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In a 2018 meeting of the Association of Food and Drug Officials, home food delivery services drew great interest due to potential for driver services to result in consumer level food-borne outbreaks because of the lack of industry and governmental food safety controls. The coronavirus has significantly added to the need to protect drivers and consumers.
This webinar will provide all the concerned people with the basic training on food delivery and carryout safety during the COVID-19, designed to protect this critical part of the food supply chain.
Luckily many of the critical sanitation and other controls previously developed for food safety help to prevent coronavirus as well. Now is the time to establish and require preventive training that will also help reduce driver absenteeism and turnover during these critical times.While consumers may hold the brand accountable for failures, restaurants, retail outlets, delivery companies and drivers share in the responsibility to protect all supply chain participants. From the drive through line through the driver and into the consumer’s home, human lives are on the line.
The food home delivery market is exploding which means the retail and restaurant chains are establishing systems designed to provide consumers with convenience service solutions. Along with this new demand, enforcement of “last mile” food safety regulations mean that the food and food delivery industries have a primary responsibility to ensure food safety and prevent coronavirus outbreaks. The lack of a standardized training program to protect food deliverers and consumers is a significant hurdle that can easily be overcome.
The link between the store and the consumer is the driver of the vehicle acting as a carrier between a supplier and a receiver with the store, delivery company and driver assuming liability for the delivered product.
Training for all personnel involved in the transportation of perishable foods up to the store level is now mandatory while regulations covering the transportation of foods beyond the store level are yet to be established. This webinar explains how to protect delivery employees during COVID-19 and food safety recommendations during COVID-19.
Drivers and consumers deserve the same protection established throughout the COVID-19 era for their operations. Drivers and consumers will be safer and more in control of their environment.
• Why home food delivery is a critical first line of defense job
• How the industry works
• The fear factor
• The delivery process and virus contamination flow
• Food preparation
• Driver food pickup
• Driver and consumer protection basics
• Hand washing and not touching the face
• Social distancing
• Feeling sick?
• Sanitizing the vehicle
• Temptations to “sample” food
• Face masks
• Coughs and sneezes
• Take your temperature
Summary: What to do to protect yourself and your customers.
Prevent the delivery of the coronavirus to your customers. This will reduce driver turnover when they know how to protect themselves.Companies seeking to reduce their liability for potential coronavirus and food-borne outbreaks may choose one of two options designed to increase driver food safety knowledge and competency.
• Learn how to standardize food delivery driver training
• Establish food delivery procedures during COVID-19
• Protect drivers, take out personnel and consumers by reducing COVID-19 risk
• Develop a company transportation system to control COVID-19 food safety in your operation
• Understand food delivery and takeaway guidance during COVID-19 for internal and external compliance requirements
• Work collectively to develop a valid food delivery preventive control plan
• Food Delivery Driver Supervisors and Managers
• Retail and Take Out Food Companies (Managers, Directors, VPs)
• Compliance Officers
• Food Safety and Quality Team Members
• Documentation, Data, Management and Analysis Team Members
Years of Experience: 20+ years
Areas of Expertise: Food Safety and Quality
Dr. John Ryan is a certified Preventive Controls Qualified Individual (PQCI) specializing in food safety process control and food safety plan validation. He holds a Ph.D. in research and statistical methods and has extensive international manufacturing quality and operations experience in large and small manufacturing operations and he is a retired Hawaii State Department of Agriculture Quality Assurance Division administrator. He currently operates two business divisions focused on food safety system validation and transportation controls. He has previously published books entitled “Food Fraud”, “Guide to Food Safety and Quality During Transportation 2nd edition”, “Validating Preventive Food Safety and Quality Controls, and “Teams and Teamwork”. All are available on Amazon or Barnes & Noble.View all trainings by this speaker