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.

Shigella

Shocking Shigella Alert: Facts Every Food Protection Manager Must Know Now

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Shigella Alert: What Every Certified Food Protection Manager Must Know

Shigella

How to prevent Shigella.

In the complex world of food safety, certain pathogens demand our utmost attention. Shigella is one of them. As a certified food protection manager, recognize the threat Shigella poses to build strong defenses in your establishment. Shigella’s high infectivity and severe health consequences demand rigorous control beyond other contaminants.

This isn’t about fear—it’s about empowerment. Understanding the science behind Shigella, including how it spreads and the precise actions to prevent it, enables you to lead your team with confidence. Additionally, it helps you protect every customer who walks through your doors.

Why Shigella is a “Big 6” Pathogen

Shigella is a group of bacteria that causes an infection known as shigellosis. The U.S. Centers for Disease Control and Prevention (CDC) estimates it is responsible for approximately 450,000 infections in the United States each year. Fever, stomach pain, and diarrhea that is often bloody characterize the illness.

However, what truly sets Shigella apart is its designation by the FDA as one of the “Big 6” foodborne pathogens, alongside Norovirus, Hepatitis A, Salmonella Typhi, Nontyphoidal Salmonella, and E. coli. The FDA designates highly infectious pathogens that cause severe illness and are frequently transmitted by food employees as having this special status.

  • Extremely Low Infectious Dose: Shigella is notoriously easy to contract. It takes as few as 10 to 100 bacterial cells to cause an infection. This microscopic amount easily transfers from contaminated surfaces or unwashed hands to food.
  • Severity of Illness: While many cases resolve in 5-7 days, some can lead to severe complications, including post-infectious arthritis and bloodstream infections.
  • Emerging Drug Resistance: The CDC has issued alerts regarding extensive drug-resistant (XDR) strains of Shigella. These “superbug” versions are resistant to all commonly recommended antibiotics, making prevention, not treatment, the only reliable strategy.

How Shigella Spreads in a Food Service Environment

The primary mode of transmission for Shigella is the fecal-oral route. This means an infected person’s stool passes the bacteria to the mouth of another person. In a food service setting, this happens almost exclusively through the hands of an infected food employee. If an employee uses the restroom and fails to wash their hands properly, they can contaminate everything they touch afterward, including food, equipment, door handles, and utensils.

  • Direct Food Contamination: This is the most common risk in a kitchen. An infected employee preparing salads, slicing fruit, or making sandwiches can directly transfer the bacteria to ready-to-eat foods.
  • Contaminated Water: Produce irrigated or washed with contaminated water can carry Shigella into your kitchen.
  • Person-to-Person Spread: Because the infectious dose is so low, the bacteria can spread rapidly among staff members if hygiene protocols are not strictly followed, increasing the risk of a widespread outbreak.

Your Action Plan: A Certified Food Protection Manager’s Prevention Strategy

As a Certified Food Protection Manager, your role is to move from awareness to action. Preventing a Shigella outbreak depends on implementing, monitoring, and enforcing a multi-layered defense system. Your leadership in these areas is non-negotiable.

  • Mandate Impeccable Hand Hygiene: This is your single most effective tool. Go beyond simply having sinks available.
  • Action: Implement a policy requiring hand washing for at least 20 seconds with soap and water. Ensure it is done after using the restroom, before starting work, between tasks, and any time hands may have become contaminated.
  • Verification: Directly observe staff during shifts and make handwashing a key part of your daily walk-throughs.
  • Enforce a Strict Employee Health Policy: An employee with diarrhea cannot work.
  • Action: The FDA Food Code requires that any employee diagnosed with an illness from Shigella spp. be excluded from work. Your policy must be even more direct: any employee experiencing vomiting or diarrhea, regardless of the cause, must report it and stay home.
  • Support: Create a work environment where employees feel safe reporting symptoms without fear of penalty.
  • Implement Rigorous Cleaning and Sanitizing: Treat every surface as a potential point of cross-contamination.
  • Action: Develop a clear schedule for cleaning and sanitizing all food-contact surfaces, equipment, and high-touch areas (such as cooler handles and POS screens) with approved sanitizers.
  • Training: Ensure staff understand the difference between cleaning (removing soil) and sanitizing (reducing pathogens to safe levels), as well as the correct procedures for both.
handwashing

The key to preventing shigella is handwashing!

A well-trained team led by a knowledgeable certified food protection manager is the ultimate defense against pathogens like Shigella. Your expertise is critical to public health and the success of your business.

Is your team fully ready to handle threats like Shigella? Safe Food Training offers expert, instructor-led options for 8-hour food manager certification and continuing education, all right here in Minnesota. Ensure that you and your team have the knowledge and tools to protect both customers and employees. 

Register for an upcoming course today!

bird flu-h5n1-virus sign

Bird Flu in 2025: What Every Certified Food Protection Manager Needs to Know

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Guy in protective gear examining a chicken.

Don’t worry about the bird flu. Just prepare food at safe temperatures!

