Event
CLASS CLOSED - ServSafe® Food Safety Train the Trainer Training Class
When
Wednesday, November 3, 2010
9:00am - Click on class for more information & register - All Ages
Where
Montgomery - HRBAudit Training Center (map)
Montgomery, AL
Other Info
The ServSafe® Food Safety Train the Trainer Training and Exam consist of the Food Safety Managers Course with the Instructor Exam given online (You will need to supply a laptop with WiFi). You will receive your score the day of the class. To become an Instructor you must pass the class with a score of 75%.

The Train the Trainer Class consist of the follow:

Day One: Manager Training and Exam Class – 9am- 6pm
Day Two: Overview of the Instructor/Proctor Process with a review of material – 8am – 12pm

What is included:

  • ServSafe® Instructor Complete Tool Kit – ServSafe® Essentials Book, ServSafe® Course Book and ServSafe® Instructor Deluxe CD-ROM

  • ServSafe® Food Safety Managers Class w/ Electronic Test

  • ServSafe® Food Safety Employee Guide

  • Full over view and assistance in becoming a registered Instructor/Proctor

  • Full over view administering classes and exams

  • 90 Day Email & Telephone Q&A Support to get you started training

  • Ground Shipping of Materials – Must register 10 business days before class for materials to be shipped to you.



[wp_cart:Montgomery, Al 11/3 & 11/4 (ServSafe Train the Trainer w/ Instructor Tool Kit ) :price:525.00:end] ServSafe Train the Trainer w/ Instructor Tool Kit - $525.00 *



[wp_cart:Montgomery, Al 11/3 & 11/4 (ServSafe Train the Trainer w/o Instructor Tool Kit ) :price:300.00:end] ServSafe Train the Trainer w/o Instructor Tool Kit - $300.00 *

If you sign up for a ServSafe Food Manager Safety Class you have read and agree to the *Online Store Details – PLEASE READ .


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FOOD SAFTEY TRAINING CLASSES

Alabama Department of Health mandated by 1/1/2010 at least one person in charge in a Risk 3 or Risk 4 establishment shall be a certified food protection manager who has shown proficiency of required information through obtaining a food safety certificate by passing a food safety certification examination administered by an accredited certifying program recognized by the Conference for Food Protection. For multiple permitted establishments within one physical structure and under the same operation ownership, such as multiple departments within one retail grocery store, the permit holder or their designee may be any one person with supervisory authority over any department.


ServSafe® Food Safety Manager Training and Certification Class

Monday, November 1, 20010 | 9:00 am – 6:00 PM Class | 6:00 PM – Test

$125.00 w/HRBAudit Food Safety Managers Guide – REGISTER ONLINE

ServSafe® delivers high-quality training options for every manager. From the classroom to online, and in a variety of languages, this is your food safety training and certification solution. The ServSafe Food Protection Manager Certification is nationally recognized and accredited. To date, more than 3 million ServSafe Food Protection Manager Certifications have been awarded. See the advantages for yourself with an overview of ServSafe Fifth Edition. You’ll discover this is the food safety training program that truly is “workforce ready.”

ServSafe® Food Safety Train the Trainer Training Class

Monday, November 1, 20010 | 9:00 am – 6:00 PM Class | 6:00 PM – Test

Tuesday, November 2, 2010 | 8:00 am – 12:00 pm

$525.00 w/HRBAudit Food Safety Managers Guide – REGISTER ONLINE

The ServSafe® Food Safety Train the Trainer Training and Exam consist of the Food Safety Managers Course with the Instructor Exam given online (You will need to supply a laptop with WiFi). You will receive your score the day of the class. To become an Instructor you must pass the class with a score of 75%.

The Train the Trainer Class consist of the follow:

Day One: Manager Training and Exam Class – 9am- 6pm

Day Two: Overview of the Instructor/Proctor Process with a review of material – 8am – 12pm

ServSafe Starters™ Employee Food Safety Class

Tuesday, November 2, 2010 | 1:00 PM – 5:00 PM

$40.00 w/ServSafe Starters™ Employee Guide – REGISTER ONLINE

What is the ServSafe Starters™ Employee Food Safety Classs: The ServSafe Starters™ Employee Food Safety Class course designed to provide food service workers with a basic knowledge of food safety best practices.

