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.

ServSafe and Food Production

ServSafe and Points of Contamination in the Food Production Chain

/0 Comments/in /by

Good food safety training must happen at every step of food production, and sometimes that means knowing where food comes from and where potential points of contamination exist. ServSafe procedures need to be adhered to at nearly every point in production, and that includes points before ingredients are prepared for service.

ServSafe and Food Production
Image credit: USAID via FLICKR

ServSafe and Food Production

While most MN certified ServSafe managers concern themselves with the food safety procedures at their own facility, we feel that it’s important to understand where the risks of contamination exist every step of the food production process. Knowing where your potential food contamination can occur helps you be more vigilant in keeping the food you serve safe. We’ve identified the key places where food can come into contact with bacteria:

  • Initial Production
  • Distribution
  • Preparation
  • Point of Sale

Most major foodborne illness outbreaks occur due to contamination during the initial production, raising or growing of food ingredients. These locations include ranches, farms, fisheries, greenhouses and other specialized facilities where base ingredients are produced. Since this step has one of the highest risks of contamination, ServSafe food managers need to pay attention to food production news concerning produce and meat FDA recalls. Production facilities can also include operations where raw ingredients are canned, frozen or packaged before distribution.

Distribution points are the locations where your food is stored and transported between production and your facility. Points of potential contamination include shipping vehicles, warehouses and other means of transporting ingredients from one location to another. ServSafe managers should inspect items before receipt to check for any signs of damage or contamination.

Preparation is one step that local ServSafe food managers do have control over. This happens in your facility. Make sure that your staff has been fully trained on proper preparation techniques and how to prevent foodborne illnesses.

The point of sale is the final point of potential contamination in the ServSafe food production chain before your product ends up in your customers’ hands or on their table. Sick front-of-the-house staff can pass germs on to guests and undated, improperly packaged and poorly refrigerated grab-and-go items can cause illness due to spoilage or cross-contamination. Make sure that staff members who handle or serve food after preparation are well versed in good food safety habits.

Do you take into account everywhere your ingredients have been when considering food safety training?

CFPM Exam Study Guide 2

Online Certified Food Protection Manager Exam Study Guide

/0 Comments/in /by

Whether you’re taking the certified food protection manager- CFPM exam for the first time, or you’re taking the test after your certification has lapsed, it’s always a good idea to review material and subjects that are sure to be on the test. We’ve compiled this CFPM exam study guide to identify the most important material to review before taking the certified food protection manager exam.

Just to be clear none of the MN Department of Health approved test providers allow instructors to provide actual questions for obvious reasons. It’s also impossible to identify the actual questions because the tests have multiple variations of all the questions. It’s likely the person taking the test right next to you will have a different version than yours.

CFPM Exam Study Guide Topics

CFPM Exam Study Guide 2
Image credit: maridav via 123rf

The certified food protection manager tests are designed to make sure that food service supervisors have the knowledge to keep the food they serve safe and train their staff on how to prevent foodborne illnesses. We can break down study topics to a few categories that should be reviewed before test time:

  • Preventing cross contamination
  • The flow of food
  • Personal hygiene and employee health
  • Time and temperature control
  • Active management controls
  • Facility management and pest prevention
  • Cleaning and sanitation

This list might look a little daunting, but we’ll simply break it down for you so that you can have a clear plan of action while preparing for your exam.

Cross-contamination occurs when bacteria spreads from one food item to another. This generally occurs when raw food touches ready to eat food, fresh product is prepared on surfaces previously used for raw product and raw food is improperly stored over ready-to-eat foods and food cooked at lower temperatures.

The flow of food deals with what happens with products from the second inventory arrives at your facility up until the moment it is served to guests. In order to get a firm grasp on the flow of food, review how to receive, store, prepare, cook, serve and display food products properly.

Personal hygiene consists of hand washing and the rules for working when sick. Always wash your hands after eating, smoking, using the bathroom and handling raw foods. Also, it’s important to note that sick employees should not handle food.

Time and temperature control will be tested extensively. Review proper cooking and holding times and temperatures.

Active management controls refer to your outlined procedures for ensuring food safety. These can be training, education, action plans or any other food safety management tactics employed to keep your establishment in compliance with the Minnesota food code and prevent food borne illness.

Facility management refers to the cleanliness and maintenance of the physical aspects of the building your business operates out of. Food-borne illness comes from other sources than improperly prepared food. Pests, plumbing problems, deteriorating equipment and other issues with your building’s mechanical elements can pose a food safety risk.

