SafeCheck Podcast (Domenic Pedulla)

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Imagine the horror of having to shut down your restaurant due to a cockroach infestation! That's exactly what happened recently to a local restaurant in Calgary. We're going to take you through this cautionary tale, unfolding the story of how these unwelcome pests can invade restaurants, the damage they can cause to a business and its reputation, and most importantly how this disaster could have been prevented. 

Did you know that public health inspections can be both random and unannounced? Their main goal isn't to make life difficult for restaurant owners, but to protect the public and businesses alike. Join us as we explore the importance of embracing these inspections and building a positive relationship with health authorities. We'll touch on the necessity of having effective pest control plans and the impact of media coverage on such incidents, and stress the need to keep good operators in business for the benefit of the entire industry.

We all agree that food safety is no joking matter. So, let's talk about it. Let's talk about the importance of proper food handling, sanitation protocols, and pest control plans. Let's talk about the realities of cockroach infestations and the steps we can take to avoid them. Tune in as we emphasize the necessity of being proactive in food safety efforts to ensure the health and safety of restaurant patrons. 

You won't want to miss this informative and vital episode!

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What if workplace safety was not just a responsibility but a mark of excellence for your business? Come aboard as we travel back to 1988, when WHMIS  first made a splash in Canada. We ponder the evolution of these courses, the birth of the WHMIS system, and its significance in harmonizing Canada's safety standards with the world. This serves as a potent toolkit for businesses, especially restaurants, aiding in hazard identification, label understanding, and workplace accident prevention.

Can you imagine the power of a simple label in signaling potential chemical hazards? We delve into the realm of regulated training and safety labels, emphasizing TDG (transportation of dangerous goods). Then, we navigate the complex web of chemical hazards, exploring the seven classifications and the crucial role of portion control. In this digital age, we discuss how technology like auto-dispensers and tablets maintain safe chemical levels and why older generations may struggle with their usage.

What does it take to build a workforce adept in safety practices today? Unveiling the importance of training and certification, we uncover how the internet has transformed information access, making it easier than ever. We explore the changing business costs since 1988 and how you, as an employer, can effectively manage your employees' training and certifications. Whether you're an industry veteran or a rookie, this episode is brimming with valuable insights to ensure your business is compliant with the necessary regulations and standards. Tune in and empower yourself with the knowledge that safeguards your employees and boosts your business credibility.

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Join us on a captivating journey as we explore the intricacies of food safety in the service industry with our esteemed guest, Gwen Van Ziegler, a food safety specialist with Safe Check. With over a decade of experience conducting surprise audits and food safety training, Gwen brings invaluable insights into the challenges facing this industry. Are you curious about how leadership plays a critical role in the food service industry? Gwen's expertise will enlighten you on the impact of effective leadership and the necessity of adequate staff training.

Our conversation takes an interesting turn as we navigate through the maze of the food service industry. Gwen shares the importance of investing in staff, a crucial factor that leads to customer satisfaction. We delve into the significance of excellent customer service and the value of going the extra mile for your customers. 

As we conclude, we shift our focus towards the future of resort visits and destinations. Here, Gwen shares her personal experiences and the lessons she learned from them. From her stories about the smoke in Yellowknife to the importance of investing in staff for customer satisfaction, Gwen's experiences provide valuable lessons for those in the industry. We wrap up our conversation by discussing Canada's food safety podcast, an essential resource for anyone in the food service industry. Tune in for an enriching conversation filled with enlightening insights and memorable stories.

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Unearth the secrets behind Canada's leading food safety and training program with our guest, Dominic, from the renowned  Canada’s #1 Work Safety Training Provider.

Having provided value to the food industry for almost two decades, Domenic shares how their program has adapted to the changing landscape of food safety, adjusting costs and implementing online training to make it more accessible and enticing to the masses. This conversation touches on the importance of regular awareness to satisfy the increasing demand and how the reduction in food handler training costs over the years has made it a popular choice.

Step into the heated kitchen of the food service industry as the pandemic ramps up the pressure. Discover how certifications have been affected, with in-person classes becoming costly due to many factors. Domenic discusses his innovative solution: a 24/7 online training option. This multilingual facility has opened doors for new Canadians, making the program more inclusive and considerate of linguistic diversity. We also broach the tough challenges and rewarding opportunities in online training and the role of public health inspectors in enhancing these programs.

