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Anyone can become a Food Safety Supervisor

If you work in the industry, food safety is everyone’s business. It takes a good team of committed professionals to not only ensure that dining guests are safe but fellow staff as well. It makes no difference if you are in fast food or fine dining, there are food dangers everywhere – from cross-contamination to allergy contaminants – everyone must be dedicated to providing great, safe services. An ideal way to ensure this is with a food safety supervisor on staff at all times.

Major outbreaks of food borne illness can be deadly. Far too many people imagine a mild case of food poisoning but depending on who contracts it (young children and seniors), the outcome can be fatal. At the same time, being aware of allergy issues is also important. Guests should and usually do notify staff if there is an anaphylactic allergy issue and after that notification is made, it is up to the staff to follow through and provide a safe dining experience. A food safety supervisor will be able to monitor work spaces, ensure cooking surfaces are free from allergens, and even transport the meal themselves to ensure safety.

 A food safety supervisor can be a leader in any restaurant. While it may be ideal for a food safety become a food safety supervisorsupervisor to hold a management position, it isn’t always necessary. Sometimes having a peer in the position is a good way to promote communication and directness amongst service staff. In the end the supervisor can become someone people feel comfortable turning to for advice, procedural information or even help with issues such as food storage concern or contamination risks. There is no shortage to the benefits this sort of training amongst your staff could have.

At Food Safety Today, we offer a combined course in hospitality that will result in a certified food safety supervisor. From hand washing, to table maintenance and beyond, a food safety supervisor is trained to observe areas where proper hygiene is not being practiced, areas where cross contamination may be risk and even potential risky people. Staff members working with colds or other contagious illnesses should be kept out of the establishment in order to protect guests and other staff – however, if not possible, proper steps to reduce the risk of spreading illness should be followed.

A food safety supervisor needs to have the ability to work at every level in the restaurant – from preparation to service. Knowledge of proper storing and cooking methods is as important as the food handling itself. Improper storage can cause food to spoil and improper or incomplete cooking can leave harmful bacteria on food. If the food safety supervisor can identify and rectify issues in the kitchen, the refrigerator and on the dining floor, they will become an asset for the business.

We believe that food safety is of the utmost importance and we are dedicated to providing current and relevant training for members of the hospitality industry. Whether you are a manager or a line cook, becoming a food safety supervisor is a great way to move ahead in the industry.