How Food Safety Can Protect Your Business
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How Food Safety Can Protect Your Business Monday, Sept. 9, 2013 9:30 a.m. – 10:30 a. m.
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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; • Ohio’s 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 Ohio’s 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
Transcript of How Food Safety Can Protect Your Business
How Food Safety Can Protect Your Business
Monday, Sept. 9, 2013
9:30 a.m. – 10:30 a. m.
The GoToWebinar Attendee View
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 today’s session
• Everyone will receive an e-mail with a link to view a recorded version of today’s session
• Your feedback is important! You will receive a prompt to complete a survey at the end of the session
Jean Hayden, Ohio Department of HealthScott Nowicki, Ohio Department of
HealthTony Pupillo, National Restaurant
Association Solutions, LLCVito Palazzolo, National Restaurant
Association Solutions, LLC
Today’s Speakers
Ohio Department of Health’s Food Protection Certification Program
Jean HaydenProgram Specialist 2
Food Safety ProgramOhio Department of Health
Ohio Department of Health’s 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
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.
ODH’s ResponsibilityFor Level One and Level Two the Director approves • Courses of study• Providers• Instructors
For Level Two the Director issues an Ohio Certification.
Approved Providers
Level One:• 114 - locations (5 online)• 55 - course materials
Level Two:• 279 locations (3 online)• 8 - course materials • 4 - examinations
Ohio Foodborne Outbreak Statistics
Scott Nowicki, MPHOutbreak Response &
Bioterrorism Investigation Team (ORBIT)
Bureau of Infectious DiseasesOhio Department of Health
2012 Ohio Outbreak Data (n=366)
Community12%
Foodborne23%
Healthcare-associated24%
Institutional36%
Other1%
Unusual Incidence1%
Waterborne1%
Zoonotic2%
Ohio Department of Health Provisional Data
Foodborne Outbreaks Statistics
• 85 outbreaks affecting 1,069 people in 32 of Ohio’s 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
2012 Ohio Foodborne Outbreaks by Status and Etiology
ConfirmedNot Confirmed
campylobacter spp
Clostridium perfringens
STEC
Listeria monocy-togenes
Norovirus
Salmonella spp.
Vibrio spp.
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
Recent Listeriosis Outbreaks
Serotype Vehicle # cases L. Monocytogenes cheese 5
Caring about food safety
REAL-LIFE EXPERIENCES: Food storage-raw and processed foods Chemical storage-cooks line, long term Sewerage backups-what to do
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 (http://www.foodsafetymonth.com)
Gsgfgs
Managers, Supervisors, Chefs, Persons in Charge of Establishment, First-Year Culinary Students, Expeditor
Manager Training
Manager and Employee Level Training
Managers, Supervisors, Chefs, Persons in Charge, Students, Expeditor, 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
Training AvailableEnglish, Spanish, Chinese, Korean, Burmese
• Classroom• 15 hours of training (OH)
• Online course• 8 hours• 90 days to complete
Exams AvailableEnglish, 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
AvailableEnglish, 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 Ohio’s Level 1 PIC requirement
Food Handler Program
ServSafe Allergens Online Course
AvailableEnglish (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
“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
Q&A
Foodservice Safety Training: Preventing Costly Workplace Injuries• Tuesday, Oct. 15 from 9:00 a.m. – 11:30 a.m. @ BWC’s
Governor’s Hill location in CincinnatiGrow 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
Upcoming ORA RES Events
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.
Upcoming ORA Events
Bren [email protected]
(614) 246-0222
Jean A. Hayden, R.S. [email protected]
(614) 644-8653
Scott Nowicki [email protected]
(614) 644-7033
Tony [email protected] Office: (312) 261-5329
Cell: (630) 334-2370
Vito Palazzolo [email protected]
rg (312) 715-6750
Additional Questions?
Survey
Thank you for your participation
