Sentences with phrase «professional standard food»

Getting it right will start from having the best dog food for Boston terrier puppy right from the terrier puppy stage, and also some good food for adults, understanding their eating habits with the right food amount and following the professional standard food recommendations.

Not exact matches

A working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals.

All laboratories have to follow scientific protocol for food testing and maintain high standards of accuracy, reliability and credibility in the operation of the laboratory and achieving and maintaining the required levels of accreditation and reliability together with high professional standards and discipline.

The high level of customer service and food safety standards that Professional Produce brings to the market are the company's greatest advantages and these have helped the company form long - term partnerships with customers and farmers.

• To advance the profession of food science and technology by promoting the maintenance of high professional standards among its members.

BBL foods Cookies Plant were manufactured by experienced and trained professionals by using the supreme grade material with high industrial standards.

Standard 1.2.7 ensures consumers and health professionals can have confidence that health claims are well supported by scientific evidence, and it helps consumers make informed food choices.

IDFA's Regulatory RoundUP is geared toward dairy company and plant professionals who are responsible for understanding and complying with dairy regulations, as well as the suppliers who work with dairy plants to meet and exceed federal, state and local standards for dairy food manufacturing.

CaterTemp professional digital food thermometer, designed with the catering and food processing industry in mind.high system accuracy ± 0.4 °C FREE traceable certificate of calibration 2 year guarantee display hold function meets the European Standard EN 13485 UKAS 3 point certificate available (+ # 48)

While professional milk banks have established their own standards to help ensure that their supplies are safe, online breast milk networks and advertising have also emerged virtually without regulation, though the Food and Drug Administration warns against using milk procured online.

Right now we have a national obesity problem, so why aren't we asking for money to raise healthier students, to support coordinated school health, for more nutrition education, more collaboration with partners, parents and the community to encourage children to try new foods, to develop recipes, to provide technical assistance and set professional standards?

This so - called «waiver» provision has been enthusiastically supported by the School Nutrition Association (SNA), the nation's largest organization of school food professionals, despite the fact that the SNA supported these same healthy nutritional standards when they were first adopted.

The School Nutrition Association (SNA), the nation's largest organization of school food professionals, is currently lobbying Congress to weaken federal school meal standards regarding whole grains, sodium and fruits and vegetables.

Ironically enough, in an «urgent message» SNA sent to its 55,000 members this week to discourage them from signing an open letter supporting healthier meal standards, the organization reassured school food professionals that it welcomes their «thoughts and concerns.»

The professional standards are being developed for all staff who have a crucial role in delivering school food both back and front of house:

As you know by now, the School Nutrition Association (SNA), the nation's largest organization of school food professionals, is seeking to use the CNR to permanently weaken the Healthy, Hunger - Free Kids Act (HHFKA) nutritional standards for school meals (specifically, those relating to whole grains, fruits and vegetables, and lower sodium) on the grounds that kids are spurning the healthier meals en masse.

Back in 2010 Congress adopted greatly improved school food standards, which received bipartisan support as well as the endorsement of the School Nutrition Association (SNA), the nation's leading organization of 55,000 school food professionals.

Ever since the School Nutrition Association (SNA) stunned child health advocates with its flip - flop on school nutrition (supporting strong standards in 2010, then urging their roll - back two years later), the organization of 55,000 school food professionals has thrown itself into the arms of House Republicans in hopes of pushing through its new agenda.

So while I'm all for Secretary Perdue getting the input of school food professionals on school meal standards, they certainly should not be the only voices in his ear.

If you've been following the fight over school food, you know that the School Nutrition Association (SNA), the nation's leading organization of school food professionals, is the main force behind current efforts to weaken the new healthier meal standards.

Between preparing healthy food, adhering to strict nutrition standards, navigating student food allergies, and offering service with a smile, Cherokee County School District nutrition professionals have a lot on their plate.

