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Slide Notes
Allergen & Food Intolerance Awareness Manager Training:
Instituting an Food Safety Allergen & Food Intolerance Awareness Training and Written Plan
Centers for Medicare & Medicaid Services (CMS) “implements quality initiatives to assure quality health care for Medicare Beneficiaries through accountability and public disclosure".
CMS often looks to other regulatory bodies for the regulations that govern safe food handling, in this case FDA use of 2009 Food Code to Ensure Regulatory Compliance.
Instituting an Food Safety Allergen & Food Intolerance Awareness Training and Written Plan
Centers for Medicare & Medicaid Services (CMS) “implements quality initiatives to assure quality health care for Medicare Beneficiaries through accountability and public disclosure".
CMS often looks to other regulatory bodies for the regulations that govern safe food handling, in this case FDA use of 2009 Food Code to Ensure Regulatory Compliance.
Allergen & Food Intolerance Awareness Training
Published on Mar 19, 2016
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PRESENTATION OUTLINE
Allergen & Food Intolerance
Awareness Training
Allergen & Food Intolerance Awareness Manager Training:
Instituting an Food Safety Allergen & Food Intolerance Awareness Training and Written Plan
Centers for Medicare & Medicaid Services (CMS) “implements quality initiatives to assure quality health care for Medicare Beneficiaries through accountability and public disclosure".
CMS often looks to other regulatory bodies for the regulations that govern safe food handling, in this case FDA use of 2009 Food Code to Ensure Regulatory Compliance.
Instituting an Food Safety Allergen & Food Intolerance Awareness Training and Written Plan
Centers for Medicare & Medicaid Services (CMS) “implements quality initiatives to assure quality health care for Medicare Beneficiaries through accountability and public disclosure".
CMS often looks to other regulatory bodies for the regulations that govern safe food handling, in this case FDA use of 2009 Food Code to Ensure Regulatory Compliance.
Food Labeling
Prevents negative outcomes
This Webinar will focus on Allergen & Food Intolerance Awareness within Healthcare Food Service settings, also applies to Restaurant Food Labeling 12-01-2016 implementation;
Availability of tools & online references necessary to prevent negative outcomes, and improve overall customer service.
With a focus on CMS-804, 42 CFR 483 to improve positive outcome, quality of life for residence.
Specific to Food Handling- Kitchen/Food Service Observation, CMS-804 (states manual)
Availability of tools & online references necessary to prevent negative outcomes, and improve overall customer service.
With a focus on CMS-804, 42 CFR 483 to improve positive outcome, quality of life for residence.
Specific to Food Handling- Kitchen/Food Service Observation, CMS-804 (states manual)
What Has Changed
Regulations, reporting & Awareness
What Has Changed?
For years Nursing Homes and Hospitals have been held to a higher standard, and have had these standard in place.
What has changed is a New focus on (12-01-2016 Labeling requirements for restaurants, Catering and College Food Service) this Webinar brings an improved awareness and need for education of food service workers in food allergen & food tolerance awareness to deal with a more educated consumer.
This change also bring updated information, tools, materials that were not available...
For years Nursing Homes and Hospitals have been held to a higher standard, and have had these standard in place.
What has changed is a New focus on (12-01-2016 Labeling requirements for restaurants, Catering and College Food Service) this Webinar brings an improved awareness and need for education of food service workers in food allergen & food tolerance awareness to deal with a more educated consumer.
This change also bring updated information, tools, materials that were not available...
Gluten-free/food allergy training
improves customer service
Allergen & Food Intolerance Awareness...
Allergen & Food Intolerance Awareness Training Tools
Whether training your associates from scratch or supplementing your internal program, third-party gluten-free/food allergy training programs can be the ideal tool for improving customer service and boosting your reputation and bottom line… (food-management.com)
Education, cooperation, and teamwork are the keys to safely serving a guest who has food allergies. All food service staff – including restaurant managers, servers, and kitchen staff – must become familiar with the issues surrounding food allergies and the proper way to answer guests’ questions.
