Providing Safe Food

Summary

Chef Pesci's lecture on 'SurfSafe Chapter One' delves into food safety, defining foodborne illness outbreaks and their impact on the industry. It highlights challenges faced by food service operations, such as time pressure, language barriers, and varying staff education levels. The lecture emphasizes the importance of training, proper food handling, and purchasing from approved sources to prevent outbreaks, which can be costly and deadly. It also underscores the need for managers to be certified food protection managers, ensuring ongoing staff training and adherence to food safety practices.

Takeaways

• 🍽️ Foodborne illness outbreaks are defined by two or more people having the same symptoms after consuming the same food, confirmed by laboratory analysis.
• 📈 The impact of foodborne illnesses is significant, with high-profile cases like Chipotle and COVID-19 affecting hundreds to hundreds of thousands of people.
• ⏰ Time pressure can compromise food safety practices, especially in environments with tight schedules, such as 48-minute classes.
• 🗣️ Communication challenges arise from language barriers and cultural differences in the understanding of food safety.
• 📚 Staff education levels vary, complicating the teaching of food safety, with some working directly with food and others not.
• 🛒 The source of food is crucial; purchasing from approved suppliers reduces the risk of foodborne illnesses.
• 👶 High-risk populations, such as the elderly and young children, are more susceptible to foodborne illnesses due to weaker immune systems.
• 💡 Unsafe food often results from contamination by pathogens, chemicals, or physical objects, highlighting the importance of recognizing these risks.
• 🧼 Personal hygiene is paramount in food service; improper hand washing and cross-contamination can lead to illness.
• 🛒 Food prepared in private homes is considered unsafe and should be avoided in food service operations.
• 📝 Documentation and ongoing training are essential for staff to ensure they follow food safety procedures correctly.

Q & A

What is the primary focus of Chef Pesci's lecture?

Chef Pesci's lecture primarily focuses on the 'surfsafe' chapters, which are essential for understanding food safety and handling in the industry.

What is a foodborne illness outbreak defined as?

A foodborne illness outbreak is defined as an incident where two or more people have the same symptoms after eating the same food, which is then confirmed through laboratory analysis.

How did Chipotle's foodborne illness incident affect the number of people involved?

Chipotle's foodborne illness incident affected an estimated 600 to 800 people, highlighting the severity of such outbreaks.

What is the significance of the number of COVID-19 cases mentioned in the lecture?

The number of COVID-19 cases mentioned, 4,000, is used as a comparison to illustrate the scale of potential foodborne illness outbreaks, emphasizing the importance of food safety.

What challenges do food service operations face in maintaining food safety?

Challenges include time constraints, language barriers, cultural differences, varying levels of education among staff, and the need to purchase from approved sources to prevent foodborne illness.

Why is it important for food service operations to minimize foodborne illnesses?

Minimizing foodborne illnesses is crucial as they can lead to significant financial losses, business closure, and severe health consequences for consumers.

What are the three main ways food becomes contaminated?

Food becomes contaminated through pathogens, chemicals, and physical objects, which can all pose health risks if not properly managed.

Why is it not advisable to use food prepared in a private home for a food service operation?

Food prepared in a private home is considered from an unsafe source because it may not adhere to the necessary food safety standards, inspections, and regulations required for commercial food service.

What are the four main practices that can lead to foodborne illness?

The four main practices leading to foodborne illness are time-temperature abuse, improper cooking temperatures, cross-contamination, and poor personal hygiene.

Which populations are at a higher risk of getting foodborne illnesses?

Elderly people, preschool-aged children, and people with compromised immune systems are at a higher risk of getting foodborne illnesses.

What are the five key bulletins for keeping food safe?

The five key bulletins for keeping food safe are controlling time and temperature, preventing cross-contamination, proper cleaning and sanitizing, proper storage of food, and practicing good personal hygiene.

What is the role of a manager in ensuring food safety?

A manager's role in ensuring food safety includes understanding and creating necessary procedures, training staff, documenting training, monitoring staff adherence to procedures, and taking corrective actions when necessary.

