Final answer:
Managers in food service establishments must train staff on food safety procedures to prevent foodborne diseases. They align with government standards set by agencies like the FDA and supervise practices like regular handwashing, proper food storage, and cooking food to safe temperatures.
Step-by-step explanation:
A manager in a food service establishment has the critical role of ensuring that food handlers know correct food safety procedures. This involves educating staff on a range of practices aimed at preventing foodborne diseases, which includes regular handwashing, proper food storage, avoiding cross-contamination, and ensuring foods reach safe internal temperatures as verified by a thermometer. The Food and Drug Administration, as well as local health departments, play a pivotal role by setting hygiene standards and regulations for food handling and production. Aligning with these regulations while providing training and resources for the food service team is essential for managers to maintain a safe environment for both consumers and food handlers.
Importance of Food Safety Training
For a manager, training employees is not only about adhering to the government guidelines, but it is also an investment in the business's reputation and economic viability. Such training should cover aspects such as rotating food supplies, using perishable items before their expiry, rinsing produce, and cooking food to the recommended temperatures. A manager must oversee these practices and ensure that all staff, from chefs to servers and even janitors, reinforce food safety in every aspect of their role.
The historic example of the sign from the Minnesota Department of Health signifies that these sanitary efforts are long-standing yet remain central to modern food safety strategies. The prevention of foodborne illness is a collaborative effort that requires a well-informed and diligent food service team, led by a vigilant managerial staff.