Some recent updates to guidelines involving facilities that house or serve susceptible populations, and a few of those updates directly address food safety management training in these types of businesses. It may not be a rewrite of the actual code, but the Minnesota Department of Health has cleared up and outlined equipment guidelines for assisted living facilities and other outlets that specialize in serving those that may be more prone to foodborne illnesses.
New Kitchen Equipment Standards For Facilities Serving Susceptible Populations Will Impact Food Safety Management Training
Most kitchen equipment can be broken down into two categories:
- Food preparation surfaces
- Preparation equipment
Proper food safety management training for both of these categories must be certified or classified for proper sanitation by ANSI standards. When talking about food preparation surfaces, surfaces in medical facilities, child care centers, and senior activity centers must be:
- Corrosion-resistant
- Able to withstand repeated washing and sanitation
- Finished with a smooth, cleanable surface
- Resistant to scratching, pitting and other types of damage from contact with utensils
Food contact surfaces not only include cutting and mixing surfaces, but also include equipment that contains a surface that cooks food. Flattop grills, steam kettles and other devices that cook food must meet these standards. Food preparation equipment outside of preparation surfaces can include:
- Walk-in refrigerators and freezers
- Mechanical warewashing machines
- Ice machines
- Cooking equipment besides microwaves and toasters
With few exceptions, most cooking and mechanical equipment used to prepare food in facilities that serve a susceptible population must meet an ANSI standard. Food safety management training will point you to a sticker or emblem somewhere on your equipment that shows if it has been certified. Common certifications include:
- NSF International (NSF)
- ETl Sanitation
- Underwriters Laboratory (UL)
- Baking Industry Sanitation Standards Committee (BISSC)
If you serve susceptible populations have you updated the food safety management training you provide to your staff?
