A supervisor in any business takes the role of the overseer of all actions within the workplace. In the food service industry, food hygiene supervisors have a number of responsibilities.
It is their role to take the necessary measures to ensure that the food being prepared and served is safe for eating. With that, they should always be on their toes and one step ahead, especially when issues arise, or the consequences could damage one’s reputation or the business itself.
There are times when one cannot tell whether or not the food has been spoiled. To be safe, supervisors keep a close eye on handlers so that the practices of safety and health standards are maintained. They also make sure that workers correctly dispose of food that’s not safe to eat.
While overseers don’t have to prepare or serve the food, they have extensive knowledge in food hygiene and handling, and that’s including the four-hour/ two-hour rule, which concerns the ready-to-eat foods that have been exposed to temperatures between 5 and 60 degrees Celsius.
The rule states that:
If the food has been exposed between those temperatures for less than two hours, it must be refrigerated straightaway.
If the food has been exposed at said temperatures for more than two hours, but less than four hours, it must be used or consumed immediately.
If the food has been sitting out at the given temperatures for four hours or more, then it’s no longer safe to use and eat and therefore must be disposed of.
Food purchasing, preparation, and storage preventive measures, when compared to dealing with customers suffering from illness or other disputes due to food mishandling and poor service, are far easier to manage. Being a food safety supervisor entails being fully aware of where the food items come from and how they are handled from the staff. Thus, checking the goods before bringing them into the workplace to prepare as well as the temperature and for odours, mould, discolouration, and other defects in its appearance are all vital.
They also have the authority to refuse foods, especially raw meats, that are compromised or not fresh, as the consumption of such can cause health risks.
Also, supervisors must make sure that the food stays unspoiled and safe to eat. Therefore, proper storage methods are fundamental to maintaining the quality of the food items.
Products such as grains and bread ought to be stored in cool and dry places, and vegetables and fruits should be stored in the fridge, as bacteria and mould spread easily in warm temperatures. Dairy and meat products, on the other hand, should be frozen or refrigerated at all times and never re-frozen once they have been thawed.
As the supervisor for food safety, they not only have to possess the knowledge in preparation and storage but also set an example for their team by practising the proper procedures.
Indeed, the function of a supervisor is not one to be taken lightly. And with food hygiene and safety being the foundation of a successful business in the industry, it’s their job to maintain safety standards and practices that promote productivity and put a stop to incidents of food-borne illnesses in consumers.
Should you be interested in taking such a role, you must first complete a Food Safety Supervisor course and earn a nationally-acknowledged certificate in Safe Food Handling Practices and Hygienic Practices for Food Safety. Enroll at Club Training Australia!
For the QLD, WA, VIC, NT, & SA online Food Safety Supervisor course, click here.
For the NSW online Food Safety Supervisor course, click here.