As we carve deeper into our conversation, we explore the complex nature of the food service industry, the pressures and regulations it demands, and the crucial role of training and certifications. Domenic's insight illuminates the need for higher restaurant standards and the benefits of private industry innovations. We also discuss food skills and the therapeutic aspect of cooking. Lastly, we highlight Domenic's training program, which offers 24/7 accessibility to training courses and exams, ensuring you're always at the top of your game in this ever-evolving industry. So join us as we journey through the intricacies of food service training right from the comfort of your home or on the go.

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Can you imagine your business or home being swiped off by a disaster? Would you be prepared? This episode zeroes in on disaster preparedness and food safety, a topic that is often overlooked until it hits home. We dissect the far-reaching impacts of disasters like floods, fires, and power outages on businesses and homes, underscoring the imperativeness of preparedness. We also shed light on the criticality of food safety during such times, discussing the necessity of temperature recording and maintaining a food log to prevent total loss.

With businesses, particularly restaurants, facing a unique set of challenges in the face of disasters, we lay out some lifelines. We delve into the preparation for water main breaks and wildfires, ways to salvage food during a disaster, and discuss the need for an emergency plan. We also explore the role of essential assets such as a reefer truck and the importance of record-keeping when shifting food from one location to another.

Beyond the immediate disaster response, the road to recovery is often a steep climb. We emphasize the importance of post-disaster food safety, which includes cleaning, sanitizing, pest control, and discarding perishable food, among other things. From potential hazards like fire extinguishers and flooding to the crucial role of public health in the recovery process, we discuss it all. By listening to this episode, you'd be better equipped to safeguard your business and home from the devastating effects of a disaster. Buckle up for an enlightening journey that underscores the importance of safety training, preparedness, and the strategic use of available resources. Don't forget to join us for the conversation!

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Could you fathom the dire ripple effects of a single, avoidable food safety mishap on a business and its patrons? Bill Marlar, a lawyer and food safety stalwart since the tragic Jack in the Box debacle in 1993, joins us to unravel this reality. In a deeply engaging dialogue, Marlar underscores the criticality of cultivating a food safety culture, not just implementing regulations. He shares a heart-wrenching tale of a small restaurant chain that suffered a fatal listeria outbreak, drawing attention to the pressing need for more than just adherence to rules. 

We also venture into an exploration of policy changes vital to the food service industry. The conversation revolves around the importance of implementing health cards for food service workers, arranging for their appropriate training and vaccinations, and advocating for government-funded policies like sick leave programs. Marlar emphasizes the onus businesses bear in shielding their employees and customers by having a robust Hazard Analysis Critical Control Point (HACCP) plan.

Further, we delve into the challenges involved in staff training, the economics of the current scenario, and the role of food safety audits. The episode takes a turn towards an intriguing examination of the Calgary daycare food poisoning incident, spotlighting the disparities between the US and Canadian healthcare systems and their handling of food safety incidents. Marlar enlightens us on the significance of learning from past mistakes and proactively implementing food safety protocols. This candid conversation is a wake-up call to the food service industry, urging a shift in attitude towards food safety. Tune in and be part of this crucial conversation.

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Imagine a city where food safety practices are radically propelled into a new era of transparency and uniformity; welcome to Toronto, post the introduction of the Dine Safe program. Our guest for this enlightening discussion is none other than Jim Chan, the former lead at Toronto Public Health for the Food Safety Division, whose journey we recount as he led the charge in revolutionizing food safety in Canada. Together, we'll walk through the origins of the Dine Safe program, born out of media pressure for transparency, and how Jim and his team navigated the complexities of integrating disparate food safety inspection systems into a groundbreaking initiative.

Ever wondered how political climates can be influenced by something as seemingly straightforward as food safety? Tune in as we explore the fascinating shift that occurred in Toronto’s political landscape with the advent of the Dine Safe program. Despite pushback from certain quarters of the food industry, the program triumphed, slashing the non-compliance rate dramatically. As we delve deeper, we'll also touch upon the timely topic of the current E. coli outbreak in Alberta, and what it might imply for a system like Dine Safe. 

In the concluding segment, get ready for an in-depth look at the nitty-gritty of food safety inspections and enforcement, as revealed by Jim, a veteran of inspecting over 20,000 food establishments. We take you through the crucial roles and responsibilities of health inspectors, the importance of proactive self-inspection, and the need for a robust food safety plan in central kitchens. By the end, you'll understand the complexities of food safety regulations, the importance of education and accountability in restaurant inspections, as well as the significant impact the Dine Safe program has had on Toronto's food industry. Prepare to be enlightened by an industry expert's insight into food safety!

