Monday, Sept. 9, 2013
9:30 a.m. – 10:30 a. m.
How to Participate Today
• Open and close your panel
• View, select, and test your
audio
• Submit text questions
• Q&A add...
Jean Hayden, Ohio Department of Health
Scott Nowicki, Ohio Department of
Health
Tony Pupillo, National Restaurant
Assoc...
Ohio Department of Health’s
Food Protection Certification Program
Jean Hayden
Program Specialist 2
Food Safety Program
Ohi...
Ohio Department of Health’s
Food Protection Certification Program
Level One - A mandated training for the person
in charg...
Level One Certification in Food
Protection
Required when:
• A new FSO or RFE is licensed after Mar. 1, 2010.
• A FSO or R...
ODH’s Responsibility
For Level One and Level Two the Director
approves
• Courses of study
• Providers
• Instructors
For ...
Approved Providers
Level One:
• 114 - locations (5 online)
• 55 - course materials
Level Two:
• 279 locations (3 online)...
Ohio Foodborne
Outbreak Statistics
Scott Nowicki, MPH
Outbreak Response &
Bioterrorism Investigation Team
(ORBIT)
Bureau o...
2012 Ohio Outbreak Data
(n=366)
Community
12%
Foodborne
23%
Healthcare-associated
24%
Institutional
36%
Other
1%
Unusual I...
Foodborne Outbreaks
 Statistics
• 85 outbreaks
affecting 1,069
people in 32 of
Ohio’s 88 counties
 Five multi-state
Ohio...
2012 Ohio Foodborne Outbreaks
by Status and Etiology
Confirmed
Not Confirmed
campylobacter
spp
Clostridium
perfringens
STE...
Recent STEC Outbreaks
Year Serotype Vehicle # Cases
Nationally
2012 O26 Raw clover
sprouts
29
2013 O121 Farm Rich Frozen
F...
Recent Listeriosis
Outbreaks
Serotype Vehicle # cases
L. Monocytogenes cheese 5
Caring about food
safety
REAL-LIFE EXPERIENCES:
 Food storage-raw and processed foods
 Chemical storage-cooks line, long...
Be Proactive
 Train staff.
 Observe staff.
 Provide positive reinforcement to staff.
 Develop a positive relationship ...
Gsgfgs
Managers, Supervisors,
Chefs, Persons in Charge of
Establishment, First-Year
Culinary Students, Expeditor
Manager T...
Training Available
English, Spanish, Chinese, Korean,
Burmese
• Classroom
• 15 hours of training (OH)
• Online course
• 8 ...
Available
English, Spanish, (Burmese in print only)
• Classroom
• 1-3 hours
• Online course
• 1-2 hours
• 60 days to compl...
ServSafe Allergens
Online Course
Available
English (Spanish coming soon!)
• Online course
• 90 minutes - 2 hours
• 90 days...
“You have to be
as passionate
about food safety
as you are about
food.” Jim Knight
Former Senior Director of Training
The ...
Q&A
Foodservice Safety Training: Preventing Costly
Workplace Injuries
• Tuesday, Oct. 15 from 9:00 a.m. – 11:30 a.m. @ BWC’s
...
 Ohio Restaurant PAC Event - Columbus
• Wednesday, Sept. 11 from 4:00 p.m. – 6:00 pm @ Hubbard
Grille
 Ohio Restaurant P...
Bren Cueni
bcueni@ohiorestaurant.org
(614) 246-0222
Jean A. Hayden, R.S.
jean.hayden@odh.ohio.gov
(614) 644-8653
Scott Now...
Survey
How Food Safety Can Protect Your Business
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How Food Safety Can Protect Your Business

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How Food Safety Can Protect Your Business
September 9

The cost of foodborne illness in the United States is now estimated at approximately $77.7 billion annually, according to an analysis published in the January 2012 issue of the Journal of Food Protection by Dr. Robert Scharff, a researcher at The Ohio State University. Keeping your restaurant safe is big business.

In fact, food safety is more than just make sure you use right cutting board and that all staff wash their hands appropriately. A sign of a progressive company is one that is proactive not reactive. Learn how you can be proactive.

In this informative ORA Restaurant Education Series webinar, offered FREE to members, you and your management staff will learn:
• Methods for improving safety in your operations;
• Ohio’s existing food safety requirements and anticipated changes;
• Determining what type of food safety training, ether online or in-person, is best for your budget and business;
• The ServSafe options that meet Ohio’s requirements: Level 1 Person in Charge (PIC) and Level 2 ServSafe Food Handler; and
• Details about the new ServSafe Allergens online training program

All webinar participants will receive useful free safety posters and educational tools for display in your operations.

Speakers will include Jean A. Hayden, R.S. and Scott Nowicki from Ohio Department of Health and Vito Palazzolo and Tony Pupillo from the National Restaurant Association.

