Johnson & Wales University s Gold Standard for Food Safety

Transcription

1 Susan M. Wallace, MS,RD, LDN Executive Director of Food Safety Johnson & Wales University s Gold Standard for Food Safety Food Safety Education Conference 2010

2 Date founded: 1914 in Providence, R.I. Founders: Gertrude I. Johnson and Mary T. Wales Original focus: Business education College of Culinary Arts: Introduced1973 History

3 4 Campuses Current Statistics Providence Charlotte Denver North Miami Total Enrollment:16,000 + students College of Culinary Arts=largest enrollment (approximately 6,000 students) Food service facilities: 14 (dining halls, convenience stores, hotels)

4 What Do You Hope to Take Away from this Session? UNIVERSITY OFFICE OF CULINARY EDUCATION

5 What is the Gold Standard? Comprehensive PROACTIVE Program for Food Safety Conceptualized in 2005

6 Characteristics Incorporates food safety into all culinary activities Raises the bar higher than regulatory requirements Proactive rather than reactive Focuses on the risk factors for foodborne illness Utilizes an interdisciplinary approach

7 Goals Prevent risk factors associated with foodborne illness Make food safety intuitive

8 Key Factors for Effectiveness Theory Education Framework Facilities Equipment Human Factor Training Motivation

9 Gold Standard for Food Safety The implementation of the Gold Standard for Food Safety includes the following strategic areas: Education Internal External

10 Education Integration of food safety into the curriculum. Food Safety Rubric Incorporated into grades: culinary labs food service internships Food safety certification of all chefs/students: TAP online program (Requirement for graduation)

11 Food Safety and Sanitation Managemen Course TAP Series ( ) Self study CD and online 5 meetings in the computer lab Taken in unison with kitchen labs (Practice what we teach) National Registry of Food Safety Professionals certification exam Pass Guarantee

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13 Future: Food safety credentials for all food safety liaisons Certification program for third party food establishment auditors Curriculum concentration in food safety

14 Internal Regulations Requirement Compliance with local and state regulations Gold Standard Compliance with local and state regulations Protocols and SOP s (Gold Standard Food Safety and Sanitation Manual) Food safety manager certification for all chefs, managers and students Self inspection Preventive maintenance

15 We Practice What We Teach Internal Inspection System University Audits Campus Inspections University and Campus Food Safety Committees

16 Gold Standard Food Safety and Sanitation Manual Contents Include the Following Code of conduct Personal hygiene Employee health policy Proper glove use Inspection protocol Food recall protocol Time as a Public Health Control Consumer Advisory Protocol Pest Elimination Protocol

17 Campus: Location: Trimester: Inspected By: Date: Day: Time: Person in Charge: Write in IN, OUT, N/A or N/O in the Column marked COMPLIANCE STATUS IN = In Compliance OUT = Out of Compliance N/A = N/O = Not Observed COS = Corrected on site R = Repeat Violation Compliance Status COS R Potentially Hazardous Foods 1 Cooking 2 Reheating 3 Hot Holding 4 Cold Holding 5 Cooling 6 Date Marking 7 Time as a Public Health Control (TPHC) Preventing Contamination From Hands 8 Hands Clean and Properly Washed 9 Bare Hand Contact 10 Hand Sinks Supplied & Accessible Approved Source 11 Food Obtained from Approved Source 12 Food Received at Proper Temperature 13 Food in Good condition, Safe, and Unadulterated Protection from Contamination 14 Food Separated and Protected 15 Food Contact Surfaces Cleaned & Sanitized Chemical Chemical Identification/Storage/Use Additional Violations (if any) Required Records Available and Complete(Items 1-5) Other (i.e.sanitation & Repair of Floors, Walls, Ceilings)

18 External Maintain relationships with local and state health departments Develop professional partnerships Incorporate food safety into community outreach programs Health Day at a Johnston, RI elementary school

19 Gold Standard for Food Safety Initiative 2009 Congressional Directed Grant Centers for Disease Control Goals: Educate foodservice industry professionals on improving food handling practices Educate consumers and children on foodborne illnesses and safe food handling.

20 Activities: Educational sessions Demonstrations Development and distribution of educational materials

21 Gold Standard for Food Safety Guidelines for the Prevention of Foodborne Illness Risk Factors Refined and expanded presentation provided on day 1 of all culinary labs Focus on 5 risk factors Poor Personal Hygiene Improper Holding Temperatures Inadequate Cooking Temperatures Contaminated Equipment Food from Unsafe Source

22 Purpose of Guidelines: Training tool Resource for basic food safety information Advantages: Simplified Concise Provides information on time/temperature control and cleaning equipment in chart form that can be posted

23 Charts UNIVERSITY OFFICE OF CULINARY EDUCATION

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26 Questions? UNIVERSITY OFFICE OF CULINARY EDUCATION