Training Day: Restaurant Manager Certification and Employee Training
The wine list is coming together. The state licenses have been approved. The grand opening has been scheduled, but you still can’t shake the feeling that you are forgetting something? What is it?
For many first-time restaurateurs, the answer is training for their managers and staff. State-mandated training.
Managers responsible for the storage, preparation, display and service of food in food service establishments must take the steps to become a certified food manager. Every public food service establishment must have at least one certified food manager, and at least one must be on site when four or more employees are working. All managers must pass a certification test from a division approved testing company within 30 days of employment. The food manager certification is valid for 5 years.
All food service employees responsible for the storage, preparation, display or service of food must complete a food employee training. The food employee training includes training on professional hygiene and food-borne disease prevention in addition to training on specific assigned practices. It remains valid for three years and must be presented by a certified food manager.
Ensuring that managers and employees are properly trained is an operational and regulatory necessity, even though it is understandably overlooked by first-time operators.