1. Food Safety Award of Excellence A Recognition Program for Food Establishments Practicing Exemplary Food Handling Practices

2. Food Safety Award of Excellence Who’s Eligible? Food establishments that exceed minimum sanitation and food safety code requirements are now eligible for special recognition.

3. Food Safety Award of Excellence Do I Need to be Nominated? Registered Environmental Health Specialists will nominate food establishments meeting objective eligibility criteria.

4. Food Safety Award of Excellence Why Should I Participate? Food establishment owners and operators may find that increasing public awareness of facilities accomplishments in the area of food safety improves business. Award Certificates suitable for display will be presented to the individual establishments. Recipients of the Excellence Award may cite it in their advertising for 12 months following receipt of the award. Recipients will be announced in the local newspapers.

5. Food Safety Award of Excellence Criteria for Eligibility: The Facility: 1.Must have earned only “Satisfactory” ratings during the previous 12 month period, and received no summonses and no confirmed cases of foodborne illness. 2.Must have at least one currently certified food manager who is actively involved in the daily operation and at least one certified food handler on every shift. 3.Must have a demonstrated track record of being consistently cooperative and attentive to food protection and the highest standards of food safety and sanitation. 4.Must demonstrate effective vermin control. 5.Must complete a self-inspection form one time per month that is provided by the Health Department. The completed forms must be available for the inspector.

6. Food Safety Award of Excellence Examples of Extra Efforts Management holds monthly documented in-service programs related to the food safety conducted by a certified food manager. The owner, manager or supervisor is responsible for providing training and supervision for employees. A Food Safety Manual indicating SOP’s (Standard Operating Procedures) has been developed and implemented. Daily food temperature logs are maintained for potentially hazardous food. All food handlers are currently certified. A key element of the instruction for both new and current employees. For new employees the training must be required as a condition of employment. Current employees need to have reinforcement in correct procedures. More than one staff person is certified as a food manager.

7. Food Safety Award of Excellence If you would like forms or find out your eligibility status, please speak with a health department representative at the end of class. Questions or Comments??