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Food Allergy Training Resources

Earlier this month, we discussed the importance of being proactive in accommodating customers and staff with allergies.  If you read the post, hopefully the message about the importance of training staff on ways to protect guests was loud and clear!  Therefore, we devote this blog to discussing some resources available to assist in training staff about food allergies – some are free, and others cost a nominal fee.  Most everyone involved with management of restaurants or other foodservices are aware of ServSafe® educational offerings. While it is not required, and it does cost a nominal fee, the ServSafe Allergens training program offered by the National Restaurant Association Educational Foundation could be a worthwhile investment for key staff.  Requiring employees to pass this assessment provides an…

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,…

$Money Matters: Balancing Costs and Food Safety Goals

Money matters in any foodservice operation – whether it be in hospitals, assisted living facilities, schools, restaurants, or any other type of operation. Managers are keenly aware that they must balance costs while meeting the goals of their operation.  When balancing costs, we all know that food safety goals cannot be compromised.  Our October webinar provided a great overview of ways to look at costs in foodservice, and how to balance those costs to meet your organizational objectives.  Dr. Julie Boettger’s webinar is available for you to view at www.foodhandler.com/  .  You can earn an hour of continuing education credit while learning great tips for improvements in your operation! Today, I will highlight some of her main points from my perspective and discuss them in…

Training – The Answer to Everything?

Will training of staff fix everything that is wrong with the workplace? Well, not really, although it certainly is identified often enough as the silver bullet! Someone not doing something the right way? Send them for training (or retraining!) As Dr. Kevin Roberts covered in the recent SafeBites Webinar  about development of the workforce, training staff is key in building a strong food safety culture in any foodservice operation. This first blog for April will address the fundamentals of training.Later this month, the second blog will focus on some “how to’s” that you mightuse. Often the Person-in-Charge (PIC), who is knowledgeable about food safety andhas earned a Certified Food Protection Manager Credential, is designated asresponsible for employees’ safe food behavior. Yet, the PIC may not...