summer upon us, many restaurants and other facilities offer outdoor food services at events such as BBQs, picnics, and other live station productions away from the indoor kitchen. While these events can be a lot of fun for both guests and food-service workers alike, it is important to follow ServSafe advice for safe outdoor food service and take extra precautions to keep the food you serve your customers as safe as possible.

Follow ServSafe advice for safe outdoor food service.

Outdoor Events Advice for ServSafe Managers

There are three significant challenges when offering outdoor food service to your guests.

Sanitation
Hand washing
Proper overhead covering

Keeping your cooking and serving utensils clean and free from the bacteria that can cause food-borne illnesses can be challenging at any outdoor location. In most cases, your dishwasher will be back in your indoor kitchen, or, in the case of an off-site catering event, you may not have access to a dishwasher on-site. It is vital that you have enough serving utensils on hand if the ones in use become soiled or contaminated in any way. A properly mixed and stored sanitizer solution is essential to keep your preparation surfaces, tongs, knives, and other utensils free from harmful bacteria.

Another major challenge when conducting any outdoor food preparation is ensuring a hand washing station is available where food is being prepared. Health department hand washing rules still apply, and you must have a hand washing station on-site. Our ServSafe advice is to take some time planning and make the financial investment on your part. Portable hand washing stations meet current health code rules and can store hot or heated water on demand when attached to an approved water source. Your local health department office should be able to direct you to the appropriate portable hand washing station if you consider cooking outdoors for any special event.

Consider Overhead Coverings

In most jurisdictions, any outdoor cooking station and food-storage areas should have the proper overhead coverings. Depending on your needs, a portable awning may meet your local health department’s regulations. However, if outdoor service is part of your regular plans, you may wish to invest in a more attractive and permanent solution. Rules for overhead coverings vary from jurisdiction to jurisdiction, so you may want to consult with your health inspector to develop a game plan to ensure that you have covered your bases and provide a clean environment to prepare food for your guests.

At Safe Food Training, we love going to BBQs and other outdoor locations to enjoy summer cuisine. Does your facility offer outdoor dining options that may require unique ServSafe advice?

July 8, 2024September 22, 2025

The Truth About Marinade Safety: A Guide to ServSafe MN Standards for Your Minnesota Food License

Mastering Marinade Safety: A Guide to ServSafe MN Standards for Your Minnesota Food License

A well-crafted marinade can elevate a dish from good to unforgettable, adding layers of flavor and essential moisture. As a certified food protection manager in Minnesota, you know that great taste must always go hand in hand with impeccable safety standards. Proper food handling is a cornerstone of your Minnesota food license, and that includes how you prepare, store, and use marinades and brines in accordance with ServSafe MN Standards.

While marinades work their magic on meats, they can also become a breeding ground for harmful bacteria if not managed carefully. Understanding these risks and implementing strict protocols is not just good practice—it’s essential for protecting your guests and your business. Let’s explore three critical areas of marinade safety.

1. Preventing Cross-Contamination

The single most significant risk associated with marinades is cross-contamination. When raw meat, poultry, or seafood soaks in a marinade, the liquid becomes contaminated with any pathogens present on the meat. According to the CDC, approximately 1 in 6 Americans falls ill from foodborne diseases each year. Many of these illnesses are preventable when a certified food protection manager enforces proper kitchen hygiene.

To ensure your marinated dishes are safe, you must treat the marinade with the same caution as the raw meat, poultry, and fish themselves.

Isolate Your Materials: Always use dedicated, non-porous containers for marinating. Never place other foods, especially fresh produce, next to marinating items. Use separate utensils and cutting boards.
Strategic Storage: Store marinating food on the bottom shelf of your refrigerator to prevent it from spoiling. This simple step prevents contaminated liquid from accidentally dripping onto and contaminating other foods stored below.
Wash Your Hands Thoroughly: It’s a basic rule of any food safety certification MN program, but it bears repeating. Always wash your hands with soap and water after handling raw or marinated products.

2. The Dangers of Reusing Marinades

It can be tempting to reuse a flavorful brine or marinade to reduce food costs, but this practice is dangerous and significantly increases the risk of foodborne illness. Because raw meat contaminates a marinade, you must discard it.

