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.

Delivery app and Servsafe

A ServSafe MN Perspective On Delivery Apps- Part 1

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You can use your Smartphone to find restaurants near your location, pursue menus, read customer reviews and easily make reservations. With modern software, there are even apps available that will allow you to order meals delivered directly to your door. This week, we’ve decided to explore Smartphone delivery apps and whether or not they fall under ServSafe MN guidelines.

Delivery app and Servsafe MN
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Who Monitors the ServSafe MN Procedures of Delivery App Drivers?

One of the concerns that we have when it comes to using a food delivery app is what precautions are being taken to ensure that your food will be handled in a safe manner. Let’s look at the three types of delivery apps that exist:

  • Major restaurant chain apps
  • Apps that order from restaurants that deliver
  • Third-party courier apps

In the case of the first two options on our list, your delivery drivers will be employees of the restaurant that prepares the food. The site ServSafe MN Manager can train the drivers in proper safe food handling procedures. In the case of third-party apps, customers place their order with the third-party, not the restaurant that prepares the food. In this scenario, the delivery app is the customer of the restaurant. There seems to be a gray area as to whether the delivery app is required to have received any ServSafe MN food-safety training.

Many food courier services are outside the jurisdiction of your local health department. Your meal has been paid. The third-party app driver is simply picking it up at the restaurant and bringing to your door. Our understanding is that they do not need to be food safety certified, and are not responsible for the quality of the food that arrives at your door. It is unclear at this time if there will be any adjustments to the food code to make sure that food couriers are abiding by food safety regulation.

Protecting Food Safety While Using Delivery Apps

In speaking with a few restaurant owners, we have found some that have expressed concerns with the growing popularity of food delivery apps. Their major issue with these apps is the fact that the delivery drivers do not represent them or their business. This means that they may be putting the quality of their product in the hands of a courier. A delivery app that may not have the restaurants best interests in mind. If a guest receives a cold dinner or a carton of sandwiches that appears to have barely survived a rugby match, their displeasure may not be with delivery service, but with the restaurant itself.

We’d like to know how you feel about delivery apps. Do you prefer to order directly from the source? or Do you feel that third-party food couriers are just as reliable?

First Aid Kits for Food Safety Managers

Expert Guide to First Aid Kits for Food Safety Managers

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At Safe Food Training our focus is usually on keeping your food safe and food manager certification in Minnesota, but from time to time, we like to provide useful information on how to keep your employees safe when on the job. Hopefully, you do everything that you can to prevent on-the-job accidents, but there are many hazards in the food service industry, so food safety managers need to make sure that your first aid kit is fully stocked and handy in case of an on-the-job incident.

Background On Why Food Safety Managers Need First Aid Kits In Their Kitchen

According to The US Bureau of Labor Statistics: Private industry workers in full-service restaurants incurred 93,800 nonfatal injuries and illnesses in 2019. About one-third of these cases required at least one day away from work. Another source, Restaurant Technologies’ “Kitchen Safety 101: How to Prevent Costly Restaurant Injuries” reveals the four most common injuries in commercial kitchens are:

  1. Cuts, lacerations, and punctures
  2. Slips and falls
  3. Sprains and strains
  4. Burns and scalds
First Aid Kits for Food Safety Managers

Items Food Safety Managers Should Include In A Kitchen First Aid Kit

First aid kits are for first aid! They should not be stocked for long-term care. If there is any question that the wound or trauma is anything more than a minor injury, the injured person should be encouraged to seek professional care immediately.

Whenever there is a minor incident in the kitchen, the first place food safety managers or employees look for supplies is the first aid kit. Here are some items that we feel are essential to have on hand in the event of a minor mishap.

  • Disposable medical gloves
  • Multiple styles and sizes of Band-Aids/bandages
  • Individual use antiseptic wipes
  • Sterile gauze pads/dressings
  • Various sizes of elastic compression bandages

While this list is far from complete, these five items will come in handy for situations that commonly occur in commercial kitchens. To protect the injured person as well as the caregiver, various sizes of medical-grade gloves should be available and worn before any contact is made.

We do recommend that you have nearly every style of Band-Aid available for your staff. With sharp knives and utensils in use in every kitchen, employees will inevitably cut themselves from time to time, and they’ll need access to the appropriate bandage.

