goals for today - the leader in food safety | foodhandler ... · pdf file– servsafe food...
TRANSCRIPT
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Goals for Today • Discuss importance of food
safety training and certification
• Describe ServSafe • Provide overview of
ServSafe course curriculum • Explain steps required for
ServSafe certification
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~1,000 Reported Outbreaks Annually
Foodborne Illness RESULTS IN…
Personal distress, Preventable illness and death, Economic burden
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• Human costs • Loss of customers
and sales • Negative media
exposure • Lawsuits and
legal fees
Cost of Foodborne Illness
• Increased Insurance premiums
• Loss of reputation • Lowered staff morale • Staff missing work • Staff retraining
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• National Restaurant Association estimates the average cost of a foodborne illness outbreak to be more than $75,000. Depending on the number of persons involved, that number could quickly escalate.
• Can cause loss of business
Foodborne Illness
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1. Improper holding temperatures
2. Inadequate cooking 3. Contaminated equipment 4. Food from unsafe sources 5. Poor personal hygiene
5 Major Risk Factors
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• Provides Models For States And Jurisdictions
• Revised Every 4 Years • 2013 Food Code • 2017 Food Code Expected
Federal Food Code
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• A person in charge present during all hours of operation
• Demonstration: – Knowledge of foodborne disease prevention – Application of HACCP principles – Knowledge of requirements of food code
Food Code Guidelines For Supervision
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• Having no violations in current inspection
• Being a certified food protection manager
• Responding correctly to questions about: – Relationship between foodborne disease and personal hygiene – Preventing transmission of disease by employee who has a disease
that may cause FBI
Demonstration Of Knowledge
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– Describe symptoms of diseases transmitted through food
– Explain how time/temperature impacts prevention of FBI
– Explain hazards with raw or undercooked food
– State proper food cooking temperatures
Responding To Questions
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– State required temperatures/times for storage, hot holding, cooling, and reheating
– Describe prevention of FBI by controlling:
• Cross contamination • Bare hand contact with RTE foods • Handwashing • Maintaining food establishment in a clean condition and in good repair
Responding To Questions (Cont.)
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– Describe major food allergens/symptoms
– Explain relationship between food safety and equipment:
• Sufficient in number and capacity • Properly designed, constructed,
located, installed, operated, maintained, and cleaned
– Explain correct procedures for cleaning and sanitizing
Responding To Questions (Cont.)
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– Identify sources of water and how it is protected from contamination
– Identify poisonous or toxic materials – Identify critical control points – Explain how employees comply with
HACCP plan, if required – Explain roles of all employees related
to Food Code – Explain reporting responsibilities and
exclusion or restriction of food employees
Responding To Questions (Cont.)
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• States and jurisdictions establish food code
• Your state or local jurisdiction food code is the one you are responsible for following
State Food Codes
FDA.gov lists state food codes
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• American National Standards Institute • Conference for Food Protection—foodprotect.org
Accreditation of Programs
ANSI-CFP Accreditation
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• Protect and promote food safety for the public • Ensure responsibility of government jurisdictions that
regulate food safety • Ensure rights of those who want to enter occupation • Ensure validity of credentialing process
– Determine competencies – Fair assessment of mastery of competencies
Excerpted from foodprotect.org
Purpose of Program Accreditation
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ANSI-CFP Accredited Programs
• 360 Training.com, Inc. – Learn2Serve Food Protection Manager
Certification Program
• Above Training/StateFoodSafety.com – Certified Food Protection Manager Exam
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• National Registry of Food Safety Professionals – Food Protection Manager Certification Program – International Certified Food Safety Manager
• National Restaurant Association – ServSafe Food Protection Manager Certification Program
• Prometric – Food Protection Manager Certification Program
ANSI-CFP Accredited Programs (Cont.)
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• Accredited food safety certification program
• Developed by National Restaurant Association
• Focuses on food safety best practices for the food service industry
• Includes end-of-program examination
What Is ServSafe?
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1. Determine training option that best suits your needs 2. Find a class
A. https://www.servsafe.com/ss/search/trainingsearch.aspx B. State restaurant association C. State cooperative extension service
3. Purchase materials 4. Take course 5. Take and pass the exam
Process
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1. Providing Safe Food 2. Forms of Contamination 3. The Safe Food Handler 4. The Flow of Food:
An introductions 5. The Flow of Food:
Purchasing, receiving, and storage
Chapter Titles 6. The Flow of Food:
Preparation 7. The Flow of Food:
Service 8. Food safety management
systems 9. Safe facilities and
Pest management 10. Cleaning and sanitizing
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• Case study about baked potato salad prepared from leftover baked potatoes
• Study Question Examples – What is a foodborne illness? – What is an FBI outbreak? – What are TCS foods? – What are ready-to-eat foods?
CH 1 – Providing Safe Food
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• Apply Your Knowledge – Matching of government agencies
with roles
• Chapter Review Case Study – Personal hygiene – Sick employee – Cross contamination – Improper cooking temperature
Chapter 1
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• Validates your professional credibility
• Provides recognition with regulatory agency
• Authenticates that you understand how to implement food safety principles
• Allows sharing of knowledge with your team
• Provides marketing opportunity
Benefits
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ServSafe Recertification 5 YEARS Length of Certification
TO REMAIN CERTIFIED You Must Retake the Exam
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• Half of all fatal food allergy episodes occur outside the home
• Course focuses on: – Identifying allergens – Communications with guests – Preventing cross contact – Reading food labels
ServSafe Allergens
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• Food Handler cards often offered or required by state and local health departments
• County and State Extension Service
• Institute of Child Nutrition (theicn.org)
Other Resources
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It’s a Win-Win-Win
A WIN for employees A WIN for food service operations A WIN for customers
Training and Certification
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OCT 11 – Kitchen Cleaning and Sanitizing Best Practices Presented by: Catherine Strohbehn, Ph.D., RD, CP-FS
NOV 8 – Norovirus: Too Tough To Tame? Presented by: Jamie Stamey, M.S., RD, LDN, CP-FS
DEC 6 – Food Safety Kitchen Hacks Presented by: Chef Cyndie Story, Ph.D., RD, CC, SNS
Each is preapproved for 1 hour of Continuing Education Credit by the School Nutrition Association (SNA) and the Certifying Board for Dietary Managers (CBDM)
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