THE FUTURE OF FOOD SAFETY

WEDNESDAY, NOVEMBER 14, 2018

TERRY RIDDLE, SILVER DOLLAR CITY

VERN GASSEN, HOLIDAY WORLD SPLASHIN’ SAFARI

Speaker Presenter

TERRY RIDDLE, ICAE ---- VP FOOD AND BEVERAGESILVER DOLLAR CITY

A 44 year veteran of the theme park industry, Terry also serves as the current chairman of the Food and Beverage Committee. Through his 26 year tenure as Director/V.P, Silver Dollar City has earned a reputation for unmatched innovation, exceptional food presentation, outstanding food quality and an intensely loyal fan base. A recognized presenter and trendsetter, his team’s most recent accomplishment is adding over 200 new recipes/food items during Silver Dollar City’s “Year of Food and Craft” celebration.

Speaker Presenter

VERN GASSEN, ICAE ---- DIRECTOR FOOD & BEVERAGEHOLIDAY WORLD & SPLASHIN’ SAFARI

Vern Gassen’s career spans more than 20 years in the Food and Beverage, Retail and Family Amusement industries. Vern recently accepted the position of Food & Beverage Director at Holiday World & Splashin’ Safari in Santa Claus Indiana. Vern has served on several local and state educational boards and committees representing the industry in Kansas and is currently serving his first term on the IAAPA Food & Beverage Committee. Vern is a Certified ServSafe Instructor & Registered ServSafe Examination Proctor for the National Restaurant Association.

TODAY’S OBJECTIVES

❖ ENSURE THAT WE ARE FOCUSED AND MOTIVATED TO PROMOTE SAFE FOOD SERVICE WITHIN OUR INDUSTRY.

❖ SHARE INSIGHT AND BEST PRACTICES THAT WILL HELP CREATE OR MAKE YOUR EXISTING PROGRAMS SAFER FOR EMPLOYEES AND GUESTS.

WHAT’S IN IT FOR ME ?

• FOOD SAFETY IS AN IN-ESCAPABLE PART OF OUR JOBS FOR WHICH WE CAN BE HELD ACCOUNTABLE

• MANAGING FOOD SAFETY IS PART OF BEING A PROFESSIONAL

• FOLKS WITH A GREAT SAFETY BACKGROUND ARE HELD IN HIGH ESTEEM BY UPPER MANAGEMENT

• BOTH YOU AND YOUR BOSS HAVE TO SLEEP AT NIGHT

6 INESCAPABLE TRUTHS ABOUT FOOD SAFETY

1. IT STARTS AT THE TOP

WE CAN NEVER ESCAPE THE FACT THAT WE “OWN” THE ISSUE OF ENSURING THE SAFETY OF OUR CUSTOMERS

2. BLAME

WE LIVE IN A SOCIETY WHERE MANY CUSTOMERS ARE SLOW TO TAKE OWNERSHIP, BUT QUICK TO ASSIGN BLAME

6 INESCAPABLE TRUTHS ABOUT FOOD SAFETY

6 INESCAPABLE TRUTHS ABOUT FOOD SAFETY

3. COMPLACENCY

BECAUSE SAFETY ISSUES ARE RELATIVELY RARE, IT IS EASY TO FRONT LOAD TRAINING AND FORGET TO “INSPECT WHAT YOU EXPECT”

6 INESCAPABLE TRUTHS ABOUT FOOD SAFETY

4. FRONT LINE OWNERSHIP

FOLKS WHO SERVE FOOD ON OUR BEHALF MAY NEVER A PASSION OR SENSE OF OWNERSHIP TOWARD FOOD SAFETY

6 INESCAPABLE TRUTHS ABOUT FOOD SAFETY

5. NEGLIGENCE

A FOOD BORNE ILLNESS CANNOT EXIST WITHOUT GAPS IN YOUR SYSTEM OR SOME LEVEL OF NEGLIGENCE

6 INESCAPABLE TRUTHS ABOUT FOOD SAFETY

6. EVEN THE BEST PROGRAMS HAVE GAPS

NO MATTER HOW GOOD OUR PROGRAMS BECOME, WE DO HAVE AND ALWAYS WILL HAVE THE POTENTIAL FOR GAPS IN OUR EXECUTION.

