All restaurants and retailers should employ certified food protection managers. “There are a lot of issues that need to be worked out and we don't pretend to have all the answers to how they best need to be worked out,” Kraemer said. “But we do think that moving toward this [on-site food protection managers] as the norm in the industry is something that we're looking for and that is what we will be working with the Conference [for Food Protection] to adopt.”
Sounds great! Would it surprise you to know food safety can sometimes rank low on a manager's to-do list? Two greatly overlooked rules include using color coded cutting boards with the meat it was meant for and storing meats on a speed rack in the correct stacking order, but this can all change with a food protection manager!
Some might see this position as a luxury. Undoubtedly, it will cost to employ another managerial position, but given the nature of the job a full eight hour shift isn't necessary. Heck, a two hour shift may not be necessary! The food protector could draw up a list of food safety requirements and pass them along to the back house manager.
Alright, I've devised the game plan! Who will be the first to pick one though?