Many programs and processes have to run smoothly for any type of food establishment to keep its doors open for business.  Operations teams are trained and then expected to be responsible for achieving  specifically measured levels of efficiency.  The quantified productivity levels are notable by the management teams, and employee performance evaluations summarize an individual employee's performance and productivity value to each business model.  The same thing applies for the food operations management teams.  That's how senior-level and executive-level leadership teams size-up the food operation's overall success.  They're called Performance Evaluations. 

An example of monitoring  process efficacy for the sake of determining needs for staff/operating improvements is assigning leadership teams in each shift to frequently check the  labor and food cost control reporting systems, and/or by performing a manual accountability of those initiatives and programs processes and procedures for each shift.

In regard to food safety,  every other process and procedure realistically becomes secondary, in terms of measuring the business model's existence capability.  Expected profitability margins and customer loyalty margins gleaned from human behavioral patterns alone do not dictate whether or not a business will be allowed to keep its doors open.   

Food Safety is the single-most vital component to any food establishment.  Every employee from the dishwasher to the single highest-ranking member of the company on the floor has a professional obligation to perform any and all of the functions of their position with an unfettered attention to detail regarding the food products that they deal with in the food operation.   

For example, if/when a break-down in a food safety procedure and/or process occurs, and it's final outcome has a catastrophic ending. This is an absolute certainty for a food operation's demise and closure, especially if/when the food safety issue results in a foodborne illness, an outbreak, or a contamination death of one or more customers.   

Food contaminations occur at any point in the food operation, whether it be from neglect or inattentiveness, or through a lack of training, or laziness, or just from the naturally occurrng science.  Food becomes contaminated for thousands of reasons, many of which occur from oversight and/or natural science, while others through human intervention or lack thereof.  But one common denominator is always present- a food operation's success is determined by the effectiveness of the food operations team to be proactive, not reactive to the food safety challenges that arise.  

Health Department inspectors can be a good source of pointing-out training needs, but for a complete understanding of Food Safety, the professionals at Premiere Management Enterprises, PME have become every Food Operations Team's number one source for remaining at the tip of the sword.  

 

 

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