Further, they must know what to do if an allergic reaction occurs.
Allergen & Food Intolerance Awareness Training Tools
Whether training your associates from scratch or supplementing your internal program, third-party gluten-free/food allergy training programs can be the ideal tool for improving customer service and boosting your reputation and bottom line… (food-management.com)
Education, cooperation, and teamwork are the keys to safely serving a guest who has food allergies. All food service staff – including restaurant managers, servers, and kitchen staff – must become familiar with the issues surrounding food allergies and the proper way to answer guests’ questions.
Further, they must know what to do if an allergic reaction occurs.
Photo by cizauskas
15 million people in the U.S.
Awareness & Risk Has Increased!
The percentage of Americans with food allergies has grown every year, and this means that more and more customers require a meal prepared with special consideration. Some 15 million people in the U.S. have food allergies; an estimated 9 million, or 4%, of adults, and nearly 6 million, or 8%, of children have food some form of allergy or food intolerance.
Awareness of Allergens being potentially life threatening, so individuals with food allergies also serve as an added liability and the best way to minimize the risks for your operation is to develop a written plan of action. Allergen & Food Tolerance Awareness is the first step.
This webinar will also offer resources to bring your Allergen & Food Intolerance Awareness plan together, depending on the type of operation.
The percentage of Americans with food allergies has grown every year, and this means that more and more customers require a meal prepared with special consideration. Some 15 million people in the U.S. have food allergies; an estimated 9 million, or 4%, of adults, and nearly 6 million, or 8%, of children have food some form of allergy or food intolerance.
Awareness of Allergens being potentially life threatening, so individuals with food allergies also serve as an added liability and the best way to minimize the risks for your operation is to develop a written plan of action. Allergen & Food Tolerance Awareness is the first step.
This webinar will also offer resources to bring your Allergen & Food Intolerance Awareness plan together, depending on the type of operation.
What Is a Food Allergy
symptoms vary in severity
What Is A Food Allergy
A food allergen is defined as “a product or ingredient containing certain proteins that can potentially cause severe (occasionally fatal) reactions in a food allergic person.
Allergen proteins are naturally occurring and generally cannot be eliminated by cooking or baking.” All food allergens are proteins, but not all proteins are allergens.
Allergy symptoms vary in severity. Ingestion of peanuts can vary from a nuisance rash in one individual to anaphylactic shock in another, which can be fatal if not treated immediately.
Individuals can grow out of food allergies. Children often grow out of soy, egg, and wheat allergies by the time they are teenagers, while allergies to peanuts, tree nuts, and shellfish tend to be lifelong.
A food allergen is defined as “a product or ingredient containing certain proteins that can potentially cause severe (occasionally fatal) reactions in a food allergic person.
Allergen proteins are naturally occurring and generally cannot be eliminated by cooking or baking.” All food allergens are proteins, but not all proteins are allergens.
Allergy symptoms vary in severity. Ingestion of peanuts can vary from a nuisance rash in one individual to anaphylactic shock in another, which can be fatal if not treated immediately.
Individuals can grow out of food allergies. Children often grow out of soy, egg, and wheat allergies by the time they are teenagers, while allergies to peanuts, tree nuts, and shellfish tend to be lifelong.
Photo by sean dreilinger
The Big 8 Allergens
proteins that cause 90% of the food allergic reactions
The Big 8 Allergens
Many products contain allergenic ingredients. For example, Worcestershire sauce contains anchovies and/or sardines — both are fish. Hot dogs and many deli meats might use milk or soy as binding agents.
There are eight foods containing the proteins that cause 90% of the food allergic reactions according to the Food and Drug Administration (FDA) Guidance Document for Food Investigators.
They are milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat.
For more on "The Big 8 Allergens and alternate names"... see "00 What is food Allergen"
Many products contain allergenic ingredients. For example, Worcestershire sauce contains anchovies and/or sardines — both are fish. Hot dogs and many deli meats might use milk or soy as binding agents.
