FMI Association News
SafeMark Retail Food Safety Pocket Guide
FMI dailyLead® | Sep 03, 2010
What's the proper cooking temperature for ground turkey? When do I have to date mark sandwiches? How long can food remain in the danger zone? Now all the critical food safety information you need is at your fingertips in the SafeMark Retail Food Safety Pocket Guide. The Pocket Guide, updated to the 2009 FDA Food Code, provides key food safety facts covering personal hygiene, cleaning and sanitizing, cooking time, temperatures and more. Order your copy today from the Food Marketing Institute!
Human Resources/Training & Development Conference
FMI dailyLead® | Sep 02, 2010
September 26-28, 2010
Sheraton Inner Harbor Hotel - Baltimore, Maryland
Enhance professional partnerships and gain new insight on critical business issues, such as diversity management, compensation and benefits trends, development of workforce skills and leadership development.
Leveraging Internal Resources for Health and Wellness: Proven Results
Hear from an industry leader whose top-down/bottom-up approach to employee health care has led to major cost savings, increased productivity, reduced absenteeism, improved health, reduced turnover and increased retention. Speaker: Sheila Lang, SPHR, Vice President, Human Resources, Hy-Vee, Inc. Get more information and register.
Food Safety Fundamentals
FMI dailyLead® | Sep 01, 2010
From the Food Marketing Institute
Fundamentals is a food safety and sanitation training program designed for all food establishments including restaurants, food service, hospitality, culinary, and convenience stores. Learn how to achieve your food safety goals and ensure your associates are properly trained.
The program is completely updated to the current FDA Food Code and offers a comprehensive textbook and a companion training kit for instructors, including a lesson plan, slides and an optional course syllabus for either 8-hour or 16-hour training sessions. Visit http://www.fmi.org/supersafemark/ for more information.
SafeMark Quick Reference Guide
FMI dailyLead® | Aug 31, 2010
The Quick Reference Guide is an entertaining, easy-to-read color cartoon and industry-rich text designed for the line worker. This concise reference focuses on the key areas of personal hygiene, time and temperature management, preventing cross contamination, cleaning and sanitizing practices, and accident prevention and safety.
The Quick Reference Guide includes recommendations from the 2009 FDA Food Code. Key features include the quick reference time and temperature chart of safe temperatures, and a "Test Your Knowledge" review quiz at the end of each section. Order your copy today from the Food Marketing Institute!
Energy and Store Development Conference
FMI dailyLead® | Aug 27, 2010
September 19-22, 2010
Hilton - Minneapolis, Minnesota
Session: SUPERVALU Case Study - Store Development
Discover the benefits that SUPERVALU receives from the high level of collaboration among their merchandising, operations and store development teams to design and build profitable and efficient stores.
Rich Juliano, Group Vice President - Merchandising Strategic Initiatives
Keith Wyche, President, Cub Foods
Sharon Lessard, Vice President Store Design Services
Mark Lavin, Vice President Real Estate & Store Development
Mark Coffin, Vice President of Facilities, Energy, Engineering, Environmental and Real Estate Asset Management
Get more information and register.
Rapid Recall Exchange
FMI dailyLead® | Aug 25, 2010
Food Marketing Institute is pleased to announce the launch of the Rapid Recall Exchange version 2.2. This release encompasses several upgrades that enable companies to better incorporate the Rapid Recall Exchange into their existing business processes.
By utilizing these enhancements suppliers are able to streamline the approval process by sharing the recall or withdrawal notification during the review process, which can reduce the time to get the notification to their retailer customers. To learn how your company can benefit from the Rapid Recall Exchange, visit www.rapidrecallexchange.org and register for an educational webinar.
Sustainability Summit
FMI dailyLead® | Aug 24, 2010
December 6-9, 2010
Crystal Gateway Marriott - Arlington, Virginia
The Food Marketing Institute (FMI) and Grocery Manufacturers Association (GMA), working together as the Trading Partner Alliance (TPA), are pleased to announce the 2010 Sustainability Summit, bringing together retailers, manufacturers, government and advocacy groups around the common goal of environmentally responsible business practices.
Learn how investment in environmentally responsible solutions throughout the supply chain will benefit your company's bottom line and reputation. Connect with colleagues from across the industry, government and academia to strengthen relationships and build common goals. Learn more and register.
Information Service's Greenlight Special Offers Free Industry Research
FMI dailyLead® | Aug 23, 2010
FMI's Information Service houses an extensive collection of industry data. The Greenlight Special features a compelling statistic from FMI research each month. Visit www.fmi.org/facts_figs/ to find out this month's statistic, which will provide insight to support your business success.
Guide to Food Safety
FMI dailyLead® | Aug 20, 2010
The Guide to Food Safety is the complete food safety and sanitation series for retail food establishments. Updated to incorporate recommendations from the 2009 FDA Food Code, the guide includes case studies, icons that highlight key concepts, quick reference charts for safe times and temperatures, and more. It gives supervisors and managers the knowledge they need to achieve food handler certification through the accredited National Registry of Food Safety Professionals companion exam. The guide is also available in Spanish and as an on-line course. Order your copy today from the Food Marketing Institute!
Free Food Safety Resources
FMI dailyLead® | Aug 16, 2010
Are you taking advantage of free food safety resources for your customers? If not, visit the partner resource area at www.befoodsafe.org for turn-key materials including graphics, flyers, point-of-sale and press release templates. To find out how you can become a Be Food Safe licensed retailer, contact the non-profit Partnership for Food Safety Education info@befoodsafe.org or 202-220-0605.
Food Safety Fundamentals
FMI dailyLead® | Aug 13, 2010
From the Food Marketing Institute
Fundamentals is a food safety and sanitation training program designed for all food establishments including restaurants, food service, hospitality, culinary, and convenience stores. Learn how to achieve your food safety goals and ensure your associates are properly trained.
The program is completely updated to the current FDA Food Code and offers a comprehensive textbook and a companion training kit for instructors, including a lesson plan, slides and an optional course syllabus for either 8-hour or 16-hour training sessions. More information.
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