Podojil & Associates Inc. works with all types of retail food establishments (restaurants, hotels, caterers, schools, stadiums, arenas, nursing homes, etc.) and special events to enhance their food safety, food protection and sanitation programs. Our professional consulting services include but are not limited to: ServSafe® Certification Courses (food safety certification); Confidential Internal Food Safety Audits; Illness Complaint Investigations; HACCP Plan Development; and Customized Seminars.
Podojil & Associates Inc. Food Safety Consulting Division specializes in On-Site services which brings food protection and food safety training and auditing direct to your facilities. Whether it is a two hour introductory seminar for new employees, a complete ServSafe® Certification course, or an internal audit (inspection), the work will fit your facility and schedule.
Food Safety Audits
The food safety audit is an integral part of your quality assurance program. The programs main purpose is to assure that you are in compliance with the most current regulations. It serves to highlight areas in need of improvement that are often overlooked because of heavy work loads. A regularly scheduled internal audit can identify problems before a health department inspection or before an outbreak can occur.
Each audit is followed up with a detailed report available in four different formats: The Food Establishment Inspection Report by Violation, which includes a signed confidentiality statement and a list of the violations found; an Inspection Report by Employee which is a detailed explanation of each violation by the responsible employee; an Inspection Report by Area or Room which is a detailed explanation of each violation by room; and a Discussion section which highlights overall strengths, weaknesses, and areas of improvement that would have the greatest impact on protecting your guests against foodborne illness.
Illness Complaint Investigation
Did you know that of all the foodborne illness complaints to the health department, 73% of those
complaints blame a restaurant as the cause of their illness. In reality, of all confirmed cases of
foodborne illness, only 30% are a result of eating in a restaurant. By having a complaint formally investigated, you demonstrate to your customer that you take their complaint seriously and that you are commitment to providing the safest, highest quality food.
The Complaint Investigation is a two part process. The first of which is interviewing the individual who made the complaint. The interview will illicit important information such as date and time of the meal and of the onset of illness; type and duration of symptoms; whether or not medical care was sought; and menu items consumed. The second part is the environmental investigation. This involves inspecting the food establishment. The focus of this inspection will be of those food items suspected of causing illness: where they were purchased, how long they were in storage, who prepared them, what ingredients were used, what cooking temperature were used and how long were they cooked, and how long they were held before service.
HACCP Plan Development
HACCP (Hazard Analysis Critical Control Point) is a prevention based system to assure food safety. It is used throughout the food industry whether is be on the farm, in a manufacturing plant, or in a retail operation. It is a system that identifies and monitors hazards to food and identifies key processes in the flow of food where these hazards can be controlled.
A HACCP plan is rquired for Sushi restaurants, establishments that: conduct vaccum packaging, smoking or curing meats or fish, and for establishments that will use " time as a public helath control".
A HACCP plan is the written documentation and is based on seven basic principles:
1. conducting a hazard analysis;
2. determining the critical control points to reduce or eliminate the hazards;
3. establishing critical limits for each critical control point;
4. establishing monitoring procedures;
5. establishing corrective actions;
6. establishing verification procedures; and
7. keeping records.
Each HACCP plan is customized to your facility. Usually, an initial meeting is set to determine your needs and expectations. Each plan is developed over a period of time by the HACCP "team". The "team" consists of a member from Podojil & Associates Food Safety Consulting Division, the manager or person-in-charge from your facility, and any other facility staff members who will help develop and execute the plan.
Do you need training in HACCP plan development? Are you looking for an introductory food safety seminar for new employees? Do you have a few employees in need of personal hygiene training? Any type of food safety and sanitation seminar can be developed depending on the needs of your facility. Our most popular seminar is a "Food Safety 101" seminar for all new and experienced food handlers. "Food Safety 101" reviews food safety basics such as how to prevent cross contamination, proper personal hygiene, safe temperatures and proper procedures for cleaning and sanitizing.
Liaison Services with your Health Department
If you have been shut down for food code violations or have "trouble" with the health department, we can help you by working with you and your health inspector to solve the problems. Often, the solutions include representing you in an official hearing at the health department, certifying additional managers in Food Protections courses, conducting "Food Safey”training for your staff, and providing food safety audits that are used as training tools for you and assures compliance with the food code for the health department.
General consulting services are available as needed. If it has anything to do with food safety we can solve the problem. We can make sure you are serving the safest food possible in the least intrusive way possible.
Need more information on our products and services? Please gives us a call at (520) 568-5565.