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5 Steps to be a great Food Manager. Westchester Food Safety Consulting

Updated: Apr 4, 2019

1. We must Develop “foolproof” systems — and ensure employees use them. Maintaining standards of food safety and cleanliness is an ever-changing effort. Putting standards in place and making them impossible not to follow should be an objective. If you have worked in a restaurant long enough you know if systems are not mandatory or easy to bypass, people will.

2. Key staff members need to now the main diseases and pathogens that we are up against every day in the kitchen.

Hepatitis A & Norovirus: Common sources are infected people touching food or contaminating surfaces and food such as leafy greens, fresh fruits, and shellfish, such as oysters or water.

Salmonella: Common sources are eggs, raw or undercooked poultry or meat, unpasteurized milk or juice, cheese and raw fruits and vegetables.

Clostridium perfringens: common food sources include beef or poultry, especially large roasts; gravies; and dried or precooked food.

Campylobacter: Common food sources include raw or undercooked poultry, raw (unpasteurized milk and contaminated water.

Food Safety Certification

Common sources are foods that are not cooked after handling, such as sliced meats, puddings, pastries and sandwiches.

3. Train staff to be Food Safety experts. Trained staff should now what conditions bacteria need to grow. “FATTOM”. Trained staff should be up to date on all (SOPs) Standard Operating procedures and of course have a valid Food Manager’s Safety Certification provided via Servsafe.

4. Staff members that are or who are gearing up to be of high caliber management, must be the model of example. If we take the role as management we must treat the food establishment as if we are the owners and protector.

5. Become a teacher. Experience and time teach us many things. However skills need to be tuned and developed. Education is power. Keep yourself abreast with the newest food safety rules and help train your fellow staff to follow the procedures.

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