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So you passed your food safety certification course. Hooray! Now what? This book shows a restaurant manager how to actually apply what was learned in class to real-life working restaurants and food service facilities. It shows how to influence the behavior of employees and develop an environment where food safety is actually a priority and not just lip service.
Written by a husband-wife team with over 50 years of combined food service experience. As owner- operators of successful restaurants, casual chain managers, hotel executive chef and pastry chef, food and beverage director, public school food service, etc. they bring diverse expertise to the information provided in this book. Their working knowledge of various types of facilities provides them with the unique ability to find practical solutions to the everyday challenges eateries face as they try to ensure that food safety protocols are followed consistently day in and day out.
This book in no way a substitution for food safety and sanitation certification courses. It is an immensely helpful field guide that addresses the many facets of implementing a successful environment of food safety.
Along the way, the authors share examples of both real and fictitious situations that illustrate how a manager can develop a keen eye for how food handling practices profoundly affect the health of customers and of a food service business.
The reader will learn how to implement a new and proven technique to dramatically reduce cross contamination caused by managers and staff called "The Four Color Levels of Clean."
The reader will be inspired to practice all of the food safety knowledge and practical information imparted here.
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