6. Share information with others
Present the benefits of a food safety program
Seek support for the program
i - 3
7. Review standard operating procedures
(SOPs) and policies
Use information learned in the course
to create or adjust SOPs
i - 4
8. Food safety training is the
manager’s responsibility
Training sessions should cover new or
revised procedures
Managers must model proper food
safety practices
i - 5
9. Reduced cost
Quality
Success
Benefits Of Serving Safe Food
i - 6
10. Legal Obligations
Liability for serving unfit food
TORT LAW – A person is responsible for any
injury or damage caused by his negligence
A hotel or restaurant keeper will be held
vicariously liable for the negligent acts of his
employees committed within the scope of
their employment
11. Serve Safe Food
NEGLIGENCE is generally defined as
Failure to exercise REASONABLE CARE.
Negligence is an element in only a
small number of unwholesome food
cases.
In the absence of negligence, recovery
is based on Implied Warranty of
Merchantability and Fitness.
12. Legal Obligations
For there to be a warranty claim, there
must be a sale.
Traditionally, furnishing food and drink
to a guest was not held to be a sale.
In 1924, New York Court of Appeals in
Temple v Keeler held that a restaurant
owner sells and there is an implied
warranty the food is fit for consumption.
13. Legal Obligations
The Uniform Commercial Code is the
law governing commercial transactions.
Section 2-314 states…a warranty that
the goods shall be merchantable is
implied in a contract for their sale…
under this section the serving for value
of food or drink…is a sale.
14. Privity of Contract
A principle of law was established
whereby recovery for breach of
warranty was limited to a plaintiff who
had a contractual relationship with the
defendant-seller.
This relationship was known as “privity
of contract”.
15. What Is Fit to Eat?
The Natural vs. Foreign Test
The Boston Chowder case
The Chicken Pot Pie case
The Cherry Pie Pit case
16. But Courts Are Strange
Howard Johnson and the Walnut Shell.
“Reasonably Expected” test.
“Reasonable Expectation” is a higher
Standard than Foreign-Natural.
17. i - 7
The International Food Safety Council (IFSC) is
a food safety initiative of the National Restaurant
Association Educational Foundation that promotes
awareness of the importance of food safety
education throughout the restaurant and
foodservice industry.
18. i - 8
Training
Vehicle
Utilized by
foodservice
operators
Public Campaign
For operators to
leverage and promote
Consumer
Recognizes and
patronizes operators
committed to food
safety education
19. i - 9
Promote food safety education in
your establishment
Read Food Safety Illustrated
Participate in National Food Safety Education
Month each September
Educate your customers about food safety
Visit the Council’s Web site at
www.nraef.org
20. 1-2
1. True or False: A foodborne-illness outbreak has
occurred when two or more people experience
the same illness after eating the same food
2. True or False: Potentially hazardous food is
usually moist
3. True or False: Adults are more likely to become
ill from contaminated food than preschool-age
children are
4. True or False: People taking certain
medications, such as antibiotics, are at high risk
for foodborne illness
5. True or False: Cooked vegetables are not a
potentially hazardous food
Apply Your Knowledge
21. Foodborne Illness
Illness carried or transmitted to
people by food
Foodborne-Illness Outbreak
Incident in which two or more
people experience the same
illness after eating the same food
Foodborne Illness
23. Higher Risk People
Infants and preschool-age children
Pregnant women
Elderly people
People taking certain medications
People who are seriously ill
High Risk Populations
24. Food Favoring the Rapid
Growth of Microorganisms:
Milk and Milk
Products
Meat: Beef, Pork,
Lamb Fish
Cooked Rice,
Beans, or Other
Heat-Treated
Plant Food
Eggs (except those
treated to eliminate
Salmonella spp.)
Poultry
Shellfish and
Crustacean
Potentially Hazardous Food
25. Food Favoring the Rapid Growth
of Microorganisms: continued
Baked
Potatoes
Tofu or Other
Soy-Protein Food
Untreated Garlic-and-Oil
Mixtures
Raw Sprouts and
Sprout Seeds
Synthetic Ingredients,
Such as Textured Soy
Protein in
Meat Alternatives
Sliced Melons
Potentially Hazardous Food
26. Biological Hazards
Bacteria, viruses, parasites, fungi
Toxins
Chemical Hazards
Pesticides, food additives,
cleaning supplies, toxic metals
Physical Hazards
Hair, dirt, metal staples, etc.
