2Day Food Safety Plan Development June 18

1
2-Day Food Safety Plan Development June 18 24,
2008 at RI Community Food Bank, Providence,
RIOpen to foodservice and restaurant members at
349.00 per person and 449.00 per person for
non-members

• Registration Information - All registrations must
  be prepaid.
• Name(s)__________________________________________
  ________________________
• Company__________________________________________
  ________________________
• Address__________________________________________
  _________________________
• City_____________________________________________
  State_______Zip__________
• Phone_____________________________Fax___________
  _________________________
• Email____________________________________________
  ________________________
• Payment Information all classes must be prepaid
  in advance of the class
• RIHTA Members 349.00 per person includes
  manual
• Non-members 449.00 per person includes manual
• Cost of Class __________
• Total __________
  

• Its the law
• The Rhode Island Department of Health requires
  that a food establishment be required to have
  written standard operating procedures that
  implement the requirements of the RI Food Code.
• Attend this 2-day seminar and receive
• A template for a Food Safety Plan which complies
  with Rhode Islands minimum requirement and with
  NSFs Dine-Safer Standard for Rhode Island.
• A custom Food Safety Plan. Participants will be
  guided through the steps for developing a Food
  Safety Plan that is specific to their facilities.
• Sample Self-Audit.
• Sample Forms.
• Participating in this program meets the Rhode
  Island requirement for food managers
  re-certification.
• OSHA Employee
• Presented by
• RI Hospitality Association Education Foundation
• 94 Sabra Street Cranston, RI 02910
• 401 223-1120 FAX [phone]
• Instructor
• Phil Ventresca, ESI Qual International, Inc.
  Phil is a Certified Quality auditor certified by
  the American Society for Quality (ASQ) an ASQ
  Certified HACCP Auditor a certified Health
  Officer and a Certified Fraud Examiner. He has
  over 40 years of experience in the food industry.

2

RI Hospitality Association Education Foundation
2-Day Food Safety Plan Development Seminar June
18 24 8 a.m. to 12 noon at RI Community Food
Bank, 200 Niantic Avenue in Providence

• About the Program
• This certificate program is geared towards
  experienced Managers. It is expected that
  participants in this program will have more than
  a basic knowledge of food safety management tools
  and processes. Participants should understand
  the CDC Food Safety Risk Factors and the elements
  of the Food Manager Certification Body of
  Knowledge. Successful participants will receive
  8 Rhode Island Contact Training Hours and will be
  equipped with the knowledge to lead their
  organization's Food Safety efforts.
• Who Should Attend
• Chefs, Food and Beverage Directors, General
  Managers and Team Leaders striving to deliver
  high quality foods and that are responsible for
  the development and implementation of strategic
  food safety initiatives. This program is
  applicable to all segments of the food industry.
• What to Bring to Class
• Participants are expected to bring copies of
  menus, recipes, standard operating procedures and
  existing food safety plans to the first meeting.
  Bring a laptop if you have one. Participants
  will be expected to complete additional
  preparatory work for the second meeting.
• Overview of the Topics
• Requirements to comply with the Rhode Island Food
  Code. Basic principles of Food Safety Management.
• Food Safety Fortification Dine-Safer.
• Basic elements of Food Defense.
• How to Develop, Validate, Monitor and Verify
  Standard Operating Procedures and Critical
  Control Points.
• Cleaning and Sanitizing.
• Pest Control.
• Hand Washing
• And More.
• How to develop effective and usable forms and
  record-keeping practices.
• Time Control Logs
• Refrigeration Logs
• Calibration Logs