Why is it necessary for food handlers to complete food safety training?

Food handlers must complete food safety training to ensure they have the necessary knowledge to prevent foodborne illnesses, and to comply with regulatory requirements for food service operations.

What is the significance of documenting food safety training for staff?

Documenting food safety training is important for record-keeping, to demonstrate compliance with regulations, and to provide evidence of staff training in case of audits or investigations.

What is the role of the FDA in food safety?

The FDA (Food and Drug Administration) is responsible for overseeing the safety of food, enforcing regulations, and ensuring that food service operations meet the necessary safety standards.

What does it mean to be a certified food protection manager?

Being a certified food protection manager means that an individual has passed a test from an accredited program, demonstrating their knowledge and ability to manage food safety in a food service operation.

Outlines

00:00

🍽️ Introduction to Food Safety and Outbreaks

The script begins with an introduction to Chef Pesci's lecture on the 'SurfSafe Chapter One', emphasizing the importance of food safety in the industry. It covers the definition of a foodborne illness outbreak, which involves two or more people experiencing the same symptoms after consuming the same food, confirmed by laboratory analysis. The script mentions the impact of such outbreaks on businesses like Chipotle and the challenges faced, such as time constraints, language barriers, and varying levels of education among staff. The importance of purchasing food from approved sources to prevent foodborne illness is also highlighted.

05:01

📈 Challenges and Costs of Foodborne Illnesses

This paragraph delves into the challenges faced by food service operations in ensuring food safety, including the pressure to work quickly, language barriers, cultural differences, and varying education levels of staff. It also discusses the increasing number of high-risk customers for foodborne illnesses, such as the elderly. The economic impact of foodborne illnesses on the United States is highlighted, with billions of dollars lost annually due to outbreaks, which can lead to hospitalization and even death. The human and financial costs associated with foodborne illnesses are underscored, emphasizing the severity of the issue.

10:01

🛡️ Understanding Contamination and Food Safety Practices

The script explains the three main ways food can become contaminated: through pathogens, chemicals, and physical objects. It stresses the importance of recognizing these contamination sources to prevent foodborne illnesses. The role of proper food handling practices is discussed, including the avoidance of time and temperature abuse, cross-contamination, and the importance of personal hygiene. The script also touches on the requirement to purchase food from approved sources and the risks associated with using food prepared in private homes.

15:03

👨‍🍳 Personal Hygiene and Cleaning Standards in Food Service

This paragraph focuses on the importance of personal hygiene and proper cleaning and sanitizing practices in food service operations. It discusses the invisibility of bacteria and the dangers it poses, emphasizing the need for correct handwashing and the avoidance of using hand sanitizers as a substitute. The script also covers the correct procedures for cleaning and sanitizing surfaces and equipment, including the use of designated buckets and towels, and the importance of maintaining proper sanitizer levels to prevent chemical hazards.

20:04

🍗 Cooking Temperatures and Cross-Contamination Prevention

The script addresses the critical role of proper cooking temperatures in ensuring food safety, using the example of chicken that must reach 165 degrees Fahrenheit for 15 seconds to kill pathogens. It also discusses the concept of cross-contamination, illustrating it with examples such as storing raw meat above ready-to-eat lettuce, which can lead to contamination. The importance of training staff to recognize and prevent such hazards is emphasized, along with the responsibility of managers to understand and enforce food safety practices.

25:05

🏢 Staff Training and Certification in Food Safety Management

This paragraph emphasizes the necessity of regular food safety training for food handlers and the documentation of such training. It discusses the importance of ongoing monitoring and corrective actions when procedures are not followed correctly. The script also highlights the requirement for managers to be certified as food protection managers, as mandated by the FDA Food Code, and the benefits of obtaining this certification during culinary school, including the financial support provided by the institution.

📚 Regulatory Authorities and Food Safety Responsibilities

The final paragraph outlines the roles of state and local regulatory authorities in food safety, including the adoption of codes, regulation of food service operations, and investigation of foodborne illness outbreaks. It also mentions the importance of licensing and permits, which are likely to be covered in food safety exams. The script concludes by summarizing the key points of Chapter One, including the responsibilities of various health organizations such as the CDC, FDA, USDA, and local health departments in food safety management.

