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.

Announcing A CFPMs Guide To Proper Handwashing Sink Locations

Announcing A CFPMs Guide To Proper Handwashing Sink Locations

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We talk a lot about proper handwashing procedures as the best foodborne illness prevention, but many times the areas surrounding handwashing sinks are overlooked by certified food protection managers. Let’s take a closer look at how CFPMs properly maintain the area around your handwashing sink locations.

Announcing A CFPMs Guide To Proper Handwashing Sink Locations
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How To Set up a Proper Handwashing Sink Location For CFPMs

CFPMs already train their staff on how to properly use and stock a handwashing station, but, as a quick review, remember your handwashing station should be supplied with:

  • Hot Water
  • Soap
  • Paper Towels of Air Dryer
  • Fingernail Brush

This is usually one of the first things covered in any online or in-person CFPM training course. What may be misunderstood is what the area surrounding your handwashing station should look like. There can be foodborne illness risks involved if your sink location isn’t properly arranged or installed.

First CFPMs should make sure, your handwashing sinks should be easily and immediately accessible. They should be in the food preparation areas and not located behind closed doors. If you block your handwashing sink with storage racks or other equipment, it serves little use if your staff cannot wash their hands. A restroom sink should also not be considered a handwashing sink as door knobs and handles may be contaminated if touched after washing your hands.

Another thing to consider is the relative location to preparation surfaces or clean dish storage. If your handwashing sinks are in close proximity to clean spaces in your kitchen, make sure that there is no risk of water or soap splashing on sanitary items or surfaces. Ensuring there is a gap between these areas and your handwashing station will reduce the risk of contamination from dirty water and handwashing soap.

Finally, CFPMs should avoid storing any food product or clean utensils above and below handwashing station. Doing so may increase the risk of contamination from dirty hands or water used in the handwashing process.

Have you taken the time to evaluate your handwashing stations?

A Valuable Certified Food Protection Manager Refresher On Cooling Procedures

A Valuable Certified Food Protection Manager Refresher On Cooling Procedures

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Having product prepared ahead of time can make for smooth service during the dinner rush and gives certified food protection managers time to concentrate on menu items that need to be prepared at the moment. If you rely on cooking hot foods in advance to be ready to reheat, it may be a good time for your certified food protection manager to review proper cooling procedures with your staff.

A Valuable Certified Food Protection Manager Refresher On Cooling Procedures
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Cooling Times and Temperature Review for Certified Food Protection Managers

The key to making sure that cooling foods are kept safe from foodborne illness is to chill it as fast as possible so that it doesn’t stay in the danger zone for an extended period of time. Food that sits between 41 degrees and 135 degrees has an elevated risk of growing bacteria, especially if left at that temperature for over longer than is reasonable. If your food was prepared at room temperature, you have four hours for your product to reach 41 degrees. If foods are prepared at temperatures over 135 degrees, they must reach 70 degrees within two hours and 41 or below within six total hours from the start of the process.

MN food code and certified food protection manager training reinforces that this chilling process should happen as quickly as possible, so make sure you utilize the following methods:

  • Ice water baths
  • Separating liquid product into shallow hotel pans
  • Slicing solid product to portions four inches thick or less
  • Sanitized cooling wands
  • Rapid cooling equipment such as blast chillers
  • Adding ice as a final ingredient

If you don’t have access to a blast chiller, the fastest way to cool hot product is by reducing portion size and cooling it in your walk-in in shallow pans. If you want to expedite the process for soups, sauces and other liquids, you can add ice as the last ingredient of your recipe. This is quite effective for menu items that have a water or stock base, to begin with.

Ice water baths are also incredibly effective, and when combined with a frozen cooling wand, can bring your chilling product below 41 degrees rapidly.

Has your certified food protection manager taken the time to evaluate cooling procedures in your facility?