RESPONSIBLE VENDOR TRAINING CLASSES

The Alabama Beverage Control Board DOES NOT make this training mandatory but with participating in a responsible training program will allow you to employee 19 & 20 year old people as servers plus other business safe guards.

Training Requirements – Voluntary. Mandatory ONLY for participants of the Responsible Vendor Program. Must take training course within 30 days of starting employment.

Mitigation Benefits – The ABC Board will consider certification by the licensee in the responsible vendors program in mitigation of administrative penalties or fines for an employee’s sale or service of alcohol to a minor.

Server Re-Certification Requirements – All servers and managers must maintain and update certification semi-annually for the Responsible Vendor Program.

ServSafe Alcohol™ Responsible Alcohol Training Class

Tuesday, November 2, 2010 | 1:00 PM – 5:00 PM

$55.00 w/ServSafe Alcohol™ Guide – REGISTER ONLINE

Responsible alcohol service is an issue that touches your business, your customers and your community. That’s why the National Restaurant Association Educational Foundation (NRAEF) developed the ServSafe Alcohol Program to raise the bar in responsible alcohol service training and certification.   ServSafe Alcohol is today’s real-world training solution, with practical knowledge and best-in-class resources that help to prepare and protect every operation every day.

Last week’s seizure of all the cheeses and other food products from the Estrella Family Creamery was more by the book than “Gestapo-like.”
U.S. District Attorney for Western Washington Jenny A. Durkan’s office Monday released court documents leading up to the seizures, which were apparently carried out at around 5:30 p.m. Oct. 21 by U.S. Marshals and U.S. Food and Drug Administration (FDA) agents.
The seizure warrant was signed under seal by a U.S. District Court judge on Oct. 20.
Lisa Elrand, FDA compliance officer, filed an affidavit that became the basis for the action.
cheese-making-featured.jpgSamples taken at the Estrella Family Creamery by the Washington State Department of Agriculture (WADA) on Feb. 1 and 9; and March 1 all “revealed the presence of Listeria monocytogenes (“L mono”) in the finished cheese, in the salt brine, and throughout the production and storage areas,” the FDA officer said.
“L mono is an opportunities pathogen capable of causing the illness listeriosis, which can result in death, especially in aged, infirm, very young, or immunocompromised individuals,” she added.  ”As a result of WADA’s discovery of L. mono, Estrella initiated recalls of several cheese products on Feb. 10, Feb. 15, and March 5, 2010.”
Elrand said FDA inspected the Estrella Family Creamery, the small family dairy that manufactures and sells specialty aged cheeses from raw cow and goat milk, last Aug. 2. Inspectors collected various environmental samples, as well as finished cheese products.
FDA laboratory analysis found Listeria monocytogenes bacteria were present in processing areas and the aging room, especially an area known as “Cave 3.”  Investigators said cheese was being cut and wrapped in the cheese room where bacteria were detected.
Estrella tested its products from March to May 2010, and a March 2010 sample tested positive for Listeria, the company told FDA.
During another visit on Aug. 16, FDA took a sample of “Caldwell Crik Chevrette” made on April 27.  Estrella said that cheese was ready to be distributed, and it tested positive for Listeria.
FDA found a common Pulsed Field Gel Electrophopresis (PFGE) pattern, or “genetic fingerprint” for the Listeria bacteria that were collected in tests from February through August in both product and environmental samples.
“The presence of a persistent strain of L. mono in the facility over time is significant in that it demonstrates that sanitation efforts were inadequate to remove this pathogenic organism,” Elrand said in the affidavit.
The most recent inspection at Estrella came on Sept. 1.  The company shared laboratory reports for products that were contaminated with L. mono from May 28, June 15 and 29, July 8 and Aug. 30.
On Sept. 3, FDA asked Estrella to recall all its cheese products.  Estrella refused.
FDA issued a public warning about the risk of eating Estrella’s cheeses because of possible Listeria contamination on Sept. 4.
The FDA compliance officer said its investigators had observed numerous insanitary conditions at Estrella, including tape and peeling paint on the cheese press handles, flying insects and spiders on the walls and ceiling of the milk room vestibule and in the cheese processing room.  
Because the warrant was sealed until served, owner Kelli Estrella was first to get the word out on the creamery’s blog on Friday.  ”Last night, ” she wrote, “at about 5:30 three cars pulled into the yard with the FDA and Federal Marshals, alarming our kids. They posted a seizure order that name all cheeses on the property.  This is serious, it could put us out of business.”
Early Monday, she wrote a longer post, accusing the federal agents of being “gestapo like people” who were polluting Estrella’s cheese caves with their camera, testing tools and “just their presence.”
“This year has been flat out brutal,” she added.
The federal government’s “basis for forfeiture” was the fact that the cheeses being held for interstate commerce were adulterated.

