The mission of the manager or front line supervisor is to serve SAFE FOOD!!

Email or fax questions or experiences regarding Managerial Responsibilities to your instructor.

A Food Service Manager must demonstrate competency in:

• identification of foodborne illness
• identification of the interactions between time & temperature with foodborne illness.
• relate the interactions of personal hygiene and foodborne illness.
• define food contamination and hazards leading to food contamination.
• identify methods to prevent or minimize food contamination hazards.
• demonstrate procedures to properly clean and sanitize kitchen equipment and utensils.
• identify facility limitations and provide adequate solutions to the limitations.
• recognize the interactions of maintenance and receiving departments on the food service operation.

A Food Service Manager must demonstrate the skills to:

• Assess risk of food borne illness in a food facility.
• Implement procedures to minimize risk of foodborne illness in the food flow process.

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