NSF International understands the challenges businesses face, and provides timely and pertinent training and instruction in the areas of sustainability, consumer products and NSF
food equipment standards.
Not exact matches
It can carry up to 36
standard pallets and 81 troops at the same time or a wide variety of gear, including tanks, helicopters, submarines,
equipment, and
food and emergency supplies.
Since 1963 The Commercial
Food Equipment Service Association (CFESA) is The
Standard For Service Excellence.
All
equipment by Tetra Pak Processing System is designed for use in the
food industry, with the highest hygiene
standards.
Union
Standard Equipment and Union Confectionery Machinery are the world's largest suppliers of processing, packaging and Laboratory equipment, serving the confectionery, pharmaceutical, cosmetic, food, bakery, chemical, packaging and
Equipment and Union Confectionery Machinery are the world's largest suppliers of processing, packaging and Laboratory
equipment, serving the confectionery, pharmaceutical, cosmetic, food, bakery, chemical, packaging and
equipment, serving the confectionery, pharmaceutical, cosmetic,
food, bakery, chemical, packaging and allied...
Manufacturers of
food, process
equipment or packaging lines must meet safety
standards for operating personnel.
The Vision of the Commercial
Food Equipment Service Association (CFESA) is to be recognized as the standard of excellence for servicing commercial food equipm
Food Equipment Service Association (CFESA) is to be recognized as the standard of excellence for servicing commercial food e
Equipment Service Association (CFESA) is to be recognized as the
standard of excellence for servicing commercial
food equipm
food equipmentequipment.
Smith Frozen Foods announced plans to revamp its Weston, Ore., facility with new
equipment that's more efficient and in line with
food safety
standards.
In the
food processing industry, it is essential that all
equipment is built to strict hygienic design
standards, ensuring everything can be cleaned and sanitized quickly and easily.
Aldi outlined AAWCS
standards to Australian
Food News with some
standards including that facilities and
equipment are designed to ensure minimal interference and stress to livestock and that processing staff are professionally trained to manage livestock in accordance with low stress handling techniques.
Strict health and safety
standards in the
food, beverage and pharmaceutical industries require all machinery used in the production process to be thoroughly sanitised at regular intervals to keep
equipment clean and eliminate the risk of bacterial contamination.
Section 2 The Vision of the Commercial
Food Equipment Service Association (CFESA) is to be recognized as the standard of excellence for servicing commercial food equipm
Food Equipment Service Association (CFESA) is to be recognized as the standard of excellence for servicing commercial food e
Equipment Service Association (CFESA) is to be recognized as the
standard of excellence for servicing commercial
food equipm
food equipmentequipment.
Specifically, the project is working to ensure that the USDA adopts science - based nutrition
standards for snack
foods and beverages served and sold in schools; that it develops and implements rigorous school
food safety policies; and that schools have the resources they need to train cafeteria employees and replace outdated and broken kitchen
equipment.
Finding 1: The vast majority of school
food authorities (88 percent) needed one or more pieces of
equipment to help them meet the current lunch
standards.
School
food authorities, * or SFAs, are managing to serve healthier meals despite challenges, such as limitations in their existing kitchen
equipment and infrastructure and in the knowledge and skills of
food service staff.5 As of September 2013, USDA data confirm that 80 percent of schools reported meeting the
standards.6 These changes are a huge step forward for child nutrition and, therefore, children's health.
Obama administration goals for the legislation include: (1) improving nutrition
standards for school meals; (2) increasing participation in school meal programs; (3) increasing parent and student education about healthy eating; (4) establishing nutrition
standards for the so called «a la carte»
foods (see my School Lunch FAQs for more information on these); (5) promoting increased consumption of whole grains, fruits, vegetables, and low - and fat - free dairy products; (6) strengthening school wellness policies and promoting physical activity in schools; (7) training people who provide school meals and providing them with better
equipment; and (8) enhancing
food safety.
Unfortunately, supporting healthier school
food with training,
equipment and funding is a harder road than simply rolling back
standards.
The bill, largely the same as the version introduced last Congress, would give school districts and
food service administrators the tools and resources they need to prepare meals that meet the updated USDA school
food standards by providing loan guarantees for kitchen infrastructure and
equipment upgrades, authorizing grants for small but critical
equipment purchases, and supporting innovative training opportunities to strengthen the school
food service workforce.