With industrial steamers, ovens, and deep fryers posing a constant burn threat, sterile gauze pads must be stocked in your first aid kit to clean the wound in addition to self-adherent cohesive bandages to hold protective sterile dressings in place.

Finally, stocking different-sized elastic compression bandages to help support sprains and strains is a great idea. Food safety managers can alternate these first aid items with ice packs to control swelling at the site of a soft tissue injury.

Food safety managers, what’s in your first aid kits?

Food protection managers keep food safe

Expert Ways Food Protection Managers Keep Fresh Baked Goods Safe

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Bakeries and other food businesses that regularly make their bread, desserts, and other baked goods have a unique set of challenges when it comes to food safety. The certified food protection managers in these businesses need to take care to train their staff on safe handling procedures for baked goods throughout every aspect of the business.

Food Protection Managers Keep Fresh Baked Goods Safe
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Tips for Food Protection Managers Handling Fresh Baked Goods

In restaurants and other food businesses, products are made in the kitchen and delivered to a table for near-immediate service. Bakeries, however, prepare most of their treats ahead of time for display or delivery. Some of the challenges certified food protection managers need to overcome include:

  • Cleanliness of Preparation Equipment and Surfaces
  • Shelf-Stable Products vs Temperature Controlled Items
  • Display Cleanliness
  • Common Allergens

Just like in restaurants, all equipment and surfaces used in bakery production should be cleaned and sanitized, but some equipment in bakeries requires a little more attention due to the size of mixing bowls, implements, and other large bakery utensils. All of these should be thoroughly cleaned and dried before use. It takes just a small amount of bacteria growing on wet equipment to infect an entire batch of bread, cakes, cookies, and pastries. Make sure all surfaces are dry and free from sanitizer, water, and other contaminants.

Certain bread products do not require refrigeration after they have been made, however, some baked goods may have elements that must be kept cold. Certified food protection managers in bakeries must be very clear with their staff concerning which baked goods require temperature control.

Display cases must also be cleaned regularly, and not with just a quick spritz of glass cleaner so customers can see your product more clearly. Shelves, display racks, and plateware should all be cleaned and sanitized regularly. Make sure that all cleaning solutions used have had time to dry and do not come in contact with food.

Bakeries have a high risk of contamination from common allergens due to some of the ingredients used in some baked goods. Food protection managers should assure all baked goods with allergens such as peanuts, tree nuts, eggs, soy and dairy are clearly labeled. If possible, display, store and prepare these items away from other baked goods.

Have you taken the time to evaluate procedures in your bakery that are different from standard restaurant food handling routines?

ServSafe Food Managers Guide To Chemical Storage

Wonderful ServSafe Food Managers Guide To Chemical Storage

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In order to keep kitchens and food businesses clean and operational, many types of cleaning chemicals are necessary. ServSafe food managers should take extra care with all chemical storage to prevent any kind of accidental contamination. How and where chemical supplies are stored can lead to poisoning of guests, if not done properly.

ServSafe Food Managers Guide To Chemical Storage
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How ServSafe Food Managers Should Store Chemical Cleaning Supplies

If cleaning chemicals end up in your food product it can cause stomach illness, potential liver and kidney damage and possibly death. It’s essential for ServSafe food managers to train their staff to be careful during use and storage of these types of items. ServSafe food managers should store cleaning and chemical products:

  • In Original Containers
  • Tightly Sealed
  • Separated from Food Product
  • At Ground Level if Possible

Keeping cleaning products in their original containers until they are ready to use will allow all staff to know exactly what is inside. Many chemicals, such as dish machine liquids, are usable in their original containers. It is necessary for some liquids such as glass cleaner to be transferred into a spray bottle or other container. Make sure these other containers are clearly labeled and never used for food product.

Keeping containers tightly sealed prevents leakage that may make its way onto employee’s hands, clothes or other parts of their body or uniform. When uniforms or hands are soiled or unwashed, they could make their way into food during preparation

The best practice ServSafe food managers can enforce with chemical storage is to keep them as far away from food storage areas as possible. In fact, keeping them in a separate area other than the kitchen is ideal. We know that this is not possible in many smaller facilities. But you should set aside space away from any food product in dry storage. Preferably as close to ground level to prevent spillage when handled.

Do you have a defined place for the storage of cleaning products in your kitchen?