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Sanitary Management

Sanitary Management. Keeping Food Services Employees to Code. Travis Chapman BAMG 350 Dallas Everhart. Customer Employee Interaction. Entry Level employees are the face of many companies Entry level employees are often less educated

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Sanitary Management

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  1. Sanitary Management Keeping Food Services Employees to Code. Travis Chapman BAMG 350 Dallas Everhart

  2. Customer Employee Interaction • Entry Level employees are the face of many companies • Entry level employees are often less educated • With this often comes a less caring attitude, especially with sanitation • Entry level employees are also the last, and often only, line of defense for restaurant food sanitation.

  3. The Management • Most often first line managers • Manager’s who train and supervise the performance of nonmanangerial employees who are directly responsible for producing the company’s products or services. • Must train employees in proper sanitation • Food only as clean as workers are trained.

  4. Why does this matter? • Because it’s public safety!! • Psssst! That’s You! • A great deal of the US economy come from food service providers • Ex: McDonalds, Subway, Red Robin, Carino’s, etc. . . • No one wants to eat at a place that makes them sick!

  5. Why does this Matter? Which tomatoes have salmonella?

  6. Why does this Matter? Which tomatoes have salmonella?

  7. Why does it matter? • Salmonella – just like all other disease carrying bacteria can’t be seen • All foods treated the same • Takes training and follow through. Social Obligation • Make sure no illness is caused that can be prevented

  8. Citations Cain, K.G. (2007) The McDonalds Coffee Lawsuit. Journal of Consumer and Commercial Law, volume 11 no. 1. The National Restaurant Association Educational Foundation (2010) 2009 FDA Food CodeSupplement for the ServeSafe, ed. 5. Rose, A. (2011, October 12). Personal Interview Williams, Chuck. MGMT4. Mason, OH: South-Western Cengage Learning

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