Keywords

💡Foodborne Illness Outbreak

A foodborne illness outbreak is defined as an incident where two or more people experience the same symptoms after consuming the same food, which is then confirmed through laboratory analysis. This concept is central to the video's theme, emphasizing the importance of food safety in preventing widespread health issues. The script mentions Chipotle as an example, where an estimated 600 to 800 people were infected, highlighting the severity and impact of such outbreaks.

💡National Registry

The National Registry is an organization that offers certification different from SurfSafe, another organization focused on food safety. The script positions it as an alternative to SurfSafe, suggesting that certification from either would be beneficial in the food industry. It underscores the need for standardized testing and training in food safety practices.

💡SurfSafe

SurfSafe is described as the premier and most recognized program in the food industry for food safety training. It is the main focus of the video's educational content, indicating that it provides essential information needed for food safety certification. The script discusses its chapters and the comprehensive nature of the information it covers.

💡Laboratory Analysis

Laboratory analysis is a critical process mentioned in the script for confirming foodborne illness outbreaks. It involves testing methods such as stool samples or blood results to identify the presence of harmful substances or pathogens. This concept is integral to the video's message on the scientific approach to diagnosing and addressing food safety issues.

💡Regulatory Authorities

Regulatory authorities, such as the health department, are responsible for investigating foodborne illness outbreaks as mentioned in the script. They conduct inspections to determine the cause of the outbreak, which is a vital step in ensuring public health and maintaining food safety standards.

💡Food Safety Challenges

The script outlines various challenges faced by food service operations in maintaining food safety, including time constraints, language barriers, cultural differences, varying levels of education among staff, and the need to purchase from approved sources. These challenges are significant to the video's theme as they highlight the complexities of ensuring food safety in a diverse and fast-paced industry.

💡High-Risk Populations

High-risk populations, such as the elderly and those with compromised immune systems, are more susceptible to foodborne illnesses. The script uses the elderly as an example, relating it to the impact of COVID-19, to illustrate the heightened vulnerability of these groups. This concept is crucial to the video's message on the importance of food safety for protecting vulnerable individuals.

💡Cross-Contamination

Cross-contamination refers to the transfer of harmful substances from one surface or food to another, which can lead to foodborne illnesses. The script provides an example of raw meat juices contaminating lettuce, emphasizing the need to prevent such contamination through proper food handling and storage practices.

💡Personal Hygiene

Personal hygiene is a recurring theme in the script, emphasizing its importance in preventing foodborne illnesses. It includes practices such as handwashing, wearing clean uniforms, and avoiding contact between food handlers' bodies and food. The script mentions the dangers of not practicing good personal hygiene, such as touching one's face or improperly drying hands.

💡Food Safety Training

Food safety training is essential for all food handlers, as discussed in the script. It involves educating staff on proper food handling, storage, and hygiene practices. The video stresses the importance of ongoing training and the role of managers in ensuring that staff adhere to food safety procedures.

💡Certified Food Protection Manager

A Certified Food Protection Manager is an individual who has passed an accredited test and is certified to oversee food safety in a food service operation, as mentioned in the script. The role is crucial for ensuring compliance with food safety regulations and preventing foodborne illnesses. The script highlights the requirement for such certification in various food service settings.

Highlights

Introduction to Chef Pesci's lecture on SurfSafe, emphasizing its importance in the food industry.

Explanation of foodborne illness outbreak, its definition, and the process of laboratory confirmation.

The impact of Chipotle's foodborne illness outbreak affecting hundreds of people.

The comparison of foodborne illness to COVID-19 in terms of outbreak scale and public health impact.

Challenges faced by food service operations including time pressure, language barriers, and varying staff education levels.

The importance of purchasing food from approved sources to prevent foodborne illness outbreaks.

The increasing number of high-risk customers for foodborne illnesses, particularly the elderly.

