This is just for health department administrators and health inspectors.
During these times, as the presidential election dominates the news, we are constantly reminded that America is a divided nation. There are two sides. We are either Red or Blue. It’s “us” against “them.” Of course, this type of political division is healthy, because it takes more than one side to guarantee our own freedom. So, the longer we stay “us against them,” the longer our nation will remain free.
But there’s another instance when “us against them” is not so healthy - food safety regulations. Where regulatory policies are concerned, ”us” is the side that enforces the standards, and “them” is the side that must comply. The problem is that “us” says “you have to meet the standards,” but “them” says “I don’t want to, and you can’t make me.”
They’re usually right. States, counties, and parishes have enacted all manner of well thought out regulations and standards for prevention measures. Food Protection Manager Certification has been mandated almost everywhere. Food-handler training is required in many places. In addition, in some states, new food-business licenses and permits are withheld until the new food facility has met all training requirements.
So, where’s the “us against them” issue? It’s in the follow-through.
Too often, when I visit a food establishment whose managers I’ve trained, I’ll see the required ServSafe® Certificate on the wall, but no evidence that anyone from the facility ever went near a ServSafe® class; no gloves, no hair covers, cooks in the kitchen chewing gum and smoking, and not a single food thermometer in the place.
If I ask them why they’re not practicing what they were preached, the answer is always, “I’ve got the certificate, and that’s all that matters.”
That’s the problem, because they’re right. In most states the statute says that if a food establishment has a ServSafe® Certificate, the business is in compliance with the statute. Even if an inspector finds infractions, barely short of the grossest negligence, because of the certificate, the inspector’s hands are often tied.
In most places all a regulatory agency can do is mark off points on a health score, and threaten closure. But closure requires such a low score, that by the time that low score is reached, customers have already been in danger for months.
The Solution
Some states have begun to rethink the powers granted to inspectors. The concept is to give inspectors almost sheriff-like power to close a business instantly, and in some cases, seal it with chains and padlocks.
In my on-demand internet food safety training program, in the final chapter I tell students to “Actually do the things you’ve been taught.” Some will show follow-through, but not because I said so. They’ll do it because it’s right.
For others the instant when they’ll consider doing the right thing won’t happen until they see an inspector walk in carrying a chain and a lock.
That’s when their concept of “us against them” becomes “what can we do about this.”
Even then they’ll try to argue by saying “But, I have a Certificate.”
To which the inspector can reply, “I know, but I have a chain.”
Thank you,
Andy Bozeman, CFPM
phone 334-834-1714
internet FoodSafetyTrainingCenter.com
