Every food service establishment is required to have at least one certified food safety manager (CFSM) unless they are exempted by the Rules and Regulations for Food Service. The last ServSafe Food Safety Management course taught by Cobb & Douglas Public Health in 2017 will be held on December 12-13 at the Marietta Health Center, Building B, 1738 County Services Pkwy, Marietta. Registration closes on November 15, so please share this information with those in need of this training. The registration form must be completed and returned with payment to assure a seat in this class. Visa or MasterCard payments may be taken via phone by calling our main Environmental Health line at 770-435-7815.
With very few exceptions, each food service establishment is required to have a certified food safety manager (CFSM) that is actively engaged in overseeing the application of safe food handling and operations in their respective facility. Food safety exams accredited by the American National Standards Institute (ANSI) meet the CFSM requirements of the Georgia Food Service Rules and Regulations Chapter 511-6-1. The following providers are ANSI accredited: ServSafe, National Registry of Food Safety Professionals, Prometric, Learn2Serve and State Food Safety (the most recently accredited provider).
Cobb & Douglas Public Health offers the ServSafe course. Registration has closed for Cobb’s July course, however, registration is still being accepted for the Douglas class scheduled for August 29-30. Registration forms and links to other CFSM providers are found on our website at http://www.cobbanddouglaspublichealth.com/environmental-health/food-services/food-safety-training/ .
The spread of a infectious diseases in a care facility can have a serious impact on the health and well-being of their residents, as well as their staff. Just last year, there were two large Norovirus outbreaks in Cobb County facilities, so our Environmental Health and Epidemiology divisions have teamed up to present a Care Facility Outbreak Prevention Training on February 7th from 1:30-3:30 PM at the Cobb Chamber of Commerce. There is no charge for the training; however, registration is required. The registration form can be found at this link:
Drinkable water is used abundantly in food service establishments, so what are your options if that water source is interrupted? Galen Baxter, Food Program Director for the Georgia Department of Health’s Division of Environmental Health, partnered with the Georgia Restaurant Association to present a webinar entitled: “Water Interruption – Incapacitation or Inconvenience?” This program is about 30 minutes long and provides an overview of the different types of Emergency Water Interruption notices issued by the the Georgia Department of Natural Resources’ Environmental Protection Division, along with some basic guidance for food service establishments in the event of a water interruption event. You will also have the opportunity to review the responsibilities of the person-in-charge before and during an event and more.
To view this informative webinar, just go to the following link and click on the “View the Presentation” button (Note: A brief registration is required to view the webinar):
Most food service establishments are required to have a Certified Food Safety Manager (CFSM) on staff. Since the certification for a CFSM is only valid for 5 years, it’s critical that restaurant operators be aware of when the credential is nearing its expiration date. If you, or someone you know, is in need of this certification or due for re-certification, Cobb & Douglas Public Health will be presenting a ServSafe class in partnership with the Cobb County Cooperative Extension Service on July 26-27.
Additional information for this class, including a registration form, can be found at the following link:
Contributed by Terry Fuller, CDC Associate
According to the Food and Drug Administration (FDA), each year, millions of Americans have allergic reactions to food. Some food allergies can cause severe reactions, which in some circumstances, may result in death. Avoidance of the food and early recognition of the signs and symptoms if the food is accidently eaten are ways to prevent serious health consequences.
According to Georgia Department of Public Health (DPH) Rule 511-6-1-.03(2)(l), it is the responsibility of the Person in Charge (PIC) to ensure that their employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties. Please include the following information in your training.
The eight major food allergens:
- Tree nuts which include, but are not limited to, walnut, almond, hazelnut, cashew, pistachio, and Brazil nuts.
- Crustacean shellfish which include crab, lobster, and shrimp
Employees should know where to find their restaurant’s ingredient list and allergy information that identifies the eight most common food allergens for their menu items and how to respond to customer inquiries.
According to the FDA, cross-contact occurs “when residue or trace amount of an allergenic food becomes incorporated into another food not intended to contain it.” These transferred amounts usually cannot be seen. One example is using the same fryer for frying shrimp and then using it later for frying chicken. The fried chicken could potentially make a person sick that has an allergy to shrimp.
The most common signs and symptoms of an allergic reaction are wheezing; coughing; trouble breathing; hives; fainting; and swelling of the throat, face, lips, or tongue. A severe reaction to a food allergen may result in anaphylaxis, which may lead to death. Workers should be on the lookout for these signs and symptoms and know how to respond to such an incident.
More information to assist you is available on the FDA’s website:
Food service owners and operators have registered for the new Food Service rules update sessions in record numbers. The January 27, 2016 session was full before the January 20th deadline, resulting in an additional session being offered on February 24, 2016. Due to continued high demand, the registration for the February session has also closed, leaving a waiting list for those that would like to attend. Both of these sessions will be presented by Cobb & Douglas Public Health at the Cobb County Safety Village in Marietta. Due to the number of registrants for each class, attendees are asked to arrive by 2:00 PM for sign-in so that we may begin promptly at 2:30 PM.
We are very pleased that so many were interested in learning more about these changes in order to enhance their compliance. If you have registered and have found that you will be unable to attend, please contact Karen Gulley, our Food Service Program Manager, at 678-385-5066 or Karen.Gulley@dph.ga.gov so that someone else may be offered an opportunity to join us.