Tag: Minnesota food code

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Simple “Time As Public Health Control” Tips For CFPMs

Simple Time As Public Health Control Tips For CFPMs

Some events and food service situations may not benefit from instant service or hot and cold held buffet lines, so the Minnesota food code has procedures that allow certified food protection managers to utilize time as public health control (TPHC) to help you keep the food you serve safe, even if you aren’t serving it instantly. Let’s take a moment to review exactly how Certified Food Protection Managers can use TPHC in certain situations.

Buffet use of Time As Public Health Control Tips For certified Food Protection Managers
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How Certified Food Protection Managers Can Best Use TPHC

Just a quick note before we begin. If you are the certified food protection manager at a facility that serves an immunocompromised or susceptible population, it’s best not to utilize time as a public health control. Assisted living facilities, hospitals, certain school and other outlets that serve a susceptible population should rely on hot and cold holding temperature control. TPHC is technically allowed for food that does not include eggs in some of these situations, but caution may be the best course of action.

The rules behind TPHC control are rather simple, but there are a few steps you must take when using this method. The basics of TPHC are:

  • Hot foods above 135 degrees can be held for four hours after removed from temperature control
  • Cold foods below 41 degrees can be held for four hours after removed from temperature control
  • Cold foods can be held for six hours after being removed from temperature control if the monitored temperature never rises over 70 degrees

Just to summarize time as public health control for CFPM use, any foods pulled out of hot holding above 135 degrees or cold storage below 41 degrees can be held for four hours without hot holding or cold holding. Cold foods can be held up to six hours if temperatures are monitored closely.

Once the holding process begins, it cannot be extended by reheating or chilling items. Once these items have been removed from a temperature controlled environment, your timer starts and cannot be paused or extended by any means. As soon as your four, or six, hours have expired all food must be discarded. It cannot be stored, reheated or served at a later time under any circumstances.

Finally, make sure that you have written TPHC procedures outlined and available should a health inspector wish to review them. It’s also important that every staff member understands the restrictions of TPHC before service begins.

Does your certified food protection manager utilize time as public health control?

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How ServSafe Food Managers Can Thaw Frozen Foods Safely and Preserve Quality

How ServSafe Food Managers Thaw Frozen Foods

As the year wears on into winter, ServSafe food managers are often forced to bring in frozen product that is no longer freshly available, and considering the reduction of business due to COVID-19 restaurant restrictions, many restaurants are relying on frozen ingredients to keep costs down and reduce waste. If you’re finding yourself thawing more product than normal, it may be time for a quick review for ServSafe Food Managers on methods to thaw frozen foods properly to reduce foodborne-illness risks and preserve quality.

How ServSafe Food Managers Can Thaw Frozen Foods Safely and Preserve Quality
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ServSafe Food Manager Guide to Thawing Foods

According to the Minnesota Food Code there are several ways to safely thaw frozen product:

  • Under Refrigeration
  • Submerged Under Running Water
  • As Part of the Cooking Process
  • In a Microwave

All four of these methods have their merits and drawbacks, so ServSafe food managers should consider the types of foods they are thawing before choosing a method in order to maintain food quality. No matter which method you choose, be aware that Minnesota food safety standards do not allow for product to be stored at over 41 degrees for more than four hours.

Thawing frozen product under refrigeration is probably the best way to thaw product safely and ensure that it will maintain its quality, especially when you’re thawing large items. Whole fish, roasts and other large items will take considerably time to thaw, and since your refrigeration units are kept below 41 degrees you don’t have to be concerned about the four hour window.

If you need product sooner, you can thaw under cold running water. If you choose this method, be sure to seal your frozen product in some way. A large water bath can spread pathogens and damage sensitive ingredients such as seafood. The last thing a guest will want to see is a jumbled pile of mush on their plate.

If you’ve frozen casseroles or soups, they can be cooked from frozen as long as they reach servable temperature in as short amount of time as possible.

While it’s acceptable from a food safety standpoint to use the digital chef to thaw product, a microwave really should be the last resort. With the exception of product designed to be cooked from frozen in the microwave, you’ll notice a steep decline in quality when thawing in the microwave versus other options. If you do thaw product in the microwave, it must be cooked immediately following the thawing process.

