SURE™ (Safe, Useful, Responsible Education) Training

Instruis Publishing Company’s SURE™ line of products provides Safe, Useful, Responsible Education to support the food and alcohol industry.

Instruis Publishing Company is founded on the belief that the world is safer and more secure utilizing the concept of perfection through education. James Egbert, CEO and Publisher announced, “We will produce a comprehensive series of training titles and support materials using our feature proprietary SURE™ system.”

SURE™ (Safe, Useful, Responsible Education) offers a complete cycle of training. SURE™ makes certain that the needs of employees, managers, and trainers are aligned.

SURE™ Food Safety Training - Manager, Employee & Trainer

Food safety is an essential part of any food service or retail operation. Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm.

SURE™ Food Safety Training course are designed for every food service or retail operation including restaurants, convenience stores, supermarkets, cruise ships, casinos, concessions, senior care facilities, hotels, resorts, bars, taverns, education institutions, airports, liquor stores, military, commissaries, contract food service, hospitals, and institutional food service.

Upon completing the food safety manager training course the National Registry of Food Service Professional (NRFSP) Food Manager ANSI/CFP exam is administered.

Understanding the risks and ways to prevent foodborne illness will protect customers and businesses from harm. The person-in-charge of a food service or retail establishment must know how and what food safety practices to monitor. Proper food safety training can lead to improved food safety and customer satisfaction.

Key Sections

  • Section 1 – Foundations of Food Safety
    • Regulations Overview
    • Food Safety Basics
    • Microorganisms
    • Core Food Safety Features
  • Section 2 – Addressing the Five CDC Risk Factors
    • Preventing Contamination
    • Applying Proper Personal Hygiene
    • Purchasing Food from Safe Sources
    • Proper Cooking
    • Proper Holding
  • Section 3 – Proactive Food Safety System
    • Applying HACCP
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At the conclusion of the course, participants will be prepared to take the ServSafe® Food Protection Manager Certification Exam or National Registry of Food Service Professional (NRFSP) Food Manager ANSI/CFP exam is administered. Both exams are accredited by the American National Standards Institute (ANSI) – Conference for Food Protection (CFP) and is valid for five years.

Benefits

  • Easy to understand and follow
  • Explains both how and why food safety procedures are important
  • Reinforces that every food handler is responsible for the safety of the food in the operation
  • Includes references to the FDA Food Code
  • Activities throughout the book to assess the learner’s knowledge and understanding
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Desired Outcomes

Upon course completion, participants will be prepared to:

  • Build foundation to apply food safety practices.
  • Address issues and control risk factors in situations such as purchasing food from unsafe sources, using contaminated equipment, etc.
  • Apply seven HACCP principles in their operation.
  • Thoroughly understand the causes of biological, chemical, and physical contamination.
  • Understand the importance of adhering to FDA Food Code standards.

SURE™ HACCP Food Safety - Manager, Employee & Trainer

Implementing a Food HACCP Safety plan provides management with the confidence in knowing that they have set up a system for success, allows for monitoring operation practices and procedures to meet legal responsibilities, and creates a food safety culture. The SURE™ HACCP Food Safety Series provides a proactive approach to Food HACCP by controlling every step in the flow of food to prevent foodborne illness or injury.

Implementing a Food HACCP Safety plan provides management with the confidence in knowing that they have set up a system for success, allows for monitoring operation practices and procedures to meet legal responsibilities, and creates a food safety culture. The SURE™ HACCP Food Safety Series provides a proactive approach to Food HACCP by controlling every step in the flow of food to prevent foodborne illness or injury.

Upon course completion, participants will be prepared to:

  • Develop a HACCP team in order to write and implement a successful HACCP plan.
  • Define and document food safety, food defense, prerequisite programs, and standard operating procedures (SOPs).
  • Differentiate among food safety, food security, and food defense.
  • Apply food defense to handle different levels of awareness.
  • Evaluate biological, chemical, and physical hazards.
  • Determine critical control points for simple and complex recipes used in your establishment.
  • Establish critical limits and monitoring procedures including taking measurements, observing and identifying potential problems, and taking corrective actions.
  • Understand how proper verification provides documented written proof that your HACCP system is working.

 

SURE™ Alcohol HACCP Managers Training

Alcohol-Manager-HACCP-lg

Revolutionizing the approach to responsible alcohol management, this program utilizes a step-by-step strategy that closely examines each decision and its consequences, culminating in an Alcohol HACCP plan tailored to each operation.

Every manager, operator, and owner must practice the safe sale and service of alcohol.  Alcohol HACCP takes the seven principles found within the traditional HACCP system and applies the principles to the service and sale of alcohol.  The objective is to prevent, eliminate, or reduce alcohol-related incidents.  This program teaches participants to handle alcohol-related incidents effectively with the proper actions and documentation.  This protects the alcohol service team, the establishment, and customers while creating a safer environment for the community.

Key Topics

  • Prerequisite programs
  • Standard operating procedures/house policies
  • Evaluation of hazards
  • Determining critical control points
  • Managing critical limits
  • Establishing monitoring procedures
  • Corrective action
  • Verifying the Alcohol HACCP plan
  • Recordkeeping and proper documentation
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Upon course completion, participants will be prepared to take the SURE™ Alcohol HACCP Manager Certification Examination to demonstrate understanding of the HACCP system.  Successful completion of the examination will merit an Alcohol HACCP Manager Certification, which is valid for four years.

 

SURE™ FOOD DEFENSE MANAGERS TRAINING

The SURE™ Food Defense Managers Training uses the SHARE principle to protect the global food supply. If food is your business, then you need SURE™ Food Defense! SURE™ Food Defense using the SHARE (Strategy, Hazards, Accessibility, Restriction, and Enforcement) principle provides a solid foundation for you to protect against the intentional contamination of food. SHARE™ incorporates science-based mitigation strategies applied at specific vulnerable points in your operation. This course is designed for restaurants, convenience stores, supermarkets, cruise ships, casinos, concessions, senior care facilities, hotels, resort, bars, taverns, education institutions, airports, liquor stores, military, commissaries, contract food service, hospitals, institutional food service and other food businesses throughout the world.

Food defense is critical to the safety of our world. The best way to provide food defense is to SHARE™ the responsibility throughout your organization. Our mission is to provide a comprehensive food defense solution that protects our global food supply from acts of intentional contamination, ultimately protecting public health and the world’s economy.

Key Topics  SURE™ Food Defense Managers Training

  • Writing a Food Defense SHARE plan.
  • Developing “Strategy” by setting the right tone for a conscientious team using communication.
  • Identifying “Hazards” in the flow of food.
  • Explaining five (5) levels of “Accessibility” and describing the four (4) basic types of motive.
  • Applying “Restriction” as a proactive measure to the flow of food.
  • Understanding how “Enforcement” works.
  • Using “If You See Something, Say Something!™”
  • Recognizing suspicious or unusual behavior.
  • Implementing food defense standard operating procedures.
  • Understanding vulnerabilities in your operation.
  • Learning how to apply mitigation strategies.
  • Knowing the relationship between Hazard Analysis and Critical Control Point (HACCP) and food defense.

 

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