how food safety can protect your business

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How Food Safety Can Protect Your Business September 9 The cost of foodborne illness in the United States is now estimated at approximately $77.7 billion annually, according to an analysis published in the January 2012 issue of the Journal of Food Protection by Dr. Robert Scharff, a researcher at The Ohio State University. Keeping your restaurant safe is big business. In fact, food safety is more than just make sure you use right cutting board and that all staff wash their hands appropriately. A sign of a progressive company is one that is proactive not reactive. Learn how you can be proactive. In this informative ORA Restaurant Education Series webinar, offered FREE to members, you and your management staff will learn: Methods for improving safety in your operations; Ohios existing food safety requirements and anticipated changes; Determining what type of food safety training, ether online or in-person, is best for your budget and business; The ServSafe options that meet Ohios requirements: Level 1 Person in Charge (PIC) and Level 2 ServSafe Food Handler; and Details about the new ServSafe Allergens online training program All webinar participants will receive useful free safety posters and educational tools for display in your operations. Speakers will include Jean A. Hayden, R.S. and Scott Nowicki from Ohio Department of Health and Vito Palazzolo and Tony Pupillo from the National Restaurant Association. The information will be especially helpful to: New food service industry owners and operators New managers, supervisors and managers in training Anyone seeking a food safety refresher


  • 1.Monday, Sept. 9, 2013 9:30 a.m. 10:30 a. m.

2. How to Participate Today Open and close your panel View, select, and test your audio Submit text questions Q&A addressed during and at the end of todays session Everyone will receive an e- mail with a link to view a recorded version of todays session Your feedback is important! You will receive a prompt to complete a survey at the end of the session 3. Jean Hayden, Ohio Department of Health Scott Nowicki, Ohio Department of Health Tony Pupillo, National Restaurant Association Solutions, LLC Vito Palazzolo, National Restaurant Association Solutions, LLC Todays Speakers 4. Ohio Department of Healths Food Protection Certification Program Jean Hayden Program Specialist 2 Food Safety Program Ohio Department of Health 5. Ohio Department of Healths Food Protection Certification Program Level One - A mandated training for the person in charge per shift of a risk level I, II, III, and IV FSO or RFE in certain situations Level Two - A voluntary training for the food manager that meets the requirement for demonstration of knowledge 6. Level One Certification in Food Protection Required when: A new FSO or RFE is licensed after Mar. 1, 2010. A FSO or RFE has been implicated in a foodborne disease outbreak. The licensor has documented a failure to maintain sanitary conditions. 7. ODHs Responsibility For Level One and Level Two the Director approves Courses of study Providers Instructors For Level Two the Director issues an Ohio Certification. 8. Approved Providers Level One: 114 - locations (5 online) 55 - course materials Level Two: 279 locations (3 online) 8 - course materials 4 - examinations 9. Ohio Foodborne Outbreak Statistics Scott Nowicki, MPH Outbreak Response & Bioterrorism Investigation Team (ORBIT) Bureau of Infectious Diseases Ohio Department of Health 10. 2012 Ohio Outbreak Data (n=366) Community 12% Foodborne 23% Healthcare-associated 24% Institutional 36% Other 1% Unusual Incidence 1% Waterborne 1% Zoonotic 2% Ohio Department of Health Provisional Data 11. Foodborne Outbreaks Statistics 85 outbreaks affecting 1,069 people in 32 of Ohios 88 counties Five multi-state Ohio Department of Health Counties Reporting Foodborne Outbreaks Ohio Department of Health 2012 Reporting > 06 Other counties Reporting 04-05 Reporting 01-03 Ohio Department of Health Provisional Data 12. 2012 Ohio Foodborne Outbreaks by Status and Etiology Confirmed Not Confirmed campylobacter spp Clostridium perfringens STEC Listeria monocytogenes Norovirus Salmonella spp. Vibrio spp. 13. Recent STEC Outbreaks Year Serotype Vehicle # Cases Nationally 2012 O26 Raw clover sprouts 29 2013 O121 Farm Rich Frozen Foods 35 2013 O26 Lettuce? 26 14. Recent Listeriosis Outbreaks Serotype Vehicle # cases L. Monocytogenes cheese 5 15. Caring about food safety REAL-LIFE EXPERIENCES: Food storage-raw and processed foods Chemical storage-cooks line, long term Sewerage backups-what to do 16. Be Proactive Train staff. Observe staff. Provide positive reinforcement to staff. Develop a positive relationship with the regulator(s). Utilize the expertise and training abilities of the regulator(s). Have written policies/procedures. NFSM ( 17. Gsgfgs Managers, Supervisors, Chefs, Persons in Charge of Establishment, First-Year Culinary Students, Expeditor Manager Training Manager and Employee Level Training Managers, Supervisors, Ch efs, Persons in Charge, Students, Expedito r, Cooks, Servers Allergens Program Chefs, Cooks, Team Leaders, Culinary Students, Servers, Bussers Food Handler Program ORA Members receive 15% OFF all ServSafe Products Both Front of House and Back of House staff Cooks, Team Leaders, Culinary Students, Servers, Bussers 18. Training Available English, Spanish, Chinese, Korean, Burmese Classroom 15 hours of training (OH) Online course 8 hours 90 days to complete Exams Available English, Spanish, Chinese, Korean, French Canadian, Japanese, Burmese, large print 90 question secure exam 5 year national certification Meets Ohio Level 2 requirement Manager Training and Certification 19. Available English, Spanish, (Burmese in print only) Classroom 1-3 hours Online course 1-2 hours 60 days to complete Course and Exam Overview 5 key areas 40 question exam No proctor required Certificate of completion Meets Ohios Level 1 PIC requirement Food Handler Program 20. ServSafe Allergens Online Course Available English (Spanish coming soon!) Online course 90 minutes - 2 hours 90 days to complete Partnered with FARE (Food Allergy Research & Education) Course and Exam Overview 3 key areas Understanding Food Allergies Front of the house Back of the house 30 question exam No proctor required Certificate of completion 15 million Americans with food allergies 21. You have to be as passionate about food safety as you are about food. Jim Knight Former Senior Director of Training The School of Hard Knocks Hard Rock International 22. Q&A 23. Foodservice Safety Training: Preventing Costly Workplace Injuries Tuesday, Oct. 15 from 9:00 a.m. 11:30 a.m. @ BWCs Governors Hill location in Cincinnati Grow Revenue: Get online and boost sales Monday, Oct. 28 from 9:00 a.m. 2:00 p.m. @ IGS Energy in Dublin, includes lunch Foodservice Safety Training: Preventing Costly Workplace Injuries Monday, Nov. 4 from 9:00 a.m. 11:30 a.m. @ CareWorks Consultants in Dublin 24. Ohio Restaurant PAC Event - Columbus Wednesday, Sept. 11 from 4:00 p.m. 6:00 pm @ Hubbard Grille Ohio Restaurant PAC Event - Cleveland Tuesday, Oct.15 from 5:00 p.m. 6:30 pm @ Lola Bistro Ohio Restaurant PAC Event - Toledo Tuesday, Oct. 29 from 5:30 p.m. 7:30 p.m. @ Toledo Club Event cost is $100 per person. Higher contributions are appreciated. 25. Bren Cueni (614) 246-0222 Jean A. Hayden, R.S. (614) 644-8653 Scott Nowicki (614) 644-7033 Tony Pupillo Office: (312) 261-5329 Cell: (630) 334-2370 Vito Palazzolo (312) 715-6750 Additional Questions? 26. Survey


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