Keeping FOOD SAFETY at the Forefront

By Maura Keller

Seven of some of the most dreaded words in everyone’s vocabulary: “It must have been something I ate.”

No one wants to experience that — and Wisconsin tavern owners certainly don’t want to be responsible for inflicting unintended illness on customers. That’s where food safety comes in. And thanks to the TLW, one of a few organizations that offers food safety instructional classes to its members and other businesses in the state, food safety is being enhanced and closely monitored in taverns and bars here.

“We offer in-person instruction by a team of dedicated instructors who travel the state to provide candidates with the opportunity to take the class in various locations at an affordable cost,” says Courtney Kempfert, a food safety instructor for the TLW food safety course. “The TLW food safety course provides resources and materials that can be used to train and work with your own staff, and foster a good relationship with your local regulatory authority.”

Kempfert has been an instructor with the Tavern League since 2010, and currently serves on the Department of Agriculture, Trade and Consumer Protection (DATCP) Retail Food Safety Advisory Committee to help keep up to date with changes in the Food and Drug Administration (FDA) Food Code and on legislation that may affect the industry.

“I grew up in this industry, and have over 25 years of experience working in bars, restaurants and supper clubs. I continue to work as a bartender at Jammers Bar & Grill in Wisconsin Rapids, so I can relate to concerns facing our organization,” Kempfert says. “I’ve served in various volunteer positions and leadership roles in my community and organizations, and continue to do so.”

In Wisconsin, establishments with more than five food handlers must have a licensed, certified food manager on staff at each location. A food handler is any individual engaged in the preparation or processing of food, such as a chef, a server who prepares a salad or scoops ice cream, or a bartender who cooks a frozen pizza. The TLW class, which is funded by student fees, prepares attendees for the exam first and then administers it in the same day.

According to Paul Salzwedel, vice president of the TLW’s Central Zone, chair of the Food Safety Committee and owner of Tall Paul’s in Ripon, the requirements vary from county to county across Wisconsin. “Some counties just require you to have one person who is certified and the person doesn’t even have to be on the premises,” Salzwedel says. “Other counties require that someone on the premises is always certified. And even taverns that sell limited food, like frozen pizza, must have someone certified. It’s always best to ask your county health official.”

Kempfert adds that, currently in Wisconsin, most establishments that serve food are required to have at least one individual who has successfully completed the Certified Professional Food Manager (CPFM) exam, but in the event that person is not on the premises, there must be an additional person present designated as the person in charge to deal with the day-to-day issues that may come up (e.g., employees calling in with vomit or diarrhea symptoms, or a food delivery of ready-to-eat foods at improper temperatures).

Some counties and cities may be stricter, and require at least one licensed person on site during all hours of operation. Others may require all employees take a foodhandlers course, which is not the same as the CPFM. “It’s important to be aware of your local requirements and, if you have questions, you can check with your regulatory authorities to make sure you are in compliance,” explains Kempfert.

It’s vital to note that the national CPFM license class is also available as an audit-only option. According to the TLW, auditing the class gives you and your employees the benefit of professional food-handling training at a lesser cost. You may participate fully in the class lecture and discussion, and will receive a class textbook. You will not be required to take the examination, nor will you be provided a license. The class audit option is $60.

Registration

TLW CPFM candidates can register for the class via the Tavern League’s website’s Education tab at tlw.org/food- safety-courses or call the Food Safety Hotline at (608) 296-9226 if they need assistance.

The TLW staff organizes and confirms locations based on the availability of instructors, so they can best serve the membership. Each class is held from 8:30 a.m. to 3 p.m. in locations across the state.

“On the day of the course, check-in begins at 8:30 a.m. For the digital exam, candidates can register their account and take a practice exam immediately. Instructors and locations vary for the class, so the daily schedule may differ slightly, but there will be at least three hours of instruction with scheduled breaks and then the exam administration,” Kempfert says.

“Once the exam is complete, candidates are free to go. Candidates are responsible for posting their certificates in their establishments.”

Specifically, the course covers the Wisconsin Food Code (ATCP 75). Instructors present the information in a relatable format, and provide training on:

• Employee health and hygiene

• Cleaning

• Sanitizing

• Cooking

• Cooling

• Reheating

• Food storage and rotation

• The physical facility

• The Hazard Analysis and Critical Control Point (HACCP) program

• Handwashing

• Foodborne illnesses and symptoms

• Equipment and more

Although the testing component of the class occurs on the same day, participants have the option to take one free retest at the exam site or an upcoming location, if the participant arrives at 8 a.m.

And although the test has both paper and online exam options, all American National Standards Institute (ANSI)-approved testing companies are moving toward online-based testing and some have stopped offering paper-based exams entirely.

“The TLW is being proactive and forward thinking by ensuring we can continue offering this service to our members,” according to Kempfert. “The advantages of us offering in-person digital exams include immediate results, time and financial savings, practice exams and materials, and additional training resources for our candidates.”

The current differences in tests are only in how they are administered, passing scores and results received. Paperbased exams are taken via pencil and paper, and mailed in to be processed, scored and results mailed to candidates. A passing grade of 75% is required.

Digital exams are still taken in person, but on a personal device (e.g., cell phone, tablet, computer, etc.). A score of 70% is needed to pass the exam. The benefits are an easy registration process, instant test results, and a certificate available within 24 hours to print and post in an establishment. Candidates can also take a practice exam multiple times that day prior to the exam to familiarize themselves with the interface.

“We will be conducting 100% digital testing as of June 1 this year,” Salzwedel says. “I think it is the right direction to go, especially with the ability to get your scores instantly because most people need them as soon as possible.

“It might sound a little scary to people who aren’t techsavvy, but having witnessed people taking the test both ways, I believe it’s easier to take the digital one. And that’s coming from someone who isn’t very tech-savvy either.”

So how often do employees’ training on food safety need to be updated, if at all? According to Kempfert, the Wisconsin Food Code requires that managers take and pass an ANSI-approved exam every five years to remain licensed. If an individual has previously taken and passed a CPFM exam, their credentials are not expired by more than 90 days, and the establishment has five or fewer food handlers, they may use the Small Operators Permit to meet the requirements.

“If any of the above parameters are not met, however, it is required to take and pass the full course exam to remain licensed,” warns Kempfert.

The FDA Food Code is updated approximately every five years, which essentially means that, by attending the TLW CPFM course every five years, an establishment gets updated on those changes that may affect a business and its employee requirements.

Kempfert and Salzwedel also recommend building a good relationship with your inspectors. Reach out to them if you have questions or concerns. Moreover, the DATCP keeps its website up to date with Food Code Fact Sheets and changes in the Food Code, as well as online trainings for individuals who are interested.

It’s important to note that class sizes are limited to 35 people and the classes are nonrefundable, so be sure that the date and time works for those who are taking the exam prior to registering. Also, students have 60 days from the date of cancellation to reschedule. If you reschedule or cancel the class within 48 hours of the scheduled class, however, there’s a $50 fee. TLW members receive a discount.

For more information about the TLW CPFM class, visit tlw.org and click on the Education tab. There you will find more information about the class, as well as a video about what makes the TLW food safety class truly stand out. TLW