Keep your MN kitchen running smoothly. We’re sharing real-world ServSafe & NEHA Best Practices to help you train staff and ace your next health inspection.

Pesticides and ServSafe MN

ServSafe MN Spotlight On The Scary Residual Pesticides Dispute

/0 Comments/in /by

In an FDA report published this month for data gathered in FY 2022, “findings show that the levels of pesticide chemical residues in the U.S. food supply are generally in compliance with EPA pesticide tolerances.” Conversely, the Environmental Working Group (EWG) has reported, “FDA tests find U.S. food supply awash in pesticide residues.” While pesticides on fruits and vegetables may not be covered by ServSafe MN rules, ServSafe managers should still address this issue.

Pesticides and ServSafe MN

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 of the highlights and give tips on preventing your customers from ingesting potentially dangerous pesticides.

Just because the average levels of pesticide in our produce may not pose a health threat, that does not mean that every grower uses a safe level of chemical pesticides. It’s crucial to ensure that you get your fruits and vegetables from reliable sources that prioritize food safety. A popular strategy for many restaurants and food production facilities is 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. It would help if you also considered that organic growers can use certain natural pesticides and still label their products as organic.

No matter where you decide to purchase your produce, you should ensure that your customers’ food remains untainted by pesticides or other contaminants. Upon delivery, it is crucial to promptly inspect your produce. 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.

Always Rinse!

After checking your produce, it’s important to know which items need refrigeration. Storing produce that requires refrigeration at room temperature can cause surface chemicals to seep into the produce. Finally, always rinse and allow your produce to dry fully before serving. The water’s force removes hidden dirt or pesticides, making it safer to eat than unwashed produce.

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?

ServSafe MN Training and the Mayonnaise Myth

ServSafe Training: The Fascinating Mayonnaise Myth Exposed

/0 Comments/in /by

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

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.

MN Certified Food Manager and Food Truck Operation

CFPMs Learn The Truth About Food Truck Operation

/in /by

From a financial standpoint, owning a restaurant is out of the question for the average certified food protection manager (CFPM). Most chefs do not have the financial backing to purchase or build a restaurant, and many banks consider restaurants a high-risk opportunity, making financing hard to come by. Is being your own boss out of reach for all but a few food service workers? Buying and operating your food truck may be feasible if you’re ready to be independent but have limited financial resources. Still, CFPMs should know that the Minnesota Food Code has specific guidelines for food truck operators, especially those looking to start a food truck venture.

MN Certified Food Manager and Food Truck Operation

CFPMs and the Food Truck Revolution

The Minnesota Department of Health set up particular rules that food truck operators must follow to keep the food they serve safe. Some regulations that create a challenge for food truck owners/ CFPMs include:

  • Handwashing
  • Hot food holding
  • Dishwashing

Just like in a typical food production facility, handwashing stations must be present and have ample hot water, soap, and paper towels. Operating a food truck with self-contained plumbing can pose challenges in setting up handwashing stations. When acquiring or designing a food truck, it’s crucial to guarantee that the water tanks are engineered to hold enough water to last the entire day. Not all food trucks have on-site water hookups, so you cannot depend on a water source at every location you serve.

Hot food holding can also be an issue when providing food service from a mobile unit. Plan a menu that is easy to cook to order and does not require hot holding. If you plan to keep any food hot, it’s crucial to ensure that the food truck is equipped with heat lamps, chafing dishes, or a steam table to keep the food out of the danger zone.

Dishwashing Will Be A Consideration

Finally, dishwashing can be an issue. If you only have a limited water supply, you won’t want to waste it on washing plates and silverware. We strongly recommend using recyclable plates, utensils, and other items to serve your guests. As for cooking tools used during service, CFPMs will find keeping a backup of items such as tongs, spatulas, and other tools essential for operating a food truck is important.

Are you a MN Certified Food Protection Manager looking to branch out by purchasing your food truck? Leave us a comment or a question below, and we’ll anonymously address any other concerns you may have in a future blog.

ServSafe MN and Outdoor Events

Instructive Outdoor Events Advice Targeted At ServSafe Managers

/0 Comments/in /by

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?