ComplianceOnline

Compliance with Food Safety Standards in Retail Food Operations

Instructor: Joyce Wilkins
Product ID: 700433
Training Level: Intermediate
  • Duration: 60 Min

recorded version

$149.00
1x Person - Unlimited viewing for 6 Months
(For multiple locations contact Customer Care)
Recorded Link and Ref. material will be available in My CO Section

Training CD

$350.00
One CD is for usage in one location only.
(For multiple locations contact Customer Care)
CD and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-963-2556

Email: customercare@complianceonline.com

Read Frequently Asked Questions

This Food Safety Standards training will focus on WHY the food safety goal is becoming so challenging and will include the necessary information to evaluate and improve current food service systems.

Compliance with food safety standards is becoming ever more difficult. There are multiple reasons for this. Food production is becoming more complicated with the availability of global food sources, processing opportunities for extended shelf life and the consumer demand for greater convenience.In addition, meals purchased outside the home are steadily increasing. Also, emerging pathogens require increased awareness and control mechanisms. While the food operator must focus on customer safety, concern must also be directed toward the avoidance of litigation as sophistication in this arena is very high and the negative outcomes are costly. This webinar will focus on WHY the food safety goal is becoming so challenging and will include the necessary information to evaluate and improve current food service systems. Sources cited with include the 2005 FDA Food Code (USA) and the global Codex Alimentarius. Certificates of completion will be awarded to all participants upon request.

Areas Covered in the seminar:

  • The three types of contamination
  • An emphasis on the growth of biological organisms
  • Critical errors in documentation
  • New regulations involving employee health and the transmission of disease
  • Standards for the flow of food from delivery through service
  • The challenge of cleanliness
  • Pest control

Who Will Benefit:

This webinar will provide valuable information to :

  • corporate training directors
  • operations managers, persons in charge
  • quality assurance managers
  • owners/operators
  • risk managers

Instructor Profile:

Joyce Wilkins, M.S.,R.D. is founder and owner of Safe at the PlateĀ®, a company with over 20 years of experience in food safety training and materials. Ms. Wilkins has authored several books of food safety and HACCP, and has trained thousands of individuals how to provide a safe food product. She and her staff currently work with corporations, farms and franchises to develop and sustain a compliant and defensible food operation.

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