Professional Food Manager: From Purchase to Service
Overview/Description Target Audience Expected Duration Lesson Objectives Course Number Overview/Description
As the manager of a food establishment, you are responsible for the safety of food from purchase to service. Food may be at risk from delivery due to contamination before or at delivery or due to the multiplication of bacteria en route or at delivery. To combat this, food safety controls and monitoring actions should be put in place. It is also important to follow the proper guidelines for storing food items to prevent spoilage and contamination. Controls, guidelines and monitoring actions should be put in place for each step subsequent to storage – food preparation, cooking, cooling and reheating – and most importantly at service to ensure that the customer receives the best service possible.
Restaurant managers, restaurant employees, bar managers, chefs, and anyone involved in the service of food to customers