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How to manage restaurant staff and build successful teams

The power of the restaurant manager is to create favourable conditions for creative work and freedom of expression and action from all team members.  People usually say that they accept teamwork but only a few of them actually know its function, principles, and rules. If you are looking for ways to help your restaurant team function more like a team keep reading. What Does a Team Manager Do? What is the team manager, exactly? And how do they differ from a leader? “Leaders are people who do the right things and managers are people who do things right.” Whether you will hire someone or that person will be you, the manager needs to meet particular skills and qualities so he/she can manage restaurant staff and get the best from them. Delegation is the top priority for restaurant managers, and it starts with matching people and tasks. So, as soon as possible, familiarize yourself with the basics of teamwork, explain what your team’s role and goals are, but still keep in mind that human relationships are the basis of a good team. Teamwork is more efficient than individual work, and the effects of teamwork are greater than the sum of individual accomplishments. In order for your restaurant to be prosperous, you need to have a manager who is able to create a good team and get the best of it. The good news is that is possible to develop the qualities good managers possess and you don’t have to rely solely on natural, inborn traits. Teamwork vs Group work: What’s the Difference? These two types of working strategies are usually mixed up. Group work is work by employees who are fulfilling their set tasks. They have determined work rules that must be followed. Teamwork requires multiple disciplines to be involved. Although they are pre-assigned tasks, changes on daily basis are allowed to achieve the final common goal. In a restaurant business, it is always the same: the best possible customer service Working in a group is a good way of dividing work and increasing productivity. However, the perspectives of teamwork are much bigger. In a restaurant business, team members need to know their duties, but also when it is necessary they need to jump to help their coworkers in order for the restaurant business to flow as expected. Working on your own is easier than working in a team. It always requires changing working methods and your actions according to the needs and demands of working tasks. Who Makes up a Team? A typical restaurant team is led by the restaurant manager and includes individuals who align their wishes and actions in order to realize a commonly set goal: a satisfied customer. A team does not negate individuality but affirms its values. Individual values in a team must be identified and used in the best way for business. The members of a good team help each other by listening, evaluating, offering ideas, encouraging experimentation and giving support. Symptoms of a Bad Restaurant Team How does your restaurant staff respond under stress? What do they care about? What is their sense of humour like? This is very important and useful to know when you need to deal with an uncertain situation. A good team holds together when times get difficult. Besides knowing organizational principles, you need to have a sixth sense to answer the question of whether your team is good or bad. A good outcome does not guarantee a good relationship between your restaurant workers. This often happens if you’re working so many hours with someone that you feel that you need a break from them when you are not at work. Over time, the interpersonal connection is weaker and interaction between waiters and bartenders becomes work-only. The longer they work together successfully, the more they can grow apart as friends. So be sure that you or your restaurant manager make changes when scheduling work shifts. It’s important to recognize certain symptoms: First symptom: discussing the mistakes of others If someone from your team drew attention to the mistakes of colleagues, and personal mistakes get neglected, that is always a bad sign. Recognize those who needlessly interpret or judge other people’s actions. The restaurant manager must investigate the cause(s) of such behaviour. Keep in mind that lack of work also creates conditions for such behaviour. There are always some people who dig holes and others who fill them up again. Second symptom: frequent absences Frequent absence from work is a sign of bad relationships among staff members. In this case, the manager must also investigate the causes. The manager may be the cause too. It might be that he or she misses work a lot – so why shouldn’t others? Third symptom: joking, gossiping or making fun of the manager, other staff members, social and political occurrences, etc. Intrigue and gossip are very dangerous and must be addressed. The manager has to establish informal communication channels with staff members with a goal to eliminate the cause(s) of this symptom. The key to gossip elimination is providing information, since gossip is always a product of insufficient information. Trust is not easily gained and is always tested. If a manager makes only one mistake, such as making a promise but not delivering on it, employees’ trust is lost. In order to avoid mistakes like this, a manager can use “management diplomacy,” i.e. when asked a question he must give general and vague answers such as “we’ll see,” “we’ll look into it,” “why not,” etc. Can You Manage Restaurant Staff to Get The Best From Your Team? Every restaurant manager wants a team that is focused, effective, and committed to organizational goals. This is possible only if their manager is motivating them effectively. Restaurant manager responsibilities are huge and we know it is not easy. Let’s see the profile of a good manager in the restaurant industry. Successful restaurant managers started their careers as bartenders, waiters, or hostesses. That kind of person knows exactly where to find the possible problems in

