Supports the coordination for all food safety activities in the Central Nutrition Center and in schools.  It assists in ensuring that all food safety standards and requirements meet Memphis and Shelby County Health Department, State of Tennessee Health Codes, and United States Department of Agriculture HACCP guidelines. 

1. Establishes, directs, trains all employees, and monitors the food safety and sanitation procedures that all employees must follow, including those for safe food temperatures.
2.  Conducts random testing of cook/chill and any potentially hazardous foods in the CNC and in schools ensuring that guidelines and standards are in place to eliminate both, external and internal, product cont
3. Directs the procedures to be followed on food safety in the following areas of the CNC: warehouse, bakery, cook/chill, and ingredient control, and the sandwich/salad prep.
4.  Monitors the equipment cleaning and sanitation in the above named areas.
5.  Responsible for ensuring that guidelines and standards are in place to eliminate both external and internal product contamination or food-borne illness.
6.  Establishes an automated food safety audit procedure.
7.  Devises critical control points to be monitored on an hourly, daily, and weekly schedule as well as a monthly or quarterly schedule.
8.  Maintains all records on food received and delivered; holding and storage temperatures; labels, rotating inventory FIFO.
9.  Monitors food safety standards in schools to ensure foods transported meet and maintain all temperature holding standards as needed.
10. Performs other related duties as assigned or directed.

Graduation from an accredited college or university with a Bachelor Degree in Food Service, Hotel and Restaurant Administration/Management or equivalent plus an additional 2 years of experience in quantity food production and food preparation, or equivalent, for a total education/experience of 6  years. Requires completion of food safety courses offered by the Memphis and Shelby County Health Department, the National Restaurant Association Foundation for Food Safety, National Food Service Management Institute, or the American School Food Service Association. Requires HACCP Certification for food establishments.

Degree Equivalency Formula:

Bachelor’s Degree= 4 years plus required years of experience.

Master’s Degree= 2 years plus required years of experience. Where Master’s degrees are required, years for Bachelor’s degrees must be included.