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Buckle up for a deep dive into the world of food safety with our guest, Jim Chan, a retired public health inspector from the city of Toronto. Jim brings years of hard-earned experience combating foodborne outbreaks and ensuring public safety through meticulous inspections. Our conversation paints a detailed picture of how outbreak investigations are initiated, the urgency of response rates, and the pivotal role that operators play. 

We'll pull back the curtain on the DineSafe program, a transparency initiative that holds a mirror to the hidden, bustling kitchens of restaurants. You'll learn about the color-coded rating system that classifies establishments into green, yellow, and red categories. Jim will also share his insights on critical enforcement inspections and their role in public safety. This episode also walks you through the significance of maintaining pristine washroom facilities, proper waste storage, and effective pest control.

Our dialogue with Jim Chan further delves into the importance of self-inspection habits for operators, the impact of 'scores on doors', and how they shape customer expectations. We discuss the essentiality of appointing a food safety leader and fostering a culture that prioritizes food safety. Prepare to be enlightened by the wisdom of a seasoned public health inspector.

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Welcome to another episode of Canada's Food & Everything Else Safety Podcast, where we're excited to bring you a riveting discourse with Chef Liana, a celebrated personality in Calgary's culinary scene and an enthusiastic supporter of food safety. As a seasoned chef with an impressive career spanning nearly 30 years, her dedication to kitchen safety is unparalleled. Our delightful chat centers around her endeavors in prestigious events, even her commitment to the Cookie Charity event shaping up on November 30th, and the pivotal role of food safety in her illustrious career.

Curious about the standards of food safety in various dining settings? Chef Liana's approach is the same for all, and it’s all about consistency. As we navigate through this enriching conversation, we delve into the potential risk factors of contamination in susceptible groups, the role of public health inspectors, and the intriguing fact that not everyone in the hospitality sector requires food safety training. This episode offers a wealth of insights into the creation of a food safety culture, the responsibilities of employers, employees, and patrons, and the cost of correcting errors versus getting things right on the first try.

Chef Liana's dedication to upholding safety standards is emphasized when she expresses her experiences in teaching staff about safety protocols. She highlights the importance of ingraining the right values early on, the significance of making the extra effort to do things right, and the necessity of rectifying mistakes. Apart from being an enlightening discourse on safety in the food industry, this episode also serves as a testament to the role of leadership and education in the sector. Ready to find out more about Chef Liana's journey and her take on food safety? Tune in and enrich your knowledge.

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Discover the depths of culinary education as we dive deep with veteran chef and educator, Andy Waters. Journey with us into the heart of Lord Beaverbrook High School's teaching kitchen, where Andy unveils the secrets and experiences amassed over an illustrious 50-year career in the culinary realm. Embark on a voyage from rudimentary to revolutionary kitchen transformations, state-of-the-art facilities, and transformative cooperative programs.

But what if the essence of culinary education transcended the art of cooking? In this enlightening episode, Andy delves into how the curriculum also encompasses essential life skills, mastery over stringent health and safety protocols, and the profound impact of mentorship. Tune in to his captivating tales of leveraging nearby facilities for a thriving outside catering venture, overhauling kitchens, and nurturing financial savvy for aspirational success. This is your golden ticket to hear first-hand about the profound implications of culinary education, far beyond industry accomplishments, extending to personal enrichment.

In our culminating segment, Andy recounts the sheer joy and fulfillment drawn from his role as a mentor and the triumphant journeys of his protégés. He accentuates the essence of palate discernment, the magic interplay of patience and innovation, and the fluid dynamics of the ever-adaptive restaurant world. Andy's fervor for culinary pedagogy, combined with his dedication to future-proofing his students, renders this episode indispensable. Whether you're on the cusp of embarking on a culinary odyssey, refining your gastronomic flair, or simply yearning for an enriching tête-à-tête with a culinary maestro, this episode promises a delectable feast for your ears.

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Curious about the intersection of food safety and occupational health? Here's a promise: by the end of this episode, you'll have a whole new understanding of these critical areas. We sit down with Ermin Arnautovic, a revered specialist in both fields, boasting an impressive 30 years of experience. Ermin takes us on a journey from the successful model of a large retail location to the challenges and solutions present in the complex world of the hospitality industry.

