Minnesota diners demand freshly prepared food, which has spurred many ServSafe managers to embrace a new culinary trend. Innovative industry professionals are growing herbs and vegetables at their facilities to take farm-to-table service to the next level. This week, we’d like to examine this idea and discuss whether there are any ServSafe MN regulations that you should be aware of when using an in-house garden source.
Guidelines For ServSafe Managers Considering In-House Gardening
We have determined that nothing in the ServSafe rules would prevent you from growing garden vegetables or herbs for use in your restaurant or food preparation outlet. However, you must adhere to the regulations concerning treating harvested items. It’s crucial to store fruits and vegetables in a clean environment, wash them thoroughly, and protect them from potential cross-contamination. We have four precautions that we suggest you take if you grow any produce for use in your facility:
- Use organic sterilized fertilizer. Sterilized fertilizer reduces the risk of bacteria contaminating the food harvested from your restaurant garden.
- Use a clean water source to water your garden area. Stagnant water can lead to algae growth, damaging your plants and posing a health risk to people consuming your garden’s produce.
- Grow your garden in a secure location away from pests.
- Wash produce immediately after harvesting. It is also important to rinse your produce after harvest. Rinsing will immediately remove unseen pests, dirt, fertilizer, and other common contaminants from growing raw produce.
Planning To Sell Your In-house Grown Items Retail?
When we discuss growing your produce, we specifically focus on herbs, vegetables, and fruits that will be processed, cooked, or served as menu items in your restaurant. Suppose you plan on selling raw items to customers for retail purposes. We recommend contacting your local health inspector to check if you need any special licenses or permits.
The most common use of restaurant gardens is to grow herbs, chili peppers, or other items used in small quantities. Still, several local outlets produce nearly 100 percent of their vegetables on-site. Do you see your facility growing its produce, or are you content with letting your suppliers handle all of the work associated with gardening?
