DOVER, DE (March 15, 2022) – The Division of Public Health’s (DPH) Office of Health Crisis Response (OHCR), has initiated a Restaurant Accolade Program to train and educate restaurant industry staff on how to reverse an opioid overdose and support coworkers with substance use disorder (SUD). The program was developed to assist restaurants, hospitality groups, and other food service industry workers across the state, while working to combat the stigma often associated with SUD.

The creation of the Restaurant Accolade program was informed by the results of Delaware’s first Drug Overdose Mortality Surveillance Report published in August 2019.  The report more narrowly guided the state’s efforts to effectively decrease substance abuse and opioid-related mortality and treat SUDs. The report examined data on drug overdoses that occurred in the state in 2017. Analyses in the report found that 10% of Delawareans who died of a drug overdose in 2017 were employed in the food services industry.

“It’s heartbreaking to know that among the 447 Delawareans who died of a drug overdose in 2020, that individuals within food service industry were among those more heavily impacted,” said DPH Director Dr. Karyl Rattay. “The hard-working individuals in our state need to be aware of the steps necessary to reverse or prevent overdoses that could affect their co-workers. The Restaurant Accolade Program is a great way for businesses to take care of their employees and provide a method for employers to remain informed on the opioid crisis.” 

“Anecdotally, restaurant employees and hospitality group managers have noted that there is an increased risk of opioid use among restaurant workers industry-wide,” said Mark Black from Brick Works Brewing & Eats in Smyrna. His restaurant is participating “because this is a problem we can no longer ignore.”

The Restaurant Accolade Program teaches staff in the food service industry how to respond to an opioid overdose and helps restaurants create policies and workplace environments to support employees and patrons struggling with SUD.

Restaurants and food service establishments progress through three levels of hands-on training to receive certification and recognition:

Bronze Level: Key staff are trained in how to recognize the signs of an opioid overdose, administer NARCAN® nasal spray, and connect with Emergency Medical Services (EMS) for additional assistance. All trained staff members and the establishment receive a personal Opioid Rescue Kit. Restaurants who complete the Bronze Level training receive a certificate of achievement and a Bronze window-cling decal to identify the establishment as a member of the Restaurant Accolade Program.

Silver Level: One to two individuals in the restaurant are trained to be peer supporters for their co-workers. These individuals are educated by DPH about opioids, addiction, and overdose, as well as key strategies to reduce stigma against individuals with substance use disorder. Peer supporters also will be educated about local treatment options and resources for individuals with substance use disorders so that they can support and assist co-workers who may be in need of these services. Restaurants who complete the Silver Level training receive a certificate of achievement and a Silver window-cling decal for the establishment.

Gold Level: General managers and human resources personnel receive training and support in developing policies and procedures that create an accepting environment for individuals in recovery, combat the stigma of addiction, and promote a drug-free workplace. DPH works with these personnel to assess restaurants’ current policies and environment and provide tailored assistance to these individuals. Restaurants who complete the Gold Level training receive a Gold Award, along with a certificate of achievement and a Gold window-cling decal and an award to be featured in the establishment.

Several restaurants across the state have already achieved the Bronze Level training as part of initial outreach done by OCHR:

• Brick Work Brewing & Eats, 230 S Dupont Blvd., Smyrna, DE 19977
• The Celtic Pub, 699 Jimmy Drive – Suites 6 & 7, Smyrna, DE 19977
• DiMeo’s Pizza, 831 N. Market St., Wilmington, DE 19801
• Marlena’s Mediterranean, 10 W. Main St., Middletown, DE 19709
• Trevi Ristorante, 53 E. Glenwood Ave., Smyrna, DE 19977

DPH and OCHR have planned a virtual launch across the state to introduce the program to restaurant and hospitality group managers this spring. These events will feature presentations by Dr. Rattay on the current state of the opioid epidemic in Delaware as well as the work being done across the state to address this issue.

Attendees will also receive hands-on training in overdose prevention and naloxone administration, and be provided with Opioid Rescue Kits. Following these events, OHCR will follow up with food service industry attendees to provide onsite Bronze Level training to their restaurant staff. To schedule your establishment for training and get more information, contact the Office of Health Crisis Response at OHCR@delaware.gov

OCHR invites key personnel from restaurants, hospitality groups, and food service organizations to register to attend one of the two launch events:

• Wednesday, March 23, 2022 from 3:00 p.m. to 4:00 p.m.

