Duties of Certified Food Manager

• An owner or operator, through the certified food manager, is responsible for ensuring that:
• Hazards in the day-to-day operation of the food establishment are identified.
• Policies and procedures to prevent food borne illness are developed and implemented.
• Employees are trained to ensure that there is at least one trained individual present at all times that food preparation activities are conducted who can demonstrate the knowledge required in the code.
• Food preparation activities are directed and corrective action is taken, as needed, to protect the health of the consumer; and in-house self-inspections of daily operations are conducted on a periodic basis to ensure that food safety policies and procedures are followed. 

Click Below to be linked to the downloadable registration form.