In the News Training as long as Store Employees Retail Food Safety

In the News Training as long as Store Employees Retail Food Safety www.phwiki.com

In the News Training as long as Store Employees Retail Food Safety

Piligian, Craig, Executive Producer has reference to this Academic Journal, PHwiki organized this Journal NC Food Safety in addition to Defense Task Force Food Protection Evolution Adapting to Changing Times Terry Levee, RS, REHS Director of Food Safety Programs Food Marketing Institute Overview FMI membership & mission Why is food safety important Changes through the years Steps in producing safe food What’s cooking at retail FMI – U.S. Membership 1,500 member companies Food retailers in addition to wholesalers Approximately 26,000 retail food stores 680 billion combined annual sales Large multi-store chains, regional firms in addition to independent supermarkets

Milan Institute-Merced CA www.phwiki.com

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FMI’s Mission Develop in addition to promote policies, programs in addition to as long as ums in the areas of: Government Relations Food Safety & Defense Research & Education Public & Consumer In as long as mation Industry Relations Why is Food Safety Important Protecting Public Health Current Estimates: 48 Million Illnesses 128,000 Hospitalizations 3000 Deaths In the News Multistate Outbreak of Salmonella Bareilly in tuna (spring 2012) Multistate Outbreak of L monocytogenes in cantaloupes (Fall 2011) Multistate Outbreak of e.coli 026 Infections Linked to Raw Alfalfa Sprouts (2012) Dog Treats Recalled as long as Salmonella (September, 2010) Multistate outbreak of Salmonella Enteritidis linked to a mexican style fast food restaurant (2012)

Changes through the years Changes through the years Changes through the years

Changes through the years FORSYTH COUNTY 2005 FORSYTH COUNTY 2011 Changes through the years FORSYTH COUNTY 2005 34 Item Check list Food protection Time/Temperature Stored/H in addition to led Personnel Infection/communicable disease H in addition to washing/hygiene practices Clothes/hair restraints Floors/Walls/Ceilings FORSYTH COUNTY 2011 49 Item Check List Employee Health Hygiene practices Preventing Contamination by H in addition to s Potentially Hazardous Foods Cooking Time/Temperature Cooling/Reheating (separate) Hot Holding/Cold Holding (separate) Time as a Pubic Health control Consumer Advisory Steps in Producing Safe Food Retailers, the last line of defense are the most ‘visible’ part of the food chain have to ‘Look beyond the 4 walls’ need to continue improving consumer confidence use a Total Food Safety Management approach Approved Supplier/Supplier certification (Source) Store employee training Store operations – Active Managerial Controls (FDA Risk Factors) Consumer education in addition to awareness

Do You Know Your Supplier Retailers need to have ‘assurances’ Due diligence prior to doing business Retailers want more than a supplier audit Suppliers need to have a food safety Third-Party Certification Global Food Safety Initiative (GFSI) SQF Total Food Safety Management: ‘Source’ Training as long as Store Employees FMI offers a program as long as employee training, testing in addition to certification Emphasis of risk factors Influenced by Job-Task Analysis Classroom in addition to on-line Instructor materials Multiple languages 2009 FDA Food Code Source: www.supersafemark.com EMPLOYEE TRAINING: Total Food Safety Management: ‘Training’ Retail Food Safety Effective food safety systems in the store must include: Good Retail Practices St in addition to ard Operating Procedures Sanitation & hygiene programs Monitor in addition to verify best practices Incorporating metrics (internal & external) Effective crisis management & recall system Risk in addition to science-based controls (utilize FDA Risk Factor reports) Total Food Safety Management: ‘Active Managerial Controls’

2008 FDA Foodborne Illness Risk Factor Report Total Food Safety Management: ‘Active Managerial Controls’ 2008 FDA Foodborne Illness Risk Factor Report Source: FDA 2008 Risk Factor Study Total Food Safety Management: ‘Active Managerial Controls’ Total Food Safety Management: ‘Consumer Education’

Total Food Safety Management: ‘Consumer Education’ What’s Cooking at Retail Legislation (state, local & federal) FSMA Labeling (menu; front of pack nutritional values) Traceability/record keeping (retail grinding logs) Sanitary Transportation of Food FDA Food Code (CFP) – science based Foodborne illness outbreaks (raw foods/agricultural products) Improving Risk Factor compliance What’s Cooking at Retail Listeria monocytogenes – retail risk assessments Norovirus Allergens Animal welfare Country of Origin Labeling Environmental in addition to social practices Food defense Recalls Sustainability

Contact Info Terry Levee, RS, REHS tlevee@fmi.org 202-220-0659

Piligian, Craig American Chopper - The Learning Channel Executive Producer www.phwiki.com

Piligian, Craig Executive Producer

Piligian, Craig is from United States and they belong to American Chopper – The Learning Channel and they are from  Sherman Oaks, United States got related to this Particular Journal. and Piligian, Craig deal with the subjects like Automotive Repairs and Service Stations; Automotive/Motorcycle Racing; Motorcycles

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This Particular Journal got reviewed and rated by Milan Institute-Merced and short form of this particular Institution is CA and gave this Journal an Excellent Rating.