A study by the Pew Charitable Trusts» Kids» Safe and Healthful Foods Project, also expected to be released Monday, said that 91 percent of school
food officials the group surveyed said they face challenges in putting the
standards in place, including problems with
food costs and availability, training employees to follow the new guidelines, and a lack of the proper
equipment to cook healthier meals.
The Mercedes CLA45 4Matic sits at the top of the CLA
food chain and comes equipped with a range of
standard equipment.
Essential responsibilities of a Bread Baker are measuring ingredients, cutting dough, placing dough into pans, adjusting oven temperature, maintaining baking
equipment, training new staff in baking techniques, and adhering to
food safety
standards.
A well - written resume sample for Assistant Baker should mention duties like maintaining the baking area clean and organized, replenishing stocks, measuring ingredients, sanitizing
equipment and utensils, adhering to
food safety
standards, and collecting payments from customers.
Ensured timely service and sanitation of cooking
equipment — Maintained cleanliness and health
standards in the working station where the
food is prepared.
Operate
standard cooking
equipment such as mixing machines, steam cookers, scales, toasters,
food choppers, and a variety of ovens and stoves.
Clean and sanitizes work area and
equipment in order to maintain kitchen and
food service areas according to
standard.
• Highly skilled in inspecting
food preparation duties to ensure that they conform to the specific instruction provided • Proven record of efficiently observing and testing
food items to ensure that they have been cooked according to set recipes • Demonstrated expertise in creating recipes and menus according to the specific tastes of different clientele • Skilled in weighing, measuring and mixing ingredients according to recipes and by employing personal judgement • Deeply familiar with operating kitchen
equipment such as grills, ovens and fryers to handle cooking and baking activities • Proficient in portioning
food items according to restaurant
standards and arranging them on plates and platters in a visually pleasing manner • Adept at determining estimated expected
food consumption and requisitioning supplies in a time - efficient manner • Effectively able to monitor sanitation practices by ensuring that the kitchen areas is kept clean and clean and that waste management practices are followed • Focused on coordinating
food orders efficiently, aimed at supporting timely and efficient delivery of
food items to each table
Trained 30 Staff Members on proper receiving, storage, and rotation of
food products and
equipment to ensure a safe and healthy work environment that meets state
standards and regulations.
• Highly experienced in creating menus from scratch, keeping in mind customers» likes and local
standards • Hands - on experience in developing recipes for different cuisines including French, Italian, Indian and Japanese • Well - versed in providing training to both new and existing kitchen staff members to provide them with insight into handling their specific work • Competent in creating and adhering to budgets by ensuring that all
food acquisition activities are performed accordingly • Qualified to develop and maintain kitchen sanitation procedures and ensure that they are implemented properly • Proven record of effectively handling
food supply problems by employing exceptional comprehension of inventory management • Effectively able to provide direction and mentorship to kitchen staff, focusing on delivery of exceptional culinary services • Skilled in determining the need for kitchen
equipment and appliances and fulfilling these needs by creating and maintaining effective liaison with vendors and suppliers • Proficient in determining the best way and avenue of acquiring quality
food items and creating appropriate storage space for them • Adept at handling
food inventory and rotation work to minimize spoilage and wastage • Particularly effective in safeguarding all kitchen employees by implementing training to increase their awareness of safety, sanitization and accident prevention principles
• Excellent
food preparation and cooking skills • Strong work ethic and highly personable chef with excellent communication, interpersonal, and conversation skills • Experience overseeing kitchen safety and sanitation and following
food quality and presentation
standards • Knowledge of using commercial kitchen
equipment • Understanding of overseeing operations, including ensuring guidelines are followed, monitoring stock, and maintaining daily production levels • Leadership experience supervising line cooks and training new kitchen employees
• Special talent for creating menus and correlating recipes in according to gross customer - base's specific tastes • Track record of effectively and efficiently handling staff scheduling duties to ensure appropriate shift coverage • Skilled in investigating and resolving complaints regarding
food quality and service • Focused on ensuring exceptional
food service delivery through dedicated training programs and conformance to quality control
standards • Adept at overseeing
food preparation methods, portion sizes and garnishing activities to ensure conformance to presentation
standards • Particularly effective in monitoring budgets and payroll records and handling reviews of financial transactions, to ensure authorization of expenditures • Specialized courses in
food aesthetics and preparation, aimed at providing customers with novel tastes and presentations • Hands - on experience in overseeing the day to day operations of the restaurant and handling supplies and
equipment procurement activities • Proven record of ensuring that all
food service programs follow appropriate sanitation procedures • Excellent skills in controlling
food costs, ascertaining conformance to sanitation and quality and training
food service workers to work optimally
• First - hand experience in following given recipe and quality
standards to prepare
food items using different methods and kitchen
equipment.