Imagine the high-pressure world of a professional kitchen - now picture it operating smoothly, even while short-staffed. How, you may ask? We tackle this mystery with our expert guest, as we discuss the indispensable role of chefs and the value of cross-training. He shares the secret sauce behind effective employee training, the strategic use of standardized menus, and the importance of creative solutions in remote locations. We also delve into the challenges of the industry, from tackling negative public opinion to re-evaluating menu pricing and margins.

Hold on tight, as we dive into food culture and safety in hospitality, exploring the ripple effect of the COVID-19 pandemic on restaurants and the vital importance of a healthy, inclusive working environment. Discover how the survivors of these tough times have emerged stronger, the role of food safety programs, and the significance of quality and good service. As we wrap up, we take a peek into the future, discussing the impact of technological advancements on efficiency within the foodservice industry. From automated equipment to robotics, the future looks ripe with potential! Tune in for this riveting conversation that promises you a wealth of insights and invaluable takeaways.

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Ready to explore the secrets of running a successful pizza chain in Calgary, Alberta? Join us as we take a savory journey into the world of Coco Brooks with the owner, Richard Osiowy. Richard peels back the curtain on his business journey, divulging the importance of stringent training, efficient systems, and consistent procedures. He also generously shares his recipe for employee retention, having kept some of his staff for over two decades!

Richard offers a unique perspective on the importance of putting people before profit and how fundraising efforts have helped him give back to the community. We also talk about the crucial role of leadership, empathy, and maintaining strong customer relationships in the business landscape. Richard's insights into the importance of continuous learning, seeking guidance from seasoned veterans, and embracing innovation are a must-listen for anyone considering a career in the food service sector.

Finally, we chew over the challenges faced by restaurants in the current economic and social climate. We discuss why adaptability and a willingness to embrace new ideas are crucial ingredients for success.  

So, come join us as we serve a piping hot slice of all things pizza. Make sure to bring your hunger for knowledge, and don't forget to save room for dessert! 

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Join us as we sit down with Nick, a Business Development Manager at Sysco and a third-generation industry insider, for a deep dive into the evolving landscape of food safety and the unique challenges posed by the Montreal food market. Nick brings a wealth of experience to our conversation, guiding us through how online training and multilingual exams have become pivotal in the quest for compliance and safer dining experiences. 

We then shift our focus to Montreal’s unique food scene, exploring the obstacles in pest control and the crucial role of education in maintaining proper sanitation. With the city's high number of independent restaurants, it’s a gastronomic battleground where pest control and sanitation are key to survival. But beyond surviving, Nick reveals how these restaurants are also thriving, providing complete dining experiences and setting new standards in the industry. 

Our conversation doesn't stop there. We tackle the challenges of maintaining heritage buildings, and the impact of elevated labor and food costs. Yet, optimism prevails as we discuss how a positive working environment can have a direct effect on sales and employee morale. As we wrap up, we take a step back to appreciate how podcasts can be a powerful tool for restaurants to engage their customers. Get ready for an enlightening journey through the Quebec food industry, from safety regulations to staff morale, it’s an episode that leaves no stone unturned.

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Prepare to expand your knowledge and enhance your culinary expertise! In this episode, Mark McEwen from Food Service Solutions takes us on an informative journey through food safety and technology. As a former chef turned technology expert, Mark reveals how revolutionary cooking technologies from Europe and America are transforming Canadian kitchens. These innovations are more than just clever gadgets; they're pivotal in increasing efficiency, reducing costs, and maintaining high food safety standards.

We delve deep into contemporary kitchen technology, highlighting the remarkable features of combi ovens. These ovens boast a user-friendly interface, cloud connectivity, and a vast collection of international recipes. Its focus on food safety is evident through its HACCP data logging feature, showcasing how technology can streamline cooking processes while adhering to rigorous standards. 

To conclude, we discuss the overall advantages of investing in superior restaurant equipment. We explain how the right tools can simplify operations, guarantee consistency, and minimize waste, leading to a more sustainable and profitable business. Mark also discusses common challenges faced by restaurants and how choosing the right equipment can mean the difference between success and failure. With these technological advancements, chefs are empowered to prepare dishes with precision and creativity, without the need for constant oversight. Don't miss this enlightening and inspiring episode – it's a must-listen for anyone interested in the intersection of the food service industry and technology!

