When it comes to restaurants and other facilities involved in the food chain, the safe storage and preparation of food is a top priority. All employees should be taught how to handle food safely and at least one person should have a food manager certification to set up and help maintain procedures for safe food handling within the facility. A manager is responsible for the overall food safety program but supervisors and lead workers should also get the training and certification to ensure that day-to-day operations remain in compliance with the law. The Servsafe Food Manager Certification Program certifies a food manager as compliant with regulations.
The Duties Covered In a Food Manager Certification Program
Managers are responsible for setting up the policies and procedures for safe food handling within their facility. They should conduct food safety training with their staff to ensure that all personnel understand how food contamination and other problems occur. On a daily basis, they must inspect operational hazards and make adjustments when necessary. Finally, they should periodically inspect the facility to ensure that all safety practices are in place and working.
What Types Of Food Establishments Must Have A Certified Food Manager
Regulations vary from state to state, but most states require that one person has a food manager certification at:
* restaurants
* food packaging and processing facilities
* a facility whose primary purpose is the sales and/or distribution of food.
When food sales are not the primary purpose of a business, the company may be exempt. It is in the best interest of any business that sells or prepares food to check local and state regulations in order to remain in compliance.
What Types Of Questions Will Be On The Certification Exam?
The exam will cover all aspects of food safety as well as the duties of a food manager. Applicants should be prepared to answer questions such as:
* At what temperature is a refrigerated unit too warm for the safe storage of food?
* May foods prepared in a home kitchen be served at a restaurant?
* Are there certain types of clothing that may not be worn in a kitchen?
* What should an employee do if a large piece of hair falls into a serving of potato salad?
* What is the best way to defrost a piece of meat?
Understanding the answers to these questions means that the food manager will be able to implement safe practices. When safe food procedures are not in place, the facility’s customers are at increased risk of developing a food-borne bacterial disease with dire consequences.
How To Find A Food Manager Certification Training Program
There are many resources available for food service training. Serve it Up Safe specializes in certifying Florida food handlers with courses throughout the state. Options include online training as well as training in person. To locate training in your state, check out the applicable pages on the state government’s website. Any program listed there will satisfy the local requirements for training.
Keep in mind that when the establishment’s food manager leaves the location, most locales require that an immediate replacement be found. This action ensures an unbroken chain of food safety practices in the workplace.