How to Ensure Food Safety at Home

Depending on how you handle your food, it can be either be a nutritional meal or recipe for intestinal disaster. This is why it is important to practice food safety throughout the food handling process; from purchase and storage to cooking and serving. Ignoring the basics of safe food handling can result in you and your family suffering from foodborne illnesses. Consider the following tips for food safety: 1: Observe Cleanliness Whether you are responsible for cooking food or just handle it, maintaining cleanliness in the kitchen is very important. This point is the first for obvious reasons. Wash your hands properly before handling food. Always use soap to rid bacteria found on your hands. Do not use a kitchen towel to dry your hands, rather, use a disposable paper napkin to eliminate cross-contamination. And make sure to keep washing your hands on a regular interval for about 20 seconds each time. Clean the surfaces, utensils, and chopping board often. The bottom line is, ensure everything that gets in contact with your food is clean and sanitized. The cleaner you keep the kitchen, the healthier you can serve to your clients. 2: Cook to the Right Temperature How well do you cook your food? Most bacteria thrive between 4°C to 60°C (40°F to 140°F) which is commonly referred to as the danger zone. Below 4°C the bacteria growth slows, and above 60° C the bacteria die. So, cook your meat, poultry, and lamb at their required internal temperatures. While most people tend to gauge the readiness of food by simply looking at it and observing the colour change, the only way to truly know if the food has been fully cooked is by using a probe thermometer. Some foods change colour even in low temperatures, which could infect you with harmful bacteria like E. coli. 3: Wash Your Reusable Grocery Bag You might have cleaned your hands, wiped the countertop, and washed your utensils, but if your grocery bag is dirty, then you might get food poisoning. After all, grocery bag is the place where you keep the grocery and it can result in cross-contamination. When you use your grocery bag for meat and don’t wash it, the bacteria might be transferred to the next food item you carry in the grocery bag. It gets worse if you use the bag for fruits — because they are often eaten raw without any cooking or peelin.There is no small mistake when it comes to food safety. Every step must be taken carefully to ensure complete safety of your customers. The process of ensuring food safety is so simple that it might be ignored. When you value your family’s health and know the costs that accompany food poisoning, then you will become more careful when handling food. If you would like to become a certified safe food handler, sign up for our online course today!

How Should You Update Your Illness Policy for the Coronavirus?

