ServSafe MN Archives

May 28, 2024May 28, 2024

Secrets of Outdoor Service for ServSafe Managers

With the weather warming up and the sun making a more regular appearance in all parts of Minnesota, many ServSafe food managers open their patios, beer gardens, and other outdoor eating areas. Ensuring proper storage for serving utensils and condiments outdoors helps keep guests safe from food safety hazards. This week, we’ll look at a few things ServSafe managers can do to keep customers safe as they enjoy their outdoor service experience.

Secrets of Outdoor Service for ServSafe Managers — *Image credit: www.flickr.com*

Outdoor Service and the Certified ServSafe Food Managers

Depending on your establishment’s service style, there are two different approaches to preventing contamination from the elements. Many restaurants and institutions provide full service whether they’re seating guests indoors or outdoors. Smaller outlets may choose a self-service approach that is less labor-intensive and more cost-effective.

Self-service is the way to go if you’re a small operation such as a food truck or snack bar. Sealed condiment packets, individually wrapped plastic utensils, and non-refrigerated condiments are safe to be left in your dining area. Remember to keep dispenser taps clean and seal condiment bottles when not in use. We suggest you avoid reusable squeeze bottles as guests may not replace the lids and expose whatever is inside to the elements. Manufacturers package condiments like ketchup and mustard with dining in mind, making them the best choice.

If you offer full-service dining, outdoor service can be easier with simple preparation. The same rules apply if you leave condiments on the table. Using sealable condiment bottles is a fine procedure. However, if you’re looking to add a little more elegance and class to your service, we recommend you use pre-portioned individual-sized dishes. These can be properly stored inside your kitchen or server stations. The same rule should apply to servingware and napkins. It is a good idea to keep them away from potential outdoor contamination hazards such as insects and the occasional stray bird.

At Safe Food Training, we enjoy the occasional lunch or dinner under the sun’s rays. How do you feel about outdoor service? Is it something you find easy to offer your guests, or is it frustrating in your establishment?

May 13, 2024May 13, 2024

Genuine ServSafe Sanitizer Solutions Guide That Will Make You Safe

Your sanitizer solution is critical to ensuring food safety and preventing food-borne illness. This week, we’ll discuss how ServSafe Managers can ensure they mix and use sanitizer solutions properly for maximum effectiveness.

ServSafe MN Guide to Sanitizer Solutions

The following are the three sanitizer solutions the Minnesota Food Code approves for food preparation outlets.

Bleach or Chlorine solution at 50 ppm for 10 seconds
Iodine solution at 12.4 – 25 ppm for 30 seconds
Quaternary ammonia solution at 200 – 400 ppm for 30 seconds

There are advantages and disadvantages to each of these three solutions. Bleach and quaternary ammonia solutions are currently the two most popular choices. Bleach is generally more affordable. However, it is easy to over-mix, creating the potential to remain on the surface of your utensils and surfaces. The chlorine residue will create a chemical contamination hazard. Quaternary ammonia solutions are more costly, but their safe concentration range is much broader. In addition, they are not as harsh on employee’s skin as chlorine solutions. Suppose you have questions about which solution is best for your facility. In that case, your local health department will usually be more than happy to recommend one and explain each product’s advantages.

Properly Mixing Your Solution

Unquestionably, the most accurate way to mix your solution is to have a service install a pump at a water source. These pumps will mix the solution into the water for you, creating a proper concentration. Many companies provide this service, and your health department should be able to direct you to one certified in your jurisdiction.

If you mix your sanitizer solutions manually, we strongly recommend using the proper test strip each time. A paper test strip will ensure you have not over- or under-mixed your chemical solution.

When using sanitizers, it is essential to change the solution often during heavy use to ensure it is still potent, store it below food preparation areas, and air-dry your surfaces before continuing work.

Finally, you should train your entire staff on properly sanitizing their workstations and regularly test your solutions to ensure you mix your chemicals safely. Proper use of sanitizers is a crucial element in serving and preparing safe-to-eat foods and is well worth reviewing even after you have gained your food manager certification in MN.

