Food Safety Training – Fidelity Safety and Training

Achieving Behavior Change Through Food Handler Training: Top 10 Tips

Garth Maijala2 — Tue, 19 May 2026 02:33:41 +0000

A two-year study by the Conference for Food Protection (CFP) looked at how retail food establishments train their workers. In the final phase, researchers surveyed industry professionals, government regulators, academics, and consumer groups. They wanted to find out how businesses measure training success and whether that training actually changes employee behavior on the job.

Click here for a helpful one-page guide to help you with your training.

The post Achieving Behavior Change Through Food Handler Training: Top 10 Tips appeared first on Food Safety Training - Fidelity Safety and Training.

Food Facility Clean-up of Vomiting and Diarrheal Events

Garth Maijala2 — Sat, 18 Apr 2026 20:51:04 +0000

New to the 2022 FDA Food Code is 2-501.11, Clean-up of Vomiting and Diarrheal Events. A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the FOOD ESTABLISHMENT. The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Click HERE for a link to a sample policy.

The post Food Facility Clean-up of Vomiting and Diarrheal Events appeared first on Food Safety Training - Fidelity Safety and Training.

Cali Heat: State Holdout on New Hand-Washing Temps

Garth Maijala2 — Fri, 20 Feb 2026 01:06:21 +0000

While federal health officials are cooling things down at the kitchen sink, California food workers might want to keep their thermometers handy. A growing gap between federal guidelines and state enforcement is creating a “lukewarm” reception for new hand-washing regulations.

For years, food safety instructors have taught the FDA Food Code as the gold standard for passing certification exams. However, a significant discrepancy has emerged regarding how hot your scrub-down needs to be. In 2022, the FDA officially lowered the minimum hand-washing water temperature to 85°F. The move was designed to align with the Uniform Plumbing Code and, more importantly, to keep employees scrubbing. Experts found that when water exceeds 100°F, workers often find it uncomfortably hot, leading to rushed jobs or skipped washes. New research suggests that the temperature of the water is actually secondary to three critical factors: 1) Soap application, 2) Friction (scrubbing), and 3) Duration (the length of the wash).

Despite the federal shift, California’s CAL Code is sticking to its traditional, stricter standards. The state currently maintains a legacy requirement of at least 100°F. Because individual states must formally adopt FDA changes before they become law, California health inspectors are still enforcing the higher heat. Until the state legislature officially adopts the revised FDA updates, California kitchens remain in a regulatory “gray area”— teaching one standard for the national exam while practicing another to pass local inspections.

The post Cali Heat: State Holdout on New Hand-Washing Temps appeared first on Food Safety Training - Fidelity Safety and Training.

Kitchen Self-Inspections

Garth Maijala2 — Sat, 02 Aug 2025 22:23:23 +0000

Are you ready for your next regulatory authority (health dept) kitchen inspection?

As per the FDA Food Code, self-inspections are recommended to ensure you comply with state/local regulations. Would you rather find and correct a violation or leave it for the health inspector to find?

Below is a link to a comprehensive self-inspection checklist. As always, make sure to speak with your local health department about food safety guidelines for your area. You may also use a blank copy of their inspection report. Many agencies have a copy they can email you, or you can download.

Example 1

Example 2

Example 3

The post Kitchen Self-Inspections appeared first on Food Safety Training - Fidelity Safety and Training.

You Can Talk to Food Service Employees About Illnesses

Garth Maijala2 — Sat, 02 Aug 2025 21:59:59 +0000

Restaurant and Kitchen Managers: You can talk to your employees about their symptoms and diagnoses to ensure sick workers don’t spread foodborne illness.

What do managers need to know?

Managers can talk to their employees about their symptoms and diagnoses.

The Food Code encourages such conversations. And HIPAA and ADA do not prevent them.
Managers need to know if their workers are sick so they can make sure sick workers do not spread foodborne illness.

More than half of all U.S. outbreaks of foodborne illness are associated with restaurants, delis, banquet facilities, schools, and other institutions. Restaurant managers and employees can work together to prevent the spread of foodborne illness.

Three things to know

1. The Food Code

The Food Code encourages conversations between employees and managers about foodborne illness.

The Food Code is a science-based model code published by the Food and Drug Administration (FDA).
States can use it to develop or update food safety rules to help prevent illness and outbreaks.
It says that employees should tell their managers about possible foodborne illness symptoms.
It also says managers are responsible for ensuring employee awareness of these reporting requirements.
Most U.S. state and local food codes use the FDA Food Code as a model.