There are eight foods containing the proteins that cause 90% of the food allergic reactions according to the Food and Drug Administration (FDA) Guidance Document for Food Investigators.
They are milk, eggs, peanuts, tree nuts, fish, shellfish, soy, and wheat.
For more on "The Big 8 Allergens and alternate names"... see "00 What is food Allergen"
Awareness is the first step
potentially life threatening
Staff Awareness
Awareness of Allergens being potentially life threatening, so individuals with food allergies also serve as an added liability and the best way to minimize the risks for your operation is to develop a written plan of action.
Allergen & Food Tolerance Awareness is the first step.
Whether training your associates from scratch or supplementing your internal program, third-party gluten-free/food allergy training programs can be the ideal tool for improving customer service and boosting your reputation and bottom line… food-management.com
Awareness of Allergens being potentially life threatening, so individuals with food allergies also serve as an added liability and the best way to minimize the risks for your operation is to develop a written plan of action.
Allergen & Food Tolerance Awareness is the first step.
Whether training your associates from scratch or supplementing your internal program, third-party gluten-free/food allergy training programs can be the ideal tool for improving customer service and boosting your reputation and bottom line… food-management.com
Photo by tourist_on_earth
Gluten-free Diet Older Adults
Seniors with Celiac Disease
Gluten-free Diet Older Adults
Those on a gluten-free diet must for go all products containing wheat, barley, rye, and the various ingredients that contain derivatives of these grains.
Those who are gluten - free embrace a diet filled with fruits, vegetables, meats, poultry, fish, beans, and legumes. Nuts and most dairy products are naturally gluten-free, and safe for individuals who do not have allergies to these respective food group.
This reaction prevents the body from properly absorbing the nutrients from foods eaten. Consequently, all body systems may be affected.
The list of symptoms is long, from diarrhea to migraines to fatigue and more. Celiac disease affects people of all ages, from young babies to the elderly.
Once celiac is treated with a gluten-free diet, symptoms typically resolve and the affected feel better.
Those on a gluten-free diet must for go all products containing wheat, barley, rye, and the various ingredients that contain derivatives of these grains.
Those who are gluten - free embrace a diet filled with fruits, vegetables, meats, poultry, fish, beans, and legumes. Nuts and most dairy products are naturally gluten-free, and safe for individuals who do not have allergies to these respective food group.
This reaction prevents the body from properly absorbing the nutrients from foods eaten. Consequently, all body systems may be affected.
The list of symptoms is long, from diarrhea to migraines to fatigue and more. Celiac disease affects people of all ages, from young babies to the elderly.
Once celiac is treated with a gluten-free diet, symptoms typically resolve and the affected feel better.
Regulations, Reporting & Requirements
2013 Food Code
New Regulations
The Food Code is a summary of the U.S. Food and Drug Administration’s (FDA) best advice for uniform systems and practices that address the safety of food sold in food service and certain retail establishments.
The 2013 Food Code includes provisions designed to improve how restaurants address the needs of customers with food allergy and a call for restaurant and retail food service managers to be aware of the serious nature of food allergy.
According to Section 2-102.11 of the Code, food establishments should have a person in charge during all hours of operation who is knowledgeable about major food allergens… “the symptoms of an allergic reaction”, and “proper cleaning procedures to prevent cross-contact”.
In addition, the person in charge (according to Section 2-103.11 of the Code) “should ensure that employees are properly trained in food safety issues, including food allergy awareness, as it is related to their assigned duties”.
The Food Code is a summary of the U.S. Food and Drug Administration’s (FDA) best advice for uniform systems and practices that address the safety of food sold in food service and certain retail establishments.
The 2013 Food Code includes provisions designed to improve how restaurants address the needs of customers with food allergy and a call for restaurant and retail food service managers to be aware of the serious nature of food allergy.
According to Section 2-102.11 of the Code, food establishments should have a person in charge during all hours of operation who is knowledgeable about major food allergens… “the symptoms of an allergic reaction”, and “proper cleaning procedures to prevent cross-contact”.
