Food Safety Training For Managers: Do You Need It?

Food safety training is required of managers who handle a number of food workers at any given shift for a food establishment or restaurant. In order to become a food safety manager, a food service worker has to receive certifications from an ANSI-accredited body like Learn2Serve.

What’s the need for training?

Food safety training for managers isn’t confined to memorizing a set of protocols at a food establishment just like tabc and food handlers training. It prevents foodborne illnesses that could otherwise harm the lives of people, not just those working at a food facility, but also within the community. Food safety training also helps foster credibility in the industry and loyalty among customers.

Who should enroll in a food safety manager certification class?

Waiters, food workers and bartenders who have just been promoted to a supervisory position should take a food manager certification class. By completing a food safety training classes, food certification managers can perform their responsibilities better.

Obtaining a food safety manager certification online also prepares food safety managers for an ANSI-CFP (American National Standards Institute-Conference for Food Protection) certification exam. The certification also comes in handy for F & B workers who would like to land food safety positions such as a quality assurance specialist, environmental and consumer health services manager, and sanitation officer.

What are the topics discussed during food safety training?

These are the topics covered by food safety training for managers:

What is the license validity?

As a food safety manager, you have to maintain your food safety license every three to five years, depending on the requirements of your local health department. If you were licensed in a state where the licensing period spans five years and moved to a new jurisdiction where the license validity is only three years, the duration of your license’s validity will be cut short to three years.

 
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