Transcript Final Presentation for Certified Food Handlers

Welcome to the
64th Annual R&DA
Spring Meeting and Exhibition
R&DA enters the arena of
Professional Certifications
Partnering With
Pearson Learning Solutions
The world’s largest provider of
workforce development products.
R&DA Certification Chairman - Ed Manley
Global Foodservice Institute
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B. S. Cornell School of Hotel
Administration
Master of Science in Management
Retired Navy Lt Commander (O-4)
 Chief Hospital Corpsman (E-7)
Hospital Food Service Director – 18 yrs
Creative Food Concepts - Catering, Fairs
and School Foodservice
IFSEA – President, 1989 to 2008,
Military Chairman – 2008-2009
Creator, Military Hospitality Alliance
Dr. Workaholic – www.workaholic.org
Who’s Who in America – 1988 - 2010
EHMA’s Students Have Achieved:
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Total Certifications - 7722
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Food Safety Manager - 2760
HACCP - 2405
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Management Certifications - 2557
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MCFE - 1578
CFE - 570
CFM – 409
Total Students – 3192
Classes - 183
Bagram Air Base, Afghanistan
September 2009
Camp Victory, Baghdad, Iraq
September 2009
The White House
Vice President’s Residence
Chief of Naval Operations Quarters
with Mrs. Roughead
Marine Barracks 8th and I
home of the Commandant
2009 Enlisted Aide of the Year Award
Ritz-Carlton, Pentagon City
2009 Military Culinary Competition
Marine Barracks, 8th and I
$750 each richer – The White House
Commandant General Conway
Receives MHA Fifth Star Award
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CWO2 Brian Ware
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I have been a CS for over 21 years. I made Chief
in 2000 and I was stuck there for over seven
years. Within a few months of receiving my
MCFE, CHM, CPFM, CHS, I was selected for
Senior Chief and then Food Service Warrant
Officer. I get commissioned in March 2009.
Without these certifications, I think I would have
never had a chance to reach my ultimate goal as
Chief Warrant Officer. Thanks Ed for talking the
time to help my career and that of many other
"CS's"!
CW02 Brian Ware
MCFE, CHM, CPFM, CHS
NAF Atsugi Food Service Officer
CS2 Pete Urton, Navy Consolidated Brig,
Charleston, SC. New restaurateur!
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I received a phone call from my old boss that she
was ready to sell her restaurant in Ohio. I contacted
a banker which requested a business plan and
letters showing my culinary experience and training.
Then he asked if I had any certifications that
would speed up the process and shorten the time
of finding out about the loan. I told him yes - I had
Customer Service Certification, ServSafe, and
ServSafe Alcohol, and 3 IFSEA certifications.
I showed him proof of my MCFE, CHM, CPFM
from the IFSEA Symposium. That took care of
everything - no letters, no business plans or
anything. Thanks to Ed and IFSEA my process and
all my paperwork was cut by about 90%.
FS1 Jason Chambers, U.S.C.G.
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I went to a job fair in Seattle for a Hawaiian cruse
ship line. They said I would be hired on the spot.
If I had the documentation for the MCFE, CPFM and
CHM, they would have added $6000.00 a year more
for 11 letters.
They wanted HACCP trained management
personnel and made that quite obvious.
Captain Mary Kolar, U. S. Navy (Ret)
Next week I will become the Director of Public
Operations at an art museum. Among my
responsibilities will be supporting a restaurant. One
of the reasons I was hired was the expectation that I
will bring in more reception business which is a
money maker for the non-profit museum.
During the hiring process, I let the interviewers know
about my Master Certified Food Executive and
HACCP certifications. I don't know how much these
qualifications influenced the hiring decision, but they
were likely an additional positive in my favor.
Mary M. Kolar
Former XO, Great Lakes Naval Training Center
CSC Mark Adams, Navy (ret)
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I landed a great Kitchen Manager job with a BBQ
restaurant in Rochester. They told me later they
would have hired me on the spot because of my
resume and certifications.
He told me that he had no idea what the MCFE
and CPFM were but was impressed that I was
both of them. He liked the AA in Food Service.
We are working with HACCP daily and I am glad I
took the course because we deal with numbers
like 250 racks of ribs, 120 Chicken halves, 120 lbs
of chicken wings, 300 pounds of pork butt and
100 pounds of brisket daily.
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I got a job as Asst. Director of a large school
district in the Syracuse area, responsible for
15 schools, feeding over 9,000 students
breakfast & lunch.
I'll be directing other areas of operations, but
HACCP & in-service training will be the
big ones.
. The CHM designation (in particular) and
the MCFE and CPFM played a significant
role in my hiring.
Duncan Sproule, MCFE, CHM, CPFM
Testimonials
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Thanks to you pushing me 4 years ago to get
my HACCP, CPFM and CFE done, and with
my BS, I was able to get $16,000 more than a
Chief got who only had CFE. I’ve been with
Aramark now for 2 years, since I retired, and I
have just been promoted to GM, at $70,000
plus $4,000 more because I teach for them.
Without you I would not have gotten the job!
