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Sanitation certification is required by most restaurants as a basic credential for their management staff. [citation needed] To date, over 5 million ServSafe Food Protection Manager Certifications have been awarded. [2] ServSafe certifies food managers, food handlers, people who work with alcohol and allergens, and workplaces. [3]
Associate, bachelor, and graduate degree programs are offered in restaurant management by community colleges, junior colleges, and some universities in the United States. [ 1 ] One hierarchical system for organizing a restaurant's kitchen staff is the brigade de cuisine system developed by Auguste Escoffier (1846–1935).
Restricting entry by licensing is arguably a convenient and effective method of maintaining the high standards, high status and elite privileges of a profession [citation needed] as well as acting to eliminate competition from those who provide a cheaper but (allegedly) sub-standard service. Organizations such as the American Medical ...
A health inspector was fired after being accused of taking cash from restaurants in exchange for fraudulent food licenses. | April 16 Daily Briefing.
Obtaining a certificate is voluntary in some fields, but in others, certification from a government-accredited agency may be legally required to perform certain jobs or tasks. Organizations in the United States involved in setting standards for certification include the American National Standards Institute (ANSI) and the Institute for ...
A license hearing for the restaurant at 3001 S. Kinnickinnic Ave. was on the Common Council License Committee's May 7 agenda, but the owner did not appear, causing its licenses to expire on May 9.
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This is an example of a less-standardized licensure that is part of the licensing debate. For example, the gold standard in radiologic technician is a JCERT accredited 24-month program, but some states allow for only 6-week programs. [6] There is often debate about the level and type of regulation needed.
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