Understand Bacterial Transfer: Raw meats naturally contain bacteria, such as Salmonella and Campylobacter. These pathogens leach into the marinade as the food soaks, and they can multiply to dangerous levels.
Avoid Contaminating New Product: If you add a fresh piece of meat to a used marinade, you are directly transferring bacteria from the previous batch. This act defeats other safety protocols and puts your customers at direct risk.
Never Use Old Marinade as a Glaze: Brushing a used marinade onto cooking or cooked meat is a major food safety violation. You are coating your nearly finished product with a layer of raw-meat bacteria. If you want to use a marinade as a sauce or glaze, you must use a fresh portion that has never come into contact with raw meat or poultry.

3. Proper Labeling and Temperature for Continuing Education Food Safety

Maintaining control over time and temperature is a fundamental skill that is continually reinforced through ongoing education and food safety training. These principles are crucial for every certified food protection manager to master, especially when it comes to marinades, which often contain perishable ingredients themselves, and are essential to uphold ServSafe MN Standards.

Date Everything: Record the date of marinade creation and the date of adding meat, poultry, or fish to your marinade labels. This helps you accurately track the shelf life of raw poultry, meat, and fish, ensuring you cook them
Are you storing your marinade properly?
before they expire.
Refrigerate Immediately: Always refrigerate marinades at 40°F or below. Leaving a marinade on a counter to “marinate faster” places it squarely in the temperature danger zone (40°F – 140°F), where bacteria can multiply rapidly.
Know Your Ingredients: The shelf life of a marinade is also determined by its ingredients. Marinades containing dairy, fresh garlic, or other perishable items have a shorter safe-use window and require strict temperature control.

Uphold Your Safety Standards

Mastering marinade safety is a non-negotiable part of running a professional kitchen and a key responsibility for any certified food protection manager. By focusing on preventing cross-contamination, refusing to reuse marinades, and diligently managing time and temperature, you protect your diners and your reputation, all in accordance with ServSafe MN Standards.

Ensuring every member of your team understands these details is vital for your success. For personalized, instructor-led 8-hour food licensing courses and convenient reminders for your three-year continuing education, Safe Food Training is here to help you in Minnesota.

Book your team’s training now to maintain the highest level of food safety in your establishment!

June 17, 2024June 26, 2024

Best ServSafe Advice For Eliminating Pesticides

In a study released last October, the FDA found that the amount of pesticides in the produce industry does not pose a significant health threat to the general population. However, scientific organizations like the US Environmental Work Group (EWG) and the European Pesticide Action Network continue to report alarming results. While pesticides on fruits and vegetables may fall outside the rules for ServSafe MN, it is still an issue that food service management professionals should consider.

ServSafe MN and Pesticides

This topic can raise many questions and often sparks a heated debate. While we may not have the space to cover every aspect of this issue, we’d like to touch on some highlights. We also want to give ServSafe managers tips on preventing their customers from ingesting potentially dangerous pesticides.

Just because the average levels of pesticide in our produce may not pose a health threat does not mean that every grower uses a safe level of chemical pesticides. It is essential to source your fruits and vegetables from trustworthy and responsible sources committed to ensuring the safety of their produce. A popular strategy for many restaurants and food production facilities involves using only locally sourced, organic produce. If you have ever been in charge of your company’s budget, you may be aware that this can be an incredibly costly choice. You should also consider that organic growers can use certain natural pesticides and still label their product as organic.

ServSafe managers should ensure that customers’ food remains free from pesticides or contaminants regardless of the produce source. Immediately inspect your produce upon delivery. You may not be able to see pesticides, but if any of your produce has any unusual residue, it may have been treated at some point.

Post Inspection Steps

Once you have inspected your produce, knowing which items are shelf-stable is usually good practice. If you have produce that is best kept under refrigeration and stored at room temperature, there is a chance that any chemicals on the surface could seep into the flesh of your produce items.

Finally, always rinse and allow your produce to dry thoroughly before serving. The water’s propulsion will wash off unseen soil or pesticides, making it safer to eat than unwashed fruits or vegetables.

How do you keep your guests safe from man-made chemicals in your produce? Do you rely only on washing, or do you prefer to order from organic farms?