INTRODUCTION Show
Initial Officer Training Programme (IOTP) provides basic military officer training to Officer Cadets (OCdts) and their equivalents from law enforcement and uniformed services. The programme falls within the tactical level of the Professional Military Education (PME) framework of armed forces and is modelled from the Royal Military Academy Sandhursts’ (RMAS) Commissioning Course. It was designed with the direct support and guidance of RMAS Instructing and Support Staff. Rationale Traditionally, the Jamaica Defence Force’s (JDF) longstanding partnerships with militaries across the world has seen its OCdts being trained in academies in the following countries: United States, England, Canada, China and India. Upon the return of OCdts to the JDF, there is a requirement for doctrine and operating procedure standardization due to the varying concepts and differing contents of the training they had undergone. This is normally done at the Unit level and later, through a Young Officers’ Course. The advent of COVID-19 added a new level of complexity to travel, thus negatively affecting the process of sending OCdts overseas. Additionally, the ongoing expansion and restructuring of the Force to cauterize the ballooning threats to national security has caused an increased demand for newly commissioned Second Lieutenants. Due to the carefully adapted military and academic curricula, IOTP serves as the course to treat with the aforementioned considerations. The methodology used addresses each issue directly and the course, through the delivery of a bespoke training syllabus, is fit for the JDF and is also relevant to the militaries and organizations within the Caribbean region and in other parts of the world. Concept Having the RMAS approach to training at its core, IOTP is designed with a syllabus that sees male and female integration throughout training. The course focusses on developing military skills and command with a leadership ‘golden thread’. The course structure allows the Instructing Staff to educate, build, develop and scrutinize an OCdt’s ability to decide and communicate accurately and ethically while under pressure and or stress. The expectation is that on commissioning, an OCdt will be fully cognizant of the responsibilities and personal conditions that being an Officer imposes upon them. The product of the IOTP will be an ethical and robust Officer who has the knowledge, skills, attitudes and intellectual agility to adapt their decision-making process and approach to any environment. Location The home of IOTP is the Caribbean Military Academy (CMA) Newcastle, which is located at the Newcastle Hill Station, St Andrew, Jamaica. Nestled in the cool hills of upper St Andrew and amidst beautiful trees, ferns, ground orchids, delicate wild flowers and a profusion of ginger lilies, is the Newcastle Training Depot founded in 1841 by Major General Sir William Maynard Gomm (later Field Marshall). Gomm, a veteran of the wars against revolutionary France and Lieutenant Governor of Jamaica from 1840 to 1841, relentlessly badgered the War Office in London to establish a mountain station for British soldiers in Jamaica soon after taking up his post. The idea of the hill station was first raised by Gomm in a letter dated April 7, 1840 to Governor Sir Charles Metcalfe. Gomm pointed out that while Up Park Camp was an ideal location for a barracks, it was subject to the ravages of yellow fever. In Jamaica the British garrison was stationed on the plain at Up Park Camp, Stony Hill, Fort Augusta and Port Royal. Here, on the average, 1 soldier died every 2½ days. According to Russell, the year 1838 was considered a ‘good’ year: only 91 men died. In 1839, 110 men perished and in the following year 121. Initially, the British government was conservative in approving a hill station for the troops in Jamaica. They were concerned about the expense of the venture. In May 1841, London finally sanctioned Gomm’s efforts to build what is thought to be the first permanent mountain station in the British West Indies at Newcastle. The site selected was a coffee plantation protruding from the southern face of the grand ridge of the Blue Mountains. The British government paid £4,230 for the Newcastle site. At the outbreak of World War II (1939-1945), life at Newcastle changed a little. The British regiment was replaced by Canadian regiments which remained at Newcastle for the duration of the war. With hostilities over in 1945, the Canadians left and once again a British battalion was stationed there. In 1958, the West Indies Federation was founded and the infantry regiments of the various Caribbean islands were disbanded and reorganized into the West India Regiment. Newcastle became a training depot, training recruits from all over the West Indies as part of the newly formed West Indies Federation. In 1962 when Federation was disbanded, the West India Regiment was also disbanded. Jamaica simultaneously sought her independence, which was achieved on August 6, 1962. With independence, Newcastle was given to the Jamaican government as part of a general settlement of all military lands in Jamaica.
Each year, food protection services educates over 30,000 restaurant employees and other food employees on food safety. All local food service employees must have an original, valid Food Handler Permit from THD in their possession while at work. To receive a permit, you must successfully complete a THD Food Safety Class. Office Hours are Monday through Friday, 8:00 a.m. - 4:00 p.m. and closed on Saturday and Sunday. Online TrainingFood Protection Services hosts food handler training classes on any digital device with internet access. From training to testing, the online food safety class is available in many languages and can be taken anytime. The online training and registration is easy to navigate and takes approximately an hour to complete. If you are a new user, click Start Your Online training to register below. Once you have completed the course, return at anytime to access your Tulsa Foodhandler permit on your phone or reprint another copy. Click "Returning Users" below, choose preferred language, then select "Returning User" at the bottom of the Welcome page to sign in. If you do not have access to a computer, tablet, or phone with internet to complete the online training, the Tulsa Health Department has computer kiosks available for public use between 8am - 2pm Monday through Friday at the following locations:
In-Person TrainingPlease note: Due to the ongoing situation surrounding COVID-19, in-person classes have been suspended indefinitely. Please check back at a later date for updates. PermitsUpon passing the test, you will receive a Food Handler Permit. Food Handler Permits must be available at all times while the employee is working. The Health Department inspector will accept screenshots and paper copies. Duplicate original permits can be obtained at the James O. Goodwin Health Center for $5. If you completed the course online, you can log-in to your account and reprint at any time for free. Taking an internet online training course from a third party does not qualify to get a THD permit. Temporary Permits are no longer available after January 2, 2020. House Bill 1804 Verification RequirementsHouse Bill 1804 went into effect on November 1, 2007. As a result, anyone attending a food handler class or applying for a manager's certificate from the Tulsa Health Department must sign a statement that they are either (1) a United States citizen, or (2) a qualified alien under the federal Immigration & Nationality Act and are lawfully present in the United States.
