Food Safety and ServSafe
Foodborne illness outbreaks are a concern for restaurants, food trucks, and other food sellers, but there are tools available to ensure your business can serve food safely and not face the financial and reputation impacts of a foodborne illness outbreak. According to the CDC, foodborne illness from food establishments causes thousands of illnesses each year in Virginia.
Requirements
The Virginia Department of Health (VDH) requires that “at least one employee with supervisory and management responsibility and the authority to direct and control food preparation and service” is a Certified Food Protection Manager (CFPM). This includes temporary food establishments, although there are some establishments listed on the VDH website that do not need to meet the CFPM requirement.
Restaurant owners should be familiar with Virginia food regulations and other information published by the VDH for restaurants.
Where to Find Training?
The Virginia Department of Health recognizes several CFPM programs that are accredited through the Conference of Food Protection. The Roanoke Regional SBDC has many clients that are successful implementing the National Restaurant Association’s ServSafe program to meet the CFPM requirement and train employees in safe food handling. There are other programs that meet the Virginia Department of Health requirements, and they are listed on the VDH website about food safety.
The Virginia Restaurant Association is another resource for training sources. They provide information and list in-person classes and suggested instructors on their website.
About ServSafe
ServSafe is a comprehensive food and restaurant safety program developed by the National Restaurant Association. They offer training for managers and employees on food safety as well as alcohol, allergen, and safe workplace training. The trainings are offered in several languages and can be completed online. There are also posters and guides available for purchase on their website. Many local restaurants and SBDC clients use ServSafe to meet their VDH food safety training requirements.
Employees can complete training online at the ServSafe website and there are also printed guides and materials available for purchase. While Virginia only requires one employee to be CFPM trained, it is a good idea to ensure all your employees understand the basics of food safety. The food handlers guide can be purchased in packages of 10 in English or Spanish and the online courses are offered in English, Spanish, Simplified Chinese, Korean, and Vietnamese.
Best Practices
Make food handling training a mandatory part of new employee onboarding.
Be sure employees understand that they may not work if they have symptoms of illness, such as vomiting, diarrhea, jaundice, sore throat with fever, infected cuts or lesions on hand/arms, and certain diagnosed infections. The 2016 Food Regulations Newsletter has up-to-date information.
Offer manager training to more than one person on your staff, to ensure continuous coverage.
Make food safety reminders a part of staff meetings – you can make this fun or ask employees or managers to present the information.
Additional Resources
VDH Guidelines for Temporary Food Establishments
VDH Virginia’s Food Regulations