Hand photo created by katemangostar – www.freepik.com Worried about having sick employees? An appropriate employee illness policy in the wake of the COVID-19 pandemic is especially critical. Restaurants and other food-service establishments are particularly susceptible for being places where the 2019-novel coronavirus can be transmitted. An establishment’s employee illness policy is just one of the ways restaurants can help reduce the spread of COVID-19. PROBE IT’s food handler course covers the importance of having and following a proper employee illness policy. Standard illness policies should cover illnesses, their symptoms and the actions to be taken for the various illnesses an employee may have. Standard clauses to include is that employees should report to their manager (or person-in-charge) when they have the symptoms of vomiting, diarrhea, jaundice, nausea, stomach cramps, or fever. They should also inform their manager if they have been diagnosed with any specific foodborne illnesses, such as norovirus, Hepatitis A, or salmonella. In both cases, employees should be excluded from working, typically up until they no longer experience symptoms for at least 24 hours. Additionally, if any employees have a cut or other lesion on their hands, they must properly wash their hands and wear gloves in the workplace. You can learn about the specific foodborne illnesses and procedures to keep in mind in our course. The virus responsible for COVID-19, however, has different transmission methods than foodborne illnesses and, according to the World Health Organization (WHO), has a high infection rate. The proximity between food handlers and customers in usual settings is within the 2-metre (6 feet) distance where droplets from coughing or sneezing can get in contact with other’s faces. Contact with shared surfaces, from placing the order to receiving the prepared food, may also transfer the virus if the droplets fall there. Your regular illness policy may need to be updated to keep the transmission of this virus to a minimum. First, encourage your staff to stay home if they experience any of the symptoms of the novel coronavirus. This includes the symptoms of other respiratory illness like coughing, sneezing, fever, and difficulty breathing. If your employees experience the more severe respiratory symptoms, which are more likely to occur for those with weaker immune systems, then they should call ahead to healthcare centres to get medical care. According to recommendations by the BC Centre for Disease Control, those with the symptoms of the coronavirus should self-isolate for a minimum of 10 days. In light of this, as an employer it is in your best interest to support your workers in this difficult time by allowing a larger amount of sick days. Without this leniency in this unprecedented time we find ourselves in, then employees may come into work even if they experience symptoms or came into close contact with someone confirmed to have COVID-19. Even if the employees are working the cash register alone, it is still possible that they may transmit the virus to other workers or customers through the aforementioned methods. It is important that every institution does their best to help reduce the spread of this pandemic. Along with enhancing your location’s sanitation plan for cleaning and sanitizing, and practicing food safety practices, updating your employee illness plan to appropriately respond to the COVID-19 pandemic is a large step in reducing the risk of employees or customers from being infected. Learn about the responsibilities of employers and different employees in our food handler course so you are best prepared.

How Proper Food Safety Positively Impacts Your Profit

Did you know that food-borne illness affects four million Canadians annually? That’s one in eight of us coming down with some type of food poisoning. Yes, the cause may sometimes be external, and we are just unlucky. The romaine lettuce recalls that seem to plague us are perfect examples, but there may be many other reasons closer to home for getting sick. If you are running a hotel, restaurant, or any other food business, then it makes sense to be proactive about food safety. No matter how experienced professionals you hire, training about certain things will always help you lead the road towards success. So, if you do not have a team with food safety certification, it is suggested to get one for your team. Does your company have a food safety training program in place to prevent being the cause of illness? Employees must wash their hands before touching food. As unbelievable as it seems, employees who handle foods do not always do so after toileting, changing diapers, handling animals, cleaning floors, handling money, etc. Many times, it is because they are rushed, but whatever the reason, it is simply something all employers have to enforce. A habit to wash hands regularly (for about 20 seconds) not just ensures personal hygiene but it also means the safety of your patrons. Putting a safe food wellness program in place saves you money in several ways. Probe it offers a corporate wellness food training program that’s certified and accredited across all provinces and territories across Canada. So, you can trust our safe food handling program and get ready to lead the industry as a specialist. If your business involves touching food for any reason, your employees should be certified to understand what is acceptable and what is not. We are here to help all your employees get certified. Contact us for more details on how we can help keep you with this area of your business!

High Risk Foods

Avoiding food poisoning can be hard, especially when you are not aware of which foods bacteria can grow more rapidly than in others. If you can not identify these high risk foods, you will also not be able to reduce the risk of food poisoning by handling these foods safely. The first step is to educate yourself on which foods are at high risk. The Ontario Ministry of Health declares that dairy products (such as milk, cheese, yogurt etc), eggs, meat, poultry and seafood are high risk foods. These foods need to be cooked at high temperatures to kill any potential bacteria because they support growth otherwise. This is in contrast to the low risk foods that do not support bacteria growth, which they confirm are: fresh fruits and vegetables, bread, most baked goods, candy, pickles, honey, jam and preserves, syrups and vinegars. In order to reduce the risk of food poisoning, there are steps you need to follow. It is important to clean and sanitize your hands, the utensils and the equipment before and after handling high risk foods. Also, it is important to clean the produce before consumption. The reason why you are cleaning everything is to keep any bacteria on the high risk foods separate from other foods. This also applies when you are storing the food; it should all be kept separate. How to handle high-risk foods safely: Now that we know that there are various types of high-risk food items that can get contaminated easily with bacteria, here are a few ways one can easily handle bacteria spread from high-risk food items. High risk foods are meant to be cooked at high temperatures. These temperatures vary depending on the specific type of food. You must keep the food out of the danger zone to ensure it is safe to eat. This also applies when refrigerating the foods: make sure it is not in the danger zone, but 4 degrees or colder. To learn more about how to handle high risk foods safely, take our food handler certificate course and our food delivery safety course to learn food safety for on the go!