Are you a ServSafe food manager relying on frozen product during the winter months?

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Steps to Becoming a Certified Food Protection Manager

Becoming Certified Food Protection Manager

According to the Minnesota Food Code, all facilities that prepare food for the public must employ a certified food protection manager (CFPM). The role of any CFPM in Minnesota is to ensure that all food is being stored, prepared and served in a safe manner. They are required to train staff, inspect their facility for safety hazards and correct procedures as necessary to keep food safe. How does one become a certified food protection manager? This week, we’ll clearly outline all the steps for becoming a Certified Food Protection Manager in Minnesota.

Becoming Minnesota Certified Food Protection Manager Registration

The first step to becoming a CFPM in Minnesota is taking a qualifying food safety course and passing the exam. There are a few ways this can be done:

  • Instructor-led training
  • Online courses
  • Group training at your facility
  • Customized classes

There are benefits to each of these options, and there’s enough flexibility to choose which course works best for you and your business. Instructor-led training offers the opportunity to delve deeper into food safety topics and ask questions, while online food safety certification courses can be taken at your leisure. If the standard training at an offsite location isn’t convenient, and you’d prefer a real-life food safety expert over an online course, Safe Food Training can come to you and offer group training or customized training that fits your specific needs.

So you’ve passed your food safety training course exam. Congratulations! Does that mean you’re ready to go and officially a Minnesota CFPM? Not quite yet. Just passing the exam doesn’t officially make you a certified food protection manager in Minnesota. There’s one more step, and fortunately it’s an easy one. After passing your food safety certification exam, you must fill out an application in order to register with the state.

To find information concerning current fees and the appropriate mailing address to submit an application, the Minnesota Department of Health CFPM website will have the most up-to-date information.

Do you need assistance with training options? At Safe Food Training, we can provide the perfect food safety training course for your needs.

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New Certified Food Protection Manager Vomit Cleanup Regulations

Certified Food Protection Manager Vomit Cleanup

Vomit and feces cleanup may not be a subject that most people want to talk about, but it’s an important topic for food safety managers to understand. The Minnesota Food Code will soon be changing, and among those changes are new procedures for cleaning up vomit and feces after an incident. We’ll explore Certified Food Protection Manager Vomit Cleanup Guidelines.

Certified Food Protection Manager Vomit Cleanup

Image credit: C Tennie via Wikimedia Commons

Certified Food Protection Manager Vomit Cleanup Guidelines

Hopefully it’s not a common occurrence, but there may be an incident that requires a food safety manager to monitor or perform the cleanup of vomit or diarrhea in their facility. The new language in the food code states that food safety managers must establish procedures for employees to follow in the event of a vomit or diarrhea incident. These procedures should be well defined and understood by all members of your staff. Your established procedures should look something like this:

  • Act fast
  • Wear gloves
  • Contain the contamination
  • Properly clean and sanitize the affected area
  • Thoroughly wash contaminated plateware and utensils
  • Properly wash your hands after cleaning up

Containing the incident right way stops the spread of particles that could end up in a guest’s food. Allowing vomit or feces to remain where it is for any length of time gives bacteria ample opportunity to multiply and spread to other sections of your facility.

Wearing rubber gloves, preferable elbow length gloves, will prevent any fecal matter or vomit from touching an employee’s skin. Wearing protective gloves, make sure every surface has been cleaned from visible matter, and then sanitize. Just because there are no visible signs of bacteria, it doesn’t mean that all traces have been removed. Liberally sanitize the areas where the incident occurred, and make sure to extend your sanitation range well beyond the location where visible contaminates are located. Invisible bacteria can be ejected quite a distance from the affected area.

Finally, dispose of any soiled items that are not salvageable and wash all linens, plates, cups and any other utensils in the affected area. Be safe and wash everything within a decent radius of the incident. The possibility remains that unseen bacteria has contaminated nearby utensils.

Do you already have a Certified Food Protection Manager Vomit Cleanup procedure posted for employees?