A couple of new training events are scheduled for February. These will be the first of the HACCP Train-the-Trainer events. The classes are set in 4 cities:
Denver, CO February 6-7
Toledo, OH February 20-21
Fort Lauderdale, FL February 20-21
Orland, FL February 27-28
The classes will cost $479/person and will include HACCP refresher course, information on teaching HACCP to an adult audience for training purposes, the textbook and the NEHA Certified Manager exam.
The classes are the beginnings of NEHAtrainings Black Belt in HACCP. Participants in the program must have their CPFM and must pass the Prometric HACCP exam at the end with a score of 80% or higher to be listed as a NEHA HACCP Black Belt trainer.
To get more information on attending the classes, drop me an email or give me a call. rbaker@neha.org. 1-303-756-9090
Tuesday, December 22, 2009
Monday, December 21, 2009
The great Hand Washing Dilema - 12/21/2009
I have spent most of my adult life in commercial kitchens. I have trained, I have cajoled, I have disciplined staff and managers, and one of the biggest problems I continue to see is the lack of hand washing. Gloves are effective barriers, but far too often the glove is seen as a protection of the hands rather than a protection of the food. The law that gloves must be worn has been effectively drilled in, but the quality of the results vary greatly. I have witnessed (and I am sure I am not alone)an employee wear their gloves into the restroom and then attempt to return to work with the same glove on their hands.
Part of the problem with hand washing is the abuse repeated hand washing does to the hands. If it is a dry climate and winter, the problem is only exacerbated. I have queried and put out posts for help in finding a solution. I have talked with the chemical companies. I have received responses from all over the world. Is there not a food safe barrier that can be applied to the hands which will resist the caustic qualities of repeated washing and the drying quality of talc in the gloves?
Part of the problem with hand washing is the abuse repeated hand washing does to the hands. If it is a dry climate and winter, the problem is only exacerbated. I have queried and put out posts for help in finding a solution. I have talked with the chemical companies. I have received responses from all over the world. Is there not a food safe barrier that can be applied to the hands which will resist the caustic qualities of repeated washing and the drying quality of talc in the gloves?
Friday, December 18, 2009
Food Safety Summit 2010 - 12/18/2009
The 2010 AEC conference is scheduled for the first week of June in Albuquerque, NM. The excitement being generated surrounding it is higher than I have known before. The world is changing, and the work, education, and involvement of NEHA is becoming center stage. The Food Safety programs, the training in All-Hazards Preparedness, and the voluminous growth in Sustainability education are more important than ever.
One of the major areas in this years conference will be the return of the Food Safety Summit. This round table discussion includes govt officials, corporate leaders, NGO administrators and members of the academic community. The purpose of the Summit is, bottom line, to increase the safety of our nation's and our world's food supply.
This year's conference will explore three areas of educational advancement.
1. Education and Training for the Public Health official to help them integrate more smoothly with the private sector while increasing their influence as watchdog for consumer protection.
2. Education and Training for private industry managers and supervisors to help them understand and embrace the knowledge and oversight of the Public Health role.
3. Education and Training for entry level food workers that is designed around knowledge retention and use rather than being requirement driven.
One of the major areas in this years conference will be the return of the Food Safety Summit. This round table discussion includes govt officials, corporate leaders, NGO administrators and members of the academic community. The purpose of the Summit is, bottom line, to increase the safety of our nation's and our world's food supply.
This year's conference will explore three areas of educational advancement.
1. Education and Training for the Public Health official to help them integrate more smoothly with the private sector while increasing their influence as watchdog for consumer protection.
2. Education and Training for private industry managers and supervisors to help them understand and embrace the knowledge and oversight of the Public Health role.
3. Education and Training for entry level food workers that is designed around knowledge retention and use rather than being requirement driven.
Friday, December 11, 2009
Food Code Changes - 12/11/2009
The FDA has finally released the new 2009 Food Code. An updated version of the Code is published every 4 years with supplements being published every two years as needed. The 2009 Food Code has a number of significant changes. This is to be expected with the Food Code being an integral part of President Obama’s overall food safety initiative.
The new Food Code establishes 5 key controls to protect the public health:
1. the need to demonstrate knowledge of food safety control measures
2. controlling the impact of the employee’s health on food safety
3. controlling hands as a vehicle of contamination
4. the use of time and temperature to control pathogens
5. the use of an effective consumer advisory to dispense information and concerns.
