March 20th Chapter Meeting: Centerstone
Host: Chef Willie Jemison
The Meeting opened at 6:00 pm with the President Gary Rawson leading the Chapter in the Pledge of Allegience. The Chapter Chaplin, Leroy Parker, led us in the opening prayer, and VP Rick Kahre read the Culinarians Code to start the meeting.
Minutes for the Feb. 2006 Chapter meeting were read by Cathy Hoormann and approved as read. Cathy also informed the Chapter that we had opened a Post Office Box and gotten an auto answer phone line from Bellsouth. The Official Chapter Address is:
Middle TN Nashville Chapter-
American Culinary Federation
P.O. Box 22548
Nashville, TN 37202
Phone # 615.865.2742
Anna Lia Hicks read the financial reports and they were approved.
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Jonathan King -Chapter's New Special Events Chair 615 336-3057
jking@gaylordhotels.com
The Chapter is looking for Vice-Chair Volunteers for Membership and Registration
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Gary opened the floor for nominations for Chapter Officers during April 17th through May 15th, with the election on June 19th. The induction of new Officers will be on Sept. 18th at the FoodSales meeting. Nominations were:
For President: Incumbant Gary Rawson; and Rick Kahre
For Vice President: Incumbant Rick Kahre; and Brenda Lewis
For Secretary: Incumbant Cathy Hoormann
Treasurer: Incumbant Anna Hicks
Seargent of Arms: Incumbant Dave Lowrance; Nancy Campbell; Darrell Breaux
Willie Jemison spoke briefly about Centerstone as a Middle Tennessee regional Mental Health Community resource, and the role it plays in Nashville, plus the role he plays as Chef at Centerstone. He then talked about our April 29th Yard Sale, to be held at the parking lot of Centerstone. Willie requests that the membership collect all materials for the sale. Call him and he will come get anything you have to donate. He is especially interested in cookbooks. DETAILS
Membership Chair Mark Weber made a pitch for the Membership Drive to help fill the ranks of our organization. Mention was made of the Grand Prize Cruise to the person recruiting the most number of members for the year. Mark indicated that he would like to target the backbone of the Food Service Industry- all the chefs and cooks, not just higher profile people. DETAILS
Teresa Bills of Music City People made a pitch for the Associations help with their Health fair. DETAILS
Our Educational speaker for the evening was Danny Ripley from Metro Health Department - Food Protection Services
The opening few minutes of Danny's presentation explained the negative impact of improper sanitation on our jobs, workplaces and livlihood. There are numerous negative aspects, and they seem to generally fit into three types.
1.) Litigation - even the smallest episode can cost business firms extensive amounts of money and troubles.
2.) Media Exposure - negative scores below 60 appear in Public Media costing business.
3.) Food Borne Illnesses - the financial impact of foodborne illness in the US is over $80 Billion per year.
The Metro Public Health Department's Food Division Mission is to provide protection from the threat of foodborne illnesses by conducting inspections among Davidson County's food service establishments (restaurants, snack bars, and school cafeterias) and retail food stores (groceries). During the fiscal year 2004/2005, 12,500 inspections were conducted by the Health Department’s Food Protection staff.
The program conducts unannounced food inspections, at least twice each year, among more than 3,940 food establishments in the county. The program uses a FDA-approved standardized 44-point food service establishment inspection process.
The best food inspection score is 100 points. Any score of 69 and below is considered a failing score. Any establishment with a critical violation must be re-inspected within ten days. An establishment's food permit can be revoked if it has three consecutive scores below 70 points with the same critical violations on each of the three inspections.
Basic Food Handlers Training - Taught in English, Spanish, and Chinese
ServeSafe Classes
Stay Focused - Management program
Rehab Program for Establishments with chronic violations
Success for the Health Department is measured by a reduction in critical violations, which pays dividends in reduced illness, increased knowledge in the industry and further food safety promotion.
Metro adopted the 1976 Food Code which outlines a 46 point inspection with critical and non-critical points. A copy of this inspection form is available Click Here.
Metro favors the 1993-2005 Food Code which is HACCP risk-based inspection, however this code is not yet adopted, so inspections remain as they have been.
Questions and discussions followed Danny's presentation. Anyone wishing more information, wanting questions answered or need literature can contact Danny. danny.ripley@nashville.gov 615-340-5620.
Following the educational portion, the meeting adjourned to Dinner prepared by Chef Jemison and Staff
Mark on your calanders:
April 17th Chapter Meeting - Second Harvest Food Bank 6:00 pm
Host: Mark Rubin
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