OUR RESPONSIBIILTY

❖ DEVELOP A FOOD SAFETY PROGRAM BASED ON “STANDARD OF CARE” OR BEST INDUSTRY PRACTICES

❖ CREATE AND MAINTAIN AWARENESS WITH CONSISTENT AND EASILY UNDERSTOOD MESSAGES

❖ EVALUATE AND ELIMINATE RISKS

❖ CHALLENGE COMPLACENCY

4 CRITICAL STEPS TO ESTABLISHING A FOOD SAFETY CULTURE

❖ SET STANDARDS SET YOUR STANDARDS HIGH WITH A ZERO TOLERANCE MINDSET

❖ PLANNING----DEVELOPING THE CONTENT AND OBJECTIVES OF YOUR PROGRAM IS A CRITICAL FIRST STEP

❖ TRAINING—TEACHING COACHING AND ON GOING COMMUNICATION MUST BE BUILT TO MATCH THE OBJECTIVES OF YOUR PLAN

❖ AUDITING---NECESSARY TO IDENTIFY THE GAPS BETWEEN YOUR EXPECTATIONS AND ACTUAL PERFORMANCE

TOP TEN LIST OF MUST DOS1) ESTABLISH A CLEAR AND WRITTEN SAFETY OBJECTIVE

2) UNDERSTAND THE FOOD CODE AND HOW YOUR JURISDICTION APPLIES IT

3) ASK FOR HELP FROM THIRD PARTY VENDORS WHEN ESTABLISHING STANDARDS AND PROCEDURES

4) HAVE WRITTEN POLICIES/PROCEDURES FOR UNEXPECTED ISSUES SUCH AS ALLERGIES, RECALLS OR GUEST CLAIMS

5) ESTABLISH PROCEDURES FOR 7 KEY ARES OF PREVENTION

TOP TEN LIST OF MUST DO’S6. TRAIN YOUR STAFF WITH A FOCUS

7. GAIN EMPLOYEE BUY IN WITH INVOLVEMENT AND BY DELGATING SAFETY RELATED RESPONSIBILITIES

8. CONSISTENTLY TRAIN, RETRAIN AND CHALLENGE WITH HIGHER STANDARDS

9. AUDIT OFTEN AND WITH A PURPOSE

10. IMPLEMENT FORMAL AUDITING CHECKLISTS

1. UNDERSTAND THE FOOD CODE

❖ FDA PUBLISHES THE FOOD CODE AS A MODEL FOR FOOD SERVICE EVERY 4 YEARS

❖ UPDATES ARE BASED ON LEARNINGS AND CRITICAL INSTANCES WITHIN THE INDUSTRY

❖ LOCAL AUTHORITIES HAVE THE FINAL SAY ON WHAT THE ADOPT AND FOCUS ON

❖ YOUR LOCAL AUTHORITIES CONDENSE INFORMATION FROM THE CODE AND DEVELOP INSPECTION FORMS

2. ASK FOR HELP FROM THIRD PARTIES/VENDORS

❖ UNDERSTAND SAFETY TRENDS IN THE INDUSTRY

❖ REGULATORY AGENCIES ARE CONSTANTLY LEARNING THEMSELVES

❖ THERE ARE MANY VENDORS THAT SPECIALIZE IN ALL ASPECTS OF SAFETY

3. HAVE WRITTEN POLICIES PROCEDURES AND TRAINING FOR UNEXPECTED ISSUES

❖ ENSURES CONSISTENCY IN OUR ACTIONS

❖ CAN BE PREPARED AND WRITTEN BEFORE YOU HAVE TO ACT UNDER PRESSURE

❖ ALLOWS TIME FOR BEST PRACTICES TO BE VETTED

❖ MAY ALLOW THE MOST CAPABLE PEOPLE TO RESPOND TO A SITUATION

4. HAVE A CLEAR WRITTEN SAFETY STATEMENT

“IT IS OUR INTENT AND BELIEF THAT NO GUEST WILL SUFFER A FOOD BORNE ILLNESS AS A RESULT OF UNSAFE

FOOD HANDLING……………. WE WILL MAINTAIN A TRAINING PROCESS THAT TEACHES CONSISTENT

EXECUTION OF BEST KNOWN INDUSTRY PRACTICES WITH A FOCUS ON MINIMIZING AND ELIMINATING RISKS.”

