Risk Management Mitigation Strategies:
1.Being Prepared to "Take The Lead within their local community offering Food Service Safely
a.Establishing a plan to communicate formal & informal messaging of Food Service.
b.Communicating organizations Mission, Vision, Goals & Objectives of keeping food safe.
c.Knowledge and understand of overall food operation to communicate your food safety plan
d.Establishing year-round Plan that Promotes food service, food safety in your planning
2.The Cost of not considering risk management or Incident Management
a.How to acknowledge & document the risk of improper food handling, food service, Incorporate in training.
b.Acknowledge the organization has a process to reducing risk and staff’s role in the process
c.Promoting the organizations knowledge directly in messaging, volunteer training, acknowledge the role of direct and indirect players.(It is no longer good enough for food handlers, staff to know; staff, volunteers that serve food & beverage must also have knowledge of importants of reducing risk).
3.Understanding four stages mature Incident Management Process:
1)Plan and prepare, 2) Respond, 3) Document, 4) Investigate
The goal of this Webinar is to share tools, tips and resources to promote a cohesive food service, safety plan.
1.Incorporating of Food Code in food management process, & consumer choice.
a.Identify that consumers have choice, include options that incorporate in menu options.
b.Identification of hazards and Critical Control Points (CCPs) in food operations.
c.Deploying A Culture of Food Safety around food service staff, allied staff and volunteers deploying safe food options.
2.Developing policy, process and procedures to meet consumer choice
a.What are the criteria your food service staff, allied staff and volunteers must follow for alternative actions, choices?
b.When/what are the criteria that determine when safety trumps choice?
c.Why should your organization these steps/actions in your action plan?
d.Who/how does the organization reach; 90% of food service choice consumers.
3.Knowledge of local, state and federal guidelines, codes
a.Understanding FDA guidelines
b.Considerations you must make in planning; where/location, and preparing/training your Staff, Volunteers.
c.What are other basic Codes, Regulations you must consider.
4.Clear Messaging / Communication / Training for Events
a.Communicate to Administration, mangers, all employees, members of your community the values, reason why the organization exists.
b.Roles others to play in this messaging and expressing the organizations values.
c.Partnering to Reduce the Risk!
d.Importance of Your Teams & Partners Buy-In, to Reduce & Understanding Risk
e. The Real Cost of Food Code
5.Cost of noncompliance, Hospitalization of those at risk
6.Cost of noncompliance, survey team coming in to investigations, making corrective actions
7.Cost of training vs hospitalization