In several posts written last year, I took the School Nutrition Association (SNA) to task for not asking Congress for more money to fund healthier school food, instead seeking only to roll - back school meal nutritional standards («School Food Professionals Versus Kids: How Did It Come to Tfood, instead seeking only to roll - back school meal nutritional standards («School Food Professionals Versus Kids: How Did It Come to TFood Professionals Versus Kids: How Did It Come to This?

All School Food Institute courses align with USDA professional standards learning objectives, but you do not have to be a school foodservice professional to take the courses.

The National College for Teaching and Leadership is responsible for setting the standards for Head teacher training, and has agreed that content on food and nutrition should be included in their leadership development programmes, casino including the National Professional Qualification for Headteachers (NPQH).

R.A.W and C.L.E.A.N certifications are part of the Clean Food Certified Project, a not - for - profit started in 2014 by raw and organic food professionals who believed in building a higher standard for our foFood Certified Project, a not - for - profit started in 2014 by raw and organic food professionals who believed in building a higher standard for our fofood professionals who believed in building a higher standard for our foods.

As well as expected stress and workload issues we found that a worrying 33 % of staff had not been trained recently, around 30 % hadn't seen the food standards and only a fifth were aware of the professional standards.

The National College for Teaching and Leadership is responsible for setting the standards for Head teacher training, and has agreed that content on food and nutrition should be included in their leadership development programmes, casino including the National Professional Qualification for Headteachers (NPQH).

Between preparing healthy meals for America's students, adhering to strict nutrition standards, navigating student food allergies, and offering service with a smile, school nutrition professionals are true heroes.

The Department of Environment, Food and Rural Affairs (DEFRA) funded two pieces of research on electric shock collars which were published last summer and show that electric shock collars can cause long term negative behavioural and physiological changes in dogs, even when used by professional trainers following an industry set standard of training.

If successful, you will be in charge of greeting and serving guests in accordance with the Hotel's standards of food and beverage quality, presentation and sanitation, and in a gracious and professional manner.

It involves, for example, contracting with guests and customers, suppliers, employees and professional advisers; complying with regulations / laws by central and local government (licensing, health and safety, food standards, consumer protection all spring to mind); also you need to be aware of the hotelier's liability as an occupier and his liability for the property of guests and of many other areas of the law such as race relations, sex equality and potential legal issues arising from the letting of banqueting rooms and the hiring of entertainers, to name just a few.

These skilled professionals have to ensure that the food prepared in the kitchen meets the standards.

These professionals complete duties such as adhering to food hygiene standards, coordinating bakery staff, taking charge of customer complaints, ordering ingredients and supplies, and directing various processes, from baking to decorating.

• Committed to delivering exceptional customer services in a bid to ensure repeat business • Focused on working as a collaborative team member to make sure that each work module is handled in a professional manner • Skilled in taking and delivering orders in an accurate and time efficient manner • Excellent skills in preparing food items according to preset recipes and carefully wrapping and delivering them • Particularly effective in monitoring dining room activities and going the extra mile to ensure customer satisfaction • Proficient in following critical standards for raw and finished product quality and service speed • Adept at following all food safety and hygiene requirements and practices • Hands - on experience in handling station preparation, stocking and inventory duties • Demonstrated expertise in following recipes accurately and maintaining food preparation processes, including marinating, seasoning and cooking • Qualified to anticipate customer volume throughout the day and prepare food items accordingly to ensure that no wastage occurs • Documented success in maintaining appropriate portion control and consistently monitor line food levels

Skill Highlights Kitchen operations management New business development Staff development Menu planning and design Inventory management and cost control Process improvement and optimization Professional Experience Executive Chef 7/1/2013 — Present Splashlight — New York, NY Direct day - to - day kitchen operations at multimillion - dollar generating restaurant, including scheduling, coordinating, and developing kitchen staff to achieve high food quality standards and labor cost targets.

Professional Summary: Top - performing Crew Member with 7 + years» track record of providing pleasant and courteous food service to customers by ensuring that quality standards are maintained.

