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.

Procedures For CFPMs Who Are Serving Raw Fish

Valuable Procedures For CFPMs Who Are Serving Raw Fish

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Raw fish dishes are a popular summer time item as guests crave sushi, sashimi, poke or fish tartare on hot days. Fish served raw, undercooked or cooked with acid rather than heat can pose a higher foodborne illness risk than fish cooked to temperature, so how can certified food protection managers prepare these dishes in a way that is safe for their guests? Let’s take a look at how CFPMs (Certified Food Protection Managers) can reduce the chances of sickening a guest when serving one of these tasty and popular raw fish dishes.

Valuable Procedures For CFPMs Who Are Serving Raw Fish
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How CFPMs Can Serve Raw Fish Dishes Safely

For the intent of this discussion, when we refer to raw fish dishes we’re referring to fish that has not been cooked to temperature. While dishes such as ceviche, crudo and some tartare dishes may have been cooked or cured with acids such as citrus juice or vinegar, they still haven’t reached a temperature that kills pathogens. Seafood and fish pose a high risk of spreading illness via parasites and there are two effective ways of killing these parasites: cooking and freezing.

Since we’re talking about raw fish appetizers and dishes, cooking is not an option, so certified food protection managers must either freeze fresh fish or ensure that it has been previously frozen by the supplier or distributer. Before serving raw fish verify that you or your supplier has:

  • Frozen and stored fish at -4 degress or below for seven days
  • Frozen fish to a solid -31 degrees then stored at -31 degrees for 15 hours
  • Frozen fish solid at -31 degrees and then stored at -4 degrees for 24 hours

This procedure must be followed for all fish that is intended for raw consumption with one exception. Note that fish must be frozen solid before you start factoring in frozen hold time. Certain species of fresh tuna does not require freezing before serving raw. These species commonly go under the names of:

  • Yellow Fin
  • Northern or Southern Blue Fin
  • Bigeye Tuna

Fish eggs that have been properly harvested and rinsed may also be served raw without the freezing process. While we’ve focused on fish in this article, we should note that molluscan shellfish and seas scallops fall under different guidelines. Before deciding to serve raw oysters, mussels or clams, you may want a quick refresher on serving molluscan shellfish in the summer.

Do you enjoy raw fish dishes on a hot summer day?

Are Farmers’ Markets Approved Sources of Ingredients for ServSafe Managers?

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With summer time here, we’re seeing an increase in locations for weekly farmers’ markets all around our state. We’ve been asked from time to time whether ServSafe managers are allowed to purchase produce and other food ingredients from these farmers’ markets for use in their restaurants and food production businesses. The short answer to this question is yes with some exceptions, but there are few factors ServSafe Managers should consider when choosing a farmers’ market to purchase your ingredients.

Farmers' Markets Approved for Sources of Ingredients for ServSafe Managers
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Tips for ServSafe Managers Purchasing Ingredients at Minnesota Farmers’ Markets

The type of ingredient you’re purchasing from a farmers’ market will determine whether you can use it in your food establishment. According to the Minnesota Food Code, you may purchase produce directly from the grower, so fruits and vegetables don’t require special certification as long as you ensure you’re purchasing directly from the grower. However, if you choose to purchase eggs or raw proteins you must ensure a some conditions have been met.

  • Meat and Poultry have been USDA Inspected
  • Eggs must be Grade B or better

Besides checking on whether or not meats and eggs have passed inspection, you may also wish to take some time to evaluate how they are displayed for sale at a farmers’ market. Raw proteins and eggs displayed in open air have more risk of having been contaminated by flies, heat or other foodborne illness risks. In the heat of summer, there is a greater risk for these sensitive items to be exposed to danger zone temperatures. If you choose to purchase inspected and graded proteins from a farmers’ market, use your best judgment on how it’s stored and make sure you have the capabilities to transport them safely at temperatures below 41 degrees. From a food safety standpoint, inquiring about delivery may better way to purchase eggs and meat from local farmers.

We’ve also been asked whether farmers’ markets have any regulations or inspection. The Minnesota Department of Agriculture has put together a list of approved farmers’ markets. This list is fairly extensive, so there’s sure to be an approved market near you.

Are you a ServSafe manager that frequents local Minnesota farmers’ markets?