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Discover the chilling truth behind your favorite frosty refreshment as Dustin from Clean Ice Canada joins us for a deep freeze into the world of commercial ice machine cleanliness. It's easy to overlook these frost giants in the kitchen, but as we learn, they're as critical to food safety as any grill or griddle. This episode promises to change the way you view the ice clinking in your glass, emphasizing the crucial care needed to prevent bacterial build-up and contamination risks that can slide under the radar during routine health inspections.

This conversation isn't just about what lurks in the corners of ice bins; it's a broader look at the dedication required from maintenance personnel in the hospitality industry.  As Dustin explains, keeping ice machines pristine is often a task left melting on the priority list, potentially freezing an establishment's reputation if not taken seriously. We also chip away at the business model of Clean Ice Canada, revealing how their razor-sharp focus on ice machine maintenance has carved out a niche of expertise, allowing them to offer a service as clear and reliable as the ice they care for.

Wrapping up, we shift gears to the importance of cleanliness in public spaces, where even the humble ice dispenser stands as a bastion of health and safety standards. We applaud the efforts of hotels stepping up their game, locking down ice dispensers against contamination, and introducing innovative measures to keep their environments pristine. Trust us, by the time the ice melts on this episode, you'll raise your glass to the unsung heroes keeping our ice clean and our drinks safe. Cheers to that!

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Discover the vibrant path of Francine Shaw, from her start as a fry girl to becoming a leading voice in food safety. Join us for an enlightening conversation where we dissect the critical, sometimes overlooked aspects of health inspections and the restaurant industry. Francine, hailing from Savvy Food Safety, shares her unique insights from a career that spans operations, academic, and regulatory frameworks, offering a fresh take on what truly makes the food service sector tick. Listen as we unfold the importance of education over intimidation and how her engaging approach is changing the landscape of food safety knowledge.

Get ready to be both informed and inspired!

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When Darcy from Integrity Advocate stopped by for a chat, we never expected to journey from heartwarming lunches with furry friends to the critical corners of online proctoring. Yet, here we were, unpacking the transformation of their innovative software from an oil and gas industry staple to a versatile tool across other industries. With features designed for the modern learner, like no installation hassle and mobile compatibility, Darcy's insights highlight just how aligned we are in our mission: making sure that when it comes to food safety and service training, the certifications you trust are as bona fide as they come.

Wrapping up our session, we took a closer look at the intricate ballet between AI and human intuition that Integrity Advocate performs. Their system not only flags potential malpractices but also ensures fairness and accuracy through thoughtful human oversight. 

 This episode is an invitation to acknowledge the complexity of maintaining credible online training credentials and appreciate the symphony of technology and touch that makes it all possible.

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Unlock the future of food entrepreneurship with insights from Azrah of Syzl, where culinary dreams find a home in professional kitchens without the overhead nightmare. In this exciting exploration, our guest unveils how Syzl catalyzes the growth of small food ventures, offering a novel platform that’s stirring the pot in the Canadian food industry. We delve into the transformative power of Syzl's approach to kitchen space rentals, providing a compliant and affordable stepping stone for home-based chefs and foodpreneurs to scale their businesses to new markets, all while ensuring food safety and specialized insurance for gig chefs is front and center.

The kitchen is the heart of every food enterprise, and Syzl pumps life into the industry by eliminating prohibitive costs and creating a welcoming community for growth and learning. We wrap up with Azrah sharing the sustainable and community-driven business model of Syzl, where transaction fees replace listing fees, creating an inclusive environment for all. If the thought of transforming your culinary passion into a viable business sets your heart racing, tune in and let Syzl inspire your next step.

Learn more @ www.syzl.io

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In this transformative episode of Safecheck Podcast, hosts Domenic and Jay sit down with Craig McFadyen from Learning Planet, revealing a groundbreaking approach to corporate training and personal development. As they navigate through the journey of learning and growth, Craig shares invaluable insights from his 30 years of experience in training and development, emphasizing the importance of investing in employees for both personal and organizational growth. 

This episode sheds light on the often-overlooked value of soft skills, such as customer service, communication, and leadership, highlighting their universal importance across industries and borders. Through engaging anecdotes and expert advice, "Unlocking Success Through Empowerment: The Learning Planet" invites listeners to re-evaluate their approach to training, advocating for a culture that prioritizes employee development as a key to unlocking unprecedented success. 

