Position Overview

Food handlers work in many settings where the need to handle unpackaged food is eminent. Popular working places for food handlers may include restaurants, cafeterias, hotels, hospitals and even hotels depending on individually placed positions. In a manufacturing setting, a food handler may be expected to cut and grind meat, manage weighing and packaging duties for vegetables and preparing salads.

Cook Helpers and Assistants are also considered food handlers as they work directly with unpackaged food. Apart from cooking assistance, a food handler will be expected to pack food and deliver it to the customer in some instances. Any job that requires a person to handle food or anything that is sure to come in contact with food is a food handler. This may include individuals who handle and wash cutlery and dishware and also people who may clean and sanitize services where food may be prepared.

Food handlers need to take special care of following hygienic practices as they are directly responsible for the well being of the customers who eat it. Self sanitation and that of the work place is of the utmost importance and the ability and knowledge of preparing and handling food is even more so.

Educational Requirements

There is no minimum qualification required by most employers for the position of a food handler even though most would probably prefer a high school graduate. What is more important in order to be able to do justice to this job is to possess the love for food and the knowhow of handling it in accordance to hygiene procedures.

Required Skills

Since the demands of the food service industry are great as each individual working in this capacity is in direct contact with customers, food handlers too need to possess excellent customer service skills. Some food handlers may work on the front line counters at takeaways and they will be expected to provide customers with ordering and packaging services.

Job Description for Food Handler Resume

• Assisted in preparation and serving of meals in feast rooms and cafeterias
• Verified amounts of food materials to be packaged
• Filled individual serving trays
• Garnished and stored hot food
• Assembled cold food items and allocated appropriately