Tag: Stay Safe MN

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Food Safety Managers and Stay Safe MN Regulation Compliance

At Safe Food Training, our ultimate goal is to educate for food safety managers on current food safety regulations, and sometimes that includes discussing current restrictions put on foodservice businesses during these trying times. It’s not our goal to provide commentary on these rules and government actions, but it’s vital to discuss these issues to keep food businesses open and operating under current conditions. In response to outbreaks of Corona Virus linked to food establishments, Governor Tim Walz indicated that bars, restaurants and other food-related businesses would be shut down for failure to adhere to COVID-19 dining restrictions. This week, we’ll take a look at how food safety mangers can comply with Stay Safe MN regulations to avoid potential closure.

Food Safety Managers and Stay Safe MN Regulation Compliance
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How Food Safety Managers Keep Food Businesses Open During Stay Safe MN

The ability to track Covid-19 infections and outbreaks has greatly increased over the past few months, and one thing the data shows is that food establishments, bars and clubs, in particular, have the potential to be spreader locations for the disease. It’s not just an isolated incident at a few bars in Minneapolis or even in our own state. The governors of Texas and Florida have chosen to close bars completely and scale back restrictions on dining, and Arizona eating establishments are facing more restrictions due to the spread of the Corona Virus. Due to the range of rules in place and differing philosophies of the governing bodies of states showing an increase in infection rates, this may not be a trend based on any one initial response to the controlling the virus.

Since this seems to be a widespread response to the epidemic, how can food safety managers balance keeping their guests safe, generating revenue and remaining open?

The prudent thing to do to keep your doors open during these times is to adhere to regulations. An attitude of compliance throughout the food industry may give governing authorities the sense that the foodservice industry is dedicated to beating COVID-19 and they’ll come to tout food safety managers and eateries as allies rather than businesses that need further monitoring and enforcement. Whether closed due to further outbreaks or noncompliance, a shuttered establishment brings in no revenue, so we should do our part to keep food businesses open.

Our hope is that these Stay Safe MN rules and regulations are based on the best science available, and at this time we have to trust that these limitations will lead us to days where we can see our local foodservice industry flourish and be a vibrant part of Minnesota communities.https://minnesota.safefoodtraining.com/?p=2190

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Official Stay Safe MN Resource Guidance for ServSafe Food Managers

Official Stay Safe MN Resource Guidence for ServSafe Food Managers

In order to reopen our food industry and continue to slow the spread of Corona Virus, the state of Minnesota has put together guidance for bars, restaurants and other eateries to follow for a safe reopening. While we’ve covered many of the individual aspects of reopening, we’d like to draw your attention to a recently released document that contains the guidance for reopening food establishments must follow during the phased reopening process. ServSafe food managers should print this Stay Safe MN resource document out for reference and to ensure they are continuing to follow reopening guidelines.

Official Stay Safe MN Resource Guidance for ServSafe Food Managers
Image credit: Stay Safe MN

Stay Safe MN Resource for ServSafe Food Managers

Minnesota’s Stay Safe MN for restaurants outlines several different aspects of reopening procedures. Some vital information contained in this official document for ServSafe Food Managers includes:

  • Social Distancing Protocol
  • Employee Health and Hygiene Monitoring
  • Guidance Guests and Customers Should Receive
  • Equipment Regulations
  • Mask and Face Covering Protocol

Now that all of these rules are listed in one place, ServSafe food managers finally have a one-stop Stay Safe MN guide to the regulations in place during this current stage of reopening. In future blogs and newsletters, Safe Food Training will continue to expand on the guidance outlined in this document as well as continue to alert food service managers and business owners to any new changes as we progress through Governor Walz plan to reopen economy and foodservice industry.

Are there any rules from Stay Safe MN you’d like to see covered in more depth?

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Certified Food Protection Manager’s Guide to Stay Safe MN Phase 3

Certified Food Protection Manager Stay Safe MN

Starting June 10, Minnesota restaurants are approved to begin allowing guests inside their dining rooms as part of phase three of the governor’s Stay Safe MN plan. As we turn the safety dial another step towards a full reopening, let’s take a quick look at how these new Stay Safe MN rules will affect local certified food protection managers.

Certified Food Protection Manager's Guide to Stay Safe MN Phase 3

Certified Food Protection Managers and Phase Three of the Stay Safe MN Plan for Restaurants

In phase two, eateries were allowed to open, but only for outdoor seating and take-out. Under phase three, we can once again allow guests into our dining rooms with the following stipulations:

  • Reservations Required
  • 50-Percent Occupancy
  • Social Distancing Enforced
  • Employees Must Wear Masks

Many of the Stay Safe MN rules regarding food service staff in phase two still apply during phase three. Employees are required to wear masks and encourage guests to wear them when not eating. Tables must be social distanced. This can be achieved by removing tables from the dining room floor in order to create at least a six-foot buffer zone between tables. If you have the ability, it may be advised to stretch that buffer to allow guests to move to and from the bathroom and exits without coming into contact with other guests.

Reservations will also still be required. This helps prevent wait times where unrelated guests may be forced to mingle in waiting areas where social distancing may not be possible. We recommend spacing out your reservation times to allow guests plenty of time to enjoy their meal without being rushed in order for your establishment to cover the next reservation.

The biggest new regulation is that your establishment must operate at 50-percent capacity or under. Remember, this includes staff so certified food protection managers must take that into account when taking reservations during Stay Safe MN Phase 3. Tables should still seat only four guests unless they are from the same household, then a reservation can be taken for up to six diners.

Are you ready to entertain guests under phase three guidelines?