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Achieving Food Safety Vision 2020

Once you have a vision of what your 2020 Food Safety Program should be, it is time to implement that vision.  Some of you may already have a great food safety program that just needs some tweaks. Others may not have a formal food safety program. Whatever your situation, here are some ideas for achieving a good food safety vision. First, take small steps in implementing your plan.  Workers may resist massive changes to their work routine, so start with a small, but important practice.  Your first emphasis might be on handwashing if you observe that employees are just not doing enough handwashing or not doing it correctly.  After all, that may be the most basic and important behavior for employees.  This time of year,…

Auditing Glove Use

Most food workers know the basics of glove use, but the real question is “What do they actually do?”  We recommend that managers/supervisors take time to audit glove use practices in their operation.  This is a way to check that staff are doing what they are supposed to be doing to keep the food safe by using gloves correctly. FoodHandler® has a glove audit form on their website that you could use for making these observations.  This form could be used on a quarterly basis to document the good behaviors (catch people doing things right!) and to identify corrective actions needed. Audit Managerial Practices The first step is to make sure employees have the tools they need. Start by checking whether or not you are providing…

Training How To’s

In our first blog earlier in April, we covered the fundamentals of training for foodservice staff reviewing the Who, What, When, Why, Where and How. In this posting, we will dive deeper into the How-To part. We know most Persons in Charge (PIC) of a foodservice know best practices related to food safety and sanitation. The challenge is in how to communicate this to staff in a way that 1) it will be heard, and 2) it will be acted upon! There is a great deal of diversity among those who work in foodservice operations. In your operations, you may have staff with various cultural backgrounds, ages, and ways they best learn. Research has shown that including a variety of approaches when communicating with staff…