1. Food Safety Plan Development August 19 & 26 at RI Community Food Bank, Providence, RI Open to foodservice and restaurant members at $349.00 per person and $499.00 per person for non-members Registration Information - All registrations must be prepaid. Name(s):__________________________________________________________________ Company:__________________________________________________________________ Address:___________________________________________________________________ City:_____________________________________________State:_______Zip:__________ Phone:_____________________________Fax:____________________________________ Email:____________________________________________________________________ Payment Information – all classes must be prepaid in advance of the class RIHTA Members $349.00 per person – includes manual Non-members $499.00 per person – includes manual Cost of Class $__________ Total $__________ Enclosed is my check for $__________ Make checks payable to: RI Hospitality Association Education Foundation Please charge my: MasterCard Visa Amex Discover Card Number:________________________________________________Exp:_________ Billing Address:___________________________________________________________ Name on card:_____________________________________________________________ Signature on card:__________________________________________________________ Mail registration form and payment to: RIHA EF, 94 Sabra Street, Cranston, RI 02910 or FAX to 401 223-1123 Food Safety Plan Required ~ RI Department of Health will begin strict enforcement. The Rhode Island Department of Health requires that a food establishment have written standard operating procedures that implement the requirements of the RI Food Code. No new applicants will be issued food licenses unless they have written standard operating procedures (food safety plan); and, existing establishments mush show such a plan upon renewal of their license. Attend this 2-day seminar and receive: A template for a Food Safety Plan which complies with Rhode Island’s minimum requirement and with NSF’s Dine-Safer Standard for Rhode Island. A custom Food Safety Plan. Participants will be guided through the steps for developing a Food Safety Plan that is specific to their facilities. Sample Self-Audit. Sample Forms. Participating in this program meets the Rhode Island requirement for food manager’s re-certification. OSHA Employee Presented by: RI Hospitality Association Education Foundation 94 Sabra Street Cranston, RI 02910 401 223-1120 FAX 401 223-1123 Instructor: Phil Ventresca, ESI Qual International, Inc. Phil is a Certified Quality auditor certified by the American Society for Quality (ASQ); an ASQ Certified HACCP Auditor; a certified Health Officer and a Certified Fraud Examiner. He has over 40 years of experience in the food industry.

2. About the Program This certificate program is geared towards experienced Managers. It is expected that participants in this program will have more than a basic knowledge of food safety management tools and processes. Participants should understand the CDC Food Safety Risk Factors and the elements of the Food Manager Certification Body of Knowledge. Successful participants will receive 8 Rhode Island Contact Training Hours and will be equipped with the knowledge to lead their organization's Food Safety efforts. Who Should Attend Chefs, Food and Beverage Directors, General Managers and Team Leaders striving to deliver high quality foods and that are responsible for the development and implementation of strategic food safety initiatives. This program is applicable to all segments of the food industry. What to Bring to Class Participants are expected to bring copies of menus, recipes, standard operating procedures and existing food safety plans to the first meeting. Bring a laptop if you have one. Participants will be expected to complete additional preparatory work for the second meeting. Overview of the Topics Requirements to comply with the Rhode Island Food Code. Basic principles of Food Safety Management. Food Safety Fortification; Dine-Safer. Basic elements of Food Defense. How to Develop, Validate, Monitor and Verify Standard Operating Procedures and Critical Control Points. Cleaning and Sanitizing. Pest Control. Hand Washing And More. How to develop effective and usable forms and record-keeping practices. Time Control Logs Refrigeration Logs Calibration Logs Cooking Logs And More. How to develop a self-audit system. Develop and document staff training. Work on your own Food Safety Plan. And more. OSHA Safety Requirements Worker Safety Consulting Program RI Hospitality Association Education Foundation Food Safety Plan Development Seminar August 19 & 26 – 8 a.m. to 12 noon at RI Community Food Bank, 200 Niantic Avenue in Providence