Crisis / Recall Programs
Food4Thought adequately prepares your establishment for the unplanned event that poses a real threat to the safety, health or environment of consumers, customers and employees. If a crisis, such as a food borne illness or product recall occurs, our trained staff is available to assist you in your “Readiness Program” (i.e. based on an existing plan), at identifying what caused the crisis, interfacing with regulatory agencies, public relations and referencing litigation support.
Technical assistance is given to Design and Construction of new developments, renovations, equipment and utensils. Special assistance is available in local Permits and Licensing Acquisition. We simply save you the time and the frustration of knowing whom to call and which steps to follow.
Due to the technical nature of the information of a HACCP plan; note, HACCP plans may vary in format depending on product and/or process. Our staff will asses the unique conditions of your facility and develop the components of your HACCP plan. The HACCP foundation will include, but not be limited to a HACCP commitment, establishing a HACCP team, Prerequisite programs and SOP’s. Special assistance may be given to local Health Authority applications of food process variances and menu item waiver request.
Trained consultants will work closely with operators at identifying and assessing those potentially threatening situations that are damaging to an establishment. Action plans of SOP’s, GRP’s, Protocols and Procedures can be enhanced or established for your flow of food handling.
Food Safety Certifications
We offer a variety of accredited Food Safety Certification programs to assist people at different levels of education to attain the food safety knowledge they need. Currently we offer The National Registry of Food Safety, ServSafe, and Prometic (formerly known as Experior).
On-Site Health Education
Our Health Education courses are hands-on in nature, with the goal at showing people WHY things are done rather than having them memorize a list of rules. Interactive procedures will demonstrate proper handwashing, cleaning and sanitation of food contact areas, housekeeping and pest control, food storage, temperature monitoring and personal hygiene.