Tag: outdoor food services

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Instructive Outdoor Events Advice Targeted At ServSafe Managers

ServSafe MN and Outdoor Events

With summer upon us, many restaurants and other facilities offer outdoor food services at events such as BBQs, picnics, and other live station productions away from the indoor kitchen. While these events can be a lot of fun for both guests and food-service workers alike, it is important to follow ServSafe advice for safe outdoor food service and take extra precautions to keep the food you serve your customers as safe as possible.

Follow ServSafe advice for safe outdoor food service.

Outdoor Events Advice for ServSafe Managers

There are three significant challenges when offering outdoor food service to your guests.

  • Sanitation
  • Hand washing
  • Proper overhead covering

Keeping your cooking and serving utensils clean and free from the bacteria that can cause food-borne illnesses can be challenging at any outdoor location. In most cases, your dishwasher will be back in your indoor kitchen, or, in the case of an off-site catering event, you may not have access to a dishwasher on-site. It is vital that you have enough serving utensils on hand if the ones in use become soiled or contaminated in any way. A properly mixed and stored sanitizer solution is essential to keep your preparation surfaces, tongs, knives, and other utensils free from harmful bacteria.

Another major challenge when conducting any outdoor food preparation is ensuring a hand washing station is available where food is being prepared. Health department hand washing rules still apply, and you must have a hand washing station on-site. Our ServSafe advice is to take some time planning and make the financial investment on your part. Portable hand washing stations meet current health code rules and can store hot or heated water on demand when attached to an approved water source. Your local health department office should be able to direct you to the appropriate portable hand washing station if you consider cooking outdoors for any special event.

Consider Overhead Coverings

In most jurisdictions, any outdoor cooking station and food-storage areas should have the proper overhead coverings. Depending on your needs, a portable awning may meet your local health department’s regulations. However, if outdoor service is part of your regular plans, you may wish to invest in a more attractive and permanent solution. Rules for overhead coverings vary from jurisdiction to jurisdiction, so you may want to consult with your health inspector to develop a game plan to ensure that you have covered your bases and provide a clean environment to prepare food for your guests.

At Safe Food Training, we love going to BBQs and other outdoor locations to enjoy summer cuisine. Does your facility offer outdoor dining options that may require unique ServSafe advice?

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Secrets of Outdoor Service for ServSafe Managers

outdoor contamination hazards

With the weather warming up and the sun making a more regular appearance in all parts of Minnesota, many ServSafe food managers open their patios, beer gardens, and other outdoor eating areas. Ensuring proper storage for serving utensils and condiments outdoors helps keep guests safe from food safety hazards. This week, we’ll look at a few things ServSafe managers can do to keep customers safe as they enjoy their outdoor service experience.

Secrets of Outdoor Service for ServSafe Managers
Image credit: www.flickr.com

Outdoor Service and the Certified ServSafe Food Managers

Depending on your establishment’s service style, there are two different approaches to preventing contamination from the elements. Many restaurants and institutions provide full service whether they’re seating guests indoors or outdoors. Smaller outlets may choose a self-service approach that is less labor-intensive and more cost-effective.

Self-service is the way to go if you’re a small operation such as a food truck or snack bar. Sealed condiment packets, individually wrapped plastic utensils, and non-refrigerated condiments are safe to be left in your dining area. Remember to keep dispenser taps clean and seal condiment bottles when not in use. We suggest you avoid reusable squeeze bottles as guests may not replace the lids and expose whatever is inside to the elements. Manufacturers package condiments like ketchup and mustard with dining in mind, making them the best choice.

If you offer full-service dining, outdoor service can be easier with simple preparation. The same rules apply if you leave condiments on the table. Using sealable condiment bottles is a fine procedure. However, if you’re looking to add a little more elegance and class to your service, we recommend you use pre-portioned individual-sized dishes. These can be properly stored inside your kitchen or server stations. The same rule should apply to servingware and napkins. It is a good idea to keep them away from potential outdoor contamination hazards such as insects and the occasional stray bird.

At Safe Food Training, we enjoy the occasional lunch or dinner under the sun’s rays. How do you feel about outdoor service? Is it something you find easy to offer your guests, or is it frustrating in your establishment?