Certified Food Safety Management
Training & TestingMichael Callahan has been a food service management professional for 20+ years, training his own staff in food safety principles. Michael is now proud to offer food-borne disease prevention training and certification to other professionals in the industry also. Chef Callahan is dedicated to preventing the estimated 9,000 needless deaths (FDA Food Code preface,1999) caused by food-borne diseases each year. Michael is currently serving as Director of food and dietary services and Executive chef for the Yukon-Kuskokwim Health Corporation, in Bethel, Alaska. As a Certified ServSafe® Instructor and Registered ServSafe Proctor for the National Restaurant Association, Michael endeavors to prepare the food service owner and/or managers to fulfill their obligation to train their food service employees. A primary learning objective of every class is to help food service owners/managers become good "story tellers" and advise their employees how important key food safety practices really are. People must understand "why" as well as "what." There have been extensive changes in the United States food supply during the past generation. "Factory farming" has replaced many family farms. We support the many industry and government agencies, which are working to reduce the pathogens (bad germs) out of our food. The key food safety practices of good personal hygiene, time & temperature control, preventing cross-contamination, cooking or consuming them within 7 days, "when in doubt, throw it out" and purchasing foods from safe sources must be practiced at all times. The sad truth is, that failure to maintain critical food safety practices at home or at food service establishments still claim the lives of too many children, seniors, unborn children and the immuno-compromised. The good news is that foodborne illness declines as food safety education increases. | Proudly Serving the Alaska Food Service Industry -- I travel to you! In most states every food establishment requires certification of owners or a designated food handler every five years. Regulations governing food safety management training vary from state to state and even between municipal jurisdictions. Do you know the requirements in your area? Alaska Specific: Code Requirements: One certified food proctection manager per establishment must have a food manager certificate. To be certified, managers must pass a department approved exam. Hours of Instruction: Training requirements will be filled after completing certified food safety program. Certification Renewal: Every 5 years - could vary per local jurisdiction California Specific: Code requirements: Each food facility shall have at least one owner or employee certified in food safety. (1/1/2000) Topics must include: foodborne illness; time and temperature relationship; personal hygiene and food safety; prevention of food contamination; cleaning/sanitizing; facility/ equipment/operational issues.
2. A certified person can only represent one facility. This person need not be present during all hours of operation.
3. The certificate must be on file at the facility and there is a three (5) year expiration, as of July 1, 2007.
4. New facilities, change of ownership or departure of certified owner/ employee will have 60 days to meet compliance for certification, as of 1/1/2000. |
ServSafe
