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Monthly Archives: January 2013

ServeSafe and Other Certifications Help Eliminate Food Borne Illness

Process safety management

Every year, 3,000 Americans die of food poisoning. Food handlers can be on the front lines of reducing food bourne illnesses. Food safety certifications, such as ServSafe certification, can work with watchfulness to reduce food borne illness in restaurants and catering sites. Certification, such as ServSafe certification, can also protect food handlers in an increasingly regulated industry.

Iso training, such as ISO 9000 training and Iso 9001 training, are essential for quality controllers. The two sets of standards dictate best quality control practices, but other standards exist. ISO 14000 minimizes environmental impact, while ISO 14001 assists with environmental management systems, while ISO 5000q helps companies better use energy consuming assets.

Another form of training is Hazard Analysis and Critical Control Point, or HACCP training. HACCP training helps kitchen managers look at food analytically, and what kitchen conditions may cause food borne illness. HACCP training also teaches procedures on managing food suspected of contamination.

ServSafe certification can help food handlers develop best practices for food safety. While ServSafe certification, by itself, cannot guarantee food safety, ServSafe certification can be used with vigilance to spot unsafe practices before they start.

In recent years, ServSafe certification has become a regulatory standard in the food safety industry. Currently, California mandates that all food handlers carry a food handling card, which can be obtained through ServSafe certification and other methods. As food safety becomes a bigger issue in the U.S, food handlers will need ServSafe certification and other training.

No training by itself can eliminate food borne illness completely. Only watchfulness can do that. But training can teach best practices and let handlers know what to look for.

Jan 29 2013