• • Register Here:  Meeting Registration – Zoom

• Thursday, March 24, 2022 from 9:00 am to 10:00 a.m. 

• • Register Here: Meeting Registration – Zoom

OHCR was created to address the opioid epidemic in the state.  Staff work with individuals and community organizations to educate them on the dangers of substance abuse, reduce stigma against individuals with SUDs, and promote harm-reduction practices such as the use of NARCAN®, to save individuals from potentially lethal drug overdoses and other related health complications. The Restaurant Accolade Program is one of OCHR’s next steps in reducing opioid overdoses and SUD across the state. Delaware recognizes and affirms it is vital to meet individuals in the communities and spaces where they live, work, and play.

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Anyone who is deaf, hard of hearing, Deaf-Blind or speech disabled can contact DPH by dialing 711 first using specialized devices (i.e., TTY, TeleBraille, voice devices). The 711 service is free and to learn more about how it works, please visit delawarerelay.com. 

The Delaware Department of Health and Social Services is committed to improving the quality of the lives of Delaware’s citizens by promoting health and well-being, fostering self-sufficiency, and protecting vulnerable populations.

DOVER — The Division of Public Health (DPH) Office of Food Protection is proud to partner with the Delaware Restaurant Association (DRA) to celebrate National Food Safety Month (NFSM). The collaboration will focus on sharing information on creating a culture of food safety in food establishments, on emergency preparedness and recovery, and promoting a food safety poster contest for DRA Education Foundation ProStart culinary students.

This is the 23rd year of NFSM. This year’s National Restaurant Association (NRA) theme focuses on The Culture of Food Safety. As a focal point within the restaurant industry, food safety is now synonymous with an operation’s reputation. There are many parts that make up an operation’s food safety culture, such as modeling behaviors, training, and positive reinforcement. All of these pieces combined help to build a strong foundation of food safety culture in an operation.

“Foodborne illnesses can be serious, even fatal in rare cases. Everyone in the food service business plays an important role in keeping Delawareans safe from foodborne illnesses,” said DPH Director Dr. Karyl Rattay. “Through the work of our staff in the Health Systems Protection program, Office of Food Protection, and Infectious Disease and Epidemiology, we will continue to ensure the safest practices possible are being followed throughout the First State.”

To celebrate NFSM and explore how to create a culture of food safety within food operations, DPH encourages restaurant owners and managers to download and share weekly activities, posters, and infographics to keep staff informed and engaged. Join the conversation on social media by using the hashtag #NFSM. New training tools and resources will be made available each week including activities, posters, infographics, and videos. DRA will also be sharing food safety information with its members during NFSM, including posters, flyers, and information regarding food safety and food safety training courses. The themes for each week are:

• Week 1: What is Food Safety?
• Week 2: Handwashing
• Week 3: The Role of Food Safety Training
• Week 4: Time & Temperature Control

DPH, and the DRA Education Foundation are also sponsoring their annual Food Safety Month Poster contest. The contest is open to high school students in the Foundations’ ProStart Culinary Program. Posters must focus on one of the weekly NFSM themes. Cash prizes will be awarded to students who created the top three posters. The ProStart program for the first place student winner will also receive a cash prize. Entries are due Sept. 29, 2017. Anyone with questions should call the DRA at (302)-738-2545.

To join the conversation, follow @ServSafe on Twitter and use the hashtag #NFSM.
NFSM was created in 1994 by the NRA to heighten the awareness of food safety education. For more information and resources on Delaware food safety, visit http://www.dhss.delaware.gov/dph/hsp/foodsafety.html. For more information and resources on NFSM, visit FoodSafetyMonth.com. For more information and resources on Emergency Preparedness and Recovery in Food Establishments, visit http://www.foodprotect.org/guides-documents/emergency-action-plan-for-retail-food-establishment/.

The Delaware Restaurant Association is the state trade association dedicated to promoting, protecting, and educating Delaware’s food service industry. Delaware’s 2,000 restaurants employ 50,000 people with an economic impact of over $2 billion in annual sales. Delaware restaurants are the largest small business employer in the state and the largest component of Delaware’s tourism industry. For more information about ProStart, visit http://www.delawarerestaurant.org/education/prostart/. For a calendar of upcoming Delaware ServSafe classes and registration information, visit www.delawarerestaurant.org/calendar.

The Centers for Disease Control and Prevention estimates that each year 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die.

