ServSafe Update LeAnn Chuboff Director, Science and Regulatory Relations National Restaurant Associa

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ServSafe UpdateLeAnn ChuboffDirector, Science
and Regulatory RelationsNational Restaurant
Association, Solutions
January 28, 2008
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(No Transcript)
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The Changing Marketplace

• Operators are seeing a greater strain in properly
  training and certifying their employees through
• Growing multi-cultural workforce
• Food safety environment is more complex due to
  continued food safety concerns surrounding
  produce, meat, viruses and allergens
• Greater consumer awareness of food safety
  concerns

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ServSafe Essentials, Fifth Edition

• Five Key Enhancements for the ServSafe
  Essentials, Fifth Edition
• Content updates
• Language enhancements
• Visual changes
• Real world motivational tools
• Blended learning changes

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ServSafe Essentials, Fifth Edition

• Content Changes to reflect 2005 Food Code
  Supplement and changes to the Job Task Analysis
• 2005 Food Code Supplement Changes
• eliminates the allowance for holding potentially
  hazardous food/TCS Food (except eggs) at 45?F (or
  45?F for 4 days).
• Due to the ability of Salmonella spp. to survive
  and grow on certain types of cut tomatoes if not
  refrigerated, raw, cut tomatoes are included in
  the list of PHF/TCS Food in the Food Code.
• changed to require two key actions for
  maintaining shellstock tags the date when a
  shellstock container is emptied (e.g. when the
  last shellstock is sold) to be recorded on the
  tag and the shellstock tags are to be retained
  for 90 days from the date recorded on the tag.
• Job Task Analysis
• Additional information on allergens preventing
  cross contact
• Include both the CDC risk factors AND the FDA
  food code interventions
• Emphasis on the Employee training section

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ServSafe Essentials, Fifth Edition
LANGUAGE written to make it easy to read, digest
and retain

• Written in common workforce language
• Examples
• Potable water is now referred to as drinking
  water
• The proper procedure to ____ is now stated as
  The right way to ___
• The manager needs to ____ is now stated as You
  need to ____
• New Concept from Earlier Chapters reinforces
  key topics, reduces repetition and allows for
  shorter chapters
• Reorganized text and tables present content in a
  simple way

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ServSafe Essentials, Fifth Edition
VISUAL layout keep learners focused on critical
concepts

• New visual cues, such as a red X and a green
  ? help learners instantly identify right and
  wrong practices.
• Red emphasis on the words NOT and NEVER helps
  prevent skimming over key concepts.
• Pathogen prevention icon alerts learners to
  critical concepts and preventative measures
• Standardized page layouts enables student to
  focus learning content

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ServSafe Essentials, Fifth Edition
REAL WORLD tools help students better relate and
apply knowledge

• New photography shows activities from the
  learners point of view
• Realistic scenarios motivate learners
• In the News
• Something to think About
• Clear objectives
• You can build on this
• You can prevent this

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ServSafe Essentials, Fifth Edition

• BLENDED LEARNING engages students, aids long term
  retention and increases application on the job
• Activities at the end of each major topic
  provides opportunity to practice concepts
• Interactive, blended, activity-based approach
  uses text, videos and exercises so students hear
  and see, then apply what they have learned.

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ServSafe Fifth Edition Hierarchy
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ServSafe Hourly Employee Training

• Employees are the main source for food safety
  outbreaks
• Employees increasingly becoming carriers of
  Norovirus
• 23 million cases on a yearly basis
• 65 of foodborne illness contributed to
  restaurant employees
• 2008 Launch
• Employee Food Safety Online Deployable to
  CD-ROM
• Tracking System
• Assessment
• Specialized versions for Texas and Washington
  SRAs
• Employee Guide

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Employee Guide Improvement
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New Standards for ServSafe Instructors and
Proctors

• Clearly defined roles and performance
  expectations
• Certified Instructor
• Registered Proctor
• Dual Role (Certified Instructor and Registered
  Proctor)
• PHASE 1 launched November 27, 2007
• PHASE 2 beginning March 31, 2008

Online Advanced Test
Online Tutorial
Performance Agreement
Current ServSafe Certification
Certified ServSafe Instructor and/or Registered
ServSafe Proctor
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The New Performance Requirements
What are benefits for Instructors and Proctors?

• New designation of Certified ServSafe
  Instructor
• Access to new equipping and enabling strategies
• The 2-Minute Trainer
• The ServSafe Insider
• The Instructor Idea of the Month
• Advertise Yourself
• Exclusive Use of Certified ServSafe Instructor
  Logo
• Special Topical Webinars

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ServSafe Alcohol 2008 Strategy

• Enhance product offering
• Launch Spanish translation
• Develop ServSafe Alcohol 2nd Edition for 2009
  distribution
• Strengthen instructor network
• Secure qualified ServSafe Alcohol instructors to
  help fulfill needs for mid-tier accounts
• Market on behalf of instructor partners to
  generate leads and secure new students

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Thank You