Available via internet at Ĭates SC, Muth MK, Karns SA, Penne MA, Stone CN, Harrison JE, Radke VJ (2009) Certified kitchen managers: do they improve restaurant inspection outcomes? J Food Prot 72(2):384–391ĬDC (2006)CDC endorses certification of food safety kitchen managers. J Food Prot 60:701–714īurke AJ et al (2014) Do certified food manager knowledge gapspredict critical violations and inspection scores identified during local health department restaurant inspections? Food Prot Trends 34:101–110Ĭalifornia Restaurant Association (2012)California Food Handler Card, SB 602 requires workers to receive food safety training. Summary and presentation of data on vehicles and contributory factors: their value and limitations. Epidemiol Infect 145(11):2254–2262īryan FL et al (1997) Surveillance of foodborne diseases III. Foodborne Pathog Dis 11(11):835–843īrown LG, Hoover ER, Selman CA, Coleman EW, Rogers HS (2017) Outbreak characteristics associated with identification of contributing factors to foodborne illness outbreaks. Food Prot Trends 28:704–711īrown LG, Le B, Wong MR, Reimann D, Nicholas D, Faw B, Davis E, Selman CA (2014) Restaurant manager and worker food safety certification and knowledge. Training to this core knowledge is key to ensuring that each employee understands the top five foodborne illness risk factors and the necessary controls they will use in their role as food handler or manager (specific to the foodservice establishment type and menu served).Īrendt S, Sneed J (2008) Employee motivators for following food safety practices: pivotal role of supervision.
#Observing food handlers performance on the job code
All other employees’ food safety training (manager/supervisor, kitchen manager, food handler, food server) should be based on what the FDA has prescribed as important to the management of food safety risk factors in the FDA Food Code (FDA 2017) called demonstration of knowledge. First, training should include the advanced food safety management knowledge (e.g., menu/recipes, HACCP certification, SOP development, monitoring, and corrective actions) for owners/operators and general managers to enable them to design and implement the FSMS based on the menu (see Chaps. Employee training and knowledge are critical to laying the foundation for the Food Safety Management Systems (FSMS) necessary to enable Active Managerial Control of food safety risk in a foodservice environment.