A person who is deaf, hard-of-hearing, deaf-blind or speech-disabled can call the DPH phone number above by using TTY services. Dial 7-1-1 or 800-232-5460 to type your conversation to a relay operator, who reads your conversation to a hearing person at DPH. The relay operator types the hearing person’s spoken words back to the TTY user. To learn more about TTY availability in Delaware, visit http://delawarerelay.com.

Delaware Health and Social Services is committed to improving the quality of the lives of Delaware’s citizens by promoting health and well-being, fostering self-sufficiency, and protecting vulnerable populations. DPH, a division of DHSS, urges Delawareans to make healthier choices with the 5-2-1 Almost None campaign: eat 5 or more fruits and vegetables each day, have no more than 2 hours of recreational screen time each day (includes TV, computer, gaming), get 1 or more hours of physical activity each day, and drink almost no sugary beverages.

DOVER, DE – A national study, funded by the Centers for Disease Control and Prevention (CDC), found that restaurants with Certified Food Protection Managers (CFPMs) had fewer of most types of food safety violations. Such food managers receive special training and are responsible for monitoring and managing all food establishment operations. The CFPM must also be knowledgeable about foodborne illness symptoms, how to minimize risk factors, and how make corrective actions if necessary.

Requiring CFPMs is a proactive way to prevent foodborne illness outbreaks in public eating establishments. According to the CDC, each year one in six Americans gets food poisoning likely caused by unsafe food practices either in the home, work, school, health-care facility, food packing facility or restaurant.

The Delaware Food Code requires food establishments to have a Person-in-Charge (PIC) at the time of inspection, who is a CFPM. Because inspections in Delaware are unannounced, the food manager is required to be on duty at all times. Risk factors that contribute to foodborne illness can be minimized through training and active managerial control. A study published in Environmental Health Insights magazine suggests that restaurants with trained and certified food managers had significantly fewer critical food safety violations.

The Delaware Restaurant Association (DRA), in collaboration with the Division of Public Health (DPH), will be conducting a survey to identify the rate of food establishments complying with Certified Food Protection Manager requirements. The findings will ensure that DPH and DRA can identify those types of food establishments that require more education and outreach as it pertains to the CFPM requirements.

Certification of kitchen managers may affect foodborne illness risk factors in many ways, including better management and better on-the-job training according EHS-Net’s study and recommendations, which can be found here.

According to the DRA, challenges faced by restaurants that are trying to reduce the risk of foodborne illness outbreaks include high employee turnover and a labor force comprised of inadequately-trained employees. Employees should have an understanding of the food handling and preparation practices and should follow those practices to mitigate risk factors. CFPMs play an important role in communicating information to food workers about the best practices to reduce foodborne illnesses and should be able to effectively convey information to employees who are not certified in food safety.

DPH staff throughout Delaware work to protect consumers and monitor compliance of food establishments with the Delaware Food Code. DPH accomplishes its food safety mission through the permitting and inspecting of restaurants, mobile units, and other food establishments; educating owners, managers, and employees on food safety issues in their establishments; informing consumers on food safety; and holding activities to increase food safety in Delaware establishments.

You can access more information on the Delaware Food Code online or call 302-744-4546.

For a listing of all the CFPM courses accepted by DPH, visit the DPH website here. For a list of courses offered by the Delaware Restaurant Association, visit http://www.delawarerestaurant.org/calendar/ for a list of course dates and times or contact the DRA at 866-DRA-2545 to schedule training.

The Delaware Restaurant Association is the state trade association dedicated to promoting, protecting, and educating Delaware’s food service industry. Delaware’s 2,000 restaurants employ 50,000 people with an economic impact of over $2 billion in annual sales. Delaware Restaurants are the largest small business employer in the state and the largest component of Delaware’s tourism industry.

A person who is deaf, hard-of-hearing, deaf-blind or speech-disabled can call the DPH phone number above by using TTY services. Dial 7-1-1 or 800-232-5460 to type your conversation to a relay operator, who reads your conversation to a hearing person at DPH. The relay operator types the hearing person’s spoken words back to the TTY user. To learn more about TTY availability in Delaware, visit http://delawarerelay.com

Delaware Health and Social Services is committed to improving the quality of the lives of Delaware’s citizens by promoting health and well-being, fostering self-sufficiency, and protecting vulnerable populations. DPH, a division of DHSS, urges Delawareans to make healthier choices with the 5-2-1 Almost None campaign: eat 5 or more fruits and vegetables each day, have no more than 2 hours of recreational screen time each day (includes TV, computer, gaming), get 1 or more hours of physical activity each day, drink almost no sugary beverages.