Who Should Obtain Food Manager Certification MN in Your Establishment
Most establishments that process or serve food are required to have a leader in-house who has gained their food manager certification MN. While regulations state that this certification is required, there are no specific guidelines as to which manager in the company must possess it.
We feel that to get the most value out of food manager certification MN, it is essential to make sure that a person who directly oversees and manages food production is certified. In many smaller food service establishments, such as restaurants, it is not uncommon for the owner to be certified. This is only a good idea if the owner is in constant supervision of his kitchen. Many restaurant owners spend more time supervising the floor and taking care of guests than overseeing the day to day operations of the kitchen staff. If this is the case, you should consider your Chef, Sous Chef or kitchen manager for certification.
In large scale establishments, we suggest an overseer of production gain certification. They will have a much easier time dealing with food safety issues than a manager who spends little time supervising production. If you are coordinating multiple locations, keep in mind that there must be one certified manager at each location.
There are some jurisdictions in the state that require that there is a certified person present whenever the business is operating. For those businesses it is important to have several key people certified so that there is always coverage.
Role of the Certified Food Manager
When selecting a candidate to be a certified manager, it is important to take into consideration the duties expected of them and the role in your establishment. Keep the following duties in mind when you determine who you will have certified.
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Your certified manager should be in a position to:
- Identify potential food safety hazards in the workplace
- Develop procedures to reduce the potential for food borne illness
- Coordinate food safety training for employees
- Ensure there is a Person in Charge (PIC)
- Correct procedures and habits as necessary to protect consumers
- Periodically inspect daily operations to ensure food handling policies are being properly followed
When selecting a leader to obtain certification, it is essential to ensure that their position will allow them the opportunity and ability to fulfill all of these duties. For more information on these regulations, the official fact sheet can be obtained from the Minnesota Department of Health.
Safe Food Training has scheduled classes at convenient locations around the Twin Cities and central MN. It’s quick and easy to register an individual or several employees to take the training and exam. Register early, to assure availability of the date and location you want.
