Progressive Grocer Independent

JUN 2016

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Food Safety Training lead to certifcation level, but it's a good start for a good baseline of training." Te site also ofers job guides, downloadable one-page PDFs that can be distributed or displayed as needed. "We have 20-something job guides dedicated to food safety topics," John- son notes. "Tere are some review- type topics, but there are also some procedural-type topics." Subjects cover everything from deli-slicer cleaning to how to wash hands to listeria basics. For example, the guide on personal hygiene ofers several bullet points on how to wash hands; when to use and change gloves, clothing and aprons; hair; smoking; illness; and how to handle money. If retailers need more advanced training modules for staf, IDDBA also ofers workbook-based train- ing that is more detailed and takes several hours to complete. While IDDBA's training modules focus on proper food safety for the deli/prepared food and bakery depart- ments and aren't geared specifcally to passing certifcation tests, the associa- tion does ofer a safety certifcation re- imbursement program for its members. "We want to encourage retailers to certify deli/bakery managers and 10 Food Safety Facts Last year's World Health Day theme was "Food safety: from farm to plate, make food safe." As part of the program, the Geneva-based World Health Organization released 10 facts on food safety. 1. More than 200 illnesses are spread through food. Proper food preparation can prevent most foodborne diseases. 2. Contaminated food can cause long-term health problems. The most common symptoms are stomach pains, vomiting and diarrhea, but long-term health problems like cancer and neurological disorders can occur. 3. Foodborne illnesses affect vulnerable people more than other groups. For infants, pregnant women, the sick and the elderly, the consequences of foodborne illness are usually more severe and may even be fatal. 4. Many opportunities exist for foodborne contamination to take place. Food goes through many steps to reach consumers: on-farm production, slaughtering or harvesting, processing, storage, transport and distribution. 5. Globalization makes food safety more complex and essential. The globalized food production and trade makes the food chain longer and can complicate outbreak investigations and recalls. 6. Food safety is multisectoral and multidisciplinary. Different government agencies and departments need to collaborate and communicate to engage society on the importance of safe food handling. 7. Food contamination affects the economy and society as a whole. Beyond direct public health consequences, food contamination can under- mine food exports, tourism, and the livelihoods of food handlers. 8. Some harmful bacteria are becoming resistant to drug treatments. Antimicrobial resistance is a growing concern, as resistance in animals can be transmitted to humans via food. 9. Everybody has a role to play in keeping food safe. Achieving food safety is a multisectoral effort from governments, industry, producers, academia and consumers. 10. Consumers must be well informed on food safety practices. Consumers should know common food hazards and how to handle food safely, using food labeling to impart information. Source: World Health Organization

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