The high costs of foodborne illnesses to the United States and the potential for business closure.

The three main ways food becomes contaminated: pathogens, chemicals, and physical objects.

The necessity of recognizing contamination sources to prevent foodborne illness.

The risks associated with improper cleaning and sanitizing of equipment and utensils.

The dangers of using food prepared in a private home due to the lack of regulation and inspection.

The five key practices for keeping food safe, including controlling time and temperature and preventing cross-contamination.

The importance of training staff in food safety and the role of managers in ensuring adherence to food safety procedures.

The requirement for food handlers to complete food safety training and the importance of documentation and ongoing monitoring.

The role of certified food protection managers in overseeing food safety and the need for their presence during food service operations.

The significance of understanding the roles of various health organizations such as the CDC, FDA, USDA, and local health departments in food safety.

Transcripts

so welcome to chef pesci's uh

lecture

uh today we're gonna cover

the uh surfsafe chapter one

but throughout this

week we're gonna cover all the chapters

of surfsafe they are

it's relatively going to be the same

information that you're going to need

for national registry national registry

is just a completely different

organization

with a completely different format to

the test surfsafe is the premiere it's

most recognized out in the industry

um but whether you have surfsafe or

national registry or

the two

you will be golden

so let's talk about what a foodborne

illness outbreak is okay

it's three different things

a

two or more people have the same

symptoms after eating the same food

they get sick

they go to the hospital

and it's confirmed through laboratory

analysis

whether they do a stool sample

or blood results or the both

it's confirmed through laboratory

analysis

that there is something going on at the

restaurant so they contact the

regulatory authorities the health

department comes out they do an

inspection

and they investigate to see what's going

on

the problem with

foodborne illness

and when there's two or more people

if you look back when chipotle

was in the news

they had infected like

now this is an estimate

between six to eight hundred people

by the time they caught it

that's how many people had gotten sick

okay

um same with covey when covid first

broke

right i was in south florida and

i remember exactly seeing on the news

that there were 4 000 confirmed cases

if it only takes two or more people to

get sick after eating the same food

imagine

and they find out that there are

over

hundreds of people that got sick

imagine what 4 000

would have looked like right

today covet has infected

hundreds of thousands if not more

of people

okay

so the answer is all the above an

illness is considered an outbreak when

two or more people have the same

symptoms after eating the same food

an investigation is conducted by the

state and local regulatory authorities

which is your health department in the

outbreak the outbreak the outbreak has

been confirmed by laboratory analysis

what are the challenges that um

that companies face right time is money

so food service operations

work hard to minimize food-borne

illnesses as a result of these efforts

food-borne illnesses have declined in

recent years

however operations still face many

challenges to food safety

pressure to work quickly can make it

hard to take the time to follow food

safety practices

we know that here at seminole because

we're on

non-block schedule so we're on 48 minute

classes

and

yeah we're playing that time clock

so

we feel pressured we can't practice food

safety like we should be practicing it

because

time is of the essence

your staff may speak different language

than you do which can make it difficult

to communicate cultural differences can

also influence how food handlers view

food safety

staff often have difficult levels of

education

making it more challenging to teach them

food safety everyone's on a different

level

some people work front of the house some

people work back at the house some

people work

around food some don't work around the

food

okay

illness-causing microorganisms are more

frequently found on food

that once was considered safe

food that is received from suppliers

that are not practicing food safety can

cause foodborne illness outbreaks

that's why we have to purchase

from approved sources

not unapproved sources

the number of customers at high risks

for getting a foodborne illness is

increasing

right high high-risk populations elderly

we're going to talk about that coming up

in the next couple slides

but high-risk populations have a high

risk chance of getting sick

versus having a normal person who eats

the same food

right because their immune system is

working against them

an example of high-risk population would

be elderly population we learned that

with kovid what did covet kill most of

killed off the elderly

so some challenges that

companies will face

is training new staff

okay constantly having to retrain

and the hospitality industry has the