5. ESTABLISH PROCEDURES FOR SEVEN ESSENTIAL AREAS OF FOOD SAFETY

1. TIME AND TEMPERATURE PROCEDURES2. HAND WASHING/GLOVE USAGE PROCEDURES3. RECEIVING AND STORAGE OF PRODUCT4. COOKING AND PRODUCT STANDARDS/PROCEDURES5. PERSONAL HYGIENE STANDARDS6. SANITATION AND CLEANLINESS7. PREPARATION AND HOLDING PROCEDURES

7 ESSENTIAL FOOD SAFETY PROCEDURES1. TIME AND TEMPERATURE

7 ESSENTIAL FOOD SAFETY PROCEDURES

2. HANDWASHING 3. RECEIVING AND STORAGE

7 ESSENTIAL FOOD SAFETY PROCEDURES4. COOKING AND PRODUCT STANDARDS

Heat kettle to 350 degrees. Run potato

through slicer and gently lower into kettle .

Cook until golden brown and crispy... about 3

minutes. Serve in 3# food boat with black and

white deli sheet. Scoop 3 oz of taco meat on

top of the chips. After that put 1 oz of

shredded lettuce, 1 oz of shredded cheese, 1

oz of tomato and squeeze 1/2 oz of sour cream

to top it off. Holding time 10 minutes

METHOD 5. PERSONAL HYGIENE

7 ESSENTIAL FOOD SAFETY PROCEDURES6. SANITATION & CLEANLINESS 7. PREPARATION AND HOLDING

6. TRAIN YOUR STAFF WITH A PURPOSE

❖ HIGHLIGHT WHAT IS RELEVANT TO YOUR OPERATION

❖ FOCUS ON MEASUREABLE RESULTS

❖ ENSURE TO CONNECT THE DOTS SO FOLKS CAN UNDERSTAND THE PRIORITIES AND NECESSARY RESULTS.

7. GAIN BUY IN FROM YOUR STAFF

❖ PROMOTE A HIGHER PURPOSE

❖ PROVIDE OPPORTUNITIES

❖ TEACH THEM ACCOUNTABILITY AND LET THEM SHARE

❖ DELEGATE RESPONSIBILITY AND CELEBRATE ACCOMPLISHMENTS

8. TRAIN, RETRAIN, AND CHALLENGE

❖ BEING CERTIFIED AND BEING TRAINED ARE TWO SEPARATE PIECES TO A GOOD PROGRAM

❖ TRAINING IS A NEVER ENDING PROCESS THAT REQUIRES CONSTANT EVALUATION, COMMUNICATION AND PATIENCE

❖ TRAINING SHOULD BE FOCUSED ON THE UNIQUE NEEDS AND PRIORITIES OF YOUR OPERATION

9. AUDIT OFTEN AND WITH A PURPOSE

❖ AUDITING HELPS TO IDENTIFY WHERE WE ARE FALLING OFF TRACK

❖ AUDITING IN ITSELF IS NOT EFFECTIVE WITHOUT PURPOSE

❖ AUDITING PROVIDES TRAINING MOMENTS AND HELPS RE-EMPHASIZE YOUR SAFETY PRIORITIES

10. CHECKLISTS

❖ WHEN USED CORRECTLY, CHECKLISTS ARE GREAT COACHING/TEACHING TOOLS

❖ CHECKLISTS LOSE THEIR VALUE WHEN THERE IS NO AUDIT

SAFETY IN THE WORKPLACE

❖ GUEST SAFETY

❖ EMPLOYEE SAFETY

❖ SAFETY OF PROPERTY

“I love it when a plan comes together.”

