Press Releases

Zingerman’s Adds County-Approved Food Safety Seminar to the Nationally-Recognized Training Program (11/08)

Publicly Offered 2-Day Seminar Offers 5-year Food Safety Certification

With an inaugural Serv-Safe seminar on December 1-2, Zingerman’s is expanding their line-up of training programs first launched by ZingTrain in 1994 to share the best practices of the Ann Arbor delicatessen. Led by Zingerman’s Mail Order founder Jude Walton, the two-day class will lead students through the nation’s premier food safety training and certification program in the country. Successful completion of the seminar and exam leads to a 5 year certification in food safety, recognized by all local health authorities as meeting the requirement for food safety management training. The ServSafe Food Protection Manager Certification is accredited by the American National Standards Institute (ANSI) – Conference for Food Protection (CFP).

As the instructor, Jude Walton, notes “The truth about safe food handling is that with the right procedures and knowledge, foodborne illnesses are completely preventable. What’s great about the ServSafe program in particular is the detailed approach and focus on practical skills, giving you the tools you need to ensure a safe food supply. Blend that with Zingerman’s love of great food and fun, and it’s a truly great combination!”

By the end of the seminar participants will:

•    Sit the official ServSafe examination, which leads to a 5 year nationally recognized food safety certification
•    Be able to identify how contaminants and microorganisms enter the food supply and how to prevent it from happening
•    Have worked with real world examples to put their knowledge into use
•    Have learned practical tools and procedures to ensure the safe handling, production and service of food

The seminars are held at Zingerman’s Southside offices at 3756 Plaza Drive. The easy access location has ample free parking, and rooms perfectly suited to accommodate seminars from 8 to 40 people.
The seminars will be held on a regular basis, approximately six times per year, with dates listed in the Chamber of Commerce business calendar, and online at www.ZingTrain.com. Custom seminar sessions are also available.
Please call ZingTrain at 734.930.1919 or visit www.ZingTrain.com for more information and for easy online registration.

ServSafe Seminar Outline of Topics Covered and Key Features
Sanitation
Managers will learn the dangers of foodborne illness, how to prevent it and the keys to food safety. They’ll see where contamination starts, the components for good personal hygiene, and how every employee can be a safe foodhandler.
The Flow of Food Through the Operation
Managers will discover how to prevent cross-contamination, and how to utilize time and temperature control effectively. They’ll get the inside story on safe receiving, food storage, preparation and serving, and cooling and reheating. They’ll also learn how taking active managerial control of critical foodborne illness risk factors makes all the difference for a safe operation.
Sanitary Facilities and Pest Management
Managers will cover all aspects of cleaning and sanitation in a practical, applicable manner. They’ll also learn about pest management, and how to keep pests out of the operation.
Key features of the seminar include:
•    Staying current with the latest updates to the FDA Food Code
•    Understand complicated foodborne pathogen information through simplified microbiology charts
•    Identify and convey where key local codes may apply with the “How This Relates to Me” tool
•    Learn from experience with segment-specific, real world scenarios that bring lessons to life
•    Prepare for ANSI-CFP accredited exams

By the end of the seminar participants will:

1)    Sit the official ServSafe examination, which leads to a 5 year nationally recognized food safety certification
2)    Be able to identify how contaminants and microorganisms enter the food supply and how to prevent it from happening
3)    Have worked with real world examples to put their knowledge into use
4)    Have learned practical tools and procedures to ensure the safe handling, production and service of food