PROFESSIONAL HIGHLIGHTS • Over 1 year experience as a Dietary Aide • Highly skilled in preparing and serving food and beverages per recipe or facility procedure • In - depth knowledge of performing a variety of food preparation tasks • Hands - on experience in arranging tray and table setting with appropriate tableware and condiments • Able to assure that cleanliness and quality standards are met • Proven ability to complete daily responsibilities and assignments • Track record of meeting objectives of the facility for future growth • Thorough understanding of safety and legal requirements at the facility • Demonstrated ability to interact helpfully with persons of different social and economic backgrounds

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

Highly seasoned and conscientious Food Quality Manager with the highest professional standards for safe food handling and distributFood Quality Manager with the highest professional standards for safe food handling and distributfood handling and distribution.

Food service professional with eight years in FOH and... restaurant and took appropriate action to ensure food quality and service standards were consisteFood service professional with eight years in FOH and... restaurant and took appropriate action to ensure food quality and service standards were consistefood quality and service standards were consistently

Tags for this Online Resume: bilingual, maximize returned on investment, Food and Beverages, Miami, higher service and quality standards, Country Club, opportunities for personal and professional, Dominican Republic

Maintained high standards of customer service during high - volume... Professional Summary Meticulous customer service, excellent at juggling multiple tasks and working... Skills Extensive food / beverage knowledge Food service background Able to learn quickly Follows procedfood / beverage knowledge Food service background Able to learn quickly Follows procedFood service background Able to learn quickly Follows procedures

PROFESSIONAL EXPERIENCE Ritz Carlton, Atlanta • GA 2007 — Present Banquet Chef Experienced and knowledgeable Banquet Chef providing quality service in all banquet food preparation for all featured menu items and specials, following practiced restaurant standards and plating guide specifications.

Operations Manager — Duties & Responsibilities Oversee organizational engineering initiatives aligning business resources and processes with organizational goals Identify and close knowledge, skill, process, and resource gaps with appropriate, sustainable solutions Train clients for sustainable change, meaningful innovation, increased engagement, and alignment with organizational goals Serve as an integral member of sales and marketing team, presenting technical information to 100 + customers worldwide Technical expert for the world's largest producer of anti-dandruff shampoo, an account providing 80 % + of biocide revenue Direct product development research and communicate technical product attributes to customers Design and implement the Quality Department, including all policies, processes, training, and client communications Champion quality process initiatives globally while managing team of 14 professional and support employees Manage global quality in product innovation, including working with internal product development teams Mentor junior team members and peers in quality processes ensuring the highest standards for company endeavors Serve as executive director of the global R&D operation for Kemin Food Technologies Oversee research and quality laboratory personnel in the US, Europe, Singapore, China, and India.

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.

Professional Experience American Red Cross (Douglasville, GA) 11/2007 — Present Communications Manager • Lead the strategic direction and implementation of all public relations and communication functions to achieve American Red Cross Blood Services collection goals and organizational objectives • Collaborate with Chapter counterparts to promote a singular American Red Cross image and messaging throughout the state • Develop viable communications plan to assure effective community awareness of critical need for donations • Produce market communications and develop media outreach initiatives, including press releases, media inquiries, and special project updates, to ensure image and brand consistency • Author and edit scripts, presentations, and speeches for use by senior - level organization executives • Establish partnership within the community to enhance awareness of the blood donation program while leveraging key relationships with local - and state - level media professionals • Develop and implement an annual public relations and communications budget to ensure self - sufficiency and utilize financial resources in an efficient manner • Execute and supervise all staff - related functions including hiring, training, evaluation, and career development to create a well - qualified team and enhance operational success • Plan and implement employee award and recognition programs to honor milestone achievements, customer service excellence, and the accomplishment of national initiatives • Perform all duties and responsibilities in compliance with standard operating procedures, Safety Quality Identity Potency Purity (SQUIPP), the Code of Federal Regulations (CFR), Occupational Safety and Health Administration (OSHA), the Food and Drug Administration (FDA), and all other applicable federal, state, and local entities

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

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 phonProfessional 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 phonprofessional 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