2. HIPAA

The Health Insurance Portability and Accountability Act of 1996 (HIPAA) does not prevent restaurant managers from asking employees about foodborne illness symptoms and diagnoses.

HIPAA sets privacy standards for protected health information.
HIPAA prevents a health care provider from sharing an employee’s health information with their manager.
HIPAA does not prevent a restaurant manager from asking an employee about their symptoms.

3. ADA

The Americans with Disabilities Act of 1990 (ADA) does not prevent managers from asking employees about foodborne illness symptoms and diagnoses.

Most foodborne illnesses are mild and short-term and are not considered disabilities under ADA.
If an employee does not have an ADA disability, the manager can follow the Food Code’s guidance without considering the ADA.
If an employee has a foodborne illness that is considered a disability (this is rare), employers would consider both the ADA and the Food Code.

Click here for a printable fact sheet.

The post You Can Talk to Food Service Employees About Illnesses appeared first on Food Safety Training - Fidelity Safety and Training.

CTE Training – Culinary and Hospitality for High School and College Students

Garth Maijala2 — Wed, 04 Jun 2025 19:19:18 +0000

Career and Technical Education (CTE) programs offer high school and college students invaluable hands-on training and real-world skills, preparing them for immediate employment or further specialized education. Unlike traditional academic pathways, CTE integrates practical application with theoretical knowledge, fostering critical thinking, problem-solving, and teamwork. In fields such as culinary arts, hospitality, and food science, CTE offers students industry-relevant “certifications” (see below), providing them with a significant advantage in the competitive job market. These programs often include opportunities for internships, work-based learning, and connections with industry professionals, allowing students to gain authentic experience and build a professional network even before graduation.

The benefits of CTE training extend beyond technical proficiency. Students develop essential soft skills, such as communication, time management, and adaptability, which are highly valued in any career. CTE programs help students explore their passions, discover diverse career paths within their chosen fields, and make informed decisions about their post-secondary education or direct entry into the workforce. Graduates of CTE programs are often highly sought after by employers due to their practical skills and industry-recognized credentials, which give them a competitive edge and set them on a path toward rewarding and in-demand careers in the culinary, hospitality, and food science sectors.

Fidelity Safety & Training can assist CTE educators by offering online and in-person training in food safety, kitchen safety, food allergen safety, HACCP, and other related topics as part of their culinary, food science, and hospitality programs.

Our Certification programs include:

Food Handler or Food Worker Card (Online or in-person)
Certified Food Safety Manager (Online or in-person)
All Training Classes (In-person)

We’ve recently enhanced our capabilities and can now create a customized portal specifically for your school, instructors, and students. Student enrollment is streamlined with a simple spreadsheet upload. The portal allows for easy progress monitoring, and upon completion, both staff and students can download their certificates. We offer flexible payment options, including credit card, purchase order, or invoice.

Here is a link to view a sample portal home page: https://proctor.responsibletraining.com/content/Fidelity-School-Demo.aspx

Here is a link to our CTE home page: https://www.fidelitysafety.com/career-technical-education/

Please don’t hesitate to contact us today for more information.

The post CTE Training – Culinary and Hospitality for High School and College Students appeared first on Food Safety Training - Fidelity Safety and Training.

Human Factors that Cause Work-Related Accidents

Garth Maijala2 — Thu, 08 May 2025 19:08:54 +0000

10 Most Common Causes of Accidents at Work

(Human Factors)

Inattention or Indifference – A lack of attention to the task; preoccupied; not alert; daydreaming.

Distractions – Cellular phones, interruptions by others, or distractions caused by family troubles, bad news, horseplay while someone performs regular duties, or failure to follow proper routines when performing hazardous tasks.

Negligence – Failure to observe basic safety rules or instructions or to maintain equipment.

Anger/Temper – Causes a person to become irrational and to disregard common sense.

Hasty Decision – Acting before thinking can lead people to make hazardous “shortcuts.”

Indifference – A lack of attention to the task; not alert; daydreaming.

Curiosity – Workers do something unexpected to see what will happen.

Inadequate Instructions – Results in an untrained or improperly trained worker.

Poor Work Habits – Cluttered floors/work areas, loose clothing, etc.

Overconfidence – Displayed by behavior that is too cocky, risk-taking, and macho.