Helpful Tips For Doing the Food Safety Certificate

Are you looking for advice on how to successfully navigate the food safety certification process? Look no further! In this blog, we’ll provide helpful tips on how to effectively take the food safety certificate, from prepping for the exam to the final touch on your certificate of completion. Whether you’re an aspiring food service worker, an experienced chef, or an entrepreneur starting a food business, these tips will help you get the most out of your certification. So let’s get started! The first step to getting your food safety certificate is to make sure you are prepared for the exam. Depending on the type of food handler certificate you’re seeking, you may need to brush up on your knowledge of food safety regulations, food handling techniques, and more. Taking practice tests and doing research can help you get a better understanding of what to expect during the exam. Make sure to review the material thoroughly, so you can confidently answer the questions on the exam and be one step closer to getting your food safety certificate. Our certification program at Probe It conveniently includes all the information you need to learn and review before taking the exam, developed by our very own Health Inspector. The next step is to sign up with a certified organization that can administer the food safety certificate. Many organizations provide online or in-person testing centers where you can take the exam. It’s important to make sure the organization you choose offers the type of certificate you are seeking and is properly accredited by the health department in the area you will be working in. Do your research to ensure that the organization will provide the certification you need so you can confidently take the exam and get your food safety certificate. Finally, you’ll need to complete the exam and submit the necessary paperwork to obtain your food safety certificate. Once you have passed the exam, you may need to pay a fee to receive the official certificate. Once you have the certificate in hand, you’ll be officially certified as a food handler. Congratulations on your accomplishment! Now that you have your food safety certificate, it’s important to keep it up to date. Depending on the type of certificate you have, you may need to renew it every few years. In Canada, food handler certificates must be renewed every five years. In addition, you should make sure you are always aware of any changes to food safety regulations and stay informed on best practices for handling food. Make sure to check in with your food safety certificate provider or your local health department’s websites regularly to ensure you are up-to-date with the latest guidelines. With these tips, you can be confident that you have the knowledge and certification needed to safely handle food. Getting your food safety certificate is an important step for anyone working with food. To get your certificate, you need to make sure you are adequately prepared for the exam, find a certified organization to administer the certificate, and complete the exam and any related paperwork. Once you have the certificate in hand, you should make sure to keep it up to date and stay informed on best practices for handling food. At Probe It Food Safety, we provide a comprehensive learning program that covers all the requirements for food safety certification. So don’t wait any longer, get certified with Probe It Food Safety today! Click Here to Find Out More

Hand Sanitizer or Soap?

