2017 - Webinar On "The Real Cost of The Food Code- Healthcare Settings, The Food Code serves as a guide to close the Gap, Leveraging Risk and Service"

Description :
Leveraging Information to Navigate Food Safety and Consumer Concerns
Food safety has become a major topic that must be considered by both institutions and producers within the food supply chain to calculate the risk and reduce the likelihood of not just outbreaks, but closing the gap on consumer preferences, allergies, diet restrictions. Under 483.60 Food & Nutrition Services, §482.28 (Hospital) Food and Dietetic Services, food procurement, production, processing, sales and service your staff must be fully equipped, aware of ingredients, recipes and preparation products to reduce risk.
Interpretive Guidelines
The Cost of Not Educating Consumers
Consumers today demand that the food they eat be safe and free from harmful contaminants that cause illness, however, they also request more choices of foods they have access when at home or in the community. This require more and more food service operations take appropriate actions to ensure a safe food supply. Consumers have also demon¬strated that they will hold all these “food suppliers”—in¬deed, all segments of the food supply chain—accountable for foodborne illnesses.
Food Code 2013, FSMA- Updating Interpretive Guidance
Down-loadable Training, Education PDF's, Tools; Policy & Procedure Statements
Areas Covered in the Session :
The goal of this Webinar is to share tools, tips and resources to promote a cohesive food service, safety plan.
Incorporating of Food Code in food management process, & consumer choice.
Identify that consumers have choice, include options that incorporate in menu options.
Identification of hazards and Critical Control Points (CCPs) in food operations
Deploying A Culture of Food Safety around food service staff, allied staff and volunteers deploying safe food options.
Developing policy, process and procedures to meet consumer choice
What are the criteria your food service staff, allied staff and volunteers must follow for alternative actions, choices?
When/what are the criteria that determine when safety trumps choice?
Why should your organization these steps/actions in your action plan?
Who/how does the organization reach; 90% of food service choice consumers.
Knowledge of local, state and federal guidelines, codes
Understanding FDA guidelines
Considerations you must make in planning; where/location, and preparing/training your Staff, Volunteers.
What are other basic Codes, Regulations you must consider.
Clear Messaging / Communication / Training for Events
Communicate to Administration, mangers, all employees, members of your community the values, reason why the organization exists.
Roles others to play in this messaging and expressing the organizations values.
Partnering to Reduce the Risk!
Importance of Your Teams & Partners Buy-In, to Reduce & Understanding Risk
The Real Cost of Food Code
Cost of noncompliance, Hospitalization of those at risk
Cost of noncompliance, survey team coming in to investigations, making corrective actions
Cost of training vs hospitalization
Risk Management Mitigation Strategies: Being Prepared to "Take The Lead within their local community offering Food Service Safely
Establishing a plan to communicate formal & informal messaging of Food Service.
Communicating organizations Mission, Vision, Goals & Objectives of keeping food safe.
Knowledge and understand of overall food operation to communicate your food safety plan
Establishing year-round Plan that Promotes food service, food safety in your planning
The Cost of not considering risk management or Incident Management
How to acknowledge & document the risk of improper food handling, food service, Incorporate in training.
Acknowledge the organization has a process to reducing risk and staff’s role in the process
Promoting the organizations knowledge directly in messaging, volunteer training, acknowledge the role of direct and indirect players. (It is no longer good enough for food handlers, staff to know; staff, volunteers that serve food & beverage must also have knowledge of importants of reducing risk).
Understanding four stages mature Incident Management Process:
Plan and prepare
Respond
Document
Investigate
About Speaker:
Larry David Bowe, Principle Consultant- Food Safety Certified Instructor with 36 plus years of Hospitality, Food Safety Management, fostering positive growth and promoting opportunities for commercial as well as progressive healthcare organizations. Larry believes in Promoting Global Food Safety as the Catalysis for organizational growth, and responsible food safety and sanitation practices as the framework that creates a culture of food safety.