In addition, the person in charge (according to Section 2-103.11 of the Code) “should ensure that employees are properly trained in food safety issues, including food allergy awareness, as it is related to their assigned duties”.
Photo by nickj365
FDA updates the Food Code
CMS Use of Food Code To Enforce Survey Standards
CMS Use of Food Code To Enforce Survey Standards
The FDA updates the Food Code approximately every four years. The Code is used by state, city, county, tribal, and territorial agencies to help regulate restaurants, retail food stores, and vending and food service operations in institutions such as schools, hospitals, nursing homes, and child care centers.
The 2013 edition of the Code is the eighth edition published by the FDA. The previous version of the Code was released in 2009, and was amended in 2007. Individual states, however, must adopt the Food Code and the status of adoption by state can vary.
The FDA updates the Food Code approximately every four years. The Code is used by state, city, county, tribal, and territorial agencies to help regulate restaurants, retail food stores, and vending and food service operations in institutions such as schools, hospitals, nursing homes, and child care centers.
The 2013 edition of the Code is the eighth edition published by the FDA. The previous version of the Code was released in 2009, and was amended in 2007. Individual states, however, must adopt the Food Code and the status of adoption by state can vary.
Avoidance Allergens Management
Labeling requirements for restaurants
Avoidance Allergens Management
Nursing Homes and Hospitals have been held to a higher standard, and have had most of these standard in place.
As the focus is on the new requirement (12-01-2016 Labeling requirements for restaurants) new information and improved awareness of the need for education of food service workers in food allergen & food tolerance awareness to deal with a more educated consumer.
Nursing Homes and Hospitals have been held to a higher standard, and have had most of these standard in place.
As the focus is on the new requirement (12-01-2016 Labeling requirements for restaurants) new information and improved awareness of the need for education of food service workers in food allergen & food tolerance awareness to deal with a more educated consumer.
Understanding Food Labeling
systems include colored stickers on foods
Understanding Food Labeling
Understanding Food Labels
is only way to prevent a serious allergic reaction is to avoid the food allergen.
Reading every food label, every time is one of the best ways to keep you or your loved one safe. Many people who are managing food allergies use the “Rule of 3” for reading ingredient labels—read the label at the store, when unloading your groceries, and before serving the food—to triple-check that a food is safe.
Others use a system of colored stickers on foods in the pantry or refrigerator to indicate that an adult has read the ingredient label and determined whether the food is safe or contains the allergen.
There are a variety of approaches that can work, and laws like the Food Allergy Labeling and Consumer Protection Act (FALCPA) help make it easier to understand food labels so that you can safely manage your or your child’s food allergies.
Understanding Food Labels
is only way to prevent a serious allergic reaction is to avoid the food allergen.
Reading every food label, every time is one of the best ways to keep you or your loved one safe. Many people who are managing food allergies use the “Rule of 3” for reading ingredient labels—read the label at the store, when unloading your groceries, and before serving the food—to triple-check that a food is safe.
Others use a system of colored stickers on foods in the pantry or refrigerator to indicate that an adult has read the ingredient label and determined whether the food is safe or contains the allergen.
There are a variety of approaches that can work, and laws like the Food Allergy Labeling and Consumer Protection Act (FALCPA) help make it easier to understand food labels so that you can safely manage your or your child’s food allergies.
Understanding Food Labeling
Menu's
Understanding Food Labeling for Menu's
What is FALCPA?
This law requires that food labels show in plain English when a “major food allergen” or any ingredient that contains protein from a major food allergen is added as an ingredient in that product.
What foods have to be labeled?
Imported foods (when sold in the United States) or domestic (made in the United States) pre-packaged foods are required to have a label that lists the major food allergens when they are intentionally added as an ingredient, or when any ingredient contains protein from one of the major food allergens.
What foods are not covered by FALCPA?