Potential Hazards to Food Safety
28. Food has been abused:
Any time it has been allowed to
remain too long at temperatures
favorable to the growth of
foodborne microorganisms
Time-Temperature Abuse
Talking Points: Tell Alex Donley story. i-3 i• Introduction
Talking Points: Tell Alex Donley story. i-3 i• Introduction
Talking Points: Tell Alex Donley story. i-3 i• Introduction
Talking Points: Our mission > Prevent Foodborne Illness Or put simply > Keep Alex Alive Our objective in presenting this course to equip you to serve safe food in your establishment. Emphasize that this process does not end with this course, but progresses through several stages of implementation in an establishment. ? What is the primary asset of your business? (Solicit responses) Customer trust - vested via Health Dept regulation (myth) ? Who has the greatest impact on assuring safe food? (Solicit responses) EHS: 1-2 hours / 2-4 times per year Food Manager: 60+ hours per week Food handlers: always i-2 i• Introduction
Talking Points: Explain to participants that this is the step where the manager identifies and discusses with his or her team the areas in the operation needing improvement or more attention. Let participants know this step is critical in order to gain support for the food safety program in their establishments. i-3 i• Introduction
Talking Points: Explain to participants that this is the step where management analyzes current standard operating procedures and makes changes based on the food safety information learned. Explain that this step should be taken prior to training. i-4 i• Introduction
Talking Points: Explain that this step is critical to ensure that food is served safely in the establishment. Explain that a food safety program cannot be effective without proper training. Point out that food safety training is the manager’s responsibility. i-5 i• Introduction
Talking Points: Explain each benefit of implementing a food safety program in an establishment. Point out that having a food safety program in place may reduce an establishment’s insurance costs and will make it less likely the establishment will be open to lawsuits claiming injury and negligence. Explain that safe foodhandling will help maintain the appearance, flavor, texture, and consistency of food, which lead to less waste and lower food costs. Stress that serving safe food is vital to your establishment’s success. A well-designed food safety system can help protect your employees, customers, and reputation. Tell participants that repeat business from customers and increased job satisfaction can lead to higher profits and better service. Ask participants to list other benefits. i-6 i• Introduction
Talking Points: Point out that the Council was formed in 1993 by the National Restaurant Association Educational Foundation to heighten awareness of food safety education. Explain that the Council is generously made possible by Council sponsors, listed in the ServSafe ® materials. i-7 i• Introduction
Talking Points: Discuss the various ways food safety can be addressed in the establishment. i-8 i• Introduction
Talking Points: Tell participants that after completing the ServSafe ® program, they should share their knowledge with coworkers and maintain strong food safety skills. Explain that the Council develops a toolkit for National Food Safety Education Month that makes participating easy and fun. Point out to participants that they should utilize the tools the Council makes available to help promote food safety. i-9 i• Introduction
Instructor Notes A foodborne illness is confirmed when laboratory analysis shows that a specific food is the source of the illness. Discuss a current foodborne illness news article. Solicit stories from participants regarding foodborne illnesses they have had.
Instructor Notes A foodborne-illness outbreak can result in the closure of a business.
Instructor Notes Infants and preschool-age children are at high risk because they have not built up adequate immune systems. Elderly people are at high risk because they have weakened immune systems due to aging. People taking antibiotics and immunosuppressants are at risk. People who have had major surgery, are organ-transplant recipients, or who have pre-existing, serious, or chronic illnesses are at high risk because they have weakened immune systems. It is of particular concern when these people consume potentially hazardous food or ingredients that are raw, or have not been cooked to required minimum internal temperatures. They should be advised of any potentially hazardous food or ingredients that are raw or not fully cooked. Discuss the How This Relates to Me on page 1-6 in ServSafe Essentials.
Instructor Notes Although any type of food can be contaminated, some are better able to support the rapid growth of microorganisms than others. These items are called potentially hazardous food.
Instructor Notes Although any type of food can be contaminated, some are better able to support the rapid growth of microorganisms than others. These items are called potentially hazardous food.
Instructor Notes Unsafe food is usually the result of contamination — the presence of harmful substances in the food. Some food safety hazards are introduced by humans or by the environment while others occur naturally. Biological hazards pose the greatest threat to food safety.
Instructor Notes Remind participants that these are factors that can be controlled through good food safety practices and policies.
Instructor Notes The key to food safety lies in controlling time and temperature throughout the flow of food. It is important to establish standard operating procedures that focus on this area.
Instructor Notes The following food items are potentially hazardous: 2, 3, 4, 10, 12, 13, 14. Remind participants that the Take It Back section in ServSafe Essentials (pg 1-14) can be used to teach important concepts from section 1 to their employees.
