Progressive Grocer Independent

JUN 2016

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June 2016 | Defining the Independent Market | 25 Certification Training FMI has SafeMark, a training pro- gram that ofers a certifcation exam through the National Registry of Food Safety Professionals. Te program is available for both food handlers and food managers. SafeMark training can be conducted online, but FMI also ofers a classroom component and paper-based tests for those without access to computers. Te food-handler training module — designed for line workers or cashiers — is fairly basic and usually completed in less than an hour. "Tey just need to know the basics about handling food in the grocery store and how to avoid contamination," Tesmar says. Te program is an introduction to proper food handling, personal hygiene and cleaning/sanitation, as well as steps to take to prevent contamination. For food managers, the training is a much more comprehensive seven-hour course. "Te manager-level train- ing under SafeMark really is for that department manager, or full-time food preparer, who really does need to know more details about how to maintain the safety of the food, and also work with the staf if any questions come up about the safety of the products," Tesmar adds. Te course reviews foodborne illnesses and their causes, and defnes the Hazard Analysis Critical Control Points (HACCP) system. Tis is all to prepare the manager for the certifca- tion exam. Te program is adjusted as needed to meet diferent state certifca- tion requirements. For example, Texas has slightly diferent standards from other states, so the course ofered there had to be adjusted accordingly. "It is a challenge for the grocers that operate across jurisdictions," Tesmar notes. "We at FMI have a policy that we support uniform adoption of the Food Code, just because it would be simpler to imple- ment a uniform standard nationwide and have one set of requirements." Proper Handling As grocers continue to grow their perishables departments, food safety training becomes even more important. Te International Dairy-Deli- Bakery Association (IDDBA) ofers a variety of free downloads as well as the training.iddba.org website, a portal for a variety of training videos. Last year, the association also introduced the Safe Food Matters! initiative to help build awareness about food safety best practices and the foodborne illness listeriosis, caused by the pathogen listeria. Tis year's focus is allergens, which are tangential to food safety. IDDBA.org ofers a series of seven video modules that take fve to seven minutes to complete and are available to all grocery retailers. Te videos are designed to run on any personal device and cover topics from personal hygiene to department cleanliness, according to Jeremy Johnson, education director for Madison, Wis.-based IDDBA. "Tey are quick videos. Watch the video and take a fve- to 10-question assess- ment," Johnson says. "Tey're very basic level for new hires. Tey're a good starting point for a lot of food safety training. It does not 1/3 of U.S. shoppers have left unclean supermarkets. More than half would shop more in stores excelling in food safety. —2015 IDDBA-Supermarket Guru "High Stakes of Food Safety in Dairy, Deli, Bakery & Prepared Foods" Consumer Survey Report

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