• Cooked
food by frying, grilling and baking
food items according to set recipes • Oversaw the repair and maintenance of kitchen
equipment such as ovens, grills, burners and refrigerators • Ascertained that inventory of
food items and kitchen supplies was properly handled • Created and maintain effective liaison with suppliers and vendors to ensure timely delivery of both • Creatde entrees and ensured that portioning was done according to the
standards set by the restaurant
• Track record of following recipes and product directions to prepare
food item in accordance to quality
standards • Special talent for operating and maintaining
food preparation
equipment according to specific
food items to be cooked • Demonstrated success in
food handling procedures such as wrapping, labeling, dating, stocking and storing • Extensive awareness of managing
food rotation activities and following
food temperature control • Skilled at chopping, cutting, peeling, grinding, stirring and slicing meats, fruits and vegetables in predesignated cuts and portions • Well - versed in handling and maintaining
food inventories, with special focus on stock levels and procurement activities • Competent at coordinating
standards of quality
food handling with proper sanitation
standards • Excellent communication and listening skills, aimed at understanding and carrying out
food preparation instructions accurately and in a time efficient manner • Superb time management abilities targeted at ensuring that
food items are prepared prior to commencement of cooking activities
• Highly skilled in bussing tables by ensuring that everything is in sync to the preset rules of the restaurant • Hands - on experience in completely periodic / daily banquet and buffet setup procedures • Competent at cleaning up spilled
food or drink and ensuring that any broken glass or plates are removed promptly • Proficient in handling inventory duties such as stocking cabinets and serving areas with condiments • Qualified to handle
food portioning and garnishing activities to ensure menu - appropriate
food items • Special talent for maintaining adequate supplies of items such as tablecloths, silverware, glassware, trays and dishes • Proven ability to effectively stock refrigerating units with wines, bottled beer and soft drinks • Demonstrated ability to mix and prepare flavors for mixed drinks and stocking vending machines with
food items • Well - versed in cleaning spills and make sure that any problems with kitchen
equipment or tools is looked into and resolved on an immediate basis • Adept at handling customers» complaints and ensuring prompt and effective resolutions to their problems • Proficient in ensuring that
food safety and hygiene
standards are maintained throughout service times
PROFESSIONAL HIGHLIGHTS • Demonstrated expertise in performing
food preparation services including chopping and marinating meats • Proficient in operating
standard kitchen
equipment such as grills, ovens, firers and dishwashers • Skilled in the creating recipes by incorporating local tastes and likes, aimed at increasing customer satisfaction • Adept at complying with nutrition and sanitation regulations and safety
standards particular to the
food service industry
Stocked supplies in serving stations, cupboards, refrigerators, and salad bars Stored clean
equipment and utensils Supervised and coordinated activities of cooks and workers engaged in
food preparation Took beverage orders from serving staff or directly from patrons Transferred supplies and
equipment between storage and work areas Took orders from patrons for
food or beverages Used all
food handling
standards Wrote patrons \»
food orders on order slips, memorized orders, and entered orders into computers for transmittal to kitchen staff Communicated with customers regarding orders, comments, and complaints Complied with scheduled kitchen sanitation and ensured all
standards and practices were met Made and served drinks to guests and cocktail servers following established guidelines, procedures, and policies Maintained contact with kitchen staff, management, serving staff, and customers Facilitated prompt and accurate seating and service of all guests.
