Food Service Manager’s Certification Manual

Food establishment owners, managers, supervisors, and employees must work as a team to achieve the highest standards of food safety. It is a constant battle in the industry with high turnover among employees, language barriers, complacency, negligence, lack of knowledge, and other factors to consider with the operation of a food service establishment. Most of these barriers can be overcome with proper initial and on-going training of your staff. Your cooks should have knowledge of various recipes, including steps to prevent contamination in the process. Survey the entire facility for flaws both physical and human in nature. Make appropriate corrections immediately or as soon as possible. Develop logs, records, mini-posters, pocket cards, and charts for workers to refer to as reminders of safe food practices. It is vital to understand when and how contamination can occur to prevent foodborne illness. Employees must be trained to handle foods safely.

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