FALCPA does not apply to fresh meats, fresh fruits and vegetables. Restaurant foods that are placed in a wrapper or carry out box for an individual customer order are exempt. Highly refined oils (even if they are derived from a major allergen, such as peanut or tree nut) are also exempt.
What about food from bakeries, delis, etc.?
FALCPA does not apply to foods placed in a container or wrapper for a customer’s individual order, such as food from a bakery or a sandwich from a restaurant.
What is FALCPA?
This law requires that food labels show in plain English when a “major food allergen” or any ingredient that contains protein from a major food allergen is added as an ingredient in that product.
What foods have to be labeled?
Imported foods (when sold in the United States) or domestic (made in the United States) pre-packaged foods are required to have a label that lists the major food allergens when they are intentionally added as an ingredient, or when any ingredient contains protein from one of the major food allergens.
What foods are not covered by FALCPA?
FALCPA does not apply to fresh meats, fresh fruits and vegetables. Restaurant foods that are placed in a wrapper or carry out box for an individual customer order are exempt. Highly refined oils (even if they are derived from a major allergen, such as peanut or tree nut) are also exempt.
What about food from bakeries, delis, etc.?
FALCPA does not apply to foods placed in a container or wrapper for a customer’s individual order, such as food from a bakery or a sandwich from a restaurant.
Know the difference
Allergy vs. Intolerance
Educate your management team to identify the risk, educate your staff, and customers.
-Know the difference- Allergy vs. Intolerance
-Allergen-Free Food Preparation Process
-Identify Allergens in Food Processing
-Spotting hidden allergens in food products, preparation process
-Symptoms of Allergic Reactions and or Intolerances
-How to handle, process Allergen-Free Meals
-Know the difference- Allergy vs. Intolerance
-Allergen-Free Food Preparation Process
-Identify Allergens in Food Processing
-Spotting hidden allergens in food products, preparation process
-Symptoms of Allergic Reactions and or Intolerances
-How to handle, process Allergen-Free Meals
immune system reaction
Food Allergy?
Intolerance and Food Allergy?
Physical reactions to certain foods are common, but most are caused by a food intolerance rather than a food allergy. A food intolerance can cause some of the same signs and symptoms as a food allergy, so people often confuse the two.
A true food allergy causes an immune system reaction that affects numerous organs in the body. It can cause a range of symptoms. In some cases, an allergic reaction to a food can be severe or life-threatening.
Physical reactions to certain foods are common, but most are caused by a food intolerance rather than a food allergy. A food intolerance can cause some of the same signs and symptoms as a food allergy, so people often confuse the two.
A true food allergy causes an immune system reaction that affects numerous organs in the body. It can cause a range of symptoms. In some cases, an allergic reaction to a food can be severe or life-threatening.
Photo by bdu
Food Intolerance
Absence of an enzyme
Intolerance and Food Allergy?
Causes of food intolerance include:
-Absence of an enzyme needed to fully digest a food. Lactose intolerance is a common example.
-Irritable bowel syndrome. This chronic condition can cause cramping, constipation and diarrhea.
-Food poisoning. Toxins such as bacteria in spoiled food can cause severe digestive symptoms.
-Sensitivity to food additives. For example, sulfites used to preserve dried fruit, canned goods and wine can trigger asthma attacks in sensitive people.
-Recurring stress or psychological factors. Sometimes the mere thought of a food may make you sick. The reason is not fully understood.
-Celiac disease. Celiac disease has some features of a true food allergy because it involves the immune system. However, symptoms are mostly gastrointestinal, and people with celiac disease are not at risk of anaphylaxis.
Causes of food intolerance include:
-Absence of an enzyme needed to fully digest a food. Lactose intolerance is a common example.
-Irritable bowel syndrome. This chronic condition can cause cramping, constipation and diarrhea.
-Food poisoning. Toxins such as bacteria in spoiled food can cause severe digestive symptoms.
-Sensitivity to food additives. For example, sulfites used to preserve dried fruit, canned goods and wine can trigger asthma attacks in sensitive people.
