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.

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?

ServSafe food managers using towels

The Truth About ServSafe Managers Using Dry Vs Sanitized Towels

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Cloth towels are an essential part of food safety. ServSafe food managers should stock their establishment with an abundance of clean towels to ensure plenty are available at all times. However, there are times when a wet sanitized towel is appropriate and times when a clean dry cloth may be better for food safety.

The Truth About ServSafe Managers Using Dry Vs Sanitized Towels
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Tips for ServSafe Food Managers on Cloth Towel Use in Food Preparation Areas

Sanitizer cloths are essential for stopping the spread of bacteria and other pathogens. They should be used to clean up any possible contamination on surfaces that cannot be run through your dishwashing machine. ServSafe food managers should stress the importance of using sanitized cloth towels on:

  • Soiled cutting boards
  • Stainless steel surfaces in preparation areas
  • Large preparation equipment
  • Dry clean surfaces to promote cleanliness

The use of proper sanitation should be enforced by ServSafe food managers, and it’s important to make sure that your sanitizer solution is rotated often and mixed to appropriate potency.

There are times, however, when a dry towel is appropriate and a wet sanitizer cloth could cause a foodborne illness risk rather than preventing one.

Water and grease do not mix using a wet rag to clean up grease can spread grease to other areas of your establishment. A wet, oily cloth will lose all effectiveness when it comes to sanitation. Grease can spread to hands, preparation surfaces, and even food when a soiled rag makes contact. ServSafe food managers should keep dry cloth towels near:

  • Deep fryers
  • Flat top grills
  • Sandwich presses
  • Other equipment that uses grease or oil

When was the last time your ServSafe food manager discussed using dry towels vs wet sanitized towels?

CFPMs can reinforce Approved use of Sanitizing Solutions

How CFPMs Can Reinforce Approved Use Of Sanitation Solutions

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Sanitizer solutions are essential in reducing the risk of sickening guests, but when used improperly, they can actually increase foodborne illness hazards. So how can certified food protection managers ensure that the staff is using the sanitation solution properly?

Proper Sanitation Solution Use for Certified Food Protection Managers

There are four things CFPMs should be aware of when it comes to properly using sanitizer solutions:

  • Approved Solutions
  • Strength
  • Effective Time Lapse
  • Cloths Soaked in Solution
CFPMs Can Reinforce Approved Use Of Sanitation Solutions
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Your sanitizer solution must be a solution approved by the Minnesota food code. Common approved solutions include bleach, quat sanitizers and iodine. These solutions must be mixed to the appropriate strength, so follow the directions closely and use test strips from your sanitizer supplier to ensure proper strength. If it’s too strong, you risk contaminating food with the chemicals involved, and weak solutions will not properly sanitize your surfaces and equipment. Many restaurant suppliers offer automated dispensers that will mix sanitizers and water at the appropriate strength, just make sure to test from time to time to ensure that your solutions are in acceptable ranges.

Sanitizer solutions don’t remain effective forever, so certified food protection managers should instruct their staff to dispose of old sanitizer at regular intervals. If used often, these solutions may become less effective sooner than indicated on the bottle’s label, so be aware that solutions may need to be rotated frequently.

Finally, be aware that your solutions don’t necessarily completely sanitize cleaning rags. If you have an extremely dirty cloth and continue to use it, you’re not exactly sanitizing anything. In fact, you could be spreading grease and bacteria all over your kitchen no matter how long a dirty rag has sat in your sanitizer solution. The best plan is to keep a damp sanitizer rag available rather than soaking it in sanitizer buckets and use clean cloths after old ones become soiled.

Do you take the time to test your sanitizer solutions from time to time to ensure their effectiveness?