ServSafe

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The Purpose Of A Foodservice Inspection Program

• Evaluation
• Protection
• Education
• Compliance

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Three Levels Of Government Control

• Federal
• State
• Local

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The Food Code is

• Written by the FDA
• A list of recommendations for foodservice
  regulations
• Used by individual states as basis for their
  own codes

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When being inspected

• Ask for identification
• Cooperate
• Take notes
• Keep the relationship professional
• Prepare to provide records
• Discuss violations and time frames for
  correction
• Follow up

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Hazards That Can Lead To Closure Of An
Establishment

• Significant lack of refrigeration
• Backup of sewage
• Fire or flood
• Serious pest infestation
• Lengthy interruption of water or electrical
  service

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Government Agencies

• USDA
• FDA makes the Model Food Code
• USPHS US Public Health Service ? CDC ?cruse
  ships
• CDC
• Investigates outbreaks
• Study the causes and control of diseases
• Publish statistical data and case studies
• Provides educational services in the field of
  sanitation
• Vessel Sanitation program ? cruise ships
• EPA standards for air and water quality,
  regulates use of pesticides and
• Sanitizers, and the handling of wastes
• Department of Commerce ? National Marine
  Fisheries Services (NMFS) for fish processing
  plants, shellfish stock tags
• Food Regulations most are written at the state
  level. Each individual state
• decides whether to adopt the Model Food Code or
  some modified form of it.
• Larger cities enforce state health codes.

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Benefits

• Avoids costs associated with foodborne-illness
  outbreaks
• Prevents loss of revenue and reputation
• Improves employee morale and reduces turnover
• Increases customer satisfaction

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Key Elements

• Presentation
• Application
• Feedback

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To identify food safety training needs

• Observe employee performance
• Survey employees to determine weaknesses
• Test employees food safety knowledge
• Review health inspection reports

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Objectives should

• State what the learner will be able to do
  after instruction is completed
• Be stated clearly and in measurable terms
• Include action verbs
• Example List the internal cooking temperatures
  for meat, seafood, and poultry

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Methods for delivering training include

• Demonstrations
• Lectures
• Role-plays

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Methods for delivering training
include (continued)

• Job aids
• One-on-one training
• Technology-based training

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Trainers should have

• Knowledge of food safety practices
• An understanding of the operations food
  safety challenges
• Demonstrated skill teaching others
• Good communication skills

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Trainers should

• Be knowledgeable
• Be prepared
• Maintain eye contact with trainees
• Keep delivery conversational

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Trainers should (continued)

• Use simple language
• Treat all questions and comments seriously
• Look for cues indicating a lack of
  understanding or disinterest
• Keep training sessions short

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Trainers should (continued)

• Individualize training
• Be creative
• Provide feedback
• Evaluate

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