What are the worst messages you could get when opening the kitchen for the Thursday lunch shift? There are many operational messages that would be bad. But we would argue the worst possible messages would be multiple customers calling to say they were doing the “Pepto Bismol dance” after having the Wednesday daily special at your establishment. Can you imagine how scared and bad you would feel? Avoiding this embarrassing and costly situation is why the State of MN mandates that “All food establishments are required to employ a Certified Food Protection Manager (CFPM)”.
In a recent blog post, on the US Department of Agriculture website, the Economic Research Service (ERS) estimated the total cost of the leading U.S. foodborne illnesses at $17.6 billion in 2018 dollars. A foodborne illness incident can be more than embarrassing, it can ruin a business.
Most MN certified food protection managers probably think ‘that would never happen to a kitchen that I was managing’. But the statistics published by the CDC “estimates that each year:
- roughly 1 in 6 Americans (or 48 million people) gets sick
- 128,000 are hospitalized
- 3,000 die of foodborne diseases
So the odds indicate that it could happen to you. Go to FoodNet Fast for detailed Minnesota foodborne illness statistics.
Certified Food Protection Manager Training in Minnesota
To meet the state certification requirements and avoid foodborne illness incidents, restaurants, and food chains rely on qualified programs. Programs offered by the National Registry of Food Safe Professionals or ServSafe are recognized by the state. Even more, they reassure diners that their food is indeed safe.
Foodborne illnesses can be prevented with basic food safety knowledge and practices. The NRFSP and National Restaurant Associations created specific courses. This training educates food service managers, and anyone working in the food service industry, on best practices for food safety. They encompass a wide variety of important food safety topics including:
- employee hygiene and health
- receiving specifications
- transport guidelines
- storage rules
- prep process best practices
- food display instructions
Minnesota and federal requirements accept and recognize both the NRFSP and ServSafe testing and training for CFPM certifications. NRFSP or ServSafe training programs for food safety certification in MN are provided by trusted companies like Safe Food Training.
Since running a restaurant involves serious amounts of money, it is imperative that the owners invest a portion in education. Requiring kitchen managers to obtain their food safety certification and keep it current will be an excellent investment. Companies like Safe Food Training can train restaurant managers in an engaging manner and increase their chances of passing the exams.
Requiring kitchen managers to obtain their food safety certification and keep it current will be an excellent investment.
The Backend Is Serious Business
Designers “set a mood” with lighting, furniture, and music. Sophisticated or whimsical or relaxing might be the target. But the back end is a serious business since it involves the welfare of the customers. MN public health and the long-term success of any food preparation business depend on properly trained and certified food protection managers and staff.
Do you use your MN certified food protection manager knowledge to train your kitchen staff on food safety best practices?