__

Read Food Safety News coverage of the Estrella Family Creamery’s food safety-related issues.

BY HELENA BOTTEMILLER | OCT 25, 2010

Having a designated food safety manager matters, according to research released by the U.S. Food and Drug Administration Friday.  FDA called for increased efforts to improve food safety practices in retail food establishments, specifically ensuring the presence of food safety managers. The agency pledged to work closely with state and local governments and the restaurant industry as well as grocery stores and other food service establishments to improve food safety conditions and prevent illness.

orange-magnifying-glass-featured.jpg“In looking at the data, it is quite clear that having a certified food protection manager on the job makes a difference,” said FDA’s deputy commissioner for foods Michael Taylor, citing the agency’s 10-year study that tracked the retail industry. “Some states and localities require certified food protection managers already, and many in the retail industry employ them voluntarily as a matter of good practice. We think it should become common practice.”

FDA found that the presence of a certified food protection manager in four types of facilities was correlated with significantly higher food safety compliance. For example, compliance in full service restaurants, was 70 percent with a manager and 58 percent without a manager.  In delis, compliance was 79 percent with a manager, compared to 64 percent without. In seafood markets, compliance with a manager was 88 percent, versus 82 percent without; in produce markets, compliance was 86 percent with a manager, while 79 percent without.

The 10-year study, which looked at over 800 retail food establishments in 1998, 2003 and 2008, found that compliance improved in all nine types of establishments studied, including elementary schools, fast food restaurants, full-service restaurants, and meat and poultry departments.

In addition to pushing for designated food safety management on the retail level, Taylor said the agency would encourage uniform adoption of the FDA Model Food Code by state, local and tribal regulatory agencies that are responsible for retail food safety standard setting and inspection.

“The key to food safety is prevention at every step from farm to table. Food retail managers, like growers and processors, have a responsibility to reduce the risk of foodborne illness,” Taylor said. “We want to build on past progress through continued collaboration with the retail industry and strengthened partnerships with state, local and tribal agencies in their standard-setting and compliance efforts.”

FDA’s Trend Analysis Report from 1998 to 2008 can be viewed online.

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    DNA sampling of Indiana ports and harbors near Lake Michigan by researchers from the University of Notre Dame has found no evidence of Asian carp making it into those areas.
    Court action, however, continues based on the DNA evidence that has been found.
    Two species of Asian carp–bighead and silver—are now considered a risk to the Great Lakes.
    The voracious eaters consume plankton–algae and other microscopic organisms–thereby stripping the food web of a key source of food for small and big native fish.
    The Asian carp are also known for their ability to jump out of the water, often into boats.
    Asian carp were first detected in Indiana waters in 1995 and have worked their way up the Wabash River, into the East and West forks of the White River, the Patoka River, and the Ohio River and some of its tributaries.
    Catfish farms originally imported bighead and silver carp to aquaculture facilities in the South. They escaped into the wild in the 1980s, and have been moving northward ever since.
    The Notre Dame researchers collected 125 samples from five areas in northwest Indiana:
    On Aug 6, Notre Dame collected 14 samples from the outflow of Lake George by kayak and by wading into the lower reaches of the Deep River.  One cooler blank was evaluated and also tested negative for bighead and silver carp DNA.
    On Aug. 11, the researchers collected 25 samples from Burns Harbor and 21 from Burns Ditch.   All 46 samples and four cooler controls tested negative.
    On Aug 18, the project collected 11 samples from the Gary Boat Slip and 54 samples from Indiana Harbor.  All 65 samples and five cooler controls tested negative.
    The Asian carp is such a serious threat to the Great Lakes that both its $7 billion commercial and recreational fishing industry and its ecosystem are at risk.
    Great Lakes states are now waiting for a decision from U.S. District Judge Robert M. Dow, who has been asked to permanently close the link between Lake Michigan and downstate rivers–the Chicago Sanitary and Ship Canal. 
    Attorneys for Michigan told Dow that’s the only way to stop the invasive species from reaching the Great Lakes.   They pointed to DNA evidence in about 50 samples that has been collected beyond the electrical barriers in the canal.
    With no predators, Asian carp are multiplying so rapidly that a Pearl, IL fish processor inked a deal to sell 30 million pounds of carp to China.
    Judge Dow’s decision probably won’t come for several weeks.