Tune in to discover how embracing micro-learning, fostering a supportive company culture, and offering diverse training opportunities can transform your team and drive your business forward.

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In this inspiring episode of SafeCheck Podcast, we jump into the world of exceptional customer service with Chelsea Mouwen, the esteemed Customer Service Manager at SafeCheck. With over a decade of experience under her belt, Chelsea shares her journey from her early days at Victoria's Secret to becoming a cornerstone of SafeCheck's success. Her commitment to understanding and exceeding customer expectations sets a high standard for service excellence. Chelsea's insights reveal that the essence of great customer service lies not just in solving problems but in fostering genuine connections and treating each customer with empathy and respect. 

As we explore the impact of personal experiences on service quality and discuss the future of customer interaction in the age of AI, this episode serves as a reminder of the timeless value of human touch in the digital era. 

Join us as we celebrate the art of service through Chelsea's story and discover how to create memorable customer experiences that leave a lasting impression.

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In an inspiring episode of the SafeCheck Podcast, hosts Domenic and Jay sit down with Dr. Darin Detwiler, whose personal tragedy is the focal point of the Netflix documentary "Poisoned." This interview focuses on the E. coli outbreak that transformed Detwiler from a nuclear engineer on a nuclear submarine into a leading force in food safety advocacy.

Throughout the interview, Dr. Detwiler shares his journey and the extensive impact of his work, including his advisory roles with key government agencies like the USDA and FDA, and his leadership as the chair of the National Environmental Health Association Food Safety Program Committee. His expertise illuminates the critical need for robust food safety training, the development of a widespread culture of safety in the food industry, and the challenges posed by the complexities of the global food supply chain.

The episode, much like "Poisoned," highlights the vital roles of advocacy, legislation, and individual responsibility in fighting foodborne illnesses. Dr. Detwiler's story, from devastating loss to his crusade for change, serves as a powerful call to action. He inspires listeners to join the effort in ensuring food safety, underscoring the importance of education and vigilance in protecting public health. Through his work, Dr. Detwiler aims to prevent future families from experiencing the sorrow of loss, turning his personal grief into a legacy of advocacy and change in the world of food safety.

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In a dynamic episode of the SafeCheck Podcast, hosts Domenic and Jay engage in an insightful conversation with Bob Duprey, the mind behind Restaurants Playbook. The trio delves into the transformative potential of modern training methodologies for the restaurant industry, spotlighting the urgent need for comprehensive training systems that cater to both the seasoned and the incoming workforce.

Bob shares his journey from the grassroots of restaurant operations to pioneering online training solutions that blend traditional knowledge with cutting-edge technology. Restaurants Playbook emerges as a beacon for independent and smaller chain restaurants, offering affordable, accessible, and effective training modules. This initiative not only aims to elevate service standards but also to foster leadership and management skills among restaurant staff, acknowledging training as a crucial retention strategy amidst the industry's evolving landscape.

The podcast illuminates the shift towards online learning, propelled by the COVID-19 pandemic, and the critical role of technology in democratizing training resources. It emphasizes the concept of "everboarding," an ongoing, immersive learning process that nurtures transferable skills, ensuring that staff are continually developing and contributing positively to their workplaces.

By integrating practical scenarios and leveraging advancements like AI coaches and 360 imagery, Restaurants Playbook is set to redefine training in the restaurant sector. This episode, reflective of the SafeCheck Podcast's commitment to highlighting innovative solutions, presents an optimistic vision for the future of restaurant training, where every establishment, regardless of size, has access to the tools needed to thrive in a competitive industry.

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In a compelling follow-up episode of the SafeCheck Podcast, hosts Jay and Domenic reconvene with Dr. Darin Detwiler to dive a bit deeper into the critical issues of food safety illuminated in the Netflix documentary "Poisoned." This part two of their conversation focuses on the broader impacts of Dr. Detwiler's advocacy work and the ongoing challenges in ensuring food safety across various sectors.

The episode kicks off with a reflection on Dr. Detwiler's personal tragedy, the loss of his son to an E. coli outbreak linked to undercooked hamburgers in 1993. Dr. Detwiler recounts the painful journey from grief to becoming a leading voice in food safety, emphasizing the importance of understanding the real burden of foodborne diseases beyond statistics. He discusses the complex landscape of food safety regulation in the U.S., highlighting the fragmented approach across multiple agencies and jurisdictions that complicates efforts to protect public health.