highest turnover rate when it comes to

job stability

so the constantly having to retrain

but the serp state program will provide

the tools needed to overcome the

challenges in managing

a good food safety program and that's

what we're going to discuss

through these chapters

foodborne illness costs the united

states billions of dollars each year

national restaurant association figures

show that one foodborne illness outbreak

can cost an operation thousands of

dollars

it can even result in closure

some of the business costs were

highlighted in the video

if we showed you the video well then

you'll be able to take away what those

costs are

there are also human costs which are

identified on this slide

okay

so

on average about 128 000 people are

hospitalized every single year due to a

foodborne illness and about three to

four thousand of them

die

that's how serious this is now you may

be sitting here saying things like well

chef that's really like less than one

percent of the population

but imagine what they were saying

if they're saying it and you were saying

it

you could get sick

you could have long-term disability

because of it or you could die

and

with the

growing um

amounts of medical costs and how

expensive it is to be in a hospital

if you don't have insurance you're stuck

with a bill all because you went out to

eat and got sick

okay

so unsafe food is usually the result of

a contamination the presence of harmful

substances in food there's three ways

food becomes contaminated

before we talk about those three ways

to prevent foodborne illness you must

recognize the contaminations

that can make food unsafe

these come from

pathogens chemicals

or physical objects

pathogens being biological

they might also come from certain unsafe

practices in your operation

okay we're going to discuss this a

little bit more in depth in chapter two

but biological not washing your hands

properly picking up the bacteria from

wiping yourself

okay and then not properly scrubbing

your hands and going back to the food

service

industry touching food that's cross

contamination chemical couple examples

with chemical could be

we spray our counters

and the mist particles travel and they

touch food

or we spray our

our surfaces and we don't properly clean

them

which we're going to discover discover

more in the up and coming slides

and then physical hazards

why are

band-aids in the industry blue and not

beige like you find out it like a publix

or a walmart

it's because if

a band-aid falls off which it does it

does happen from time to time or finger

cot blue

if it falls off

they want you to be able to notice it

and find it

before serving a customer

so

we must always purchase food

from approved sources okay completely

takes the risk factor

out of the potential of a foodborne

illness

the other risk factors for foodborne

illness

are related to four main practices

time temperature abuse

okay not properly holding our food at

proper correct temperatures

which again we will discuss more in

depth in another chapter

not cooking our food to proper

temperatures

cross-contamination

right when we contaminate raw with

cooked

the transfer of bacteria from one

surface to another

poor personal hygiene

we're not talking poor personal hygiene

from the customer standpoint but from

the person preparing the food the

employee

right we touch our face

quite often and sometimes we don't even

know we're doing it or we wash our hands

correctly and then we don't have

anywhere to dry our hands and we

wipe them on our chef coat or our apron

or our clothes and we just picked up

bacteria

one thing you need to know about

bacteria is that you can't see smell or

taste bacteria

so that's where it becomes very

dangerous

and then poor cleaning and sanitizing

we need to make sure we are properly

just like we are wash rinse and

sanitizing and air drying our dishes we

need to make sure we wash rinse sanitize

and air dry our surfaces

frequently okay

technically

by state law

we have to have a green bucket and a red

bucket with a designated towel in each

at our lab stations that's why on your

lap sheets i always tell you guys

to make sure you have those two things

okay

if you just sanitize the counters

then it's like just grabbing hand

sanitizer without washing your hands

it's not effective

but when we wash rinse and sanitize just

like we do with our hands and our dishes

it becomes effective

hand sanitizer should never be used

as a substitute for hand washing and

we'll talk about that more in depth in

the hand washing chapter

so is it okay for food service operation

to use food prepared in a private home

the answer is no

why

food prepared in a private home is

considered to be from an unsafe source

it can must

must absolutely be

avoided

keep in mind that food prepared in a

private home is considered to be from an

unsafe source

and you must avoid it

okay

we don't know what they're doing we

don't know if they're licensed we don't

know if they're registered with the

health department and they have their

inspections

so we got to make sure we purchased food

only from approved sources

pathogens can spread to food if

equipment has not been cleaned and

sanitized correctly between uses this

