They are preparing you to be certified in food safety to pass the Health Department requirements .
Anyone who works in any commercial, industrial, restaurant, or food trades needs to be aware of contamination/cross-contamination concerns.
A certain number of violations they give you a warning, a reocurance or ignoring violations will get you closed down immediately. Don't ask m how I know ..!!
The State Health Dept. certification is no cake walk; it costs your employer $250.oo everytime you take the test.
Any operating food service facility is required to have at least one Health Dept.certified employee on duty whenever they are dispensing food, at all times .
The suggestion of an instant read thermometer, "THERMOPEN"(%98.) is almost a requirement ( That's what the Health Dept. inspectors use !!)
Yes, I understand that. But I always laugh at the insanity of regulations. I’ve often told the story of my husband’s private club that on Thanksgiving Day were surprised by the health inspectors. They espied two turkeys on a board waiting to be carved and made the chef throw it out for no good reason. The chef cried.
And being a NYer, I’m well aware of C ratings on windows!