What is your perspective? How do you ensure proper workstation sanitation at your workplace?

April 1, 2024April 4, 2024

ServSafe Classes For Front Of The House Staff

ServSafe trained Front of the House Staff

When food safety is discussed, we usually see food production or restaurant kitchen issues being addressed. We have noticed that training for front-of-the-house restaurant staff is often incomplete or overlooked. Concurrently, many Safe Food Training class attendees ask whether ServSafe MN classes provide any benefits to wait staff, bartenders, and front-of-the-house supervisors. We feel that going beyond the standard food worker training for your front-of-the-house staff can make your restaurant safer and free from food-borne illness.

ServSafe Classes For Front Of The House Staff — *Image credit: misterforeman* via 123rf

How ServSafe MN Classes Can Help Your Service Staff

Although the major producers of food served to your guests are not your service staff members, they are an integral part of the process. It is important for food production workers and front-of-the-house staff to receive comprehensive training in safe food handling practices.

One of the first reasons is quite simple. Bartenders and wait staff do, in fact, prepare and handle food items that will end up on your guests’ tables. Garnishes for drinks, sides, and other ready-to-serve items may be prepared by your front-of-the-house staff. They need to know proper storage and handling rules for each item they will handle.

Second, diners often ask servers and front-of-the-house supervisors questions about ServSafe MN food safety concerns or questions. Instant answers from front-of-house staff mean faster and better service for guests. Front-of-the-house supervisors may wish to participate in ServSafe certification training to achieve Minnesota food manager certification. This will allow them to be the designated food manager in your restaurant if your chef or kitchen manager is not in the building.

Cross Training Keeps Operations Running Safely

Let’s discuss a third reason: the kitchen frequently experiences a staff shortage, which requires an ambitious front-of-the-house team member to assist. Having team members with in-depth knowledge of food safety is crucial for producing safe meals for your guests.

Food must go through several hands before it arrives at a restaurant goer’s table. Taking precautions and providing training for every member of your team is important and will go a long way toward providing a happy and healthy restaurant experience.

Have you fully trained and ensured that your front-of-house staff is knowledgeable about all safe food production standards? Will you consider this? What’s your opinion? Leave a comment; we’d like to hear from you.

March 18, 2024March 17, 2024

Setting Up a Prep Station to Proven ServSafe Standards

Keeping your workstation clean and organized can lead to more efficient production and help increase food safety. Properly setting up and utilizing your workspace to ServSafe standards can also help keep your food free from potential contaminants.

ServSafe MN Guide to a Safe Prep Station

Before you begin setting up your workstation, it’s essential to ensure it’s clean and sanitized. This simple step can prevent leftover food particles from a previous project from contacting your clean utensils, cutting boards, and ingredients.

Secondly, you should ensure that your ServSafe stocked prep station has the necessary supplies to keep your space clean. According to ServSafe MN, these supplies may vary by job, but here are a few essentials:

Clean, dry towels
Properly mixed sanitizer solution
Readily available garbage receptacle

Your dry towel should be easily accessible at your workstation and stored away from food product until you need it. Remember to store your sanitizer solution and garbage receptacle away from food and below your workstation when placing your sanitizer solution and garbage receptacle. Storing these at counter height or above your workspace dramatically increases the risk of garbage or sanitation chemicals coming into contact with food product.

Proper chemical sanitizer mixing is essential. We will examine the different approved sanitation methods in more detail in the future, but for now, you may wish to review the Minnesota Food Code sanitizer fact sheet quickly.

Now that you have your workstation set up, we have four suggestions for keeping it safe and sanitary throughout the day.

Exchange soiled towels frequently.
Wash utensils between tasks.
Sanitize your workspace between each task
Prepare raw meats and seafood last

Being diligent in these areas will greatly reduce the risk of foodborne illness. We must take care of our everyday habits to ensure that all products produced are safe, healthy, and free of contamination.