SERVSAFE Sample Clauses

SERVSAFE. A. Employees, hired from outside the bargaining unit into the positions below, must be certified as food handlers by the end of their six (6) month probationary period through a recognized program approved by the University of Massachusetts (i.e. ServSafe). Xxxxx I and Xxxxx II Culinary Worker, U of M Xxxx I, II and III Assistant Snack Bar Manager Snack Bar Manager Dining Hall Supervisor Storekeeper II and Storekeeper III (Aux. Services only)
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SERVSAFE. A. Employees hired positions in Auxiliary Services involved in handling food must be certified as food handlers within six (6) months of hire through a recognized program approved by the University of Massachusetts (i.e. ServSafe). Employees who have not been certified in that period will be terminated. Neither the union nor the employee shall have recourse to any grievance procedure to challenge such termination.
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SERVSAFE. The Burlington School Department will assume all costs associated (training, courses, books, travel and fees) with employees’ certification and re-certification of ServSafe certificates. Effective July 1, 2017 all employees who have an active ServSafe certification shall receive a four hundred ($400) stipend paid in the first pay period of December. Employees shall be required to obtain and maintain a ServSafe certification. The Burlington School District shall pay for the initial testing and recertification testing. In the event an employee does not pass their initial or recertification test, the District agrees to pay for one (1) additional test. Further, the Burlington School District shall compensate the employees for fifty percent (50%) of the time involved in training and taking of the one additional test. ATTACHMENT 1 Burlington School Food Service School Manager Job Description Responsible for the following: • Food orders (produce, milk, bread, groceries, paper) Ensuring all food and ingredients are available prior to the start of the meal preparation • Receiving and Inventory Control • Scheduling (Daily job sheet) • Food Preparation • Effective use of leftovers • Establishes a routine cleaning schedule and check system that complies w/local, state and federal guidelines • Cleanliness • ServSafe food handling technique • Daily Revenue and Bank Deposits: implements approved procedures for cash collection and ticket sales; ensures proper distribution, control and security of cash and meal tickets; determines accurate meal counts by category (free, reduced-price, and paid, etc.) • Participates in implementing cost containment measures while maintaining quality • Plans and schedules work assignments, trains, supervises • Weekly payroll sheet • Delegates responsibility as appropriate • Promotes student and staff satisfaction by merchandising and serving meals in an attractive manner • Opens and closes, locks, and unlocks facilities as needed • Must have working knowledge of tools and equipment used in the Foodservice operations • Completion of all Department of Education paperwork that is consistent with the duties and responsibilities of a Cafeteria Manager The Manager is the vehicle of communication to the staff, providing feedback for change on the food preparation worksheets and production package. The Manager will directly oversee the preparation and storage of all food and be responsible for assuring that staff is using proper preparation and safe...
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SERVSAFE. The center kitchen staff shall be Serve Safe certified. The center manager is strongly encouraged to become ServSafe certified. These certificates shall be posted in the center and kept current.
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