Proposed Changes to the Minnesota Food Code and the Certified Food Manager

For the first time since 1998, the Minnesota Department of Health is proposing changes to the state’s food code. While some of these changes to the Minnesota food Code are merely an altering of the terminology used throughout, there are a few proposed changes that certified food managers need to pay attention to.

Changes to the Minnesota Food Code

 

Proposed Changes to the Minnesota Food Code

The Department of Health published a list of 20 proposed major changes to the Minnesota food code. Right off the bat, they explain that there will be many changes concerning the language of the actual text. For example, two of the biggest changes include altering the title of Certified Food Manager to Certified Food Production Manager and changing “potentially hazardous foods” to “time/temperature control for safety foods.” They are also removing “critical” and “non-critical” categories with different levels of priorities for food-safety risks.

This list of 20 items includes some procedures that change the way certified food managers handle day-to-day operations. We will go into more depth on specific items in future articles once these changes come closer to implementation, but some of the highlights that stand out to us include:

  • The addition and clarification of rules for serving a “highly-susceptible” population such as children and the elderly
  • Hot-holding temperatures lower to 135 degrees and the time certain foods can held under 70 degrees increases to 6 hours
  • Changes will establish a non-continuous cooking procedure (with approval) for raw foods that have been cooking for under 60 minutes
  • Fingernail brushes will no longer be required at employee hand-washing stations
  • Several hygiene procedures are addressed, such as creating vomit cleanup protocols, requiring handwashing procedure signage and restrictions concerning working with wounds

These are just a few changes that stood out to us, and we are currently awaiting word from the Department of Health to clarify many of the other changes in the code. We will be sure to cover anything we learn as soon as the information becomes available.

After reading the brief synopsis from the Department of Health, do you see any issues you’d like us to delve deeper into in the future?

For over 20 years Safe Food Training has been known as the # 1 provider of food manager certification in Minnesota. We offer both instructor lead and on-line food safety certification courses. Our instructor lead courses are regularly scheduled at several central Minnesota locations. If you have special training requirements, we can even customize ServSafe training for your group. Which ever option is best for you, we would be happy to serve your needs.

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