How ServSafe Managers Can Apply New COVID Vaccination Proof Mandates

How ServSafe Managers Can Apply New COVID Vaccination Proof Mandates

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Like many major cities across the United States, Minneapolis and St. Paul have joined municipalities requiring proof of vaccination or a negative COVID test in order to participate in certain indoor activities. This mandate has the potential to have an impact on the restaurant industry since indoor dining is among activities requiring proof of a negative test or a vaccine card. How can ServSafe managers put in place procedures to follow these new COVID mandates and keep their restaurants flourishing?

How ServSafe Managers Can Apply New COVID Vaccination Proof Mandates
Image credit: Hans-Petter Fjeld via Wikimedia

Minnesota ServSafe Food Managers And COVID Vaccination Regulations

As long as these rules are in place, the biggest challenge is to keep business flowing while making sure patrons have the proper paperwork. It may be a good idea to have an extra host at the front door during busy times in order to speed up the process without forcing your guests to wait too long before being seated. It may add to your labor costs, but it also may reduce the amount of guests who choose to go elsewhere if the wait time to be seated is unreasonable.

When checking proof of vaccination, make sure you look for these three different types of proof:

  • The original vaccination card
  • A photo of the card on a smartphone
  • Proof through the Docket app

While these new COVID vaccination mandates have been put in place to stop the surge of the newest variant, ServSafe managers will still want to find ways to reach guests who cannot show proof of a negative test or a vaccine. Make sure that you have takeout options, curbside pickup or delivery available for guests who still wish to order from your menu. This will show that you still value all of your customers and are willing to make accommodations to serve them.

While these COVID mandates affect food businesses in the Twin Cities, it might be prudent to have your ServSafe food managers lay out a plan should your municipality enact similar rules.

Do you have a plan in place should your guests be required to show proof of vaccination?

ServSafe food manager trainiing review of hand washing dishes

Important ServSafe Food Manager’s Training Review For Handwashing Dishes

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Most restaurants and food production facilities rely on mechanical dishwashing machines, but we should all be prepared in the event that the dishwasher malfunctions or some other scenario renders your machine inoperable. We all know you can’t serve your guests food on plates covered in grime, and if you do you may lose your guests due to food poisoning or simply disgust from being given utensils with chunks of the previous guest’s meal caked on the surface. Whether your business already washes your dishes manually or you rely on a mechanical dish machine, Every ServSafe food manager should regularly train their staff on manual warewashing procedures.

ServSafe Food Manager's Training Review For Handwashing Dishes
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ServSafe Food Manager Triple Sink Dish Washing Review

A ServSafe food manager should frequently train staff on proper manual dishwashing procedures. If you lose your mechanical dishwasher for any length of time, you need to rely on a triple-sink warewashing system. Each sink will serve a different purpose. The four step dishwashing process involves:

  • Washing
  • Rinsing
  • Sanitizing
  • Air Drying

The first three steps of the manual washing process must happen in their own portion of your triple sink. This will prevent remnants of food, detergents and other particles from ending up surviving the washing process.

When washing dishes in the first sink, it’s important to use hot, soapy water in order to properly clean utensils and plates. Cold water is ineffective during this step, so make sure the water is as hot as you can stand and wear protective rubber gloves to reduce the discomfort of hot water. During this step, scrub all food particles off of surfaces before moving on to the second sink.

After dishes have been washed, they need to be rinsed in clean water free of detergents and other contaminates. Supplement your rinsing sink with clean running water to properly rinse dishes during the second step.

The last sink should be reserved for sanitizing. There are two ways to properly sanitize hand washed dishes:

  • A properly tested sanitizer bath
  • Hot water over 171 degrees Fahrenheit

If you choose to sanitize in a sink with water and a sanitizer solution, your ServSafe food manager should regularly use a test strip to make sure that your chosen sanitizer solution is at appropriate levels. A weak solution runs the risk of leaving pathogens on surfaces increasing the risk of spreading foodborne illness while a strong solution could leave sanitizer on your dishes that could also sicken guests.

If you use hot water for sanitation, test the water in your sanitation sink regularly to ensure it remains above 171 degrees.

Has your ServSafe food manager reviewed your triple sink washing procedure lately?