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Monitor food service operations
Monitor food service operations against targets
Check that the quality of the products and customer service are maintained
Adapt allocation of work activities to meet changing priorities and targets
Report to the relevant people factors influencing effectiveness which are outside own area of responsibility
Make recommendations to the relevant people to improve food service operations.
Control risk in the workplace
Monitor safe use of all tools and equipment to minimise risk
Identify potential and actual hazards and take corrective action to deal with them
Ensure food safety operations comply with organisational and legal requirements.