With key inputs from the Food Safety Working group, Healthy People 2010, and the Conference for Food Protection (CFP), the new Food Code puts much more emphasis on personal and facility sanitation, and on risked based assessments. There is also increased dialogue concerning active managerial control (AMC) and implementing HACCP principles. Both of these will play key roles in the industry as legislation makes its way through Congress concerning food safety controls and verification in our manufacturing and distribution sectors.
Some of the key changes in the new Food Code include:
- Replacement of “Critical” and “Non-Critical” designations with “Priority Item”, “Priority Foundation Item” and “Core Item”. With risk-based assessments being used more often in jurisdictions across the country, this will help the regulatory community and industry focus their food safety interventions and evaluations. It also intends to place the focus on the importance of all aspects of food safety and releases us from the nebulous qualities of “non-critical”.
- Cut leafy greens are now part of the time and temperature controlled foods. With the increasing quantity of foodborne illness outbreaks connected with leafy greens, the FDA now states that the greens should be kept at 41°F or lower to control E. coli 0157:H7, Listeria monocytogenes, and Salmonella.
- The FDA has increased the amount of knowledge expected of all food handlers concerning food allergens and their impact on the retail and food service consumer.
- Undercooked hamburgers and other ground meats are no longer an option for items on a children’s menu even as a consumer request.
- An added definition for “non-continuous” cooking explains that it is any cooking of food in which the initial heating of the food is intentionally halted, the food cooled, and then re-thermalized later to complete the cooking.
- Handwashing instructions and the use of bare-hand contact appear in more areas of the document than ever before and the overall emphasis on cleaning and sanitation has increased including several new requirements.
The National Environmental Health Association (NEHA) has already begun the process of updating all food safety publications including NEHA’s Certified Professional Food Manager (CPFM), Certified Professional Food Handler (CPFH), HACCP for Retail Establishments, HACCP Regulator, and the Certified Professional of Food Safety (CP-FS) study guide.
For more information on materials and education from NEHA, contact Rance Baker @ rbaker@neha.org or at NEHA headquarters, Denver, Colorado, 866-956-2258
A full downloadable version of the FDA 2009 Food Code can be found at http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/
The new Food Code establishes 5 key controls to protect the public health:
1. the need to demonstrate knowledge of food safety control measures
2. controlling the impact of the employee’s health on food safety
3. controlling hands as a vehicle of contamination
4. the use of time and temperature to control pathogens
5. the use of an effective consumer advisory to dispense information and concerns.
With key inputs from the Food Safety Working group, Healthy People 2010, and the Conference for Food Protection (CFP), the new Food Code puts much more emphasis on personal and facility sanitation, and on risked based assessments. There is also increased dialogue concerning active managerial control (AMC) and implementing HACCP principles. Both of these will play key roles in the industry as legislation makes its way through Congress concerning food safety controls and verification in our manufacturing and distribution sectors.
Some of the key changes in the new Food Code include:
- Replacement of “Critical” and “Non-Critical” designations with “Priority Item”, “Priority Foundation Item” and “Core Item”. With risk-based assessments being used more often in jurisdictions across the country, this will help the regulatory community and industry focus their food safety interventions and evaluations. It also intends to place the focus on the importance of all aspects of food safety and releases us from the nebulous qualities of “non-critical”.
- Cut leafy greens are now part of the time and temperature controlled foods. With the increasing quantity of foodborne illness outbreaks connected with leafy greens, the FDA now states that the greens should be kept at 41°F or lower to control E. coli 0157:H7, Listeria monocytogenes, and Salmonella.
- The FDA has increased the amount of knowledge expected of all food handlers concerning food allergens and their impact on the retail and food service consumer.
- Undercooked hamburgers and other ground meats are no longer an option for items on a children’s menu even as a consumer request.
- An added definition for “non-continuous” cooking explains that it is any cooking of food in which the initial heating of the food is intentionally halted, the food cooled, and then re-thermalized later to complete the cooking.
- Handwashing instructions and the use of bare-hand contact appear in more areas of the document than ever before and the overall emphasis on cleaning and sanitation has increased including several new requirements.
The National Environmental Health Association (NEHA) has already begun the process of updating all food safety publications including NEHA’s Certified Professional Food Manager (CPFM), Certified Professional Food Handler (CPFH), HACCP for Retail Establishments, HACCP Regulator, and the Certified Professional of Food Safety (CP-FS) study guide.
For more information on materials and education from NEHA, contact Rance Baker @ rbaker@neha.org or at NEHA headquarters, Denver, Colorado, 866-956-2258
A full downloadable version of the FDA 2009 Food Code can be found at http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/FoodCode/FoodCode2009/
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