Business Manager — Duties & Responsibilities Direct daily restaurant operations, marketing, customer service, and finances for multiple establishments Hire, train, and direct large staffs ensuring they understand that brand and adhere to corporate protocols Responsible for multimillion dollar inventory, facility, and professional
food preparation
equipment Set company budgets, maintain profit / loss statements, and ensure overall financial health Determine employee schedules, responsibilities, and dress code Increase sales through effective marketing and customer service Cut operational costs through efficient inventory management and employee scheduling Negotiate contracts and agreements with suppliers securing quality products at low prices Ensure compliance with all applicable health and safety regulations Enforce corporate
food and beverage quality
standards Create employee development programs building staff skill sets and value Utilize employee recognition tactics to build morale and company loyalty Develop a loyal client base through excellent customer service and a quality product Build and strengthen relationships with clients, staff, vendors, and community leaders Perform administrative duties such as data entry, filing, faxing, and phones as needed Fluent in Albanian, English, and Spanish.
Business Manager — Duties & Responsibilities Direct daily restaurant operations, marketing, customer service, and finances for multiple locations Hire, train, and direct large staffs ensuring they understand that brand and adhere to corporate protocols Responsible for multimillion dollar inventory, facility, and professional
food preparation
equipment Set company budgets, maintain profit / loss statements, and ensure overall financial health Determine employee schedules, responsibilities, and dress code Increase sales by 5 % each year through effective marketing and customer service Cut operational costs through efficient inventory management and employee scheduling Negotiate contracts and agreements with suppliers securing quality products at low prices Ensure compliance with all applicable health and safety regulations Enforce corporate
food and beverage quality
standards Create employee development programs building staff skill sets and value Utilize employee recognition tactics to build morale and company loyalty Develop a loyal client base through excellent customer service and a quality product Build and strengthen relationships with clients, staff, vendors, and community leaders Completed management training program through Fatburger corporate university Certified in ServeSafe
food handling procedures Perform administrative duties such as data entry, filing, faxing, and phones as needed Represent brand with positivity, dedication, and professionalism
Director of Operations — Duties & Responsibilities Manage daily operation, finances and personnel of US Army dining facilities in domestic and international forums Responsible for facility and
equipment valued in excess of $ 570,000 Train and supervise large staff ensuring efficient and effective
food service operations Design and implement staff workflows, program policies, and meal preparation / service procedures Plan and execute breakfast, lunch, and dinner for more than 3,000 soldiers and civilians Create healthy and enjoyable menus in accordance with national nutrition
standards Ensure strict compliance with all applicable health and safety regulations Oversee
food /
equipment inventory and orders ensuring cost effective operations Coordinate special events, field kitchens, and other special projects as assigned Manage all new construction and modification to facilities and
equipment Prepare and present reports concerning finances, client satisfaction, and nutrition for senior leadership Utilize extensive military training to manage security of facilities, assets and personnel in hostile territory Consistently promoted for excellence in team leadership, dedication, professionalism, and integrity
Café Worker — Duties & Responsibilities Utilize strong interpersonal skills to provide exceptional customer service Train and direct staff ensuring they understand that brand and adhere to corporate protocols Ensure compliance with all applicable health and safety regulations Utilize medical background to assist with health and nutrition objectives Enforce corporate
food and beverage quality
standards Develop a loyal client base through community building initiatives Build and strengthen relationships with clients, staff, vendors, and community leaders Perform administrative duties such as data entry, filing, faxing, and phones as needed Responsible for multimillion
equipment, inventory, facilities, and vehicles Represent brand with positivity, dedication, and professionalism Support the vegan raw
food movement in personal and professional life
Professional Duties & Responsibilities Directed all daily operations, customer service, personnel, and finances for varied restaurants Designed and implemented marketing and sales campaigns resulting in increased business Planned and executed successful community events which enhanced brand awareness Responsible for multimillion dollar inventory, facility, and professional
food preparation
equipment Recruited, trained, and oversaw assistant managers, hosts, waiters, and kitchen staff Set company budgets, maintained profit / loss statements, and ensured overall financial health Cut operational costs through effective inventory management and employee scheduling Negotiated contracts and agreements with suppliers securing quality products at low prices Ensured compliance with all applicable health and safety regulations Created employee development programs building staff skill sets and value Utilized employee recognition tactics to build morale and company loyalty Crafted an atmosphere of respect, professionalism, and dedication to excellence Developed a loyal client base through excellent customer service and a quality product Ensured staff compliance with corporate
food and beverage
standards of excellence Built and strengthened relationships with clients, staff, and community leaders Performed administrative duties such as data entry, filing, faxing, and phones as needed