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.

MN Certified Food Manager and Food Truck Operation

CFPMs Learn The Truth About Food Truck Operation

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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

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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?

Tasting According to Food Manager Certification MN Training

Food Sampling Procedures You Need To Know In Food Manager Training

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We discuss product sampling in depth at Safe Food Training during food manager certification MN training. To consistently deliver high-quality food to your guests, it is crucial to taste or sample every dish, sauce, or prepared product to ensure that it meets your high standards. We must emphasize the importance of following the correct procedures when sampling your food product.

Food Sampling According to Food Manager Certification MN Training

 Food Sampling According to Food Manager Certification Training 

Food on the line must be tasted numerous times per shift to ensure each guest receives a quality meal. It is important to understand that something as simple as tasting can create a food risk. There are a few things that you should never do when tasting your cuisine in the kitchen.

  • Never use your fingers
  • Never double-dip a tasting spoon
  • Never use a stirring spoon to taste
  • Never lean over a pan or plate while tasting

This ” don’ts” list should be self-explanatory to the experienced food service worker. Touching a guest’s food with a bare hand, reusing a tasting spoon, and creating a scenario where food can drip from your mouth into a prepared product generate the potential for contamination. If you’re a food manager, you need to make sure your staff clearly understands the right and wrong way to taste the food they produce and give them the tools to do it safely.

Sampling Spoon Accessibility

To comply with the MN food code, we recommend that food managers supply your staff with ample food-tasting spoons stored above the food production line. Store them in a clean container to prevent contact with food or potential contaminants before use. Many restaurant workers store tasting spoons in their jacket or apron pockets to be close at hand when needed. We recommend that you train your employees not to store tasting spoons in their pockets. They risk coming into contact with food product or bare hands, and an increased potential of cross-contamination can result.

If you’re preparing a sample of a daily special or new menu food item, your staff should taste it away from the production area. This practice falls under the category of eating in the kitchen in the Minnesota Health Code. The food protection manager should move this process away from the production line.

local sourcing

Hyper-Local Sourcing: A ServSafe MN Guide to In-House Restaurant Gardens

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Minnesota diners’ demand for fresh, locally sourced food has inspired a new level of farm-to-table innovation: the in-house restaurant garden. To meet this trend, many ServSafe MN professionals are now growing herbs, vegetables, and garnishes on-site. While this practice can elevate a menu, it also introduces unique food safety variables that every manager must control.

Growing your own produce is permissible under food safety regulations, but it doesn’t grant a pass on the fundamental rules of safe food handling. You must treat an ingredient with the same diligence as any item arriving from a supplier the moment you harvest it. Let’s break down the three critical areas of focus for maintaining a safe and successful restaurant garden.

The Foundation: Starting with Clean Inputs

in-house restaurant gardens

Do you have an in-house garden at your restaurant?

The safety of your final product begins long before the harvest. The soil, fertilizer, and water you use are the building blocks of your garden, and they can also be primary sources of contamination if not chosen carefully. Assuming that “natural” automatically means “safe” is a critical error.

  • Use Sterile Growing Media: Pathogens like E. coli are often found in raw animal manure. To mitigate this risk, always use commercially prepared, sterilized fertilizers and potting soils. This step is crucial for preventing the introduction of harmful bacteria at the very start of the growing process.

  • Ensure a Potable Water Source: The water used for your plants will inevitably come into contact with the edible portions. Use only clean, potable water—the same water you use in your kitchen sinks. Avoid using rain barrels or other sources of stagnant water, which can harbor bacteria like Listeria or algae.

Protecting Your Garden: Controlling the Environment

An outdoor garden exposes its produce to numerous environmental risks that can compromise its safety. A core part of your responsibility is to create a controlled space that minimizes these external threats. This means thinking beyond just planting seeds in an open patch of ground.

  • Secure the Location from Pests: Protect your garden from animals and other pests. Birds, rodents, and even neighborhood pets can carry pathogens in their waste, which can easily contaminate low-growing produce. Consider using raised garden beds, fencing, or netting to create a physical barrier.

Prevent Environmental Runoff: Be mindful of where you place your garden. Avoid areas where runoff from parking lots, lawns, or garbage enclosures could introduce chemical or biological contaminants to the soil and plants.

From Harvest to Plate: Applying ServSafe MN Protocols

Herb garden-in-house restaurant gardens

Treat all produce the same, from the in-house restaurant garden to the regular outside supplier.

Once you clip that first sprig of mint or pull the first ripe tomato, your formal ServSafe MN training must kick into high gear. You must handle these raw ingredients accordingly to prevent foodborne illness as they enter your kitchen’s workflow.

  • Wash Produce Thoroughly: Wash all harvested items under clean, running water immediately after bringing them indoors. This crucial step removes soil, which can contain spores like Clostridium botulinum, as well as unseen pests and surface contaminants.

  • Prevent Cross-Contamination: Use a designated and sanitized food preparation sink for washing produce. Never use a handwashing or utility sink. After washing, store the items in clean, sanitized, and covered containers, away from and preferably above raw animal products.

  • A Note on Selling Retail: The guidelines discussed here apply to produce used for items on your menu. If you intend to sell raw, harvested produce directly to customers for retail, you may face different regulations. Contact your local health inspector to ensure you have the permits or licenses for this type of sale.

Embracing an in-house garden is an excellent way to innovate, but it requires a diligent application of food safety principles. Upholding these standards is a core part of your responsibility as a ServSafe MN certified professional.

For comprehensive training that covers these critical details for you and your team, explore our instructor-led options in Minnesota.