    Letter From The Editor: Catfish

    On October 24, 2010, in Food Saftey, HRBAudit Blog, by HRBAudit

    Early during the BP oil spill in the Gulf of Mexico, I found myself in a small Mississippi take-out restaurant nearing the order counter while still reading the menu when I noticed there was a “Catfish Po Boy” on the menu.

    Suddenly it was my turn, so I asked: “Domestic catfish?”

    “There is no other kind, Hon,” I was told.

    I was not disappointed with my choice.  It got me thinking that if the oil spill killed all the other seafood, the Gulf States still would have their catfish.

    Gulf seafood is coming back, and the domestic catfish catch is having a good year.   About 360 million pounds processed through September and the price paid in September to producers was 81.6 cents per pound, up 4.4 cents from a year ago.

    U.S. catfish farmers cannot help but think it could be a better year if the current administration in Washington D.C. would have simply enacted the 2008 Farm Bill as written.

    That bill, which was signed into  law on June 18, 2008, amended the Federal Meat Inspection Act to designate catfish as defined by the Secretary of Agriculture as an “amenable species.”

    The bill gave USDA 18 months to enact the new law, and the ramp-up period ended on Dec. 18, 2009.   Since that date, catfish should have been subjected to mandatory inspection just as meat, poultry and eggs are today; and USDA should have gone through the rule-making process to define catfish.

    USDA has done a little fiddling, but not much more.  Now, it’s worth noting that there was a genuine debate prior to when Congress passed the catfish law.  

    Some respected food safety administrators said this debate was nothing more than a ruse to erect a trade barrier for the benefit of domestic catfish producers, who are mostly in Arkansas, Alabama and Mississippi.  Other food safety advocates, including some of the activists, favored catfish inspection by USDA.

    Now this little drama has been playing out week-by-week, mostly below the radar.  It took another turn last week when the Catfish Farmers of America took to the TV airwaves asking consumers in the name of food safety to urge President Obama to enact the catfish law.

    “I feel the hold up is attributed to bureaucratic delays in every agency and ultimately it is the responsibility of the Obama Administration to respond to Congress and move this important food safety issue forward, CFA President Joey Lowery told Food Safety News. “Currently it is par for the course that being the Obama Administration is facing a systemic problem of all talk and no action.”

    CFA’s timing in going up with TV time two weeks before the election was solely because of  “the bureaucratic logjam in the executive branch,” Lowery said.  

    “The majority of the public has no idea about the current protocol in seafood inspection and it is my hope they will demand better when they find out the facts,” he said.

    With questionable conditions in Vietnam and China, where much of the foreign catfish is produced, Lowery says U.S. catfish farmers are worried about the economic damages they might suffer if there is a food safety crisis.

    “The overall catfish industry–both domestic and imported–is as only strong as it’s weakest link,” he says.  

    “When you have a segment of the industry producing substandard products–especially when their practices raise food safety concerns and potentially these concerns start to surface–then this will kill the market for both domestic and imported catfish. We are worried about potential economic fallout that we are not at fault.”

    My take is this is an argument that Joey Lowery should not have to make.  This debate was over when Congress passed the Farm Bill.  President Obama and Secretary Vilsack take oaths to administer the laws Congress enacts.  They need to get cracking.  Now.