Knowing proper cleaning and sanitation methods is also key to passing the food safety certification exams. Make sure you understand which sanitizing solutions and cleaning methods are approved for food service.

Safe Food Training instructors spend the last portion of every class reviewing each one of these points in detail. Students often comment that, “the review at the end was the best part of the class!” Well over 90% of our students pass the exam the first time they take it.

Click proper here to find a class scheduled at a place and time near you.

ServSafe food training for raw chicken

ServSafe Food Training and Washing Raw Proteins

/0 Comments/in /by

In April, the CDC tweeted a warning concerning the dangers of washing or rinsing raw chicken. If you’re active on Twitter, you can probably imagine the storm of retweets, comments and controversy this simple tweet caused. This week, we’ll take a look at what ServSafe food training says about this issue.

ServSafe food training for raw chicken
Image credit: Wasant Tonkun via 123rf

Washing Chicken and ServSafe Food Training

Perusing the Minnesota food code and ServSafe food training materials, we find no definitive ruling saying that washing raw chicken is prohibited. However, if you feel the need to wash your raw poultry before production, steps must be taken to prevent the spread of bacteria from cross contamination.

First, never wash your chicken, or any other food product, in sinks that are designated for dishwashing. Washing or rinsing raw chicken near dishes creates the potential for contaminated water to splash onto areas where clean may be. You also run the risk of exposing your chicken to dish-washing chemicals.

If this is a regular occurrence in your facility, mandate a designated sink for this purpose. Having a raw protein area will reduce the risks of salmonella or other pathogens from coming into contact with counters, utensils or other food product that will not be cooked to high enough temperatures to kill bacteria.

Finally, thoroughly sanitize sinks and utensils used to rinse raw chicken as soon as possible. Salmonella bacteria will spread and multiply and there will be an increased risk of cross contamination if the preparation area is not taken care of immediately.

These procedures shouldn’t only apply to rinsing raw product. You should take the same precautions when thawing raw chicken and other items that contain bacteria under running water. Bacteria can spread from thawing food just as fast fresh, raw proteins.

The intent of the CDC’s tweet was probably intended for people cooking at home, but it can be a warning to take care even for food service professionals. What causes an isolated food-borne illness at home has the potential to create an outbreak when food is improperly handled on a greater scale.

CFPMs_Touch_screens

CFPMs and Self-Service Touchscreens

/0 Comments/in , /by

Advances in technology in the restaurant industry offers numerous opportunities for business owners to run their establishment in a more efficient and cost effective manner. Self-service touchscreen kiosks are one of the newest trends for major restaurants, especially fast food chains. A study in the UK, however, shows this new technology is creating major headaches for CFPMs and self-service touchscreens are proving to be a huge contamination risk .

CFPMs and Self-Service Touch Screens
Image credit: Wikimedia- TaiCIWJHai King Tung

CFPMs and Self-Service Touchscreens Contamination Problems

Researchers in Britain tested numerous McDonalds’ self-ordering touchscreens and discovered traces of fecal matter on every single one.

Let’s think about that closely for one second. They didn’t find fecal matter on a few, half or even 90 percent. They found traces of human feces on every single one. The list of specific bacteria found is fairly extensive, but it included the potential for hospital-grade illness from pathogens like Staphylococcus, listeria and Bacillus as well as standard food-borne illness outbreak culprits.

If that isn’t bad enough, the study also looked into the immediate hygiene habits of patrons using the machine. Customers would walk in, get in line and order. There was no sanitizing or washing of hands from the point of entry to the time of order. Many would order, take their seat, wait for their food and begin eating without washing their hands at all. This recipe for disaster should make food safety managers cringe.

With these screens infiltrating the dining rooms and lobbies in many different types of food service establishments, what can we do to keep our customers safe from potential infection?

The key is sanitation. The touch screen must be sanitized at regular intervals. If they’re the table top variety, sanitizing after each guest will remove all traces of bacteria that may have found their way to the surface from previous guests. But, lobby self-ordering systems are much harder to keep an eye on.

In this case, it’s unlikely you can enforce proper hygiene on all of your guests, but you can give them a nudge in the right direction. Attach a sanitizer dispenser to your touchscreen kiosk or have one readily available. We’d recommend having a sanitizer dispenser where the line begins and one at the machine itself. This will promote sanitation before and after ordering. Also, signage directing guests to the nearest washroom will also put the thought into their heads that maybe they should wash their hands before and after ordering.

Do you have touch screens available for your guest to use for ordering convenience?