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Training Academy News

02.26.16

By: Kristie Costa, Manager, Workforce Development, RI Hospitality Education Foundation

There have been 19 food recalls in the first half of February.  Some recalls are due to mislabeling or food allergens not being identified correctly on the label, but many are due to possible or confirmed contamination.  Food recalls are becoming more frequent and food service operators need to be prepared for when it happens, not wait to see if it is going to happen.  Standard operating procedures should be in place for handling a food recall, but first you have to know there is a food recall. The first and most important step begins in purchasing.  Buying product from approved, reputable suppliers helps you not only serve safer product, but if there is a recall, your supplier will notify you of the recall.  Make sure that all invoices are kept on file, you might need the tracking information listed.  Have solid and realistic ordering pars, running to the grocery store for lettuce on Sunday morning could become problematic in the event of a recall.  The grocery store will not be notifying you if there is a recall, and with your business to run there is not a lot of time to search for recalls.  You can sign up to receive free recall updates by email at: 

https://www.recalls.gov/food.html or check our monthly newsletter, we list the latest food recalls. 


Once aware of a product recall of an item you use, check to see if any the matching information from the recall notice is in your inventory.  If you have product, place it in a secure location and label it so that no one will place it back in service.  Follow the directions on the recall notice for returning or disposing of the product.  Do not forget to check for product that might be prepped from the recalled items.  If the product has been recalled due to contamination, make sure that all surfaces, utensils and small wares that came in contact with the item are properly cleaned and sanitized.  If you no longer have any of the products, you should check invoices and see if any of the matching information is the same.  Document all product recalls, corrective actions and possible use of recalled food items in the log book.  Make sure that all management staff is trained on handling food recalls properly to keep your establishment safe.



List of Articles
No. Subject Author Date
32 The high cost of not training your staff…. file Monika Mar 24, 2016
By: Kristie Costa, Manager of Workforce Development Headlines abound with Chipotle and Norovirus and if you think it can’t happen to your business, think again.  Norovirus is a highly contagious virus that infects 20 million people each yea...  
31 Operator Excellence Series – “Serving Up Social Media” file Monika Feb 26, 2016
Joe Vigliotti, District Sales Manager, US. Foods, kicking off “Serving Up Social Media” “Serving Up Social Media”, the first of a four part Operator Excellence Series, was held at the Radisson Hotel Providence Airport on February 22nd.  RI ...  
» How Many Food Recalls have you heard about this month…. Monika Feb 26, 2016
02.26.16 By: Kristie Costa, Manager, Workforce Development, RI Hospitality Education Foundation There have been 19 food recalls in the first half of February.  Some recalls are due to mislabeling or food allergens not being identified correc...  
29 ProStart students help Senate President Paiva Weed file Monika Feb 26, 2016
The RI Hospitality Association hosted the “Get Served by the Senate President” fundraising event on February 11th at the Radisson Hotel Providence Airport. ProStart students from the Newport Area Career and Technical Center assisted Senate ...  
28 Exeter students visit Hotel Viking file Monika Feb 26, 2016
On February 17, 2016, students from the Exeter Job Corps ProStart program were welcomed by The Hotel Viking. Director of Food & Beverage, Kevin Thiele and Executive Chef Barry Correia spoke to the students about their career paths and h...  
27 18 New Training Academy Alumni file Monika Aug 27, 2015
(Pictured left to right) Robert L. Ricci, Esq., Administrator, Workforce Solutions of Providence/Cranston; Stacey Murak, Case Manager, East Bay Skills Alliance; Patricia Graham, Michael Radar, Monica Vega, Lucritia Arruda, Raymond Torres, J...  
26 On Ramps Celebrates! file Monika Oct 27, 2014
The On Ramps program in partnership with the RI Hospitality Education Foundation has some success stories to celebrate. Two participants of the On Ramps grant have been placed in hospitality positions.  One new-to-the- workforce participant...  
25 New culinary class kicks off in Woonsocket file Monika Oct 27, 2014
Are you in need of employees?  Culinary students are available to help, many with previous kitchen experience.  The students will have the opportunity to earn five industry recognized certifications including the ServSafe® Food Safety Manag...  
24 #RIHospitalityCareers- Where was your first job? file Monika Oct 20, 2014
The National Restaurant Association's America Works Here campaign helps tell the story of America’s restaurant industry -- the nation's second-largest private-sector employer and an engine of economic growth.  Locally, the hospitality indus...  
23 ProStart® Competition is Around the Corner! file Monika Oct 20, 2014
Please save the date for our 4th Annual Rhode Island Prostart® Competition to be held on Thursday, February 26, 2015 at the RI Convention Center in Providence, RI.  ProStart® is a two-year high school program that prepares students for succ...  
22 Health Department warns of increased violations file Monika Oct 16, 2014
The Health Department recently contacted us with concerns about food establishments here in RI.  Re-inspection numbers increased to 26% of their total number of inspections and they reported 1,156 critical violations in the month of July 20...  
21 FDA Revises Guidance For Seafood Market Names file Monika Jul 03, 2014
In April, the Food and Drug Administration (FDA) updated its guidance for the correct labeling of any seafood that is sold in interstate commerce. The goal of this guidance is to be able to give consumers clear and non-misleading informatio...  
20 Generation Z: They are entering the workforce, are you ready? file Monika Jul 03, 2014
Allow me to introduce you to your new workforce; Generation Z.    If “Millennials” (Generation Y) scared you, pull up your boot straps and get ready. Believe it or not, Generation Z is already working in your establishment and they are comi...  
19 Connecting for Children and Families celebrated 12 Graduates file Monika Jul 03, 2014
On June 25th Connecting for Children and Families celebrated 12 students graduating from their culinary arts program.  Congratulations to the students for their hard work and dedication and to the organization and people that made this trai...  
18 RI Hospitality Training Academy congratulates the Genesis Center workforce development graduates! file Monika Jul 03, 2014
RI Hospitality Training Academy congratulates the Genesis Center workforce development graduates!  On June 23rd, the Genesis Center held a graduation ceremony for their workforce program participants, including 5 students from the hospitali...  
17 Show staff the way 'up' rather than the way 'out' file Monika Apr 10, 2014
Promoting an employee and letting him or her grow into a new position can be an effective way to keep your staff  interested and motivated. If a dishwasher sees a colleague advance from the dish room to the prep team, he or she will know th...  
16 Certify Your Workforce file Monika Apr 10, 2014
When sifting through the pile of applications for a vacant position wouldn’t it be great to be able to verify which applicants have the essential workplace skills needed for the job?  Brand new to Rhode Island this year, but already being u...  
15 Workforce On-Ramps: Your New Pathway to Trained Employees file Monika Feb 12, 2014
Finding employees that are ready to work and well suited for hospitality positions can be time consuming and trying.  Then, getting applicants trained for the job and helping them make it through the first 30 days is equally as challenging....  
14 Latest FDA Recalls- Be sure to read this! [3] Monika Nov 18, 2013
Palmer Candy Company Voluntarily Recalls HyVee Chocolate Caramel Clusters and HyVee Chocolate Covered Caramels Due to Undeclared Peanut Allergen 11/12/2013 You are subscribed to Recalls, Market Withdrawals and Safety Alerts for U.S. Food &a...  
13 Most Cited Health Inspection Violation [2] file Monika Oct 31, 2013
One of the most frequently cited violations on Rhode Island Department of Health inspection reports has to  do with slicers. Often, deli slicers are found to be contaminated with debris, presenting the potential for foodborne illness. It is...