The information will be especially helpful to:
• New food service industry owners and operators
• New managers, supervisors and managers in training
• Anyone seeking a food safety refresher

Published in: Education, Technology, Business
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  • Reminder to panelists:Cell phone offHow to send chat questions to staffSpeak slow and clearAttendees can hear phones vibrating, papers shufflingIf speaker needs to cough or clear voice, cover microphone or ideally turn off head seat during the incidentBren - Good Morning. I’m Bren Cueni, Coordinator, Member Relations for the Ohio Restaurant Association. It is my pleasure to welcome you to this free Restaurant Education Series “How Food Safety Can Protect Your Business”Before we get started, I want to review a few housekeeping items and let you know how you can participate in today’s webinar. During the webinar you may type in questions for the presenters and at the end of the webinar, I will pose those questions to the presenters.
  • First for those who haven’t been on a webinar before, let’s orient ourselves.We’re looking at an example of the GoToWebinar Attendee Interface which is made up of two parts. The Viewer Window on the left, which allows you to see everything we will share on our screen, and the Control Panel at the right. Within that Control Panel is how you can participate in today’s event, so let’s look at that.
  • Clicks 1, 2, and 3By clicking the orange arrow, you can open and close your control PanelClick 4From the View Menu you can also set the Control Panel not to auto-hide when inactive if you prefer to keep it always open. Click 5The Audio pane provides audio information. By default you have joined the Webinar via Mic & Speakers. Click 6Click Audio Setup to select your computer speaker or headset devices. ORClicks 4, 5 and 6If you prefer, you can join the audio via telephone by selecting Use Telephone, and the dial-in information will be displayed, including an Audio PIN. Click 7During and at the end of the presentation, you have the ability to send questions through the questions pane. Simply type in your question and click send.
  • Jean Hay-denScott No-wickiTonyPu-pilloVito Pala-zolo
  • We are going to start our webinar with a refresher of what is required of Restaurants in Ohio. Ms. Jean Hayden is our first speakerJean bio – Jean Hayden is a Sanitarian Program Specialist 2 with the Ohio Department of Health’s Food Safety Program.  Her main responsibilities are providing technical support to local health districts, food industry and the general public on issues related to food safety and coordinating Ohio’s Certification Program.  Jean has 29 years of experience in Public Health with the majority of those years in her current position.
  • Now I would like to pass the mike to Scott Nowicki also of the Ohio Dept of Health to discussScott Nowicki is an epidemiologist at the Ohio Department of Health; where he has worked since 1995. He is currently employed as an infectious disease epidemiologist on the Outbreak Response and Bioterrorism Investigation Team; a position he has held since 2000. Scott’s primary focus is Shiga-toxin E. coli infections, Norovirus outbreaks, and foodborne disease outbreaks. Notable outbreak investigations which he has been involved in included: Salmonella infections linked to peanut butter and peanut products in 2007 and 2009; E. coli O157 infections linked to Spinach in 2006, E. coli O157 infections linked to ground beef in 2008, E. coli O145 infections linked to shredded romaine lettuce in 2010, E. coli O26 infections linked to raw clover sprouts in 2012, and E. coli O121 infections linked to frozen food products in 2013.
  • Regarding foodborne outbreaks, in 2012 Ohio had 85 Foodborneoutbreaks that affected 1,069 people in 32 counties. The greatest number of reported foodborne outbreaks, shown in red, were in Franklin (Columbus) and Cuyahoga and Hamilton counties.
  • 51% of our 85 foodborneoutbreaks had a confirmed agent. Most of Ohio’s confirmed foodborne outbreaks were caused by Norovirus (24),followed by Campylobacter (5). Shiga toxin-producing E. coli (also known as STEC), Clostridium, Vibrio, Salmonella and Listeria made up the remainder.Why are there nearly ½ not confirmed?
