All Certified Food Safety Manager’s Courses are only $138.00 per person when you register for courses in Georgia, Alabama or New Jersey. This is a limited time offer.
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New Jersey Certified Food Protection Manager mandates effective January 2010
New Jersey restaurants classified as Risk Type III establishments are required to maintain a Certified Food Safety Professional (Certified Food Protection Manager), by January 2, 2010 (See N.J.A.C. 8:24 - 2.1b). This is a legal requirement in order to be in compliance with the New Jersey Food Code. In addition to maintaining at least one Certified Food Protection Manager per establishment, a restaurant must maintain, at all hours of operation, a designated Person-in-Charge. This Person-in-Charge must be knowledgeable of the New Jersey Food Code requirements and familiar with all aspects of the restaurant’s operation.
A restaurant manager or service staff may become a Certified Food Protection Manager by successfully passing an examination given by one of the following Conference for Food Protection approved testing companies:
The National Registry of Food Safety Professionals
The National Restaurant Association (ServSafe)
Thompson Prometric
Important (critical) added value to passing this required test, is to take the instructional portion from an organization that specializes in the New Jersey Food Code. The following, are recommended questions to ask before registering to take the Certified Food Protection Manager program. The instructor/organization should be able to answer, in detail, these questions:
1. Can you provide critical information about new inspection report form standards? 2. Are you aware of any recent mandates associated with the Certified Food Protection Manager’s responsibilities? 3. Do you understand the new requirements regarding “standardization” for all health inspectors? 4. Can you provide documentation of your knowledge base regarding practical application of the Food Code? 5. Can you train me on how to Score an “A” and keep it? 6.Will you provide detailed inspection report form training during the course? 6. Do you have a searchable Food Code application, both hard copy and via the Internet? 7. Can you provide specific answers to the 17 FDA (Demonstration of Knowledge) questions listed in the Food Code? 8. Will you summarize the cumbersome FDA Employee Health Policy into a one-page document so that I can understand it? 9. Can you provide weekly training modules so that my staff is current on all FDA/New Jersey Food Code standards? Your time and resources are critical to your success and business! Use this information to interview and qualify your food safety provider/instructor. 10. Can you rely on them for Certification and “Everything Food Safety”?
There are four different Shigella species (ssp.) that can cause shigellosis, a bacterial infection of the intestinal tract. In the US, the most common species is Shigella sonnei; the other species are S. flexneri, S. boydii and S. dysenteriae. Symptoms of infections with Shigella include mild to severe diarrhea, fever and abdominal cramps, with blood or mucus often found in the stool. This disease is transmitted through the fecal-oral route, has a low infectious dose, and an incubation period of 12 – 72 hours after exposure. Shigellosis usually resolves with 5 – 7 days; in persons with severe illness, treatment with antibiotics may shorten the course of the disease. Most cases are seen in the summer and early fall, and usually include young children in day care centers, people in prisons and nursing homes, and travelers on cruise ships or visiting developing countries. There have been several large restaurant outbreaks in the US, which were caused by inadequate hand washing by food handlers, contaminated food, or both. Many of the foods, which have been implicated in these outbreaks, are those that are not cooked before eating such as raw vegetables and dairy products. The number of reported Shigella cases in Georgia varies from year to year, but usually ranges from 500 – 2000. Although about 14,000 cases are reported in the US each year, the actual number is probably much higher. Shigella was the third most common foodborne illness reported in the US in 2008.
The following websites have additional information:
Noroviruses are a group of viruses (previously called Norwalk-like virus or NLV) that cause vomiting and diarrhea; they have been implicated in restaurant outbreaks from food handlers, contaminated food, or both. It is estimated that over 23 million cases of norovirus infection occur in the US each year, and that noroviruses cause at least 50% of all food related outbreaks. These infections are also common in hospitals, nursing homes, schools, cruise ships and prisons. In the 2006-2007 “season” (November – February), 65 norovirus outbreaks were investigated in Georgia; most were thought to be “person to person” transmission in nursing homes or long-term care facilities. Norviruses are highly infectious and are transmitted through ingestion of fecal matter and/or vomit, even in microscopic amounts. The symptoms of a norovirus infection usually begin 12-48 hours after ingestion of the virus and cause nausea, vomiting, diarrhea, and abdominal cramps; other symptoms can include headache, fever/chills, muscle aches and fatigue. Most people recover within 1-2 days, but may still be contagious for up to two weeks. There is no treatment, other than drinking fluids to prevent dehydration. Noroviruses have been implicated in outbreaks after consumption of raw shellfish, salads, coleslaw, fruits, eggs, bakery products and water. Although infection with norovirus is often called “stomach flu,” it is NOT related to the flu or influenza virus, which causes a respiratory illness.
Hepatitis A virus causes liver disease and has been implicated in restaurant outbreaks from food handlers, contaminated food, or both. It is transmitted through ingestion of fecal matter, even in microscopic amounts. The symptoms of a Hepatitis A infection can include fever, fatigue, nausea, vomiting, abdominal pain, clay-colored stools and jaundice (yellowing of eyes and skin). An infected person often has no symptoms, but can still transmit the virus when their hygiene and hand washing techniques are poor. A vaccine is available for children over 1 year of age and high-risk groups. Those exposed to Hepatitis A can receive prophylactic immune globulin. In 2005, more than 500 people in Pennsylvania contracted Hepatitis A after eating at a Chi-Chi’s Mexican Restaurant; contaminated green onions were suspected as the source of the outbreak. The following websites have additional information:
E. coli O157:H7 and other strains of enterohemorrhagic E. coli (EHEC) belong to a large and diverse group of bacteria. Many strains are harmless and do not cause disease, but E. coli O157:H7 and other strains that produce the Shiga toxin (STEC) have been implicated in many outbreaks, including those from restaurants. Symptoms of infections with E. coli usually include severe abdominal cramps, diarrhea (often bloody) and vomiting. Young children and the elderly can have more serious symptoms that often require hospitalization; the most serious complication of E. coli O157:H7 infection is hemolytic uremic syndrome (HUS). With HUS, the red blood cells are destroyed, resulting in kidney failure. Treatment with antibiotics is not recommended, as their use may increase the risk of HUS. This disease has a low infectious dose, with an incubation period that is usually 3-4 days, but can range from 1–10 days. The most common source of E. coli O157:H7 infection is undercooked ground beef that has been contaminated with cattle feces; outbreaks have also occurred from lettuce, spinach and other produce, unpasteurized juice, raw milk, other dairy products and contaminated water. Although there are relatively few cases (<50) reported in Georgia each year, it is estimated that there are approximately 73,000 cases of E. coli O157:H7 infection in the US each year, with about 60 deaths. The following websites have additional information:
Increase food safety awareness in food service establishments through innovative trainings and proactive education.
Help food service establishments comply with FDA Food Code standards by providing tools and training necessary to ensure a safe and healthy dining environment. By making food safety current, understandable and accessible, everyone can make food safety a priority in their establishment.
