Food Protection Manager Training

Your hygiene protocols are essential to preventing a foodborne illness outbreak at your establishment–not to mention the long-term success of your business. Every operator and manager who oversees a foodservice business should create standard hygiene practices and expect their entire team to consistently and carefully adhere to them. These protocols cover a range of activities, including cleaning, sanitization, and personal hygiene. Other basic habits and routines like handwashing, sanitizing food prep surfaces, and regular facility cleaning help you and your team maintain a safe food environment, reduce food safety incidents, and comply with relevant laws and regulations. Understanding why and how to implement structured safe food handling practices in your establishment will make protecting your customers second-nature, so you can focus on providing an exceptional experience for everyone who walks in your door. Keep reading to learn more about hygiene protocol, including: What are hygiene protocols? Why are hygiene protocols important to the food industry? What best practices should my hygiene protocols include? How do I create a hygiene protocol plan?

The 2005 movie Waiting features a ragtag group of cooks and servers who navigate the ins and outs of working at a busy chain restaurant. The film vividly illustrates how one kitchen’s communication falls extremely short.

Every time you scrape your customer’s leftovers into the trash, do you feel a pang of guilt? If so, you’re probably not alone. Food waste is one of the most significant contributors to landfills worldwide. Up to 40% of all food produced globally ends up wasted, accounting for a staggering 1.3 billion tons per year.1 Not only does this food waste contribute to overflowing landfills and a global hunger crisis, but it also releases methane gas, a greenhouse gas that’s 25 times more potent than carbon dioxide.2 So, what happens to your kitchen scraps after dinner service? If the answer is “straight to the trash,” it might be time to rethink your approach. Composting and food donation programs are game-changers in reducing landfill waste. But before you toss those potato peels into the compost bin or box up leftovers for donation, know that you play a critical role. Mishandling these processes can lead to contamination issues, rendering well-intentioned efforts into a food safety nightmare. Here’s how to combine the two for the most effective approach possible. Below, we’ll cover: Making the case for food waste initiatives Best practices for safe composting Tips for safely donating leftover food Common challenges in handling food waste and how to overcome them Making the case for food waste initiatives Food waste isn’t just an environmental issue. It’s an ethical one, too. While billions of tons of food rot in landfills, over 828 million people worldwide go hungry every day. Composting and food donation directly address these issues in tangible ways. Composting, for one, gives organic waste a second life as nutrient-rich soil. This soil naturally improves agriculture, reducing dependence on synthetic fertilizers that often harm ecosystems. Plus, composting keeps waste out of landfills, limiting methane production and, ultimately, fighting climate change. For food donation, the math is simple. High-quality surplus food is redirected to communities in need, helping to reduce both waste and hunger simultaneously. However, the benefits hinge on one critical factor: doing it safely. Foodborne illness and pest infestations can derail the most well-meaning waste reduction efforts, which is why implementing strict food safety practices is non-negotiable. Best practices for safe composting Composting is an excellent way to manage food waste sustainably, but it’s also where contamination risks can sneak in if proper precautions aren’t taken. At its core, composting uses natural decomposition to break down organic materials into nutrient-rich humus that can nourish soil. Think of it as recycling for your banana peels, coffee grounds, and vegetable trimmings, powered by microbes and earthworms. Done right, composting reduces waste and lowers your trash bill. Plus, ingredients that can be composted account for nearly 30% of the waste we send to landfills.3 It’s truly a win-win. The challenge? Making sure what you put in won’t compromise the process or breed food safety risks. Here are some tips on how to ace the composting process without crossing any unnecessary contamination lines: 1. Separate organic and non-organic waste The golden rule of composting is segregation. Distinguish your compostable scraps (fruit peels, veggie stems, eggshells) from non-compostable items like plastics, glass, and meat. Did you know that mixing non-organic materials increases the risk of cross-contamination and pest attraction? Don’t do it, not even once. There’s zero point since these materials don’t break down, anyway. 2. Avoid these common mistakes Don’t compost: Meat, dairy, oily foods, or anything greasy. These items can attract rodents, create odor issues, and invite unhealthy bacteria, such as Salmonella. Do compost: Vegetables, fruits, plant-based scraps, coffee grounds, and eggshells (your compost pile will thank you). 3. Follow proper storage and decomposition techniques Always contain your compost in pest-proof bins with tight lids. Turn the contents regularly to aerate them and quicken the decomposition process (which also helps keep odors under control). A balance of "greens" (wet, nitrogen-rich items) and "browns" (dry, carbon-rich materials like leaves or cardboard) is key here! 4. Notes for commercial kitchens For large-scale operations, always follow the food safety standards specific to your industry for handling waste. Designate separate areas of the kitchen for composting preparation, use industrial-grade storage solutions, and educate your staff on best practices. Tips for safely donating leftover food While a third of all food in the United States goes uneaten, it’s estimated that up to one in eight Americans is struggling with food insecurity.4 Not all food waste needs to go in a bin, particularly if that food is still perfectly safe to eat. Donation programs tick many boxes. You can reduce food waste while helping people in need, while at the same time reducing your environmental impact and garbage bills. When handled properly, unused, safe-to-eat food can feed hungry people rather than rotting in landfills. Food donation programs are a fantastic opportunity—but they demand strict adherence to food safety practices. 