  • Ohio was involved in a few multistate E. coli outbreaks, one in 2012 and 2 so far in 2013.A total of 29 persons linked to the raw clover sprout outbreak in 2012 were reported from 11 states, including 3 from OhioThere were 26 people with STEC O26 in 13 states. Patients were linked to a national fast food chain, including one patient from Ohio. The culprit was most likely lettuce. The Farm Rich frozen food outbreak affected 35 people from 19 states, including 6 in Ohio.
  • A total of five people infected with a matching outbreak strain of Listeriamonocytogenes have been reported from four states. There were 2 people ill from Minnesota, and Illinois (1), Indiana (1), and Ohio (1).A joint federal/state/local investigation indicated that Les Frères, Petit Frère, and Petit Frère with Truffles cheeses made by Crave Brothers Farmstead Cheese Company of Waterloo, Wisconsin was the likely source of this outbreak. These were specialty cheeses sold at several retail outlets.All five ill persons were hospitalized. One illness in a pregnant woman resulted in a miscarriage. One death was reported in Minnesota.
  • Our next panelist is VitoPalla-zolo with the National Restaurant Association SolutionsVito is the Manager of Program Compliance for National Restaurant Association Solutions. He ensures that the ServSafe programs remain up to date and technically accurate, he also addresses customer queries regarding food and alcohol safety in the workplace. Vito is a former Administrator and Sanitarian both the State and local health departments level, with over 30 years of experience in the Regulatory Arena.
  • Bren to mention that the ORA will be laminating the posters from the National Food Safety Month website and sending to every webinar participant. We encourage everyone to go to the site. There are great staff training opportunities on the site.
  • Our last speaker is Tony PupilloTony has been with the NRA for 7 Years.  He has MBA in Business Administration from Roosevelt University in Chicago IL.He covers 5 states (OH, IN, MI, WI and IL) in his role as Great Lakes Sales ManagerConcentrate on ServSafe, Employee Edge, Healthcare products offered by the NRA.
  • Now we take questions from the participants. I will read the ones already sent in but please feel free to send in more.To post a question simply type the question in the question box, which is located at the bottom right side of your screen and click “send”QUESTIONS :1.) Jean or Tony, this is a question for one or both of you.   We have been told that the trend in mandating food safety training for restaurant employees is expanding in a step-by-step approach.  In other words, regulators start with mandated training for managers, then for persons-in-charge, then for someone on the premises at all hours the restaurant is open and eventually to include all employees who handle food.  Is this your impression as well?
  • BREN ANNOUNCE – We want to let you know of some upcoming events for your continued education. Please join us for upcoming Restaurant Education Series Events. Just select the “events” tab on our website to register.
  • BREN ANNOUNCE – We want to let you know of some upcoming advocacy events scheduled. Go to ohiorestaurant.org under the Education & Events tab look for Meetings & Events to register
  • WHEN DONE WITH QUESTIONS:BrenI’d like to take this opportunity to thank our panelists, Jean, Scott, Tony & Vito…IMPORTANT: Let speaker know this will end the session and not to prematurely indicate that the session is over after they are finished presenting.
  • When you log out of this session you’ll have the option to complete a quick survey. Please take a moment to provide this important feedback so we can continue to improve our offerings.Thank you for your participation today and for your membership.This concludes today’s webinar. This concludes today’s webinar. IMPORTANT: Let speaker know this will end the session and not to prematurely indicate that the session is over after they are finished presenting.
  • How Food Safety Can Protect Your Business

