Gaining your ServSafe food manager certification qualifies you to oversee food preparation in a restaurant or production facility and it comes with an obligation to ensure that your product is safe for the consumption of the public. This responsibility to the health of your customers is unique to the food industry and at many times requires supervisors and food service workers to make sacrifices that adversely affect them in order to protect public health.
The requirement to stay home from work when sick often puts food service workers in a bind. Many other professions don’t have this restriction, allowing professionals outside of the food industry to go to work when under the weather. Food service employees must use up sick days, vacation time or forgo a day or two of pay to prevent the spread of their illness.
Evidence of food workers ignoring their health symptoms and working anyway becomes evident in news reports of Norovirus outbreaks. The Norovirus is easily spread by infected workers or exposed workers who fail to wash their hands properly. Whether it’s only one guest or several, diners who contract the Norovirus take that out into the world once they leave the eating establishment. This results in putting their friends, family and co-workers at risk of second-hand contamination.
The good news is that most supervisors take pride in their responsibilities and follow what they’ve learned during ServSafe food manager certification training. Many of them sacrifice for the greater good and stay home when ill and even days after to recover. An important key is to take care of yourself in order to reduce the chances of becoming ill and staying healthy enough to work every day.
Working with food comes with many challenges that don’t exist for most of the workforce. Are there any issues you’d like us to discuss in the future?