Food Manager Training & Food Handler Certification
Importance of Food Manager Certification
Each year millions of people eat out and the trend of eating out continues to grow. The food industry has grown in response to the increased demand. Food facilities are unique businesses faced with the challenge of providing quality food that is safe to consume. At minimum, this involves safely storing, transporting, and preparing food, and taking reasonable precautions against disease and injury. Although the specific nature and complexity of the food services may vary greatly, it is possible to generalize about the things they need to know and do to fulfill their obligations to their clients.
Simply stated, food operators are required to take reasonable steps to prevent food-borne illnesses. This entails learning about food-borne diseases to which clients may become exposed, and techniques for minimizing the risk of illness. The responsibilities of a food manager are many, and may at times seem overwhelming. Fortunately, most of the health risks posed may be easily overcome by the simple procedures described in the Food Managers' Course Manual. Managers who learn and implement the practices recommended in this manual will be doing a great service, both to their clients and to the food industry.