The Professional Kitchen Manager Pdf Printer
Professional Chef Chapter 1: Introduction to the catering and hospitality industry 11 burns and scalds. It acts as a barrier and gives a few vital extra seconds to protect its wearer should hot liquid be spilled onto the upper body. The sleeves should be worn to the wrist to protect the arms from burns. Configuring a Serial SP700 for Kitchen Printing from ASI RMPOS Star Micronics America, Inc. 1150 King Georges Post Road, Edison, NJ Tel: (800) 782-7636 Fax: (732) 623-5590 Web: www.starmicronics.com 9. Click “Setup” and select “Station Configuration”. In the left menu bar, select the station to configure the printer for. At the point of being hired as a kitchen manager, a culinary professional should understand the kind of hours required to do the job. Be careful of managers, especially new managers, who get their first crack at putting a schedule together and load up on staff to get themselves some extra time off.
EHS-Net Recommends
Certification of kitchen managers may affect foodborne illness risk factors in many ways. Some ways are better management and better on-the-job training. More research is needed to fully understand this link.
We need to know the links between certification and food temperature and time control. We also need to know the links between certification and plumbing, water, and sewage. Training in these areas may need to be improved.
Food-safety programs and restaurants should consider encouraging or requiring certification of kitchen managers.
Why This Study Was Done
Certified kitchen managers (CKMs) have passed a test to show knowledge of food safety. It is believed that CKMs are better able to control factors that can lead to foodborne illness. But research on the link between kitchen manager certification and restaurant food safety is conflicting. Thus, it is important to collect quality data to help understand that link.
What the Study Described
The purpose of this study was to look at links between restaurant food-safety inspections and certification of kitchen managers.
What the Study Found
EHS-Net found that restaurants with kitchen managers certified in food safety were less likely to have critical violations on their inspections.
Critical violations in six areas were less likely in restaurants with a CKM than in restaurants without a CKM:
- Staff.
- Food source and handling.
- Warewashing.
- Facility and equipment.
- Hot holding.
- Other operations.
Critical violations in five areas were equally likely in restaurants with and without a CKM:
- Plumbing, water, and sewage.
- Cooling.
- Cold holding.
- Cooking temperatures,
- Reheating,
Critical violations in most areas were less likely in restaurants:
- That mainly served liquor than in those that mainly served food.
- With lower incomes than in those with higher incomes.
- That served fast food than in those with full service.
- Certified kitchen manager (CKM): manager who passed a test to show knowledge of food safety.
- Cold holding: keeping cold food at a specific temperature to reduce germ growth.
- Critical violations: violations found during restaurant inspections that are more likely to lead to foodborne illness.
- Inspection: regular visit to see how well restaurants follow local food safety rules.
- Hot holding: keeping hot food at a specific temperature to reduce germ growth.
- Temperature and time control: using temperature or time to reduce germ growth in food. For example, food can be kept refrigerated or it can be held at higher temperatures for no more than 4 hours.
This study was conducted by the Environmental Health Specialists Network (EHS-Net). EHS-Net is a federally funded collaboration of federal, state, and local environmental health specialists and epidemiologists working to better understand the environmental causes of foodborne illness.
Environmental Health Specialists’ Self-Reported Foodborne Illness Outbreak Investigation Practices pdf icon[PDF – 334 KB] (scientific article this plain language summary is based on)
Kitchen Manager Certification Study and Food Safety pdf icon[PDF – 290 KB] (fact sheet version of this page)
Food Safety Differences Between Restaurants Linked and Not Linked to Outbreaks (plain language summary of another article on certification)
Food Safety Certification and Knowledge (plain language summary of another article on certification)
Restaurant Traits Linked with Safer Ground Beef Preparation and Cooking Practices (plain language summary of another article with findings related to certification)
Kitchen Manager Certification: An Important Way to Improve Restaurant Food Safety (infographic)
Manager Certification and Inspection Scores (study information)
More EHS-Net publications by Study Topic
The Professional Kitchen Manager Pdf Printer Software
More Food Safety Study Findings in Plain Language