As we progress through 2025, the ongoing avian influenza (H5N1) situation, commonly referred to as bird flu, continues to require the attention of food service professionals across Minnesota. For the certified food protection manager, understanding the risks and reinforcing safety protocols is fundamental to protecting public health. Your role in upholding Minnesota food safety standards is more critical than ever, despite the low public threat.

The good news is that established food safety practices are highly effective against the virus. Properly handling and cooking poultry to an internal temperature of 165°F kills the avian influenza virus, which means your standard procedures are your best defense.

Understanding the Current Situation

It’s essential to stay informed without becoming alarmed. The CDC’s risk assessment for the H5N1 virus has stated that the risk to the general U.S. population is low. However, vigilance in a professional setting is key. 

The situation remains dynamic, with the user-provided draft noting 70 confirmed human cases and one death in the U.S. as of late June 2025. This highlights the need for stringent professional standards.

  • Impact on Supply: The poultry industry has been significantly affected, with millions of birds impacted by Highly Pathogenic Avian Influenza (HPAI). This can impact supply chains and underscore the importance of diligence in sourcing products.

  • Low Transmission from Food: Health authorities have consistently emphasized that properly handled and cooked poultry and eggs are safe to consume. The system of inspection and safe handling protocols helps ensure affected products do not enter the food supply.

  • Focus on Prevention: For the certified food protection manager, the focus is not on the field-level outbreak itself, but on preventing cross-contamination and ensuring all poultry products reach a safe cooking temperature.

Key Minnesota Food Safety Protocols for Avian Flu Prevention

Your leadership in implementing and enforcing food safety measures is the most powerful defense. Re-emphasize these core principles with your team to address any concerns related to avian flu and other foodborne pathogens.

  • Verify Your Sources: Now is an excellent time to communicate with your suppliers. Ensure they are following rigorous biosecurity and testing measures for their poultry products. This is especially important for farm-to-table establishments that source directly from local Minnesota producers.

  • Enforce Strict Temperature Control: This is a non-negotiable kill step. Cook all poultry, including whole birds, pieces, and ground products, to a minimum internal temperature of 165°F (74 °C). Use a calibrated food thermometer to verify the temperature in the thickest part of the product.

  • Heighten Sanitation and Prevent Cross-Contamination: Raw poultry and its juices can contain various pathogens. Reinforce cleaning and sanitation protocols for all surfaces, cutting boards, and equipment that come into contact with raw chicken. Emphasize the importance of frequent and thorough handwashing for all staff after handling raw poultry.

Training Your Team for Heightened Awareness

baby chick

Certified food protection managers don’t have to worry about the bird flu if they follow proper cooking protocols!

An informed team is a safe team. As a certified food protection manager, it’s your responsibility to ensure every staff member understands their role in protecting your customers and your establishment’s reputation.

  • Communicate Clearly: Hold brief pre-shift meetings to discuss the importance of your establishment’s poultry handling and cooking procedures. Use this as an opportunity to answer questions and dispel any misinformation.
  • Focus on the “Why”: Don’t just tell your team to cook chicken to 165°F; explain that this temperature effectively destroys viruses like H5N1 and bacteria like Salmonella. A well-understood protocol is more likely to be followed.
  • Invest in Ongoing Education: The food safety landscape is always evolving. Regular training and continuing education are essential for maintaining your team’s skills and keeping them up-to-date on emerging challenges. This is a core component of maintaining a robust Minnesota food safety culture.

By staying informed and doubling down on the foundational principles of food safety, you can confidently navigate the current avian flu situation. Your expertise as a certified food protection manager is the cornerstone of a safe dining experience for all Minnesotans.

Ready to enhance your team’s knowledge or get your required certification? Safe Food Training offers personalized, instructor-led options for your food safety certification in MN and continuing education needs. 

Book your continuing education training and ensure you and your team are prepared for any challenge.

COVID 19

The Truth About Date Labels For Certified Food Safety Managers

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For certified food safety managers, accurately interpreting date labels is essential for effective inventory management, regulatory compliance, and ensuring consumer safety. With varying terminology across products and jurisdictions, such as expiration dates, use by dates, and sell by dates, understanding the specific implications of each date label type is crucial for effective food safety programs.

“Use By” Date Labels: Are The Key Deadline For Certified Food Safety Managers

“Use By” dates represent the manufacturer’s estimation of when a product may no longer be safe to consume. These dates are typically applied to highly perishable items and foods with potential microbiological concerns. From a certified food safety perspective, “Use By” dates should be treated as strict cutoffs:

  • Products exceeding “Use By” dates should be discarded
  • No service or sale of these items should occur after this date
  • Documentation of proper disposal is advisable for audit purposes

This is the most critical date label for safety management as it directly correlates to potential microbial growth and pathogen concerns. When it comes to date labels, this is the only true date of expiration for certified food safety managers.

