Document Type

Article

Publication Date

4-2011

Journal or Book Title

Dietary Manager

Volume

20

Issue

4

First Page

30

Last Page

33

Abstract

All foodservices employees are responsible for ensuring the food served in their operations is safe. However, it is the responsibility of managers and supervisors to monitor and motivate employees to consistently handle food safely.

Comments

This article is from Dietary Manager 20 (2011): 30. Posted with permission.

Copyright Owner

Association of Nutrition & Foodservice Professionals

Language

en

Date Available

2014-10-28

File Format

application/pdf

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