By Roberta Onyejekwe.
Food safety is a critical issue in the food and restaurant industry. The Centers for Disease Control and Prevention (CDC) estimates that 1 in 6 Americans (about 48 million people) get sick from foodborne illnesses each year, resulting in 128,000 hospitalizations and 3,000 deaths (CDC, 2023). These staggering numbers highlight the need for strict food safety protocols in restaurants, bakeries, and other food establishments. One of the most effective ways to reduce the risk of foodborne illness is by ensuring that every food establishment employs a licensed food manager who is trained in food safety regulations and best practices.
Foodborne illnesses, also known as food poisoning, occur when people consume contaminated food or beverages. The most common causes of foodborne illness include:
Common symptoms of foodborne illness include nausea, vomiting, diarrhea, abdominal pain, and fever. In severe cases, food poisoning can cause long-term health complications or even death, making food safety a top priority for all food establishments.
A licensed food manager is a professional who has completed food safety training and passed a certification exam to ensure they understand food safety regulations, proper food handling techniques, and sanitation practices. Food managers play a crucial role in preventing foodborne illnesses by:
Temperature control is vital in preventing the growth of harmful bacteria. According to the U.S. Food and Drug Administration (FDA), perishable foods should be stored at or below 40°F (4°C) and hot foods should be kept at 140°F (60°C) or above to prevent bacterial growth (FDA, 2023). A food manager ensures that employees follow these guidelines to keep food safe.
Cross-contamination between raw and cooked foods is a major cause of foodborne illness. A food manager enforces proper cleaning and sanitizing procedures to prevent contamination. According to the National Restaurant Association, restaurants that implement strict hygiene protocols see a 30% reduction in foodborne illness outbreaks (NRA, 2023).
Employee hygiene is crucial in preventing the spread of bacteria and viruses. A food manager ensures that all employees follow best practices, such as washing hands frequently, wearing gloves when handling food, and staying home when sick (CDC, 2023). CDC reports that poor employee hygiene is responsible for nearly 40% of foodborne illness outbreaks in restaurants (CDC, 2023).
A licensed food manager educates staff on safe cooking temperatures, allergen management, and proper cleaning techniques. The SERV Safe Food Manager Certification, a widely recognized program, trains managers to identify risks and implement food safety measures to protect customers (SERV Safe, 2023).
Health departments conduct regular inspections to ensure food establishments meet food safety regulations. Having a certified food manager increases the likelihood of passing inspections and avoids costly fines or shutdowns. The FDA Food Code mandates that at least one Certified Food Protection Manager (CFPM) be present in most food establishments to ensure compliance (FDA, 2023).
Many states and local governments require food establishments to have a licensed food manager on staff. For example:
Failure to comply with food safety laws can result in penalties, legal action, and business closure, making it essential for food businesses to invest in certified food managers.
Employing a licensed food manager is not just a regulatory requirement, it’s a critical investment in public health and business success. Ensuring proper food handling, maintaining cleanliness, and training staff on food safety reduces the risk of foodborne illness and builds customer trust.
In today’s competitive food industry, food safety is a non-negotiable priority. Businesses that prioritize safe practices and employ certified food managers will not only protect their customers but also enhance their reputation and long-term success.