There are quite a lot of people who believe hand sanitizer is an appropriate replacement for washing one’s hands with soap when coming into contact with germs. On the other hand, there are many people who believe that washing hands with soap is still the right choice to make as this can help eliminate more germs. This confusion creates a lot of space for improper safety, especially for the professionals responsible for food handling or cooking. But we’re here to inform you that hand sanitizer is only a temporary fix. You are highly recommended to immediately wash your hands with soap, upon being able to. Hands are the part of your body that come into contact with many outside factors and then come in direct contact with your face, allowing germs to be transmitted. This emphasizes the importance of hand hygiene and the importance of purifying the hands appropriately. There are a lot of upsides to hand sanitizers as a temporary fix, like it being so easily accessible (at least prior to COVID-19, that is!). The portable nature of hand sanitizer allows for you to quickly sanitize your hands at any time when soap and water are absent. For example, there is no need to keep running for a soap and some water to clean your handle. Hand sanitizer protects against a lot of germs, but it is not 100% adequate. Certain types of bacteria can not merely be removed just by using hand sanitizer. Contrary to the recent popularity of hand sanitizers, the product is not new. They have been in use for years. The results of hand sanitizers are known, and it comes as no surprise that it isn’t the best method of purification. This is where soap comes in. Bacteria, germs, and viruses are more effectively destroyed through washing the hands with soap. Unlike sanitizers, soap actually cleans the hands. Not only this, but hand sanitizers cannot cleanse visible grime like soap can. In regard to soap being a tried and true form of cleansing, there comes proper etiquette when washing your hands with soap. It is recommended that you wash your hands with warm water with soap for at least 20 seconds. In addition to this, lathering properly and in between the fingers is an important step. When drying the hands, use a disposable towel and use that towel to then turn off the tap to again prevent any cross-contamination. So when you are working in the food industry and are responsible for safe food handling, it is suggested to keep washing your hands after some time, especially before you touch the food items. This helps prevent any kind of cross-contamination during the cooking process. So, the next time you consider skipping using soap, remember the most preventative method of ensuring your hands are clean is not hand sanitizer. Make sure to learn all you need to know to keep your hands clean and free from pathogens in our food handler course.

Getting Tired of Food Safety Certificates? 10 Sources of Inspiration That’ll Rekindle Your Love

Are you feeling overwhelmed or burned out when it comes to getting your food safety certificates? We’ve all been there! It can be difficult to stay motivated when dealing with the same paperwork or prepping for the same exam over and over. That’s why in this blog, we’ll provide 10 sources of inspiration to help you rekindle your love of food safety certification. From inspiring stories of success to creative ways to make the process more enjoyable, these tips will help keep you motivated and excited about the process. So let’s get started!’