can happen in ways indicated on this

slide

so

we got equipment utensils are not washed

rinsed sanitized between uses sanitized

how often do i see that happening on

labs on lab days where we're just

washing or wiping our counters but we're

not properly washing rinsing and

sanitizing them

that that one move right there can

really save on potentially

cross-contaminating with another surface

well with another product

and then that making you get sick

wiping clothes are not store wiping

cloths excuse me are not stored in a

sanitizing solution between uses

and sanitizing solution

are not at required levels

when kurt showed up at our last

inspection kurt jennings he's our health

inspector

he actually took one of our test strips

went over to the three compartment sink

agitated the test strip in the

sanitizing water to make sure it was at

proper dosages and it is

a few years ago we invested in a system

that properly

measures out the concentration to water

ratios so that

your soap

is at proper levels

and your sanitizer is at proper levels

because

if it's over those proper levels that's

when you have a chemical

hazard and that's where you can get sick

so on slide 1.14

what is going on in this picture

it's very hard to tell what's going on

but if you take a look we got poor

personal hygiene

the answer c because sneezing or

coughing on food can contaminate it

that's common sense

now all of you if you know chef hess

he has a famous mantra that he says

common sense isn't so common

let me fill you in ladies and gentlemen

on the most important thing you need to

know about passing national registry or

surfsafe

it comes down

to practicing common sense

but in today's world common sense

as a as according to chef hess

and i i would agree with this

common sense

is not common

okay these habits are considered poor

personal hygiene habits

what's going on in this picture 1.15

easy cross-contamination right we have

lettuce

lettuce is prepared food right it

doesn't need any further cooking for you

to consume it it should be sitting on

the top shelf and we're going to talk

more in depth on how to properly shelve

your product in the refrigerator or

freezers so that you prevent stuff like

this from occurring

blood from the raw meat stored above the

lettuce has been cross-contaminated with

it a foodborne illness can occur at any

time contaminated food touches or drips

fluids onto cooked or ready to eat food

this is called cross contamination

what's going on in this picture

well he's probing he's wearing gloves so

let's take a look he's wearing gloves

he's probing in the thickest part of the

chicken

but the chicken is not at proper

temperature

it's at 115 chicken's supposed to be

cooked at 165 and it must hold that

temperature for a minimum of 15 seconds

for it to be considered safe

so the answer is a

the chicken has not been cooked to a

temperature high enough to kill

pathogens at this point it has been time

temperature abused

and could cause a foodborne illness if

served

key word could

depends on the person depends on their

immune system

is their immune system strong enough to

fight off bacteria

you'll never know

what's going on here

okay

he's wiping a table

with a single used towel the answer is d

the employee appears to only be wiping

the prep table clean rather than washing

rinsing

and sanitizing it

this would be considered poor cleaning

and sanitizing and could result in a

foodborne illness

so

of all these illnesses and the ways that

you can get sick through contaminated

food

which population has the higher risk

there's three of them we have elderly

people

pre-aged our preschool-aged children

their their immune systems are still

developing and people with compromised

immune system people that are suffering

from cancer or receiving chemotherapy

have hiv aids are going through

transplants

okay the immune system is the body's

defense against illness elderly people

are at high risk because their immune

system have weakened with age

very young children are at high risk

because they have not built up strong

immune systems

and people with a compromised immune

system certain medical conditions and or

medications can weaken a person's immune

system

i don't know about you but growing up

most my life i heard that your immune

system is the most important thing and

if you don't take care of it at a young

age you're going to have immune system

issues in the future

and that's what can get you sick

so

how do we keep

food

safe

we focus on these five bulletins

controlling the time and temperature

properly holding our food

properly taking the correct temperatures

okay preventing cross-contamination

making sure we're wiping down our

surfaces properly right cleaning and

sanitizing that last one there

making sure that we store our food

properly

in the shelving uh in a refrigerator or

freezer

practicing practicing good personal

hygiene

making sure we show up to work wearing

fresh cleaned uniforms not something

that we wore two days ago or three days

ago or a week ago

making sure that we pull our hair back

making sure that we're taking showers

we're washing our hands when we get to

work when we leave the bathroom

making sure that we purchase from

