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

~1,000 Reported Outbreaks Annually

Foodborne Illness RESULTS IN…

Personal distress, Preventable illness and death, Economic burden

• 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

• 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

1. Improper holding temperatures

2. Inadequate cooking 3. Contaminated equipment 4. Food from unsafe sources 5. Poor personal hygiene

5 Major Risk Factors

• Provides Models For States And Jurisdictions

• Revised Every 4 Years • 2013 Food Code • 2017 Food Code Expected

Federal Food Code

• 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

• 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

– 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

– 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.)

– 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.)

– 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.)

• 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

• American National Standards Institute • Conference for Food Protection—foodprotect.org

Accreditation of Programs

ANSI-CFP 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

Purpose of Program Accreditation

ANSI-CFP Accredited Programs

• 360 Training.com, Inc. – Learn2Serve Food Protection Manager

Certification Program

• Above Training/StateFoodSafety.com – Certified Food Protection Manager Exam

• 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.)

• 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?

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

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

• 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

• Apply Your Knowledge – Matching of government agencies

with roles

• Chapter Review Case Study – Personal hygiene – Sick employee – Cross contamination – Improper cooking temperature

Chapter 1

• 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

ServSafe Recertification 5 YEARS Length of Certification

TO REMAIN CERTIFIED You Must Retake the Exam

• 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

• 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

It’s a Win-Win-Win

A WIN for employees A WIN for food service operations A WIN for customers

Training and Certification

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)