-Recurring stress or psychological factors. Sometimes the mere thought of a food may make you sick. The reason is not fully understood.
-Celiac disease. Celiac disease has some features of a true food allergy because it involves the immune system. However, symptoms are mostly gastrointestinal, and people with celiac disease are not at risk of anaphylaxis.
Photo by joelogon
Allergen/Gluten Free Tools
Allergen Awareness Training
New Tools
The use of tools that identify, as well as minimize risk of Food Allergens & Intolerance.
That Administrators, Food Service Managers may implement awareness training to hold staff accountable through Allergen Awareness Training, improve customer satisfaction, safety and well-being.
* New Allergen Utensils, Tools
*Checklist
* Allergen Awareness & Avoidance Programs
* Understanding Trace Allergens
* Tools to train your Staff in “Avoidance of Direct/Indirect Contact”
* Frequently Asked Questions
* Allergen Terms/Descriptions
The use of tools that identify, as well as minimize risk of Food Allergens & Intolerance.
That Administrators, Food Service Managers may implement awareness training to hold staff accountable through Allergen Awareness Training, improve customer satisfaction, safety and well-being.
* New Allergen Utensils, Tools
*Checklist
* Allergen Awareness & Avoidance Programs
* Understanding Trace Allergens
* Tools to train your Staff in “Avoidance of Direct/Indirect Contact”
* Frequently Asked Questions
* Allergen Terms/Descriptions
Color-code Areas, Equipment
CROSS-CONTACT AND CLEANING
Why Should You Color-Code?
Help prevent cross-contamination between the following areas:
-Food contact areas with non-food contact areas
-Raw with cooked
-Known allergen products with non-allergen products
Help prevent cross-contamination between the following areas:
-Food contact areas with non-food contact areas
-Raw with cooked
-Known allergen products with non-allergen products
Production Areas, Equipment
CROSS-CONTACT OPTIONS
Allergens - two options for managing production:
One production area runs only an allergen product - have one color assigned to this line.
One production area alternates between an allergen and a non-allergen product.
Assign one color to the allergen product and another color to the non-allergen product. When changing production from the allergen to the non-allergen product all cleaning tools and containers are removed, cleaned, sanitized, and stored. Then the production line tools and containers are replaced with the other color.
One production area runs only an allergen product - have one color assigned to this line.
One production area alternates between an allergen and a non-allergen product.
Assign one color to the allergen product and another color to the non-allergen product. When changing production from the allergen to the non-allergen product all cleaning tools and containers are removed, cleaned, sanitized, and stored. Then the production line tools and containers are replaced with the other color.
Policies, Procedures
outline what has changed
Overall Policies, Procedures, Knowledge, Performance as well as resident, customer satisfaction within your food service operation will...
* Outline what has changed
* Sample Policies/Procedures
* Educated Customers
All employees must wash hands and change aprons after having direct contact with allergen-containing foods.
Do not allow reuse of single-service articles, such as tray liners or non-latex, single-use gloves.
Dedicate separate equipment and utensils for the preparation of allergen-containing menu items, if possible.
Color-code areas, equipment, containers and/or utensils that are to be used with allergen-containing menu items, if dedicating separate items.
Photo by Africa Renewal
downloads
.
Tools/References
* Food Code 2013- http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/uc...
* The Food Allergy & Anaphylaxis Network https://www.foodallergy.org/document.doc?id=143
* ServSafe “Learn the basics to prevent an allergic reaction” https://www.servsafe.com/articles/food-allergies-today
* Gluten-free Diet Older Adults- http://www.celiaccentral.org/SiteData/docs/NFCACeliac/6f2ff901663872f1/NFCA...
* Procedures for Managing, Policy, Procedures- www.isbe.net/nutrition/word/food_allergy_sample_procedures.doc
Allergy facts and statistics for the US. Food Allergy Research & Education website. http://www.foodallergy.org/document.doc?id=194
Food Allergy Research & Education (FARE) http://www.foodallergy.org/home
Understanding Safe Food Preparation - www.foodallergy.org
Avoid Cross Contact - www.foodallergy.org
Using the 2009 Food Code to Ensure Regulatory Compliance- Linda Handy, MS, RD, http://www.nutrition411.com/pdf/Using%20the%202009%20Food%20Code%20to%20Ens...
