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Retail Employee Training – Completing the Circle of Food Safety

 

Latest figures from CDC show no recent progress in reducing sporadic illness from Listeria monocytogenes (Lm) in spite of massive efforts by the food industry and significant commitment by federal regulators.  Lm has been repeatedly linked to retail foods like ready-to-eat deli meats. A Food Safety Director for global food safety programs, states, "Foodborne illness isn't caused by bacteria—it's caused by people making a mistake." This view is also supported by Taylor (1996) who found that most food poisonings result from food handler error which may be minimized with proper transfer of training.

Cleaning a cutting board or sanitizing a floor drain is mundane, but are critically important.  Proper motivation and training of employees and managers is vital to keep consumers safe.  Foodborne illnesses devastate the lives of Americans and take a significant economic toll.  CDC estimates foodborne illness costs the U.S. economy $7 billion dollars a year, Lm is responsible for one-third.

Learning Objectives:

Intended Audience(s): Product Developers, Company Management, Sales & Marketing Personnel, Plant Production Personnel, Quality Assurance Managers and Supervisors, Food Safety Specialists, Product manufacturers, Research Staff, Regulators, Academics, Students
Learning Level(s): Beginner, Intermediate, and Advanced
Non-Member Registration Fee: $145
Member Registration Fee: $95
Student Registration Fee: $49
Presentation Date: 07/15/11 12:00 PM
Duration: 90 Minutes

Faculty:

Dr Philip G Crandall

John Marcello
Regional Food Specialist
FDA

Angela Fraser
Associate Professor
Clemson University

Dr Jay A Neal Jr
Asst Prof
Conrad Hilton Col of Hotel & Restaurant Mgmt

Leslie D Thompson
Professor
Texas Tech Univ

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