*Please be aware that if school districts close schools near KCHD due to inclement weather, food classes will likely be canceled as well. Please call to confirm possible weather-related Handler and Manager class cancellations.
Food safety is critical in the food service industry. The stakes are high. Chefs, cooks, servers and bartenders interact with hundreds of ingredients each day. Commonplace mistakes, like using unwashed vegetables or unrefrigerated meat, can lead to foodborne illnesses. As a business owner, it’s up to you to ensure that every employee working with food has the proper food handlers license. This license certifies that a worker has completed basic food safety training and understands proper kitchen hygiene. Every US restaurant needs to have a food handlers license, but the process varies widely by state and municipality. Although the process of getting one isn’t universally regulated, it’s relatively easy once you know the rules. In this guide, we’ll explain how you and your staff can become certified. We’ll also answer frequently asked questions about when and how to renew food handlers licenses. What is a food handlers license?A food handlers license is also called a food handlers card, certificate or permit. It certifies that you’ve completed a food safety course approved by the state or county. In general, a “food handler” or “food employee” is anyone who works with unpackaged food, food equipment or a food-contact surface. You’ll need to pass a food handlers course and exam to get your food handlers card. These training courses go over key industry practices. Students learn important guidelines on food temperature, allergens, tool sanitation, hand-washing and more. You’re tested on the causes of common foodborne illnesses and even symptoms that suggest that you shouldn’t go to work. Today, you can get a food handlers permit completely online. A course can cost anywhere from $5-$30, depending on the state or municipality. For example, the Rserving course costs $5.95 while in Riverside County in California, the course and health department fee bundle is $27. Most training programs have a final exam at the end of the course. Some ask exam questions throughout the course. Your restaurant needs a food handlers license to legally operate, so let’s cover who’s required to have one.
Who needs a food handlers license?The short answer is that it’s best to require all employees to have a food handlers permit. When health inspectors pay a visit, you’ll have one less worry. You don’t want to pick up a health code violation because employees were ignorant of food safety requirements. At a minimum, employees that directly handle food—like prep cooks, line cooks and bartenders—should be licensed. For employees in a managerial role, there’s also a separate food protection manager certification. That being said, state and county laws vary. In most states, you’re required to have at least one certified food handler on-site at all times. In California and Utah, on the other hand, all food employees need a permit. Whether your team is in the restaurant or serving lunch from a food truck, make sure at least one certified employee is there. As a small business owner, you’re on the ground with your restaurant every day. If you don’t already have a food handlers permit, it’s a good idea to get one. That way, you don’t accidentally violate any laws while your staff members work toward their certificates.
How to get a food handlers licenseTo get a food handlers license, you need to take an accredited course and pass the exam. You can find online and on-site classes. It’s also possible to get trained and certified in just a couple hours—great news for busy owners, managers and employees. So how do you find a training program? The American National Standards Institute (ANSI) provides a list of over 25 different organizations that offer food handler courses. These programs are ANSI-accredited. That means they’ve been reviewed and certified to teach international food and safety guidelines. ServSafe is one of the most well-known providers of food handlers certifications. There may also be local classes provided by the public health department if you prefer in-person training. In any case, look for an ANSI accreditation. Online training is convenient and accessible for your entire team. Courses are typically self-paced and offered in multiple languages, like English, Spanish and Mandarin. You can even take the course from your smartphone or tablet. Here’s a quick overview of the steps you’ll need to take:
Even if you’re only required to have one licensed food worker on-site, everyone should be practicing safe food handling. Consider setting up an employee training for all new staff members so everyone is on the same page.
Food handlers license FAQsCan you use food service licenses in other states?Permits aren’t typically transferable to another state. But ServSafe’s certification, provided by the National Restaurant Association, is recognized in all 50 states. Check the program details of each course you consider. How long is a food handlers license valid?Like the ingredients in your kitchen, food handlers licenses eventually expire. Most licenses are valid for 2-3 years. Your certification will need to be renewed on a regular basis, but when and how varies by state. If your card has already expired, you will likely need to retake a food handler training course and test. In many states, when you renew your card, it lasts longer. In Washington state, for example, your license is valid for another 3-5 years. MyCertify will even email you when your certificate is close to expiring.
Why food handlers certifications matterIn 2018, the restaurant employee turnover rate was a sky-high 75%. Restaurant owners and managers already have a lot to keep up with, from startup tasks like finding a restaurant POS system to correctly tracking inventory. When so many employees come and go, it can be challenging to make sure everyone is certified. But your guests trust that everyone is handling their food with care, from the back of the house to the servers out front. In addition, health inspectors will regularly—and sometimes unexpectedly—visit your restaurant to make sure you’re practicing proper food safety. Without the right permits, your business could be fined or even shut down. In the highly regulated restaurant industry, a food handlers license is more than another piece of paper. Protect your business, staff and diners by ensuring everyone has their food handler certification. Wondering where to start? Don’t wait. Survey your staff today and see who’s licensed.
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How to get a food handlers permit
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