STANDARD COMPTENCIES

 

 1. Manage foodservice department personnel to ensure compliance with safety and sanitation regulations.

 2. Manage purchasing, receiving, storage, and distribution of food and supplies following established sanitation and quality standards in a foodservice department.

 3. Apply safe food handling practices for food preparation in a foodservice department to protect foods using HACCP guidelines.

 4. Manage physical facilities of a foodservice department to ensure compliance with safety and sanitation guidelines.

 5. Manage standardized recipes.

 6. Specify standards and procedures for preparing food.

 7. Supervise the production and distribution of food in a foodservice department.

 8. Monitor meal service.

 9. Implement continuous quality improvement procedures for a foodservice department.

 10. Modify standard menus.

 

 TOPICAL OUTLINE

 

 I. Sanitation and safety

      A. Safe food handling:  Personnel

              i. Instruct employees in safety and sanitation

             ii. Enforce employee compliance with safety and sanitation regulations

            iii. Identify and follow federal safety laws and regulations

            iv. Evaluate equipment in terms of maintenance needs and costs

             v. Interpret safety data sheets

            vi. Inspect all areas of a foodservice department for sanitary conditions

      B. Safe food handling:  Purchasing, receiving and storage

              i. Select appropriate vendors

             ii. Schedule and inspect deliveries

            iii. Store food at appropriate temperatures

      C. Safe food handling:  Food preparation

              i. Identify potentially hazardous foods and foodborne pathogens

             ii. Monitor time and temperature to limit growth of or destroy microorganisms

            iii. Prevent cross-contamination of food

            iv. Establish critical limits for food preparation

             v. Develop crisis management plan to address an outbreak of foodborne illness

      D. Safe food handling:  The physical facility

              i. Conduct a routine maintenance program for equipment maintenance using manufacturer guidelines

             ii. Follow an integrated pest management (IPM) system

            iii. Prepare a safety inspection checklist and inspection report of hazards

 II. Foodservice

      A. Select menu style

      B. Modify menus

      C. Prepare standardized recipes for food production

      D. Monitor meal service

      E. Check the quality and quantity of food served

      F. Check adherence to delivery schedules and procedures

     G. Monitor passing of nourishments and supplements

      H. Evaluate food acceptance and client satisfaction

              i. Develop audits to monitor procedures and effectiveness of quality indicators