A safe and sanitary food service establishment should involve all employees including management and food service workers to insure that safe food is provided to customers.  It is very important that everyone does the job required of them to have adequate food facilities.

The Manager/Supervisor:

• Should be certified in Food Service and ensure that a clean and sanitary establishment is maintained
• Retains the major responsibility to the customers and staff in his or her establishment
• Should delegate authority as necessary
• Inform the county health department if a food service employee has any disease in a communicable form or have become a carrier of a communicable disease
• Make training programs possible and require participation from all employees

Food Service Worker:

• must immediately call all sanitation and safety hazards to the attention of the manager/supervisor
• Request materials and supplies from proper authorities
• Cooperate with others responsible for a safe and sanitary food establishment.
• Inform management and health department of any disease in a communicable form or that he/she may have become a carrier of a communicable disease.

Department of Health

• Has a responsibility to the public to insure that food service establishments provide clean and safe food
• Inspect establishments under its purview on a regular basis
• Furnish copy of inspection reports to manager and explain violations
• Suggest solutions for improvements and discuss the problem with management
• Assist management in food service training programs
• Give information and cooperation to any food service establishments requesting assistance
• Relate to employees about safety and health practices
• Relate to customers that you have their best interest in mind

Food service managers and supervisors, through their county health departments, have many resources to help in the prevention of foodborne illnesses.   At the state level, there are epidemiologists and physicians who are especially trained in the science of disease occurrence and prevention and who are readily available for consultation or assistance to the county health director and food estasblishments.  The central laboratory and several regional laboratories receive and test food and utensil specimens.   At any time, they are ready to provide  assistance in the investigation and/or study of food sanitation.

By working together, we all can ensure that the customer who eats in Florida's food service establishments is served clean, wholesome and contaminate-free food!

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