Gods, that sounds so cliched but what can I do?
Anyways, as a departure from what seems the norm here, I am an Training and Projects manager in the Nutrition & Food Services department of a major state hospital. Whilst I may not get into the nitty-gritty of the topics you discuss here, I do try to understand so as to be better able to support the N&FS department. My thinking is that I can at least learn at IFSQN so that I can teach in my department.
We currently service over 500,000 meals a year as well as another 300,000 supplied to regional areas. We are a combination fresh cook/cook-chill service and heavily involved in trying to spearhead a central plating service for major health facilities in the state. Our hospital is looking to be redeveloped at another site, so most of my work at the moment is involved with investigating and trialling new plant equipment. Otherwise, I spend my days trying to drill FSANZ standards to staff.
So, with all that, a great forum here. If anyone needs help from a training POV, then PM and I'll be glad to work alongside you.
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