| An estimated
76 million illnesses, 325,000 hospitalizations and 5,000 deaths are attributable
to foodborne illness in the U.S. every year. The costs of poor
food safety (lost business, destruction of contaminated foods, litigation,
etc.) can cripple a business.
Most states and counties require at least one employee with food safety
certification on every shift. Even if your state doesn't require it,
food safety certification will help limit your liability.
For years, concessionaires have taken a food safety exam geared to the
restaurant industry. Concessions, while a foodservice operation, has its
own vocabulary and specific needs. The National Association of Concessionaires
has partnered with the National Registry of Food Safety Professionals
(NRFSP) to develop a concessions-branded exam for food safety.
The day-long class will end with an examination accredited by the American
National Standards Institute and the Conference for Food Protection. That
accreditation makes NRFSP's exam acceptable in all states and jurisdictions
that recognize the standards set by ANSI and CFP and is an assurance of
quality in the development and maintenance of the exams.
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Key Learning Points:
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- Defining a foodborne illness;
- Identifing potentially hazardous foods;
- Cross contamination;
- Time and temperature abuse;
- Temperature danger zone;
- Personal hygiene;
- HAACP;
- Facilities and equipment;
- Pest control;
- Regulatory issues
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Seminar Instructor Jack Koury |
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JACK KOURY of the Avalon Resource Group is a 27-year veteran
of the hospitality and service industry. He is a graduate of Florida
International University nd has held positions with The Dial Corporation,
Denny's, Stouffers and Marriott Corporation, and was the director
of training and recruitment for Fine Host Corporation.
The examination for the exam is accredited by the American National
Standards Institute and the Conference for Food Protection. That
accreditation makes NRFSP's exam acceptable in all states and jurisdictions
that recognize the standards set by ANSI and CFP and is an assurance
of quality in the development and maintenance of the exams. NRFSP
is recognized internationally for its test and service delivery
standards and practices. Accredited by the American National Standards
Institute and Conference for Food Protection, Registry certification
is the gold standard of food safety management certification.
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Food Safety Certification Program options:
The concessions-specific Food Safety Certification program can be brought to your city or company at any time. Please contact Chuck Winans, NAC executive director, at cwinans@NAConline.org (312) 236-3858, for class size minimums and details.
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Program Objectives:
• Identify the goals of a sanitation program and the role of the Foodservice Manager in the process;
• Discuss the roles of food, people and facilities in the prevention of foodborne illness;
• Identify personal hygiene practices essential for foodservice employees;
• Understand and apply basic principles of a HACCP Safety Program;
• Use proper cooking and holding temperatures to minimize risk of foodborne illness;
• Save on food cost through the implementation of an effective food safety program;
• Minimize the risk of an outbreak through effective staff training and creation of a reasonable defense. |
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