Building a Culture of Food Safety for Nonprofits

Event Information
Product Format
Prerecorded Event
Larry D. Bowe , BS, CFPMT, CFPMP
Conference Date
Tue, May 23, 2017
60 minutes
Product Description

Bridging the Gaps in Food Safety Culture in Nonprofit Organizations


Many state and local statutes exempt faith-based organizations from the need to obtain a food license, though food safety risks remain the same across all organizations. Salmonella poisonings at nonprofit events like community Thanksgiving dinners have made the news in recent years. While in most cases there are no problems with the preparation and serving, procedures for safety and cooking are overlooked, and the results can be fatal. Nonprofit organizations across the country are often busy with volunteers making meals for holidays until tragedy strikes a community and they reach out to fill the gap.

Food rescue programs rely on volunteers to fill the gap in preparation, service and transporting food products for nonprofit organizations in local communities. When nonprofits seek volunteers, many lack the knowledge and training. These employees and/or volunteers have the best intentions when preparing or serving food, but an accidental oversight could cause a massive case of food poisoning.

Join this live webinar by expert speaker Larry D. Bowe, BS, CFPMT, CFPMP, as he highlights safe food handling for volunteer food handlers and provides needed information to reduce the risk of foodborne outbreaks.

This session will focus on creating documentation to develop the organizations’ vision, mission, messaging and training materials for staff and individuals who sign up as volunteers. Volunteers fill various positions from food handlers to runners, and they need to know how to reduce the risk of foodborne outbreaks. The webinar will also offer effective risk management strategies that can help protect a nonprofit’s volunteers as well as the organization, while also serving as an effective volunteer recruitment tool.

Session Highlights:

This session will discuss risk management strategies, which include:

  • Being Prepared to take the lead within your local community offering food service safely
    • Establishing a plan to communicate formal and informal messaging of Food Service.
    • Communicating organizations mission, vision, goals and objectives of keeping food safe
    • Knowledge and understanding of overall food operation to communicate your food safety plan
    • Establishing year-round plan that promotes food service, food safety in your planning
  • Risk management or incident management
    • Acknowledging and documenting the risk of improper food handling, food service
    • Acknowledging an organization’s process to reduce risk and their role in the process
    • Promoting the organizations knowledge directly in messaging, volunteer training
    • Acknowledging the role of direct and indirect players
  • Understanding the incident management process:
    • Plan and prepare
    • Respond
    • Document
    • Investigate
  • Importance of effective food safety management systems.
    • Identification of hazards and Critical Control Points (CCPs) in food operations
    • Building A Culture of Food Safety (Nonprofits) a plan, tool for staff, volunteers
    • 365 Food Plan Guideline, Training Tool that can be customized to your organization
  • Developing Your Marketing, Safety Plan, (Creating “365 Food Safety Plan”
    • What are the criteria for that period/action through plan?
    • When/what criteria determine, you have achieved this action plan?
    • Why should your organization these steps/actions in your action plan?
    • Who does the organization desire to reach; 90% of food service, 70% of all staff, 90% of customers
  • Knowledge of local, state and federal guidelines
    • Understanding why nonprofits governed by USDA guidelines
    • Why businesses & commercial governed by FDA guidelines
    • Considerations you must make in planning; where/location, and preparing/training your Staff, Volunteers.
    • What Codes, Regulations Nonprofits need to include in there plan despite regulations and how to meet those needs.
  • Clear Messaging / Communication / Training for Events
    • Communicate to Administration, mangers, all employees, members of your community the values, reason why the organization exists.
    • Roles others to play in this messaging and expressing the organizations values.
    • Partnering to Reduce the Risk!
    • Importance of Your Teams & Partners Buy-In, to Reduce & Understanding Risk

Additional Tools & Resources:

  • Slides for building a culture of food safety for nonprofits
  • Suggested guideline, 365 food plan/training tool that can be customized to your organization
  • Online source of risk management or incident management tools
  • Online source USDA guidelines, FDA guidelines
  • Bonus downloads (tools, forms, checklists) to build your food safety plan

Who should attend?

  • Administrators, directors who want a better understanding of how food service and building a culture of food safety, food safety planning
  • Nonprofit directors, managers, chefs, cooks and supervisors who have work in commercial food operations, having to adjust to nonprofit operations
  • Nonprofits, food banks, schools, organizations that are not held to commercial food service standards, regulations but want a better, more comprehensive understands of how to put in place food service, food safety plans, to better offer education, training of staff, volunteers
  • Day cares, schools, other smaller facilities whose staff struggle with inspections that may need additional, ongoing education
  • Anyone desiring to have a better understanding of improving sanitation, food safety plans in nonprofit setting
  • Assistant living director's, food service managers
  • Chef's, cooks, supervisors who want to improve ability to better write food safety plans

Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.

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About Our Speaker

Larry D. Bowe - Food Safety Regulations Expert

Larry D. Bowe, BS, CFPMT, CFPMP, is a principle consultant, food safety certified instructor, HACCP documentation specialist and, HR strategist. He believes in promoting global food safety as a catalyst for organizational growth, and in responsible food safety and sanitation practices as the framework that creates a culture of food safety.

Global food safety cultures infuse organizational process focused on managing the ever-changing dynamics...   More Info
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