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					Compare Apples to Apples and Orange s to Orange s                     Retail Food Alliance



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What makes Retail Food Alliance different from other HA CCP training and certification programs?

PROFESSIONAL P ERS ONAL S ERVICE AND PRODUCTS

       We are professionals working in the field, not educ ators selling training programs,
        because we write and maintain our coursework and tests, as well as provide food safety
        tools at discount prices.
       We are practicing HA CCP consult ants who are working to maintain our clients’ food
        safety programs.
       We do not just sell training and certification. We provide tools, personal contact, personal
        support and pleasant, fast and reliable service wit h a live pers on at the end of the
        keyboard or telephone.
       An experienced tech writer has written our materials, along with an ACF certified
        executive chef and two experienced scientists, one with his Ph.D. in chemistry. They
        have been doing food safety training since 1982 and many years prior at the University of
        Minnesot a.

WE US E ONLY P ERSONAL TRAI NERS SO YOU WORK WITH INDIVIDUALS NOT A
COMP UTER

We have personal trainers that work with you and your individual needs. We offer free consulting
services during our HA CCP training programs to help yo u write, and then we certify your plan
offering t wo certificates in our online or loc ation workshops.

After you or your staff has been trained, we will visit your facility and certify it. For facility
certification, sometimes we need to make two visits , one the first day. We have you correct the
issues that need to be corrected. Then during the final inspection, we will not make it an issue on
the report. It will be mentioned as a process to maintain and in our certification team member’s
notes ONLY. This means that we try to treat you the best way we can and make your
experiences pleasant and productive.

Chef Steve offers all of his experience working as a chef / owner with the sanitarians. Some
experience was beneficial and some was not productive, so we utilize the beneficial practices and
methods experienced through many inspections and inspectors.

HONESTY, INTEGRITY AND SUPPORT

Chef Steve has worked in the HACCP field for 10 years now. He has seen a lot of professionals,
including a retired USDA inspector, having his “working” US DA inspectors tell the food
manufacturers that they need to have their HA CCP plan updated to the latest USDA format.

One such professional, Ruben Medina, the retired USDA inspector, has been praised by several
publications that must not know he does more damage than good. Chef Steve stopped working
with him and eating a favorit e product when Mr. Medina had a US DA inspected food processor
use “receiving” as the Critical Control Point (CCP ) and gave Chef Steve a wink. This was clearly
not the CCP. The CCP was the amount of time the raw meat was left at ambient (non -
refrigerated) temperatures during production. Either he does not know valid CCPs, or how to
correct an improper CCP, or perhaps just wants to take the money and run. Chef Steve’s



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impression was the second. Ultimately, the owner will pay the price with liability should there be
an out break. Owners many times lose everything with a single liability issue.

WITH QUALITY COMES FOOD SAFETY

Good food safety also means good quality, so we focus on quality and, in our coursework, teach
you the temperat ures for maximum quality and retention. Chef Steve has not seen this done
before working with Dr. Peter Snyder’s coursework.

We want you to be the professional, give you any support you need, and also provide you with a
direction for all of the challenges in store for you in the fut ure.

FRESH EAS Y TO UNDERSTAND INFORMATION WITH NO TRI CK QUESTIONS

We make changes immediately to coursework and tests whereas many educational companies
take years to make simple changes. Our materials are based on the US DA food code with some
processes from FDA. Our programs are both US DA and FDA approved. ServSave and
Thomson Prometric both have trick questions in their tests to see if you are cheating. We think
the test is the final place we have for you to learn the materials, so we view trick questions as
counter productive. However, we train you to pass both the ServSave and the Thomson
Prometric Exams, should your local regulations require them.

WE ARE ON THE CUTTING EDGE

We are interested in training you as the professional. We know there are many people who steal
training material. We have many sources and resources for current trends and rules, and we are
always changing things to improve them. We keep up with the current food code and most
practical and effective methods of processes, management and training methods. We are
leaders in our profession and on the cutting edge.

LOOK CLOS ELY AND COMPARE THE QUALITY AND SERVICE

Look at where you are buying your Food Safety and HACCP training programs. Do they sell
many types of certification and training? Do they offer support and at what price? We are an
Alliance with a team of professionals to help you have a pleas ant and productive training
experience and certification, and give you the support as needed.

DR. SNYDER IS A WORLDWIDE, WELL KNOW N HACCP SPECIALIST

Chef Steve was privileged to have had HA CCP training by four certified HACCP trainer trainers
and only ONE knew HA CCP, O. Peter Snyder Ph. D. During his training at Los Angeles Mission
College, Chef Steve felt sorry for the other HA CCP teachers after having sat under Dr. Peter
Snyder’s teaching. All the students in the HA CCP train the trainer class corrected them
throughout the classes they gave. These HA CCP certifying trainers knew very little to nothing
about HACCP or science, yet were nationally recognized and well paid trainers.

Dr. Snyder complet ely understands and conveys that food code is not based on complete
science, how to keep safe and meet compliance, and how to challenge unreasonable sanitarian
requests with logic and science with years of science and documentation.

GOOGLE DR. PETER S NYDER

Just for kicks, Google O. Peter Snyder or Pet e Snyder HACCP or FOOD SAFETY.
You can read about a truly honest and passionate educat or, who is a great HACCP leader for the
Retail Food Alliance. He formed the Retail Food Alliance to provide low cost training and



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certification. We use his materials and have his support along the process of training and
certification. He is the senior auditor for all Retail Food Alliance certifications and mat erials.

TELEP HONE THE OTHER HACCP TRAINING ORGANI ZATIONS (IF YOU CAN FI ND A
NUMBER) AND SEE IF THEY KNOW HACCP

If you want to compare, just call the number on the training company’s materials web pages and
ask a food safety question or express a HACCP concern or need. Tell us what information you
get and how fast you get it. We are anxiously awaiting any inquiries you may have and would
gladly train you or your staff.

Compare apples to apples and oranges to orange s                          Retail Food Alliance




Cordially,

Steven R. Davis, CEC
Retail Food Alliance,
        th
2248 17 Street or P O Box 1441
Florence OR 97439
541-999-1199




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