1. Maintain temperature controls Ensure perishable foods are stored at a temperature below 40°F (or above 140°F) during preparation and transport. This eliminates the risks of bacterial growth during the donation process. Invest in insulated containers and thermometers to maintain compliance with food safety standards. 2. Practice excellent hygiene From handling to packing, stick to established hygiene practices. Use gloves, sanitize surfaces, and ensure staff are trained in food safety protocols. 3. Partner with certified food rescue organizations Collaborate with reputable organizations, such as local food banks or charities that specialize in food redistribution. Look for those certified in food safety and familiar with your local health regulations. Examples include Feeding America and similar local community programs.5 Bonus tip: In addition to helping communities, some states offer tax deductions for food donations. Check your local laws, as you may find yet another incentive to give back while staying green. 4. Label and package donations properly Always label donated food with the date, handling instructions, and a clear description of the item. Proper packaging significantly reduces the chances of spoilage during transport. Common challenges in handling food waste and how to overcome them Even with good intentions, food waste management presents its fair share of challenges. From contamination risks to odor and pests, these issues can make any food safety professional's job feel harder than it needs to be. Here’s how to tackle common obstacles. 1. Identifying and reducing contamination risks Cross-contamination is a top concern, especially when it comes to handling food waste. To manage it effectively: Use separate bins for compost materials and non-compostables. Train staff to avoid mixing potentially hazardous items like raw meat scraps. Conduct regular compliance checks in your compost or waste handling areas. 2. Educating kitchen staff Clear, simple education is incredibly important. Many staff members might not fully understand the ‘why’ behind food waste safety. Posters, on-site training, or quick video guides can make a significant difference. For commercial kitchens, mandatory food waste management training should also be part of the onboarding process. 3. Addressing pests and odors Pests and smells often deter businesses from composting or sorting waste. Use pest-proof bins (metal or thick plastic works well) and maintain proper moisture and aeration in your compost pile. Dealing with persistent odor issues? Add more “browns” like dry leaves or paper to balance out over-moist “greens.” 4. Advocating for eco-friendly waste systems As a foodservice professional, you can play a pivotal role in driving change. Encourage your establishment to invest in sustainable waste systems. Provide data-backed insights (like reduced garbage bills or tax benefits) to persuade decision-makers to adopt eco-friendly practices. It may not seem like your small efforts add up to much, but as Robert Collier famously said, “success is the sum of small efforts, repeated day in and day out.” Follow a winning recipe for eco-friendly food waste success Managing food waste doesn’t have to be a mystery. Whether you’re composting kitchen scraps, donating surplus food, or troubleshooting challenges like contamination, the key is to combine eco-friendly approaches with solid food safety practices. By adopting sustainable systems, such as composting and food donation programs, you’re not only safeguarding public health but also reducing your environmental impact. You’re contributing to a larger mission that reduces waste, feeds communities, and protects the planet. Clever systems, compliant kitchens, and compost heaps brimming with potential—that’s the future of food waste in an eco-friendly kitchen. And if you’re still struggling with figuring out ways to keep your kitchen safe, effective, efficient, and compliant, be sure to explore Trust20’s many resources for food safety, from food handler training to food manager certification. What steps will you take today to make your kitchen both sustainable and safe?

Proper handwashing is not only an essential food safety practice, but also a responsibility that helps prevent foodborne illnesses. However, handwashing alone isn’t always enough, especially when not done correctly. A U.S. Department of Agriculture (USDA) study found that 48% of test kitchen participants caused cross-contamination after not washing their hands.1 This study highlights the crucial role of every food handler in maintaining food safety.

Tennessee celebrates a long tradition of noteworthy barbeque–with a side of fluffy biscuits, of course–and, with its growing list of nationally recognized restaurants, the state’s food industry is satisfying every palette at every price point. Customers can experience the Tennessee food scene while enjoying live music, be it at the Grand Ole Opry or the blues clubs on Beale Street. But without food safety protocols in place, customers might experience more than they bargained for! While Tennessee does not have food safety training and certification requirements in place, the state still takes federal recommendations seriously. Read on to get the answers to these questions: Which version of the FDA Food Code does Tennessee use? Does Tennessee require food handler training? Does Tennessee require allergen awareness training? Does Tennessee require food manager certification?