Minnesota Department of health Archives

October 30, 2023November 8, 2023

The Ulitmate Wild Game Feed Advice For Certified Food Managers

If it’s hunting season, then the Minnesota tradition of wild game feeds cannot be far behind. Many nonprofit organizations use the events to raise money for their causes and activities. Here’s what certified food managers need to know about cooking at wild game feeds.

Certified Food Managers Running Wild Game Feeds For Non-Profits

In Minnesota, only nonprofit organizations can hold wild game dinners. These groups rely on donations from hunters. Meats may include deer, elk, bear, and wild boar. Wild game also includes pheasant, duck, goose, and wild turkey. Fishermen donate salmon and trout. To receive pure game, it is necessary that:

No sausage or ground venison is included
Only legally hunted or fished game is included
The hunter eviscerates the game within two hours of harvesting

Receipts

A receipt with the names and addresses of the donor and recipient must accompany the donated game. Other pertinent information includes the vehicle’s license plate used at the hunt and a description of the gift, including numbers and species.

Storing Wild Game

Planning for wild game feeds begins months ahead of time. It’s essential to store the meat safely until it’s cooked. Check how the hunter has stored the harvest before bringing it to the event organizers.

Food Preparation

Often, volunteers will cook the donated wild game. They’ll use traditional family recipes, incorporate the game into a casserole or taco filling, or try various ways to create something new. All standard food safety requirements apply. Wild game must always be cooked to a temperature of at least 165 degrees.

Chronic Wasting Disease (CWD)

CWD is of particular concern when preparing deer or elk. CWD is a fatal disease affecting deer and elk’s brain and nervous system. Abnormally shaped proteins, called prions, are the cause. Prions have not been detected in muscle meat. There is no proof that humans can contract CWD. Nevertheless, the Minnesota Department of Health suggests that individuals should only prepare boneless cuts of venison. The backbone should never be split during venison processing.

Sanitation

Finally, keeping wild game separate from other foods during food preparation is important. The Minnesota Department of Health requires certified food managers to prepare a written statement of sanitation procedures used at every wild game feed event.

Food managers need to be knowledgeable of many different issues and topics to ensure the safety of their operations and qualify for food safety certification MN. Safe Food Training courses prepare you to pass the certification exam and run safe events like wild game feeds.

June 26, 2023June 24, 2023

The Truth About NRFSP Food Manager Certification

Minnesota food manager certification is required by many restaurants and institutional kitchens. However, there is often some confusion as to the differences between NRFSP certification, ServSafe training, and the standard food workers permit classes. At Safe Food Training, we focus on offering the National Registry of Food Safety Professionals -NRFSP food manager certification.

Advantages of NRFSP Food Manager Certification

While we are able to offer other certification classes upon request, we feel that there are certain advantages to the current NRFSP program of study:

National recognition
More in-depth education concerning contaminates
Most courses include allergen awareness.

The Truth About NRFSP Food Manager Certification?

The certification classes that we offer are endorsed by NRFSP and recognized by the MN Department of Health. This dual recognition means the training that meets Minnesota standards will still have value if you move to a different jurisdiction. There may be some states that require you to retake the certification test locally. Even so, many employers will see your training as an attractive asset on your resume.

The next item on our list can be a valuable addition to your knowledge of food-borne illnesses. The training for basic food workers teaches that bacteria causes food-borne illness. During food manager certification training, you’ll learn about different types of contaminants and their origins. This information will help you more fully understand why bacteria spreads in certain food products. It will also give you a better insight into the consequences of improperly prepared food.

With a growing concern for food allergies, preventing cross-contamination is also crucial for the safety of sensitive guests. The current training sessions will cover food allergens and biological toxins that exist in certain foods such as shellfish. This heightened awareness of how to handle common allergy risks will help you keep guests from having a reaction to these food groups.

Two Certification Options Available Through Safe Food Training

In-person NRFSP Food Manager Certification Class

There are two ways that you can gain your certification from Safe Food Training. It’s possible to take an instructor lead class. You’ll have access to an educated and engaging teacher who can answer any questions during the training. Alternatively, you can take online food safety training if you prefer independent study.