approved reputable suppliers people that

are licensed

people that are inspected by the state

those are approved sources

and of course the last one we just

talked about it cleaning and sanitizing

1.20

as a manager your job is more than just

understanding food safety practices and

creating necessary procedures

you must also train your staff to follow

these procedures

staff should be trained when they are

first hired

and on an ongoing basis

your entire staff needs general food

safety knowledge and that's what we do i

know we talk about it a lot we and we

will always talk about it will always be

the premise of these classes whether

you're in culinary one two or three

the goal is to give you the foundation

level one gets you to level two and then

get you certified would serve safe by

level three

other knowledge

will be specific to the tasks performed

on the job for example everyone needs to

know the correct way to wash their hands

however only receiving however only

receiving staff need to know how to

inspect

produce during receiving

staff need to be retrained in food

safety regularly this is not just

something we do once

i know out in the industry sometimes

things just get busy they train you and

then they just expect you to know it but

here

and in culinary school we're kind of

constantly reiterate

why it's important to practice

food safety

1.21 when a food handler completes food

safety training we must document it

once staff are trained we must monitor

them to make sure they're following the

procedures

we must set the standards

high and make sure that our staff are

following those procedures and if

they're doing it incorrectly

which could lead to the increase

in risk

when this happens it is important to

correct the situation immediately

this is called corrective action if an

employee often completes a task

incorrectly or if multiple employees

complete a task incorrectly they should

be retrained

staff aren't the only ones who

need to keep

food safe or who need to be trained on

food safety the fda food code food drug

administration requires that persons in

charge of a food service operation must

become certified food protection

managers

ms wiley chef pesci and chef hess we

carry the food

protection manager certification we are

required to have it

and we must have someone

with that certification on site at all

times

during the operation same goes for

food service

normally you have three shifts you have

an am a mid and a pm shift

you need to at least have two people

with food safety or food service

protection manager certification which

is what you get through surfsafe and

we'll get you there by level three

but for all arguments sake we're

focusing on national registry right now

for some type of operations the person

in charge may need to be on site at all

times

this is the case if regulatory authority

has decided that the operation poses

minimal risk for causing a foodborne

illness

that decision would be based on the kind

of operation it is and the type of food

that's being served or sold

cashier

lists markets and convenience stores are

good examples of operations where the

person in charge may need to be on site

at all times

the person in charge must also be able

to show

that they have their required knowledge

to become a certified food protection

manager you must pass a test from an

accredited program we teach that

accredited program and then we pay

culinary pays not chef hess not chef

pesci but the money sitting in our

internal accounts pays for each of you

to have the opportunity to take that

test

otherwise

if you wait until after you graduate

high school you'll be paying about 120

135

and you must sit

in a food safety class for at least 16

hours

think about that for a second

get it done now so you don't have to do

it later

get it done now so we pay for it not you

and you don't have to pay for it later

so the only thing i need you to really

take away for chapter one is to

understand the basis of food safety

which we have discussed in all those

slides so far

but the most important key thing i need

you to take away that will appear on

national registry or servsafe

is that the test will only include the

abbreviated words to each organization

so you need to know who the cdc is

and what they do who the fda is and what

they do so centers for disease control

we should know that with coven

fda food drug administration

what does the food drug administration

do

take a second read those bulletins

slide .27

usda united states department of

agriculture

and then public health service that's

going to be your local health

departments okay they conduct their

research into causes of foodborne

illness outbreaks

outbreaks and assist in investigating

outbreaks

so state local regulatory authorities

they write they adopt the codes and they

regulate retail and food service

operations

food service food safety

responsibilities include inspecting the

operation enforcing the regulations

investigating complaints and illnesses

and issuing licenses and permits that is

key

licensing and permits will pop up

on

the exam

so that means highlight that or get that

down written on your paper

and that's it that's chapter one in a

nutshell