Management and Personnel
Just a few things to point out that food managers are responsible for.
MANAGEMENT & PERSONNEL
The facility that holds a permit to operate a food establishment is responsible for providing a “person in charge”. The “person in charge” (that is the Food Service Manager) oversees the entire operation, answers questions, responds to concerns, resolves problems and most important, prepares and sells food that is safe to eat. Therefore, it is the chief responsibility for the “person in charge” to ensure serving safe food.
In the event a customer claims illness, it is that the person in charge should contact the health department for help to identify the true source of the customer’s illness.
The person in charge must:
Implement policies & procedures (this means follow health dept regulations).
Coordinate training, Supervise food preparation and take corrective action as needed.
Conduct in house inspections of daily operations to ensure policies and procedures are being followed.
To minimize the risk of foodborne illness, the person in charge must understand how and when contamination occurs. They must be able to prevent foodborne illness by:
Practicing proper hand washing techniques
Eliminating cross contamination
Ensure a clean food environment
Minimize time food spends in the danger zone
Set up Cleaning and Sanitizing Procedures
Cleaning and Maintaining equipment
Implement HACCP concepts
Communicate with the local health department.
Primary duties of a food manager:
Ensure safe food by identifying the level of seriousness and address any hazards. For example, a fly buzzing around or a cockroach running in a dry storage area may be a violation but may not pose a immediate health risk through food contamination, but a person who does not wash their hands immediately before bare hand contact or after going to the bathroom poses a serious health risk if immediate contamination.
Ensure no unauthorized personnel in food preparation area.
Ensure associates in food preparation area comply with safe food handling policies.
Monitor employees’ hand washing.
Monitor foods as they are received.
Monitor cooking temperatures.
Monitor cooling procedures.
Monitor cleaning and sanitizing procedures.
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