Keeping It Kleen Makes Its National Debut at The 2013 NRA Show

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New food safety training organization introduces an innovative solution to delivering food safety training to the foodservice workplace.

Keeping It Kleen, the developer of the web-based food safety education delivery system, will be a first time exhibitor at the 2013 NRA Show. The young company will be sharing their innovative use of technology that allows managers to train their younger and hourly staff as part of their food safety management plan.

The goal of the 2013 NRA show is to showcase the newest innovations and up to the minute information about trends and issues pertinent to the foodservice industry. The Keeping it Kleen mission aligns perfectly with this goal. Its mission is to optimize the use of technology in a way that will help decrease the total number of foodborne illness cases reported each year by increasing the number of food safety trained workers in the foodservice industry. KIK accomplishes this by directing their efforts to providing the foodservice industry the necessary hardware needed to quickly, uniformly and cost effectively educate those workers that wouldn’t necessarily be formally educated due to lack of resources.

The Keeping It Kleen curriculum is short but thorough. It uses a “click of a button” “You Tube” like format to reach its audience. The content is based on the 2009 FDA Food Code and The Food Allergy Research and Education Network (FARE) platform. It covers the basics of Personal Hygiene, Receiving and Storage, Food Handling Basics, Food Preparation, Food Allergen Awareness and Health Inspection Do’s and Don’ts. The most unique and beneficial feature of the new system is that it includes a managerial dashboard that allows management to track each employees progress and visually map each individual’s training path. The KIK system gives foodservice managers access to the web-based training program 24/7. This feature allows staff to be quickly trained at anytime such as during the on-boarding process, as on-going education or for corrective actions. It provides a pro-active versus reactive strategy to the Health Inspection process.

“KIK did not re-invent food safety content. We don’t have a claim to the science in the field but we certainly have re-invented the tool that gives managers an easy and affordable method for communicating the potentially lifesaving information to their staff,” said Julie Lovelass,Director of Operations for Keeping it Kleen. “We are dedicated to making the communication of food safety training so simple that there is absolutely not a single excuse for every single staff member employed in a foodservice operation to be at least exposed to the basic knowledge needed to perform their job specific task safely.”

Currently, very few states mandate that foodservice employees be certified in food safety. Most states require that only a certified manager be on sight and yet it has been reported that nearly 50% of all foodborne illnesses are triggered at a foodservice establishment. Keeping It Kleen is becoming an asset not only to the restaurant industry but also in other foodservice segments that often employ seasonal or inexperienced staff such as convenience stores and concession stand operations.

“It seems intuitive that the number of foodborne illnesses reported in a foodservice establishment could be reduced if education was more pervasive in the workplace. The overall cleanliness of a business is the sum of all its parts. We believe that training for all staff is not just about following the law but should be implemented because ‘It’s the right thing to do’ and could literally be the difference between saving a life or not,” said Lovelass.

The Keeping It Kleen team will be attending many of the NRA Show seminars and will be exhibiting at the Exhibition Hall in booth #7179. For more information please visit http://www.keepingitkleen.com
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Julie Lovelass
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