Professional Food Manager

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9781118380871: Professional Food Manager

Professional Food Manager was created by the food safety experts at The National Environmental Health Association (NEHA), and has been updated to the 2011 supplement of the 2009 FDA Food Code. This well-written text prepares candidates to successfully pass any of the Conference for Food Protection (CFP)/American National Standards Institute (ANSI) accredited food protection manager exams. The well-priced, easily understood material is ideal for teaching soon-to-be managers what they need to know to become certified in food safety, and more importantly, it helps them retain information to maintain a high level of proficiency on the job. This follows NEHA’s seventy-five year tradition of providing top of the line educational materials for foodservice industry and ensuring that safe food practices are followed throughout the industry.

NEHA, MindLeaders, and Prometric, the leading global provider of comprehensive testing and assessment services, together provide a total solution for your food manager training needs, approved by regulatory agencies across the nation

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From the Author: Best Practices During an Inspection

Don’t panic: Think of the inspection as a learning opportunity that will benefit your establishment and your customers.

Check credentials: Most inspectors volunteer their credentials immediately on arrival, but criminals may try to gain entry into your establishment by posing as inspectors. If you have doubts about an inspector’s credentials, contact their supervisor for verification.

Clarify the reason: It is completely reasonable to ask inspectors whether they’re conducting a routine inspection or if they have come because of a customer complaint. Knowing why they have come will help you facilitate the inspection.

Don’t refuse: Most inspectors can and will obtain an inspection warrant that you cannot refuse. It simply does not make good sense to refuse entry to an inspector.

Be cooperative: Being defensive or uncooperative during an inspection may cause the inspector to think that you have something to hide. Answer any and all questions the inspector asks as best you can, and require your staff to do the same.

Go along: Accompanying the inspector as they look around will show that you are interested in what they have to say. It also gives you the opportunity to correct minor violations on the spot.

Take notes: As the inspector makes suggestions or points out violations, write them down. While the inspector will provide you a written report after the inspection, your own notes will come in handy as you work to improve the safety of your establishment. Taking notes also shows the inspector that you take the visit seriously.

Don’t argue: If you disagree with the inspector, do not start an argument during the inspection. Keep quiet for the time being and appeal the decision later. Your goal during the inspection is to make it clear that you are willing to correct any violations.

Act professionally: Avoid offering the inspector any food or other item that could be construed as an attempt to influence the inspection.

Discuss violations: Even the most reputable food establishments sometimes have violations. Do not be confrontational if you are cited. Instead, ask the inspector to discuss the violations and the time frame for correction. The discussion should involve both you and your staff.

Sign the report: Signing the inspector’s report does not mean that you agree to the findings. It means only that you have received a copy of the report.

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