Foodborne Illness ~1,000 RESULTS IN. Personal distress, Preventable illness and death, Economic burden. Reported Outbreaks Annually

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2 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

3 Foodborne Illness ~1,000 Reported Outbreaks Annually RESULTS IN Personal distress, Preventable illness and death, Economic burden

4 Cost of Foodborne Illness Human costs Loss of customers and sales Negative media exposure Lawsuits and legal fees Increased Insurance premiums Loss of reputation Lowered staff morale Staff missing work Staff retraining

5 Foodborne Illness 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

6 5 Major Risk Factors 1. Improper holding temperatures 2. Inadequate cooking 3. Contaminated equipment 4. Food from unsafe sources 5. Poor personal hygiene

8 Federal Food Code Provides Models For States And Jurisdictions Revised Every 4 Years 2013 Food Code 2017 Food Code Expected

9 Food Code Guidelines For Supervision 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

10 Demonstration Of Knowledge 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

11 Responding To Questions 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

12 Responding To Questions (Cont.) 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

13 Responding To Questions (Cont.) 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

14 Responding To Questions (Cont.) 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

15 State Food Codes States and jurisdictions establish food code Your state or local jurisdiction food code is the one you are responsible for following FDA.gov lists state food codes

17 Accreditation of Programs American National Standards Institute Conference for Food Protection foodprotect.org ANSI-CFP Accreditation

18 Purpose of Program Accreditation 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

19 ANSI-CFP Accredited Programs 360 Training.com, Inc. Learn2Serve Food Protection Manager Certification Program Above Training/StateFoodSafety.com Certified Food Protection Manager Exam

20 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 ANSI-CFP Accredited Programs (Cont.) Food Protection Manager Certification Program

21 What Is ServSafe? 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

23 Process 1. Determine training option that best suits your needs 2. Find a class A. B. State restaurant association C. State cooperative extension service 3. Purchase materials 4. Take course 5. Take and pass the exam

25 Chapter Titles 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 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

26 CH 1 Providing Safe Food 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?

27 Chapter 1 Apply Your Knowledge Matching of government agencies with roles Chapter Review Case Study Personal hygiene Sick employee Cross contamination Improper cooking temperature

28 Benefits 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

29 ServSafe Recertification 5 YEARS Length of Certification TO REMAIN CERTIFIED You Must Retake the Exam

31 ServSafe Allergens 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

32 Other Resources Food Handler cards often offered or required by state and local health departments County and State Extension Service Institute of Child Nutrition (theicn.org)

33 Training and Certification It s a Win-Win-Win A WIN for employees A WIN for food service operations A WIN for customers

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.

35 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)

TRAINER GUIDE FOOD SAFETY ON THE GO MODULE 2: PROGRAM DIRECTOR 2012 EDITION

TRAINER GUIDE FOOD SAFETY ON THE GO MODULE 2: PROGRAM DIRECTOR 2012 EDITION Table of contents Introduction... 2 Training guidelines... 3 Recommended facilities and materials... 3 Activities... 3 Evaluations...