Robert Irish, CS1 (Navy Ret)
Master Certified Foodservice
Professional (MCFP)
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The MCFP tests' 150 questions demonstrate your
knowledge in the following areas:
* Beverage Management (11)
* Financial Management (49)
* Food Safety (8)
* General Knowledge (4)
* Human Resources - Personnel Management (19)
* Marketing (13)
* Measurements (3)
* Organizational Structure (6)
* Purchasing and Inventory Control (20)
* Service (14)
* Serving Alcohol Responsibly (3)
Certified Foodservice
Professional (CFP)
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The CFP test demonstrates your knowledge in the following
areas (These 80 questions are part of the 150 question MCFP
examination):
* Beverage Management (9)
* Financial Management (20)
* Food Safety (8)
* General Knowledge (2)
* Human Resources - Personnel Management (9)
* Marketing (11)
* Measurements (2)
* Organizational Structure (2)
* Purchasing and Inventory Control (10)
* Service (7)
Certified Foodservice Supervisor
(CFS)
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The CFS tests' 80 questions demonstrate your knowledge in:
* Beverage Management (6)
* Career Guidance (2)
* Dining Etiquette (2)
* Financial Management (6)
* Food Safety (11)
* Human Resources - Personnel Management (4)
* Management (7)
* Marketing (2)
* Measurements (3)
* Organizational Structure (2)
* Purchasing and Inventory Control (3)
* Receiving (2)
* Service (14)
* Serving Alcohol Responsibly (1)
Certified HACCP
Professional (CHP)
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The CHP tests' 80 questions demonstrate your knowledge in
the following areas:
* Bacteria (5)
* Control Measures (2)
* Corrective Actions (9)
* Critical Control Points (6)
* Critical Limits (10)
* Describe the Product (7)
* Flow Diagrams (1)
* General Knowledge (5)
* Hazard Analysis (6)
* Intended Use (2)
* Monitoring (4)
* Onsite Confirmation (2)
* Prerequisites (3)
* Recordkeeping (4)
* Team Structure (3)
* Validation (1)
* Verification (3)
Simply Safe Foodservice
Certified (SSFC)
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The SSFC tests' 80 questions demonstrate your knowledge in
the following areas:
* Allergies (3)
* Bacteria (5)
* General Food Safety Knowledge (24)
* HACCP (2)
* Handwashing (9)
* Person In Charge (PIC) (1)
* Receiving and Storage (11)
* Sanitation/Cleaning (10)
* Temperatures (12)
* Thawing and Cooling (3)
Under this program we can offer CPFM, ServSafe, National
Registry or SSFC, whatever the customer wants/needs.
Certified Beverage Professional
(CBP)
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The CBP tests' 80 questions demonstrate your knowledge in
the following areas:
* Beer and Ale (3)
* Drink Recipes (8)
* Enology (7)
* Food Pairing (20)
* Glassware (3)
* Math Skills (4)
* Mixed Drinks (3)
* Origin of wines (3)
* Service (9)
* Serving Alcohol Responsibly (2)
* Tasting/Aroma (8)
* Wine Knowledge, General (10)
Certified Culinary Professional
(CCP Levels I, II, III)
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A comprehensive course in Culinary Arts Certification.
This course reviews culinary arts from the aspect of the cook. Not
intended for executive chefs, this course provides information on
food products, preparation techniques, organization, teamwork,
display, etc. It provides practical information to making ordinary
food look and taste better; to take a salad bar and make it look
better without extra cost; to operate within the menus given,
budget and enhance customer satisfaction. One day is spent on
higher level culinary skills which might be useful for
special functions, VIP visits, etc.
Level I – Pass a written examination
Level II and III – Demonstrate cooking ability during
a four-day class.
Certified in Culinary Nutrition
(CCN)
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Learn how proteins, carbohydrates and fats comprise foods.
Discover what calories are and how they are calculated.
Learn how to read a nutrition label.
Discover how the body stores and accumulates body fat.
Examine the effects of food choices on health and wellness diabetes, high blood pressure, osteoporosis, etc..
Identify the nutritional value of, and preparation techniques for,
meat, poultry and fish.
Identify types and use of spices, herbs and garnishes.
Identify types of fats and oils and their nutritional value and uses.
Learn about vegetarian diets.
Understand the nutritional value of soups, casseroles, breads and
yeast breads, desserts.
Certified in Alcohol Service
(CAS)
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Utilizing ServSafe Alcohol, this program covers:
 Alcohol Law and Responsibility
 Recognizing and Preventing Intoxication – how can you slow
absorption; what affect does eating have on the process; does
coffee make you sober; how does wine compare to beer and
liquor for alcohol content
 Checking IDs – how to spot fakes, what if you serve a minor,
etc.
 Handling Difficult Situations – what to do with the drunk who
appears at your front door; what you can do in case of a fight,
etc.
Certified in Customer Service
(CCS)
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A comprehensive course in customer service for commercial and
non-commercial use, in food service and any workplace. Students
will learn that everyone is a customer and everyone is in sales,
expanding the reach of service to all aspects of our life. They will
learn how to provide a most positive and memorable experience
through anticipating needs, providing a service environment,
proper follow-up, attitudes that stay positive all day every day.
Reminding us what we knew, what we've heard, what we don't do,
and what we do do - so we can be sure to replicate that good
behavior and make that the ONLY way we operate.
R&DA owns the tests, receives revenue
from each certification. Classes done by
EHMA trainers. Pearson handles books
and tests and assists with marketing.