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Food Security Training Program HEADING_TITLE
 

 

 

 

 

Food Security Training Program For Managers

 In the past, security in the food service industry meant protecting customers and employees from violence or criminal acts. But in the current national context, food security means preventing or eliminating the deliberate contamination of food. The contaminants used are generally one of five types:
  1. Biological
  2. Chemical
  3. Physical
  4. Nuclear
  5. Radioactive

Food Safety vs. Food Security
The termís "food safety" and "food security" do not mean the same thing. Food safety addresses the accidental contamination of food. Food security deals with the deliberate contamination of food with the intent of causing harm or disruption 

Food Security: An Introduction introduces a six-step approach of Threat Evaluation, Assessment, and Management (TEAM) to identify  and address food security threats. This training is suitable for managers   to better understand what needs to be done to address the food security need at the unit level.

The Food Security Poster supplements Food Security: An Introduction by providing awareness to employees on what to look out for to ensure food security in the unit. The poster alerts employees to food security dangers and is available in both English and Spanish.

 

What is the FSC TEAM approach

TEAM stands for Threat, Evaluation, Assessment & Management

The TEAM approach consists of Six sequential steps to identify and address Food Security
 
Food security threats:

Six Step Approach of Threat Evaluation, Assessment, and Management (TEAM)

STEP 1. Identify the potential threats to Food Security in all phases of your operation

STEP 2. Assess the threats to determine those that have the highest risk (greatest negative impact)

STEP 3. Analyze threat-control , and establish management controls or procedures to eliminate potential threats and/or reduce their risk levels.
 
STEP 4. Implement and control measures, and establish management monitoring of each critical exposure point
 
STEP 5. Take corrective actions if there is a break in management control of the critical exposure point
 
STEP 6. Supervise and review the system to verify that TEAM is working

 

Why use our Food Security Training Program

With our program your managers can

    • Evaluate current operations to determine food security needs
    • Assess current food security to insure that it addresses all the basic human, interior and exterior elements in the operation
    • Ask appropriate questions as they examine the human, interior and exterior elements in the operation
    • Identify potential threats to an operation
    • Develop food security workgroups
    • Design a food security system for an operation by introducing an approached based on threat-management principles that are similar to food safety systems currently used in the industry

 

To Schedule a class or more information go to Contact Us

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