Fundamentals About the Food Safety Certificate You Didn’t Learn In School

Are you looking to work in the food industry but feel overwhelmed by the idea of obtaining a food safety certificate? Don’t worry, you’re not alone! Food safety certificates are an important requirement for many food industry positions, but the details of this certification are often confusing. In this blog post, we will discuss the seven fundamentals about food safety certificates that you probably didn’t learn in school. By the end of this post, you will have a better understanding of how to obtain a food safety certificate and how it will help you succeed in the food industry. 1) What exactly is a Food Safety Certificate? A food safety certificate is a document or card that shows an individual has successfully completed a training course in food safety. It is also known as a food handler certificate. This certificate verifies that the holder has been trained and understands the principles of food safety, such as proper food storage and preparation, sanitation, and safe handling procedures, according to the regulations of their province. With a valid certificate, the holder is allowed to work in the food service industry, where they are responsible for keeping food safe for consumption. It can be renewed every few years to keep up with any new food safety standards and protocols. Depending on your location, and your place of employment’s specific training requirements, you may need additional training to your food handler certificate, such as industry-specific HACCP (Hazard Analysis Critical Control Points) training. Training and certifications will vary from province to province, so be sure to check your local requirements before signing up for classes. Our food safety certificate has been accredited across all Canadian provincial/territorial health departments as meeting their required criteria, so you can easily be trained with us at Probe It. 2) The Different Types of Food Safety Certificates When it comes to food safety, it’s important for all employees who handle food to receive the necessary training and certifications. There are two primary types of food safety certificates that employers can provide to their staff: a food handler certificate and a food manager certificate. A food handler certificate is an entry-level certification that focuses on the basics of food safety. This type of certificate typically covers topics such as how to prevent cross-contamination, how to properly store and prepare food, and how to prevent the spread of foodborne illness. A food handler certificate is most commonly held by kitchen staff or other employees who handle food directly. This is what is required specifically by the Health Departments in terms of training. On the other hand, a food manager certificate is a more advanced certification which covers topics such as advanced food safety regulations and risk management (such as HACCP). This type of certificate is typically held by those in supervisory positions within the food industry, such as executive chefs or kitchen managers. Food manager certificates usually require additional training and/or exams beyond what is required for a food handler certificate. They are commonly only made requirements by specific employers/company standards. In order to ensure the highest level of safety for both customers and employees, it’s important for all members of the foodservice industry to have the appropriate certifications. With the right combination of food handler and food manager certificates, employers can create an environment where food safety is paramount. 3) How to Get a Food Safety Certificate Getting a food safety certificate is a great way to demonstrate your knowledge and commitment to food safety. Depending on the type of food safety certificate you are looking for, the process may differ. For individuals, the process of obtaining a food handler certificate is relatively simple. You can take an online course to gain the knowledge needed to obtain a certificate, such as Probe It’s Food Handler Certificate course. This course covers all the information needed to understand the importance of food safety, safe handling and storage procedures, and how to prevent contamination and other food safety hazards. We make it a convenient and simple process with 24/7 access and a mobile-compatible platform. Upon successful completion of the course and passing the final exam, you will receive a printable food handler certificate. For those in charge of multiple employees in the foodservice industry, they have the option to purchase group packages with us to save on training costs. This includes an online portal for the manager to easily view and download their employee’s progress, among other management features. For managers who want additional training for themselves, the food manager certification course is something to consider on top of the food handler training. For those who need help finding an approved course, the best place to start would be on your provincial health department’s website. 4) The Benefits of having a Food Safety Certificate The food handler certificate ensures that food handlers have the knowledge and skills necessary to handle food safely and prevent foodborne illnesses. Having a food handler certificate can also be a great benefit when looking for employment in the food industry. Employers are often looking for employees who can demonstrate a certain level of knowledge and training in food safety, and having a food handler certificate can help set you apart from other candidates. Additionally, having a food safety certificate can give customers peace of mind that their food is being prepared safely and hygienically. Ultimately, it is a win-win situation: employers and customers can rest easy knowing that food handlers are knowledgeable about food safety and preparedness, and food handlers can show employers that they have the skills and training required for the job. Conclusion Having a food safety certificate is an important step for anyone working in the food industry. It is a requirement in many companies to have a food handler certificate, as well as a requirement by most Health Departments to work in any type of food establishment. Understanding what exactly the food safety certificate entails, the different types of certificates, how to get one, and

Food Safety – Who’s really responsible?

The Public Health Agency of Canada estimates approximately 1/8 (4 million) of Canadians acquire food-borne illnesses each year. Food-borne illnesses cost Canadians approximately $12-$14 billion each year. Food safety is required by law and is the responsibility of everyone in the establishment – the owner and the employees. As food handlers, it is your responsibility to know the law and to follow them. Having proper training and becoming a certified food handler can help your establishment in delivering and providing the best customer satisfaction in the food industry. Register now for the Probe It Food Handler Certification course to: Who is responsible for food safety within a food business? On the surface, it looks like only the business owner is responsible for food safety, but the fact is that everyone in the chain, food handler, manager, and business owner, everyone is equally responsible. Here is detailed information on the same. Responsibilities of owners and managers – The business owner or manager is responsible to have information about the food safety laws in their province or territory. It is their responsibility that everyone in the team and organization is following all regulations in their area. Managers, supervisors, and owners are responsible to ensure that safe food handling practices are incorporated into the business’s everyday work routines. The business owners, managers and supervisors must: Responsibilities of Food Handlers – A food handler is responsible to ensure that safe food handling practices are followed to prevent any kind of food-borne illness outbreaks and to protect their customers. As per law, it is mandatory for every food handler in Canada to have proper training and knowledge about food safety. A safe food handling training certification ensures that employees are equipped with the right type of knowledge they need to ensure the food they sell or serve is safe to eat. Food handlers have various responsibilities, such as: When you are running a business or are working as a food handler, it is important to take care of having a safe food handler certificate to avoid any kind of penalty by the local food authorities as well as to ensure the safety of your customers across Canada.