With multiple endorsements available, we’d like to know your thoughts as to which certification classes have benefited you the most. Are there any training sessions that you have found to be more informative that others? We’d love to hear your stories.

March 20, 2023March 18, 2026

Simplified Reasons For MN Certified Food Protection Manager Training

MN certified food protection manager CFPM

Minnesota law requires most food establishments to employ a Certified Food Protection Manager (CFPM) to prevent foodborne illness and ensure public safety. Safe Food Training offers both personalized 8-hour initial certification courses and 4-hour continuing education renewals to help you meet these state standards. Whether you choose our

distraction-free in-person classes or flexible online options, we ensure your MN food license remains compliant.

What are the worst messages you could get when opening your kitchen for the Thursday lunch shift? You could be dealing with a broken walk-in cooler or a supplier who shorted your produce order. But the absolute worst message is multiple customers calling to report they’re doing the “Pepto Bismol dance” after eating your Wednesday daily special.

Beyond the immediate panic and guilt, a single foodborne illness incident can devastate your business’s reputation. To prevent these embarrassing and costly situations, the Minnesota Department of Health (MDH) and the Minnesota Department of Agriculture (MDA) mandate that most food establishments employ a Certified Food Protection Manager (CFPM).

The Real Cost of Food Safety Lapses

illness reporting in MN — Do you know the rules for illness reporting?

Food safety isn’t just about passing your routine health inspection; it’s about protecting your community and your financial investment. In a recent study by the USDA Economic Research Service, the total cost of the leading U.S. foodborne illnesses was estimated at over $17.6 billion annually.

For a local Minnesota business—whether you’re running a busy diner in St. Paul or a school cafeteria in Duluth—the costs of an outbreak include:

Severe Revenue Loss: A “closed by health department” sign stops traffic instantly, and bad online reviews linger for years.
Legal and Insurance Costs: Potential lawsuits from affected customers will immediately spike your liability insurance premiums.
Licensing Risks: Failure to have a CFPM on staff can result in state-issued citations, fines, or a complete license suspension.

Minnesota CFPM Requirements at a Glance

Navigating state regulations doesn’t have to be a headache. Here’s exactly what Minnesota requires for your certification:

Requirement	Details
Initial Certification	Must complete an approved 8-hour course and pass an accredited exam.
Renewal Cycle	Your Minnesota CFPM certificate expires every three years.
Continuing Education	4 hours of approved continuing education (CE) training is required for renewal prior to expiration.
State Registry Application	After passing your exam or completing CE, you must submit an application and fee to the MN Department of Health to get your official state certificate.

The "Choice" Narrative: In-Person vs. Online Training

At Safe Food Training, we know that food safety shouldn’t be a generic, one-size-fits-all experience. Restaurant managers have different learning styles and schedules, which is why we emphasize your choice in how you train.

The In-Person Advantage: We highly recommend our in-person training. Stepping out of your restaurant into a distraction-free environment drastically increases your focus and your exam pass rate. It allows for direct interaction, letting you ask specific questions about cooling a 5-gallon batch of chili or calibrating bimetallic stemmed thermometers.

The Online Flexibility: If you’re managing multiple locations or simply can’t leave the kitchen for a full day, our online training options provide the critical flexibility you need to learn on your own schedule while still meeting state requirements.

The Backend is Serious Business

Designers set the mood in the front of the house with lighting, furniture, and music. But the back of the house is serious business. Led by Jeff Webster, Safe Food Training brings years of real-world industry experience to the classroom. We cover vital, tangible best practices, including:

Training for you and your team-salad prep — Training for you and your team.

Temperature Control: Mastering the “Danger Zone” and Safe Cooling Parameters.
Cross-Contamination: Strict protocols for separating raw poultry from ready-to-eat foods during prep.
Employee Hygiene: Enforcing strict handwashing and health reporting policies for sick employees.