Lack of Planning – Two or more people, each depending on the other to do something, and it doesn’t get done.

The post Human Factors that Cause Work-Related Accidents appeared first on Food Safety Training - Fidelity Safety and Training.

CDC: Sick workers are responsible for most viral food outbreaks

Garth Maijala2 — Thu, 08 May 2025 00:52:07 +0000

A new Centers for Disease Control report details how people get sick from food at retail establishments. Sick food workers cause most viral foodborne outbreaks, while food contaminated before arrival at retail establishments is responsible for most bacterial foodborne outbreaks.

If you don’t already have one, every food establishment should have an employee illness and injury policy as part of its employee handbook. In addition, food establishments must report employee illnesses to the regulatory authority. All employees must be trained in reporting requirements and when not to come to work. Injury and illness reporting is covered in our Food Handler Training program.

Below are a few guidelines to prevent viral foodborne illness outbreaks.

Food establishment employees with injuries to their hands and lower arms shall report to the person in charge (PIC), especially open wounds or wounds containing pus. All open wounds to the body must be covered (clothing or bandage). Wounds on the hands must be washed and covered with a water-resistant band-aid, and gloves must be worn. Finger cots are optional, but a glove must also be worn if a finger cot is worn. Blue is the suggested band-aid color.

Employees must report to the PIC if they have been diagnosed with or exposed to norovirus, hepatitis A, shigella, salmonella typhi, or nontyphoidal salmonella. The PIC must also report these illnesses to the regulatory authority (health department).

Employees must also report symptoms such as vomiting, diarrhea, jaundice (yellowing skin and eyes), or a sore throat with a fever. Employees with jaundice symptoms must seek medical attention to determine if they have hepatitis A. If so, that employee may not return to work until medically cleared by a doctor. The same procedure applies if medically diagnosed with other foodborne illnesses. Employees with symptoms of vomiting, diarrhea, or sore throat with a fever must be excluded from food preparation and handling. They must be symptom-free for at least 24 hours before returning to work.

Since most bacterial foodborne outbreaks are caused by contaminated food being delivered and then served to customers, below are some helpful tips for preventing contaminated food from entering the food establishment.

Purchase food from commercial sources under regulatory control.
Suppliers need to meet the necessary legal requirements.
Ensure that your supplier has liability insurance and request proof.
Buy only as much as is anticipated will be needed until the next delivery to ensure freshness.
Always check the temperature, condition (for evidence of contamination), and quantity for each delivery.
Store food immediately and at the correct temperature after receiving.
Cold foods must be stored at 41 degrees Fahrenheit or below, hot foods at 135 degrees or above, frozen foods at zero degrees or below, and dry foods between 50 and 70 degrees.
Maintain strong supplier relationships and report delivery issues immediately to your supplier.
Adhere to strict food safety standards starting with receiving, then proper storage, handling, and preparation.

Bacteria, viruses, employee hygiene and illnesses, and proper receiving and storage are just a few of the topics we cover in our Certified Food Safety Manager classes. Join us today!

The post CDC: Sick workers are responsible for most viral food outbreaks appeared first on Food Safety Training - Fidelity Safety and Training.

Training for Schools

Garth Maijala2 — Mon, 05 May 2025 07:40:18 +0000

Schedule a Summer or Back-to-School Professional Standards Training Workshop.

We offer over 30 hours and 27 different in-person and online training classes for school district child nutrition programs to help you meet the USDA Professional Standards training requirements. Book us today! Hurry, our August Back-to-School calendar is filling up quickly. For more information, go to FoodSafetyForSchools.com.

The post Training for Schools appeared first on Food Safety Training - Fidelity Safety and Training.

Public Food Manager Classes and Exams, Moving Online – MyHomeExam.com

Garth Maijala2 — Mon, 05 May 2025 07:37:07 +0000

The pandemic accelerated the adoption of online training, making it an essential tool for education and professional development. One of its most significant benefits is accessibility—people can learn from anywhere, removing geographical and logistical barriers. Online may now be the only option in some areas and is often less expensive.

We now offer the following programs online:

Food Manager Class & Exam in English and Spanish $119.99
Food Handler Class & Assessment in English and Spanish $9.99
CA RBS Alcohol Server Training $14.99
Food Allergen Safety Training $9.99

The post Public Food Manager Classes and Exams, Moving Online – MyHomeExam.com appeared first on Food Safety Training - Fidelity Safety and Training.