Additional Manager Training
-AllerTrain™ Manager
-ServSafe Allergen Training
-
* Food Code 2013- http://www.fda.gov/Food/GuidanceRegulation/RetailFoodProtection/FoodCode/uc...
* The Food Allergy & Anaphylaxis Network https://www.foodallergy.org/document.doc?id=143
* ServSafe “Learn the basics to prevent an allergic reaction” https://www.servsafe.com/articles/food-allergies-today
* Gluten-free Diet Older Adults- http://www.celiaccentral.org/SiteData/docs/NFCACeliac/6f2ff901663872f1/NFCA...
* Procedures for Managing, Policy, Procedures- www.isbe.net/nutrition/word/food_allergy_sample_procedures.doc
Allergy facts and statistics for the US. Food Allergy Research & Education website. http://www.foodallergy.org/document.doc?id=194
Food Allergy Research & Education (FARE) http://www.foodallergy.org/home
Understanding Safe Food Preparation - www.foodallergy.org
Avoid Cross Contact - www.foodallergy.org
Using the 2009 Food Code to Ensure Regulatory Compliance- Linda Handy, MS, RD, http://www.nutrition411.com/pdf/Using%20the%202009%20Food%20Code%20to%20Ens...
Additional Manager Training
-AllerTrain™ Manager
-ServSafe Allergen Training
-
About
The Presenter
Larry Bowe has successfully supervised over 5+ years of consecutive “Deficiency Free Surveys Operations” over half of his (LTC) career 16 years are Long Term Care deficiency free; he has a total of 36 years of Food Service management.
Serves on Advisory Board of Delaware State University Hotel, Hospitality Management Program. Currently developing a curriculum for Dining Service Aides, Cook Supervisor for Healthcare.
Over the past 11 years Larry Bowe has developing training tools, program for Frontline Food Service Staff. www.FrontLineofFoodSafety.com.
Most training programs, certification focus on managers, HACCP Navigator will places it focus on materials, mythology and technology to equip, focus on healthcare Frontline food service works to deliver safe food service.
Education / Certifications
-ServSafe Food Safety/Food Handling Certification- Good till 11/2016
-ServSafe Food Handler Certification Instructor, Administrator Good till 11/2016
-FDA, Food Defense 101 Course, online Certificate of completion 06-22-2016
-AllerTrain™ Manager Gluten-Free and Food Allergy Training Certificate --- (schoox.com/c34943544 Code : 30153c6)
For more on HACCP Navigator LLC go to
• www. HACCPNavigator.info
Larry Bowe has successfully supervised over 5+ years of consecutive “Deficiency Free Surveys Operations” over half of his (LTC) career 16 years are Long Term Care deficiency free; he has a total of 36 years of Food Service management.
Serves on Advisory Board of Delaware State University Hotel, Hospitality Management Program. Currently developing a curriculum for Dining Service Aides, Cook Supervisor for Healthcare.
Over the past 11 years Larry Bowe has developing training tools, program for Frontline Food Service Staff. www.FrontLineofFoodSafety.com.
Most training programs, certification focus on managers, HACCP Navigator will places it focus on materials, mythology and technology to equip, focus on healthcare Frontline food service works to deliver safe food service.
Education / Certifications
-ServSafe Food Safety/Food Handling Certification- Good till 11/2016
-ServSafe Food Handler Certification Instructor, Administrator Good till 11/2016
-FDA, Food Defense 101 Course, online Certificate of completion 06-22-2016
-AllerTrain™ Manager Gluten-Free and Food Allergy Training Certificate --- (schoox.com/c34943544 Code : 30153c6)
For more on HACCP Navigator LLC go to
• www. HACCPNavigator.info
