Episodes
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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 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in the "Poisoned" documentary serves as a powerful platform to shed light on systemic issues in the food industry, from outdated policies to the lack of consumer representation in decision-making processes.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 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 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 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.Learn More at www.safecheck1.com
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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.Learn More at www.safecheck1.com
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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.ioLearn More at www.safecheck1.com
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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.Learn More at www.safecheck1.com
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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!Learn More at www.safecheck1.com
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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!Learn More at www.safecheck1.com
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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!Learn More at www.safecheck1.com
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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.Learn More at www.safecheck1.com
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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!Learn More at www.safecheck1.com
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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.Learn More at www.safecheck1.com
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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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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.Learn More at www.safecheck1.com
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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.Learn More at www.safecheck1.com
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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!Learn More at www.safecheck1.com
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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.Learn More at www.safecheck1.com
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