    1. 1. Monday, Sept. 9, 2013 9:30 a.m. – 10:30 a. m.
    2. 2. How to Participate Today • Open and close your panel • View, select, and test your audio • Submit text questions • Q&A addressed during and at the end of today’s session • Everyone will receive an e- mail with a link to view a recorded version of today’s session • Your feedback is important! You will receive a prompt to complete a survey at the end of the session
    3. 3. Jean Hayden, Ohio Department of Health Scott Nowicki, Ohio Department of Health Tony Pupillo, National Restaurant Association Solutions, LLC Vito Palazzolo, National Restaurant Association Solutions, LLC Today’s Speakers
    4. 4. Ohio Department of Health’s Food Protection Certification Program Jean Hayden Program Specialist 2 Food Safety Program Ohio Department of Health
    5. 5. Ohio Department of Health’s Food Protection Certification Program Level One - A mandated training for the person in charge per shift of a risk level I, II, III, and IV FSO or RFE in certain situations Level Two - A voluntary training for the food manager that meets the requirement for demonstration of knowledge
    6. 6. Level One Certification in Food Protection Required when: • A new FSO or RFE is licensed after Mar. 1, 2010. • A FSO or RFE has been implicated in a foodborne disease outbreak. • The licensor has documented a failure to maintain sanitary conditions.
    7. 7. ODH’s Responsibility For Level One and Level Two the Director approves • Courses of study • Providers • Instructors For Level Two the Director issues an Ohio Certification.
    8. 8. Approved Providers Level One: • 114 - locations (5 online) • 55 - course materials Level Two: • 279 locations (3 online) • 8 - course materials • 4 - examinations
    9. 9. Ohio Foodborne Outbreak Statistics Scott Nowicki, MPH Outbreak Response & Bioterrorism Investigation Team (ORBIT) Bureau of Infectious Diseases Ohio Department of Health
    10. 10. 2012 Ohio Outbreak Data (n=366) Community 12% Foodborne 23% Healthcare-associated 24% Institutional 36% Other 1% Unusual Incidence 1% Waterborne 1% Zoonotic 2% Ohio Department of Health Provisional Data
    11. 11. Foodborne Outbreaks  Statistics • 85 outbreaks affecting 1,069 people in 32 of Ohio’s 88 counties  Five multi-state Ohio Department of Health Counties Reporting Foodborne Outbreaks Ohio Department of Health 2012 Reporting > 06 Other counties Reporting 04-05 Reporting 01-03 Ohio Department of Health Provisional Data
    12. 12. 2012 Ohio Foodborne Outbreaks by Status and Etiology Confirmed Not Confirmed campylobacter spp Clostridium perfringens STEC Listeria monocytogenes Norovirus Salmonella spp. Vibrio spp.
    13. 13. Recent STEC Outbreaks Year Serotype Vehicle # Cases Nationally 2012 O26 Raw clover sprouts 29 2013 O121 Farm Rich Frozen Foods 35 2013 O26 Lettuce? 26
    14. 14. Recent Listeriosis Outbreaks Serotype Vehicle # cases L. Monocytogenes cheese 5
    15. 15. Caring about food safety REAL-LIFE EXPERIENCES:  Food storage-raw and processed foods  Chemical storage-cooks line, long term  Sewerage backups-what to do
    16. 16. Be Proactive  Train staff.  Observe staff.  Provide positive reinforcement to staff.  Develop a positive relationship with the regulator(s).  Utilize the expertise and training abilities of the regulator(s).  Have written policies/procedures.  NFSM (http://www.foodsafetymonth.com)
    17. 17. Gsgfgs Managers, Supervisors, Chefs, Persons in Charge of Establishment, First-Year Culinary Students, Expeditor Manager Training Manager and Employee Level Training Managers, Supervisors, Ch efs, Persons in Charge, Students, Expedito r, Cooks, Servers Allergens Program Chefs, Cooks, Team Leaders, Culinary Students, Servers, Bussers Food Handler Program ORA Members receive 15% OFF all ServSafe Products Both Front of House and Back of House staff Cooks, Team Leaders, Culinary Students, Servers, Bussers
    18. 18. Training Available English, Spanish, Chinese, Korean, Burmese • Classroom • 15 hours of training (OH) • Online course • 8 hours • 90 days to complete Exams Available English, Spanish, Chinese, Korean, French Canadian, Japanese, Burmese, large print • 90 question secure exam • 5 year national certification • Meets Ohio Level 2 requirement Manager Training and Certification
    19. 19. Available English, Spanish, (Burmese in print only) • Classroom • 1-3 hours • Online course • 1-2 hours • 60 days to complete Course and Exam Overview • 5 key areas • 40 question exam • No proctor required • Certificate of completion • Meets Ohio’s Level 1 PIC requirement Food Handler Program
    20. 20. ServSafe Allergens Online Course Available English (Spanish coming soon!) • Online course • 90 minutes - 2 hours • 90 days to complete • Partnered with FARE (Food Allergy Research & Education) Course and Exam Overview • 3 key areas • Understanding Food Allergies • Front of the house • Back of the house • 30 question exam • No proctor required • Certificate of completion • 15 million Americans with food allergies
    21. 21. “You have to be as passionate about food safety as you are about food.” Jim Knight Former Senior Director of Training The School of Hard Knocks Hard Rock International
    22. 22. Q&A
    23. 23. Foodservice Safety Training: Preventing Costly Workplace Injuries • Tuesday, Oct. 15 from 9:00 a.m. – 11:30 a.m. @ BWC’s Governor’s Hill location in Cincinnati Grow Revenue: Get online and boost sales • Monday, Oct. 28 from 9:00 a.m. – 2:00 p.m. @ IGS Energy in Dublin, includes lunch Foodservice Safety Training: Preventing Costly Workplace Injuries • Monday, Nov. 4 from 9:00 a.m. – 11:30 a.m. @ CareWorks Consultants in Dublin
    24. 24.  Ohio Restaurant PAC Event - Columbus • Wednesday, Sept. 11 from 4:00 p.m. – 6:00 pm @ Hubbard Grille  Ohio Restaurant PAC Event - Cleveland • Tuesday, Oct.15 from 5:00 p.m. – 6:30 pm @ Lola Bistro  Ohio Restaurant PAC Event - Toledo • Tuesday, Oct. 29 from 5:30 p.m. – 7:30 p.m. @ Toledo Club Event cost is $100 per person. Higher contributions are appreciated.
    25. 25. Bren Cueni bcueni@ohiorestaurant.org (614) 246-0222 Jean A. Hayden, R.S. jean.hayden@odh.ohio.gov (614) 644-8653 Scott Nowicki scott.nowicki@odh.ohio.gov (614) 644-7033 Tony Pupillo apupillo@restaurant.org Office: (312) 261-5329 Cell: (630) 334-2370 Vito Palazzolo vpalazzolo@restaurant.org (312) 715-6750 Additional Questions?
    26. 26. Survey
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