Certified Food Protection Manager with management and supervisory responsibility employed by the establishment Observation: applicant, or a supervisor employed by the vendor, has six-months to successfully complete a Certified Food Protection Manager's course and have that certificate available for review.
A temperature measuring device with a suitable small diameter probe is provided and readily accessible to measure the temperature of thin foods Observation: thin probe tip sensitive digital thermometer is needed.
Test kit provided and used to measure sanitizing solution concentration Observation: sanitizer test strips are needed for testing proper concentration.
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