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.

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.

Shocking Truth: Is Your Food Really Safe from COVID-19 Contamination?

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As food safety managers, you play a critical role in both implementing proper safety protocols and communicating accurate information to staff and consumers. A common question since the emergence of COVID-19 has been whether the virus can be transmitted through food consumption. Let’s address this concern with current scientific evidence about COVID-19 contamination in food.

COVID-19 Contamination and Food: The Current Evidence

COVID-19 Contamination

According to the CDC, FDA, WHO, and other leading health authorities, there is no evidence that COVID-19 can be transmitted through food consumption. SARS-CoV-2, the virus that causes COVID-19, primarily spreads through:

  • Respiratory droplets when infected individuals cough, sneeze, or talk
  • Close person-to-person contact
  • Contact with contaminated surfaces followed by touching the eyes, nose, or mouth

Unlike foodborne pathogens such as Listeria or E. coli, SARS-CoV-2 is a respiratory virus that requires host cells in the respiratory system to replicate. Even if the virus were present on food, it would need to survive:

  • The acidic environment of the stomach
  • Digestive enzymes throughout the gastrointestinal tract

Both conditions significantly reduce viral viability, making food consumption an extremely unlikely transmission route.

Food Packaging Considerations for COVID-19 Contamination

While the virus may potentially survive on packaging surfaces for short periods, the risk of transmission via food packaging is considered very low. Standard food safety cleaning and sanitizing procedures effectively eliminate the virus from surfaces.

Focus Areas for Food Safety Managers

Rather than concerning yourself with the unlikely transmission through food itself, focus on:

  1. Worker Health Screening: Implement consistent protocols to ensure food handlers with COVID-19 symptoms or exposure are excluded from the workplace
  2. Respiratory Hygiene: Ensure proper mask wearing according to current local guidelines
  3. Enhanced Handwashing: Reinforce the importance of thorough and frequent handwashing
  4. Surface Sanitization: Maintain rigorous cleaning schedules for high-touch surfaces in your facility
  5. Social Distancing: Configure workstations to maximize distance between employees where possible

Communication Approach

When addressing staff or customer concerns:

  • Provide clear, science-based information
  • Emphasize that standard food safety protocols remain effective
  • Highlight the additional measures your facility has implemented
  • Direct them to credible sources like the FDA or CDC for further information

By focusing on these established risk mitigation strategies, food safety managers can effectively protect both staff and consumers while maintaining confidence in the safety of the food supply chain.

service animals in restaurants

Service Animals in Restaurants: Vital Rules You Must Know Now

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As a Certified Food Protection Manager in Minnesota, you know that balancing public health regulations with excellent customer service is a daily priority. A key part of this is understanding how to accommodate service animals properly in restaurants. This isn’t just about following the law; it’s about creating an inclusive and welcoming environment for all guests, including the half a million American adults with disabilities who rely on service animals to navigate their daily lives.

Understanding the Legal Definition of a Service Animal

service animals in restaurants

Learn the rules for service animals in restaurants!

The foundation of proper handling is knowing exactly what constitutes a service animal under the law. The Americans with Disabilities Act (ADA) has a specific definition that distinguishes these animals from pets or emotional support animals. Getting this distinction right is the first step in confident and compliant service.

  • What a Service Animal Is: Under the ADA, a service animal is a dog that has been individually trained to do work or perform specific tasks for a person with a disability. The service animal’s tasks must directly relate to the person’s disability.

  • Emotional Support Animals Are Different: It’s crucial to understand that emotional support, therapy, comfort, or companion animals are not considered service animals under the ADA. These animals have not been trained to perform a specific job or task and, therefore, are not granted the same legal access to public places like restaurants.

  • The Two Questions You Can Ask: Your staff is legally permitted to ask only two questions when the need for a service animal is not obvious: (1) “Is the dog a service animal required because of a disability?” and (2) “What work or task has the dog been trained to perform?” You cannot ask about the person’s disability or demand any documentation.

Your Legal Obligations for Service Animals in Restaurants

Once a service animal is identified, your obligations are clear. The ADA mandates that service animals in restaurants be allowed to go wherever customers are generally allowed. This federal law supersedes any local health codes that might otherwise prohibit animals in a dining establishment.

  • No Extra Charges or Segregation: You cannot charge a customer a fee for bringing a service animal, nor can you require them to sit in a specific section of your restaurant. They must be treated like any other guest.

  • When You Can Ask an Animal to Leave: Your right to remove a service animal is very limited. You may only request that an animal be removed if it is out of control and poses a threat to others. This includes excessive barking or jumping on other people. Additionally, if the handler does not take effective action to control it, or if the animal is not housebroken.

  • Allergies and Fear Are Not Grounds for Removal: A common concern is the reaction of other patrons. However, allergies or a fear of dogs are not valid reasons for denying access or refusing service to a person with a service animal. Staff should manage these situations by relocating the concerned patron to a different area, if possible.

Best Practices for Staff Training and Patron Communication

Are service animals in restaurants okay?

Are service animals in restaurants okay?

Proactive training is the most effective tool for ensuring smooth interactions and avoiding legal missteps with service animals in restaurants. When your team is confident in the rules, they can handle any situation with professionalism and grace, protecting both the customer’s rights and your business’s reputation.

  • Train for Real-World Scenarios: Your training should go beyond the basics. Role-play scenarios with your staff on how to ask the two permissible questions, how to politely explain the policy to other guests who may complain, and how to address a situation where a service animal is being disruptive.

  • Keep Food Safety in Mind: While service animals are allowed in dining areas, they can be legally excluded from food preparation areas, such as the kitchen. Ensure your staff understands this distinction to maintain compliance with health codes.

  • Educate All Customers: Consider placing a small, professionally worded sign near your entrance that states your compliance with ADA regulations regarding service animals. This can help educate all patrons and prevent misunderstandings before they arise.

Navigating the rules for service animals in restaurants is a critical skill for every Certified Food Protection Manager. Proper training ensures you can serve all members of your community safely and legally.

Ensure you and your team are fully prepared to meet all of Minnesota’s food safety and public health standards. 

Enroll in our personalized, instructor-led Certified Food Protection Manager course with Safe Food Handling in Minnesota today.