Colonel John “Hannibal” Smith

SAFETY IN THE WORKPLACE

CALLING 9-1-1 IS NOT A SAFETY PROGRAM

SAFETY IN THE WORKPLACE

FIVE STEPS TO CREATING A SAFETY PROGRAM

1. IDENTIFY YOUR OBJECTIVE – Why & Who

2. IDENTIFY YOUR TRAINING NEEDS – What & How

3. DEVELOP YOUR TRAINING PROGRAM – Research

4. TRAIN & RETRAIN – Implementation

5. DO IT ALL AGAIN – Evaluation & Redesign

CREATING A SAFETY PROGRAM

IDENTIFY YOUR OBJECTIVE ❖ WHY A PROGRAM NOW?

❖ IS IT A NEW PROGRAM ?

❖ REDESIGN OF AN OLD PROGRAM ?

❖ WAS THE OLD PROGRAM INEFFECTIVE OR DOES IT

JUST NEED TO BE REFRESHED AND UPDATED ?

❖ EXCESSIVE ISSUES WITH STAFF AND GUESTS ?

❖ BREAKING BAD HABITS

CREATING A SAFETY PROGRAM

IDENTIFY YOUR OBJECTIVE

WHO IS YOUR TARGET AUDIENCE?

❖ OLD STAFF RE-TRAINING

❖ MATURE STAFF

❖ EXPERIENCE

❖ NEW STAFF TRAINING

❖ YOUNG STAFF

❖ INEXPERIENCED

VS

CREATING A SAFETY PROGRAM

IDENTIFY YOUR TRAINING NEEDS

❖ LOST CHILD

❖ ACTIVE SHOOTER

❖ BOMB THREAT

❖ FIRE

❖ SEVERE WEATHER

❖ ROBBERY

❖ WORKPLACE VIOLENCE

❖ NATURAL DISASTER

❖ EMPLOYEE INJURIES

❖ GUEST INJURIES

CREATING A SAFETY PROGRAM

DEVELOP YOUR TRAINING PROGRAM

CREATING A SAFETY PROGRAM

TRAIN & RETRAIN

CREATING A SAFETY PROGRAM

DO IT ALL AGAIN

❖ KEEP CURRENT ON STANDARDS AND BEST PRACTICES

❖ KEEP IT FRESH FOR OLDER STAFF

❖ KEEP IT IN FOCUS

❖ KEEP IMPROVING THE DELIVERY METHOD

CREATING A SAFETY PROGRAM

STAFF BUY IN

GUEST SAFETY

VIOLENCE IN THE WORKPLACE

Steven M. Crimando, Principal, Behavioral Science ApplicationsVia Everbridge.com

❖ CRIMINAL INTENT

❖ CUSTOMER

❖ WORKER TO WORKER

❖ DOMESTIC VIOLENCE

❖ IDEALOGICAL

EMPLOYEE SAFETY

AREAS OF FOCUS

❖ SLIP, TRIPS & FALLS (S,T&F)

❖ KNIFE SAFETY

❖ AVOIDING BURNS

❖ EQUIPMENT SAFETY

❖ LADDER SAFETY

❖ SEE SOMETHING/SAY SOMETHING

❖ HEAT STRESS

❖ 14/15 YEAR OLDS

❖ LOCK OUT/TAG OUT

❖ SAFE LIFTING

❖ REPORTING INJURIES

❖ CLOSE CALLS

PERSONAL PROTECTIVE EQUIPMENT

S,T&F – KNIFE SAFETY – BURNS

❖ HEAD PROTECTION

❖ FOOT PROTECTION

❖ EYE/VISION PROTECTION

❖ EAR/HEARING PROTECTION

❖ SKIN PROTECTION

SLIPS, TRIPS & FALLS

❖ MATS

❖ ADEQUATE LIGHTING

❖ SIGNAGE

❖ HORSEPLAY

❖ SHOES

KNIFE SAFETY

❖ CUT RESISTANT GLOVES

❖ SHARP KNIVES

❖ ADVANCED TRAINING

❖ SUPERVISION

AVOIDING BURNS

SAFETY IN THE WORKPLACE

Thank you for joining us.Our next food educational session is:

Recruiting, Retaining, and Rewarding Employees Roundtable

Thursday, 10:15-11:30 a.m. North Side N210 ABCD

QUESTIONS ??????