Food managers are responsible for ensuring food safety in all aspects of food handling, from storage to service. They must follow specific legal requirements and oversee food handling practices to reduce occurrences of foodborne illness. Their responsibilities include transport, temperature, preparation, and service, and they must ensure that employees follow safe food handling techniques.
A food manager is responsible for all aspects of food safety, from storage to serving customers. Details vary, but most states have specific legal requirements for food businesses. A trained food manager is responsible for overseeing food handling practices. Food safety legislation is focused on reducing occurrences of foodborne illness and commercially prepared foods.
Foodborne illness is often called food poisoning. There are several different types of bacteria naturally present in food that can cause food poisoning. Proper food handling techniques can significantly reduce the frequency of food-related illnesses. There are four areas of responsibility for food managers: transport, temperature, preparation, and service.
Food transportation rules are usually centered around travel time and food packaging. A manager working in a food production facility is responsible for ensuring that food is packaged in appropriate containers for shipping. Depending on the industry, there may be sterilization, temperature limits or packaging requirements that must be met. For example, there are strict rules around packaging and transporting hot cooked meals for home delivery. These requirements include sterile food containers, limited transport time, and keeping the temperature within a specific range.
The rules surrounding the safe transport of food span organizations large and small. For example, Meals on Wheels is a charitable organization that organizes the delivery of hot meals for seniors and visitors. A food manager working for this organization is responsible for ensuring that all food is packaged in sterile containers and transported safely.
Temperature requirements are critical to preventing foodborne illness. Food temperature must be kept within the appropriate range at all times. The food manager is responsible for ensuring food safety protocols are followed at all times. Hot food should be kept hot and cold food should be kept cold.
It is the primary responsibility of the food manager to ensure that specific requirements relating to food handling and production are met. Training, supervision and reinforcement of the team are part of the job. These rules apply to all places where food is prepared.
Food service is closely related to food production and storage. The same cleaning, temperature and time of exposure to food apply in both cases. The food manager of a restaurant or institution must ensure that employees follow safe food handling techniques at all times.
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