How to Serve Expectant Mothers Utilizing Food Manager Safety Standards

How to Serve Expectant Mothers Utilizing Food Manager Safety Standards

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During a recent food manager safety training and certification class, we were having a discussion on cooking temperatures and time control and how you must include a menu advisory should customers wish to order undercooked proteins such as over-easy eggs or a medium-rare steak. It just so happened that we had an expectant mother attending the session, and she brought up the point that pregnant women need to follow stricter food safety standards when it comes to the foods they consume. With that in mind, it’s important to take a look at food manager safety standards in the event you have a pregnant guest who has questions concerning your menu items.

How to Serve Expectant Mothers Utilizing Food Manager Safety Standards
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Food Manager Safety and Pregnant Women

Bacteria and pathogens that may not affect the mother may have dire consequences to the young life growing inside her. This is why you must be careful when preparing food for women that may be pregnant.

All food prepared for expectant mothers must be served hot enough to have killed common pathogens. Undercooked proteins could still contain bacteria. Fish is a great source of protein for a growing baby, but can contain parasites, bacteria or viruses, so food manager safety standards recommend special caution to ensure all seafood is cooked thoroughly. Sushi, sashimi, ceviche and raw shellfish should never be served to pregnant guests.

Some foods commonly thought of as ready to eat may not be safe for pregnant mothers and their future child. Cured deli meats, lox, smoked fish and jerky may pose some sort of health risk due to not being fully heated during the curing process.

Certain dairy products also pose a threat. Food manager safety standards suggest CFPMs be aware that soft cheeses like gorgonzola, brie or feta can spread small amounts of salmonella, E.coli or campylobacter to a growing fetus. Any unpasteurized dairy products can cause harm and should never make their way to a pregnant mother’s plate.

Finally, undercooked eggs also could contain salmonella that might endanger a developing child. Besides the obvious undercooked eggs, there are quite a few common menu items that contain undercooked eggs.

  • Caesar salad dressing and other creamy dressings
  • Hollandaise sauce
  • Custards

When serving products that contain eggs, assume any items that do not reach 155-degrees during the cooking process as unsafe for expectant mothers.

Do you feel prepared to serve expectant mothers according to food manager safely standards when they choose your establishment?

Certified Food Protection Manager And Awesome Summer Ideas For Mollusks

Certified Food Protection Manager And Awesome Summer Ideas For Mollusks

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We’ve all heard the advice: Only eat oysters in months ending in “r.” When the temperature of the waters of the Pacific Northwest, Atlantic Coast and the Gulf of Mexico rise, so does the risk of spreading a foodborne illness from a pathogen known as vibriosis. Vibriosis poisoning can cause vomiting, diarrhea and other stomach ailments in most cases. Many times the illness is labeled as minor, if you call spending extra time in the restroom minor, but certain people may be more susceptible to vibriosis and the effects of consuming contaminated oysters, mussels and clams could be deadly. Does this mean that certified food protection managers should pull all mollusks off of their menus as the weather turns warmer?

Certified Food Protection Manager And Summer Ideas For Mollusks
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Can Certified Food Protection Managers Serve Oysters in the Summer?

The most common vehicle for vibriosis poisoning is oysters, but mussels and clams can also be culprits, although rarely. Why is that?

Quite simply, mussels and clams are almost always cooked while oysters are commonly served raw on the half shell or in oyster shots. The method of preparation is no coincidence. The pathogen that causes a vibrio infection can be killed by heat, meaning that cooking shellfish completely greatly reduces the risk of exposure.

While we don’t recommend serving raw or undercooked oysters in warmer months, that doesn’t mean this sought after shellfish must vacate menus completely. Oysters can be grilled, sautéed or cooked on the half shell. If you have a clientele that will demand oysters all year long, a talented certified food manager can devise ways to keep molluscan shellfish on the menu without serving them raw.

If you serve mollusks any time of the year, make sure you discuss the water conditions with your suppliers every time you order. Some shellfish farms may experience shortages due to incredibly hot water conditions, pollution or other contaminates in the water. Also keep a close eye on the FDA’s recalls, advisories and outbreaks list.

Finally, certified food protection managers should check the source label that should come with every shipment of molluscan shellfish. If this tag or label is missing, you must not accept delivery. Keep this tag or label for at least 90 days after they were sold or served.

Note: Shellfish cooked before shipment are exempt.

Do you keep mollusks on your menu all year long?