Recruiter's Glossary

Examples: Cross-Contact • Call Times • Time Management

Food Safety

Term from Professional Cooking industry explained for recruiters

Food Safety is a fundamental set of rules and practices that ensure food is handled, prepared, and stored in a way that prevents illness and contamination. It's like a universal rulebook that all food service professionals must follow to keep customers healthy. This includes everything from proper hand washing and temperature control to preventing cross-contamination and proper storage methods. When you see this term on a resume, it usually indicates that the person understands and has been trained in these essential practices, often through certifications like ServSafe or local health department training programs.

Examples in Resumes

Maintained Food Safety standards for a 200-seat restaurant

Trained staff of 15 on Food Safety protocols and procedures

Implemented new Food Safety guidelines resulting in perfect health inspection scores

Certified in Food Safety and sanitation management

Typical job title: "Food Safety Managers"

Also try searching for:

Food Safety Coordinator Kitchen Safety Manager Food Safety Specialist Food Service Manager Quality Assurance Manager Food Safety Supervisor Kitchen Manager

Where to Find Food Safety Managers

Professional Organizations

• National Restaurant Association
• ServSafe
• International Association for Food Protection

Job Boards

Online Resources

Example Interview Questions

Senior Level Questions

Q: How would you implement a food safety program in a large kitchen operation?

Expected Answer: The candidate should discuss creating comprehensive protocols, training programs, monitoring systems, and documentation procedures. They should mention staff training, regular audits, and working with health inspectors.

Q: How do you handle a food safety crisis or violation?

Expected Answer: Look for answers that include immediate corrective actions, proper documentation, staff retraining, and preventive measures for the future. They should emphasize communication with staff and authorities if necessary.

Mid Level Questions

Q: What are the critical control points in food preparation and how do you monitor them?

Expected Answer: They should explain key safety checkpoints like proper cooking temperatures, cooling procedures, and storage methods, plus how to track and document these points.

Q: How do you ensure proper food rotation and storage in a busy kitchen?

Expected Answer: Should describe FIFO (First In, First Out) system, proper labeling, temperature monitoring, and storage organization strategies.

Junior Level Questions

Q: What are the basic steps of proper hand washing in food service?

Expected Answer: Should describe the complete process: hot water, soap, 20-second washing time, proper drying, and when hand washing is required.

Q: What are the safe temperature zones for food storage?

Expected Answer: Should know basic safe temperature ranges for cold storage (below 40°F/4°C) and hot holding (above 140°F/60°C), and understand the danger zone concept.