SafeFood© Management

It is tough to run a foodservice business – whether it is a fundraising bake sale or a restaurant with many menu offerings. Most managers know correct food handling practices – but the challenge is making sure employees follow these. Just telling someone to do something once doesn’t mean it gets done that way every time.

Think about recent outbreaks of foodborne illness and food recalls. It usually comes back to a lapse in procedures. Emerging research indicates the manager does indeed influence the food safety culture within an organization. If you are a manager – think about your own actions. You ARE a Role Model! We have plenty of regulations – let’s look inward and focus on how employee performance is monitored.



Catherine Hemphill Strohbehn has been a faculty member at Iowa State University in the Hospitality Management Program for 30 years. She is a State Specialist with Human Sciences Extension and Outreach at Iowa State University. As part of her work, she conducts research, develops educational materials and provides programs to help retail foodservices use their resources effectively and ensure safe food is served. Cathy is a registered dietitian with the Academy of Nutrition and Dietetics and a Certified Professional in Food Safety from the National Environmental Health Association.

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