“Sell By” Dates: Inventory Management Tool

Date Labels Certified Food Safety Managers

Image by Anastasiya Badun from Pixabay

“Sell By” dates primarily serve as inventory management guides for retailers, not safety indicators for consumers. These dates help ensure product turnover while items maintain optimal quality. For certified food safety managers:

  • Products can typically be consumed safely after the “Sell By” date
  • Establish internal protocols for how long after “Sell By” dates items may remain in inventory
  • Staff training should clarify that these dates relate to quality, not necessarily safety
  • Documentation should include both “Sell By” dates and your establishment’s disposition timelines

“Best By” Dates: Quality Indicators

“Best By” or “Best Before” dates indicate when a product will maintain optimal flavor, texture, and nutritional value. These dates reflect quality considerations rather than safety concerns, particularly for shelf-stable items. Implications of Best By date labels for certified food safety managers include:

  • Products are generally safe to consume after “Best By” dates if properly stored
  • Sensory evaluation protocols should be established for products nearing or exceeding these dates
  • Quality degradation may occur, potentially affecting customer satisfaction

Certified Food Manager Implementation Strategies for Different Date Label Types

Effective date label management requires:

  • Clear, documented policies for each date label type
  • Regular staff training on interpretation and procedures
  • Systematic rotation protocols (FIFO/FEFO) aligned with label types
  • Internal verification procedures that prioritize “Use By” dates

By implementing these practices for expiration dates, certified food safety managers can maintain regulatory compliance while balancing safety requirements with waste reduction initiatives in their operations.

CFPM Distinction for Certified Organic

Organic vs Certified Organic: CPFMs Get The Shocking Truth You Need To Know

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organic vs certified organic

Organic vs. Certified Organic-Know the difference.

As a certified food protection manager in Minnesota, you are the frontline defense for public health and your establishment’s reputation. With consumer demand for organic products on the rise, it’s essential to understand the critical regulatory difference between products labeled as “organic” versus those that are “certified organic.” This distinction directly impacts your operational compliance, labeling accuracy, and the trust your customers place in you.

 
 

The Ambiguity of "Organic" Claims

In contrast, the term “Certified Organic” is a legally protected claim. Products bearing this label have undergone a rigorous verification process to ensure they comply with the USDA’s National Organic Program (NOP) standards. Consumers highly trusted the USDA Organic seal, making it a valuable asset for their food businesses.

  • Rigorous Third-Party Verification: Achieving certification is a complex and rigorous process. It involves detailed documentation of all farming practices, regular on-site inspections by an accredited agent, soil and water testing, and a clear chain of custody to prevent cross-contamination.
  • Guaranteed Standards: The USDA Organic seal guarantees that the food was produced without prohibited substances, including most synthetic pesticides and fertilizers. It is a clear and enforceable standard that you can rely on.
  • Enhanced Consumer Trust: Displaying the USDA Organic seal shows your commitment to transparency and quality. It helps you build a trusted reputation with your customers, which is a critical component of a successful food business.

Why "Certified Organic" Matters for a Certified Food Protection Manager

Organic vs. Certified Organic-3-Organic vs. Certified Organic

Organic vs. Certified Organis: What you need to know.

In contrast, the term “Certified Organic” is a legally protected claim. Products bearing this label have undergone a rigorous verification process to ensure they comply with the USDA’s National Organic Program (NOP) standards. Consumers highly trusted the USDA Organic seal, making it a valuable asset for their food businesses.

  • Rigorous Third-Party Verification: Achieving certification is a complex and rigorous process. It involves detailed documentation of all farming practices, regular on-site inspections by an accredited agent, soil and water testing, and a clear chain of custody to prevent cross-contamination.
  • Guaranteed Standards: The USDA Organic seal guarantees that the food was produced without prohibited substances, including most synthetic pesticides and fertilizers. It is a clear and enforceable standard that you can rely on.
  • Enhanced Consumer Trust: Displaying the USDA Organic seal shows your commitment to transparency and quality. It helps you build a trusted reputation with your customers, which is a critical component of a successful food business.

Best Practices for Handling Organic Products in Your Operation

Incorporating certified organic products requires more than just purchasing them; it demands specific handling procedures to maintain their integrity throughout your operation. As a food manager, implementing clear protocols is crucial to ensuring compliance and delivering on the promises made on your menu.

  • Verify at Receiving: Train your staff to do more than just check for quantity and temperature upon delivery. They must learn to identify the USDA Organic seal or other recognized certification marks on packaging and cross-reference them with invoices. Do not accept a supplier’s verbal claim alone.

  • Prevent Cross-Contact: Maintaining organic integrity is like managing allergens. Implement procedures for separate storage, preparation surfaces, and utensils for certified organic ingredients to prevent contact with conventional foods.

  • Ensure Accurate Labeling and Training: If you label a menu item as “certified organic,” every ingredient within that item must meet the standard. Train your team on these handling requirements to ensure they understand the importance of maintaining organic integrity from the stockroom to the customer’s plate.

Understanding these distinctions is essential for any certified food protection manager seeking to ensure regulatory compliance and establish a brand centered on trust. Protecting your customers and your reputation starts with expert knowledge. Ensure you and your team are prepared to meet Minnesota’s food safety standards by enrolling in our personalized, instructor-led certified food protection manager course. 

Contact Safe Food Handling Minnesota today to schedule training for your team.