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November 2008 Newsletter
Maschio's Food Safety |
FOOD SAFETY AND SANITATION
Food safety is top priority with our management team. We make sure that our employees are given the knowledge and skills necessary for proper food handling, food safety and sanitation techniques. Employee training/in-service sessions are given at least twice a month at the unit level to ensure our employees are practicing only the best food service procedures. Food service directors complete a bi- weekly checklist based on the Hazard Analysis Critical Control Point system to assess their operation in terms of preventative action and will implement any corrective action if necessary. Our employees are made to realize that they play a key role in protecting students' health and well being. They are one of the most critical elements in the food service operation.
All of our kitchens have a Food Safety Plan based on HACCP principles as required by the USDA which is implemented by Area Supervisors and Unit Managers.
Maschio's Supervisors stay informed of recent changes in the Food Code and are required to perform in-service instruction to their cafeteria staffs at all locations. We encourage best practices. Maintaining a clean and sanitary environment for food preparation and serving is the goal of every manager.
District Supervisors are required to be "Serv-Safe" certified and to maintain their certification. We strongly feel that a system of continual assessment of food safety and sanitation procedures in each unit produces an operation focused on preventative action.
Maschio's also supplies training materials and access to courses for all food service personnel given either by the local Board of Health or our own certified trainers. All employees receive a food safety course once a year in addition to their regularly scheduled monthly in-service training. Maschio's also provides an on-line training for food handlers via the web.
Back to Maschio's Management Services
Food safety is top priority with our management team. We make sure that our employees are given the knowledge and skills necessary for proper food handling, food safety and sanitation techniques. Employee training/in-service sessions are given at least twice a month at the unit level to ensure our employees are practicing only the best food service procedures. Food service directors complete a bi- weekly checklist based on the Hazard Analysis Critical Control Point system to assess their operation in terms of preventative action and will implement any corrective action if necessary. Our employees are made to realize that they play a key role in protecting students' health and well being. They are one of the most critical elements in the food service operation.
All of our kitchens have a Food Safety Plan based on HACCP principles as required by the USDA which is implemented by Area Supervisors and Unit Managers.
Maschio's Supervisors stay informed of recent changes in the Food Code and are required to perform in-service instruction to their cafeteria staffs at all locations. We encourage best practices. Maintaining a clean and sanitary environment for food preparation and serving is the goal of every manager.
District Supervisors are required to be "Serv-Safe" certified and to maintain their certification. We strongly feel that a system of continual assessment of food safety and sanitation procedures in each unit produces an operation focused on preventative action.
Maschio's also supplies training materials and access to courses for all food service personnel given either by the local Board of Health or our own certified trainers. All employees receive a food safety course once a year in addition to their regularly scheduled monthly in-service training. Maschio's also provides an on-line training for food handlers via the web.
Back to Maschio's Management Services