Requiring your kitchen managers to get and maintain their food safety certification is one of the best investments an owner can make.

Frequently Asked Questions (Q&A)

Navigating state regulations can sometimes feel overwhelming, so I’ve put together answers to some of the most common questions we get from Minnesota kitchen managers.

Q: How often must I complete continuing education to maintain my food safety certification in Minnesota?

A: In Minnesota, you must renew your certified food protection manager license by completing 4 hours of continuing education every three years.

Q: How will I know when it's time to renew my certification?

A: As a valued client of Safe Food Training, you don’t have to worry about tracking your renewal date. We provide timely reminders for the three-year renewal cycle to ensure you complete your required continuing education before your certification expires.

Q: I just need continuing education credits. Do I have to take the full 8-hour course?

A: No, you don’t. We offer dedicated continuing education training specifically for professionals who need to fulfill Minnesota’s renewal requirements.

Q: What happens if I don't pass the Certified Food Protection Manager exam on my first attempt?

A: We’re dedicated to your success. If you don’t pass the exam on your first try, we offer a retake of the course and exam at one of our regularly scheduled sessions.

Q: What does "personalized training" actually mean?

A: We focus on creating a convenient and effective learning experience that fits your specific needs. Led by Jeff Webster, we discuss the food safety challenges relevant to your unique operation—whether you’re in a school cafeteria, a large restaurant, or a catering business.

Protect Your Kitchen, Protect Your Business

commercial kitchen — Sign up for the next available class today!

Don’t leave your restaurant’s reputation to chance or wait until a health inspector knocks on your door to check your credentials. Whether you need your initial certification or it’s simply time for your three-year renewal, we’re here to make the process straightforward and stress-free.

Ready to secure your Minnesota food license? Register for an upcoming course today!

September 19, 2022September 19, 2022

When Can ServSafe Managers Expect the Surprise Health Inspector

Every so often, we get asked by prospective ServSafe food managers if they’ll receive a warning before the health inspector shows up at their food business. Well, if you’re doing everything right, reinforce a proper food safety culture in your establishment; does it really matter when the health inspector walks into your door? While there are no flashing lights, alarms or signs from above for Servsafe managers, there is an expected frequency for when your establishment requires a visit from a health department inspector.

How Often Can ServSafe Food Managers Expect a Health Department Inspection?

Your local health department commissioner schedules inspections during specific intervals depending on the risk category of your food establishment. The food code breaks down the food establishment inspection frequency into three categories:

High-Risk: Once at Least Every 12 Months
Medium-Risk: Once at Least Every 18 Months
Low-Risk: Once at Least Every 24 Months

While you won’t know exactly when they’ll show up, you can expect a visit within a regular time frame, but how do you know which type of food business you operate? Most restaurants, resorts, hotels with pools, catering companies and other establishments that prepare products in advance and cool and reheat products will be considered high-risk. A majority of food establishments fall into this category.

Medium-risk food establishments serve some potentially hazardous foods but with little time between preparation and service. These businesses usually only serve items such as pizza, fryer foods and sandwiches that are prepared and served immediately with minimal holding and limited time between preparation and service.

A low-risk food establishment offers food with very limited preparation. These can be coffee stands with prepackaged pastries, hotels with minimal food offerings or certain grab-and-go food services. These businesses will only see the inspector every two years and most may not require a ServSafe food manager for operation.

Regardless of what type of business you operate, your ServSafe food manager or designated person in charge in their absence should make themselves available when the inspector shows up. You don’t necessarily need to guide them throughout the facility, but it’s a good idea to be around them. Never make an attempt to stall the process, misdirect inspectors from certain areas of your facility or hinder the inspection in any way. This will help speed the process and allow them to ensure your food is being served in a safe manner. Remember, these inspectors aren’t there to find fault with your establishment or punish food business owners, they are there to ensure the safety of your product. Don’t be offended if issues arise, rather ask questions and find solutions to any violation before the inspector leaves your business.