Restaurants assigned as category 1 (High Risk) by the local health department. A restaurant is defined as any business that is primarily engaged in the sale of ready-to-eat food for immediate consumption.
DurationA new program called Illinois food allergen awareness training was passed on August 25th, 2017. The provisions of this section apply beginning January 1, 2018. From January 1, 2018, through July 1, 2018, enforcement of the provisions of the section shall be limited to education and notification of requirements to encourage compliance.
What type of establishments need this training:
Includes:
Restaurants assigned as category 1 (High Risk) by the local health department. A restaurant is defined as any business that is primarily engaged in the sale of ready-to-eat food for immediate consumption.
Does not include: grocery stores, convenience stores, daycares, schools, assisted living or long-term care facilities, food handlers (those without CFPM certifications, and certified food protection managers for risk category 2 or 3 establishments.
Implementation: new regulations go into effect on January 1, 2018. Enforcement begins July 1, 2018.
Foodservice Educational Seminars has been in existence for over 25 years. Our main goal is to prepare our students with the inside knowledge needed to handle food safely. Our years of experience and expertise, is recognized by many in the food service industry.
This two-day workshop will take you through the steps for writing and implementing an intelligent and effective HACCP (Hazard Analysis Critical Control Point) plan. Because you learn HACCP planning best by doing it, you will actually write a sample plan in class!
The course is 8 hours inclusive of the exam with interactive activities and demonstrations. Topics covered include: Foodborne Illness, Food Safety Education, Safe Food Handling, Cross Contamination, HACCP, Facilities and Equipment, Integrated Pest Management, Food Safety Regulations and more.
In our course, we will discuss how to prevent measures taken to eliminate the risk of undeclared allergens in your food products, including risk assessments with raw materials, developing an allergen management program, production runs to reduce risk of allergen cross contact.
This in-depth course enables attendees to gain a practical understanding of Hazard Analysis Critical Control Points (HACCP) and to learn how to develop and implement a HACCP system to meet customer and regulatory requirements.
You will learn how to construct and research a solid food safety plan, also learn how to research and risk assesses new and emerging hazards and how to utilize current industry best practices to keep you in regulatory compliance.
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