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  • Cara Food Safety Newsletter Edition 01 - EN

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    Jorge Vera
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    The document discusses updates to Steritech, a food safety auditing program. Key points include: Round 1 audits will run from March to July 2017; training audits will be scheduled; results will be available daily and restaurants stacked ranked against their brand; audits will now include coaching materials. It also recognizes top performing restaurants and provides a reminder that health inspections, not Steritech scores, are used to measure food safety performance. Lastly, it notes that 80% of health violations are from only 5 behaviors related to food temperatures, hand washing, sanitization, and contamination protection.

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    Cara Food Safety Newsletter Edition 01_EN

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    The document discusses updates to Steritech, a food safety auditing program. Key points include: Round 1 audits will run from March to July 2017; training audits will be scheduled; results will be available daily and restaurants stacked ranked against their brand; audits will now include coaching materials. It also recognizes top performing restaurants and provides a reminder that health inspections, not Steritech scores, are used to measure food safety performance. Lastly, it notes that 80% of health violations are from only 5 behaviors related to food temperatures, hand washing, sanitization, and contamination protection.

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    © All Rights Reserved
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    3 views3 pages

    Cara Food Safety Newsletter Edition 01 - EN

    Uploaded by

    Jorge Vera
    The document discusses updates to Steritech, a food safety auditing program. Key points include: Round 1 audits will run from March to July 2017; training audits will be scheduled; results will be available daily and restaurants stacked ranked against their brand; audits will now include coaching materials. It also recognizes top performing restaurants and provides a reminder that health inspections, not Steritech scores, are used to measure food safety performance. Lastly, it notes that 80% of health violations are from only 5 behaviors related to food temperatures, hand washing, sanitization, and contamination protection.

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    © All Rights Reserved
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    of 3

    edition

    01
    This Issue
    2016 Health Inspections
    STERITECH updates
    Top Performers
    Top 5 Violations

    Progress!
    Through your hard work
    and focus Cara’s restaurants
    are moving to a leadership
    position on municipal health
    inspection results.
    Using the measurement,
    “number of critical viola-
    tions per 100 inspections
    completed”, most brands
    have made considerable im-
    provements compared to
    2015.

    Thank you and keep up the


    great work
    STERITECH Updates

    Round 1 2017 runs from March 19th until July 16th when Round 2 will begin
    Training audits will be announced to allow managers to be scheduled for training
    Scoring will continue and the focus is on improvement not pass or fail outcomes

    New! Reminder!
     Friday and Saturday dinner periods will In 2016 there were several updates to the
    be blacked out Steritech program, please review the following
     Results will be available daily on MyCara changes with your teams

     Restaurant’s will be stack ranked against Remediation


    their brand
    Remediation is triggered by a Brand Leader
     Audits now include coaching material due to concern about restaurant operation
     View the Steritech Library in the Quality Remediation is not automatically triggered by
    Assurance Document center at the link a Steritech audit.
    below
    Automatic Re-Audits
    https://mycara2010.cara.caraoperations.com/
    DocumentCentre/QA/default.aspx To ensure the focus is on learning and correc-
    tive actions there are no longer automatic re-
    audits but you are welcome to book one to
    validate your progress.

    Performance Benchmarking
    Steritech results will be used to benchmark
    restaurants against their brand peers but
    Health Inspection results will be the metric
    that we use to measure the food safety per-
    formance of restaurants and ROM’s
    The expectation is that all restaurants should
    meet their minimum provincial health code.
    TOP PERFORMERS
    Outstanding Achievement During a Steritech Audit

    Congratulations
    Honorable Mention
    To Harveys 2373 Brampton and
    2538 St-Sauveur for outstanding
    steritech results in 2016
    Location Score
    Harvey's 2251 Windsor 1

    Both locations received a score of Harvey's 2534 Burlington 1


    NYF 3426 Holiday Inn Toronto 1
    zero! Swiss Chalet 1951 Mississauga 3
    Swiss Chalet 1143 Mississauga 3

    FOOD FOR THOUGHT


    DID YOU KNOW THAT 80% OF OUR HEALTH DEPARTMENT VIOLATIONS ARE
    FOR ONLY 5 BEHAVOURS?

    THE TOP 5
    Failure to maintain hazardous food at 4°C or below at all times

    Failure to maintain hand washing stations clean, stocked and only used for hand washing

    Failure to maintain chemical sanitizer at the required concentration

    Failure to maintain clean and sanitized food contact surfaces

    Failure to protect food from potential contamination

    Top 5 training guides and Top 5 HACCP forms will be in your restaurant soon

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