AFDO 2012 EDUCATIONAL CONFERENCE

Transcription

1 AFDO 2012 EDUCATIONAL CONFERENCE PRE CONFERENCE WORKSHOP TRAINING ESSENTIALS- ARE YOU PREPARED Terry Levee, RS, REHS Director of Food Safety Programs Food Marketing Institute

2 Overview FMI Membership & Mission Why is Training Important Current Industry Certification activities Status of Food Safety Training and Certification in Retail Stores Best Practices in Food Safety Training and Certification SQF Training What s Next at Retail Retail Priority Issues 2

3 FMI U.S. Membership 1,500 member companies Food retailers and wholesalers Approximately 26,000 retail food stores 680 billion combined annual sales Large multi-store chains, regional firms and independent supermarkets 3

4 FMI s Mission Develop and promote policies, programs and forums in the areas of: Government Relations Food Safety & Defense Research & Education Public & Consumer Information Industry Relations 4

5 Why is Training Important Total Team Effort in the Supply Chain Retail Food Safety Manufacturing Food Safety & Quality Assurance Distribution Food Safety Supply Chain Food Safety & Quality Assurance Regulatory Partnerships Food Safety and Our Customers 5

6 Why is Training Important Benefits of Training Safer and better quality food products Improved shopper satisfaction Lower employee turnover Lower cost Fewer accidents Safer, more efficient employees Barriers to training Perceived lack of time Lack of commitment Lack of knowledge or ability to train The culture of the organization 6

7 Why is Training Important? It is Vital to our Success Our customers are more informed Science is constantly advancing Regulations are constantly changing Defines who we are Foodborne Illness casts doubts over the entire industry It s the right thing to do 7

8 FMI supports the following industry activities: FMI Board Policy Statement- January 2012 Each retail food store should have a person who is a Certified Food Protection Manager in every department where there is a need for food safety controls. A Certified Food Protection Manager is defined as a person who has shown proficiency of required information by passing a test that is part of an accredited Food Protection program. Food safety training of associates must be an essential component of a food safety program. Associate training methods must be flexible, effective, and tailored to their specific duties as specified by the operator. 8

9 Status of Food Safety Training and Certification in Retail Stores A FMI survey conducted in March 2012, asked retail members about their training programs and regulatory requirements for food safety certification. FMI members responding to the survey ranged from one store operations to corporations with more than 250 stores. 100% of respondents had an active and ongoing food safety training program 90% required that at a minimum, one store manager be a CFPM 87% reported that the regulatory agency in their state requires that one manager per store be a CFPM 9

10 Status of Food Safety Training and Certification in Retail Stores (con t) The employees in the stores receiving certification included deli manager, produce manager, seafood manager, meat manager, bakery manager, fresh foods manager, store manager, assistant store manager, warehouse manager, supervisors, café manager, and others 61% of respondents reported using SafeMark predominately within their organization for food safety training/certification 10

11 Best Practices in Food Safety Training and Certification Many FMI members have examples of training programs that exceed industry standards. Some examples include: All associates receive online food safety training, some require passing a test Associates receive specific food safety training appropriate for their job tasks All store and department managers are required to be CFPMs 11

12 Best Practices in Food Safety Training and Certification (con t) All perishable department managers are required to be certified, all perishable team members receive food handler's training, all newly hired associates receive a one hour food safety training program as part of orientation All employees involved with food handling are CFPMs All employees are trained in food safety from the CEO to the local meat cutter The manager level training has shown a return on investment and improved the food safety program 12

13 Training for Retail Employees FMI offers a program for employee training, testing and certification Emphasis of risk factors Influenced by Job-Task Analysis Classroom and on-line Instructor materials Multiple languages 2009 FDA Food Code Source: 13

14 SafeMark Various SafeMark Programs

15 Consumer Awareness 15

16 IFPTI-FMI Partnerships Participating member of the Training Institute Council Currently discussing potential Retail Industry Fellow Many of the core beliefs are the same: To meet the national (and global) need for an integrated food protection system that ensures the safety of the U.S. food supply Contributing to the food protection body of knowledge by engaging in mutuallybeneficial learning experiences with colleagues, coworkers, and other interested parties Expanding the food protection knowledge base and the integrated network of food protection professionals 16

17 IFPTI-Industry Partnerships High interest level in creating an industry fellow Benefits include: Partnering with regulatory Developing industry food safety leadership Networking and providing dialogue with other food safety fellows Provides a better opportunity to take advantage of Industry Experts becoming instructors and mentors Continues building consensus between industry and regulatory 17

18 SQF Auditor Training Requirements University degree in food science or equivalent (high risk food category) Higher education equivalent (low risk food category) HACCP training with certificate issued Management system lead auditor training (40 hours plus exam) Work experience in the food industry (at least 5 years) Experience in specific Food Sector Categories (dairy, bakery, etc.) (2 years of experience or 160 hours of auditing) Employment (SQF licensed certification body only) SQF Auditor Code of Conduct (Must sign) 18

19 Unique Properties - SQF Program as Compared to Other GFSI Benchmarked Standards Only US-based accredited third-party auditing program Requires a trained practitioner in each facility Offers accredited certification from the farm through distribution Offers separate certification for food safety and food quality management Product label quality shield for Level 3 achievement 19

20 What s Next for Retail Legislation (state, local & federal) FSMA Sanitary Transportation of Food Labeling (menu; front of pack nutritional values) Traceability/record keeping (retail ground meat recordkeeping) FDA Food Code (CFP) science based Foodborne illness outbreaks (raw foods/agricultural products) Improving Risk Factor compliance 20

21 Retail Priority Issues Listeria monocytogenes Norovirus Allergens Animal welfare Country of Origin Labeling Environmental and social practices Food defense Recalls Sustainability 21

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23 Contact Info Terry Levee, RS, REHS