Dr. Detwiler's involvement in the "Poisoned" documentary serves as a powerful platform to shed light on systemic issues in the food industry, from outdated policies to the lack of consumer representation in decision-making processes. The conversation also touches on the role of social media and consumer advocacy in driving awareness and change, challenging listeners to consider their own contributions to food safety.

As the episode unfolds,  Dr. Detwiler explore the potential for documentaries like "Poisoned" to educate and mobilize audiences, despite resistance from certain industry sectors. They discuss the importance of integrating food safety education into schools and empowering consumers to make informed choices. The dialogue concludes with a call to action for continued vigilance and collaboration among all stakeholders to safeguard the food supply and honour the memories of those affected by foodborne illnesses.

This episode not only builds on the themes introduced in their first conversation but also reinforces the urgent need for systemic change in the face of evolving threats to food safety. Through Dr. Detwiler's insights and the hosts' thoughtful engagement, listeners are encouraged to play an active role in advocating for safer food practices and policies.

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In this episode of the Safe Check Podcast, we sit down with Jim Chan, a retired public health inspector from Ontario. Jim shares his extensive experience managing Toronto's food safety inspection program and discusses the challenges and importance of maintaining rigorous food safety standards. From inspection frequencies to the balance of education and enforcement, Jim provides valuable insights into the intricacies of public health inspections. We also delve into the recent issues of restaurant closures and food recalls, and the role of public health inspectors in ensuring consumer safety. Join us for an engaging conversation on how we can improve food safety practices across the industry. 

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In this episode of the SafeCheck Podcast, hosts Jay Ashton and Dominic Pedulla return after a brief hiatus to dive deep into the latest developments in the food safety world. With a special focus on the recent outbreak in Calgary that shocked the childcare industry, they explore the root causes and the critical recommendations from the Alberta government's investigation. Joined by food safety expert Jim Chan, the discussion highlights the importance of building a robust food safety culture, the potential implementation of grading systems for daycares, and the pressing need for operators to take greater responsibility. Tune in as they unpack the challenges ahead, the role of public health, and the steps necessary to rebuild trust in the food industry. 

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Envision having the ability to intuitively identify food safety risks in any establishment, thanks to an in-depth understanding of HACCP! This is the expertise we're imparting in this episode, with our guest expert Domenic, who aids us in dissecting the complexities of Hazard Analysis and Critical Control Point. We will unravel the origins of HACCP, its connections to space exploration, and how an unlikely canned mushroom incident led to the establishment of the low-acid food program.

But the exploration doesn't stop there. Ever curious about why botulism is a constant threat in the food industry? We will delve into the perils hidden in the mishandling of food products and the possibility of fatal or paralyzing consequences. We will also navigate you through the principles of “Codex,” the leading international standard that promotes optimal practices in food safety. Be prepared to gain newfound respect for the significance of consumer education concerning safe food handling.

Additionally, we are providing an overview of food safety regulations throughout Canada's provinces. Alongside Domenic, we will discuss the prospects for a countrywide food safety program, current initiatives in Alberta and Nova Scotia, and the critical role of HACCP training for businesses breaking into local and provincial markets. As we examine HACCP plans, you'll understand why they are an invaluable tool in preventing food recalls and the effects they have on fresh versus frozen food. 

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This first episode is an introduction and your ultimate guide to understanding safety in the realm of food and beyond. Each week, we dive into a wide range of topics, from food safety and cooking tips to industry trends, environmental safety, foods safe facts, and maybe a story or two. 🍽️

for your giveaway click here: https://safecheck1.eb-sites.com/podcast-S01-E-001

Brought to you by the Canadian Food Safety Group... Learn more here and get safe! www.safecheck1.com

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Join hosts Jay and Domenic in this enlightening episode of 'Canada's Food & Everything Else Safety Podcast' as they delve into the ins and outs of summer food safety. As the mercury rises and grills fire up across the country, the duo discusses key considerations for enjoying the season without falling prey to foodborne illnesses.

From backyard grill masters and picnic enthusiasts to the bustling foodservice industry, everyone has a part to play in ensuring safe and enjoyable outdoor dining experiences. Tune in to learn about the challenges that warmer weather brings to the foodservice industry and how to overcome them, the significance of correct cooking temperatures for various meats, and how to prevent cross-contamination during food preparation.

No summer feast is complete without a dollop of safety on the side. Don't miss out on this episode packed with insights, tips, and best practices for sizzling summer safety.

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