Food Safety

FDA Foodborne Illness Risk Factor Study - How it Will be Used to Improve Food Safety

In 2013, FDA initiated its second 10-year study on the occurrence of foodborne illness risk factors within foodservice and retail food facilities. This session will provide industry and regulatory food safety professionals with information on specific food safety practices and procedures that are in most need of attention within the retail food segment of the industry. Attendees will be able to assess the underlying issues that impact employee behaviors and food safety practices and to identify potential intervention strategies that are also being assessed as part of the study.

Flip the Fear: Food Allergen Lawsuits, Training Requirements, and Tools

The number of individuals with food allergies in the U.S. continues to rise each year. With recent rulings by the FDA and a host of lawsuits over how food allergic diners are treated in the foodservice industry, it can be a scary subject to approach in a food establishment. This session will cover current regulations and training requirements, provide tools for you to flip the fear, and create a safe atmosphere for those with special dietary needs.

FDA's Oral Culture Learner Project: Helping Food Employees Understand the Importance of Food Safety

What we have here is a failure to communicate! Use this session to obtain insights as to why the retail food regulatory inspection process may not be as effective as it could be. Learn how to tailor your communication techniques to make a connection with food worker that will result in positive behavioral change.

Continuous Improvement Through Sharing: Overcoming Challenges to Meet FDA Retail Program Standards

Learn how retail food regulatory programs can use the Retail Program Standards to enhance uniformity and quality of their inspection program while improving the level of service to their stakeholders. Attendees will have the opportunity to learn from their peers, ask questions, and receive takeaway materials about The FDA Retail Program Standards are designed to help agencies enhance uniformity and quality of inspection programs while improving the level of service to their stakeholders. Get guidance on how to present the standards to and obtain support from upper level management.

Chemical-Free Cleaning and Sanitizing in Retail Food Establishments

The movement and requirements for Green cleaning has sparked innovation in retail food sanitation. New chemical-free cleaning and sanitizing systems are being used in selected food establishments with surprising results. Several of these innovative systems are listed with NSF under new and rigorous Protocols and meet current standards. Several of these extreme Green technologies will be highlighted and contrasted. Attendees will evaluate these solutions against standards and leave with a knowledge of current cleaning innovations.

 

Presented at NEHA 2015 AEC

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