{"id":2448,"date":"2021-03-15T07:00:00","date_gmt":"2021-03-15T12:00:00","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=2448"},"modified":"2021-03-04T22:13:14","modified_gmt":"2021-03-05T04:13:14","slug":"how-to-tips-for-certified-food-protection-managers-recalling-staff","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/certified-food-protection-manager\/how-to-tips-for-certified-food-protection-managers-recalling-staff\/","title":{"rendered":"How To Tips For Certified Food Protection Managers Recalling Staff"},"content":{"rendered":"\n

During the course of the past year, many restaurants have had to lay off or furlough employees and many certified food protection managers have found themselves with a greatly reduced staff. Now that food businesses are increasing their capacity and guests have a desire to return to inside dining, many restaurants and food retail businesses find the need to increase staffing without hurting their bottom line. This week we’ll offer a few insights on how Certified Food Protection Managers can effectively recall furloughed staff while keeping an eye on your budget.<\/p>\n\n\n\n

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Image credit: Dmytro Sidelnikov via 123rf<\/figcaption><\/figure>\n\n\n\n

A Strategy for Certified Food Protection Managers Recalling Staff and Balancing Labor Costs<\/h3>\n\n\n\n

We know that nearly all certified food protection managers have had growing concern about their staff’s financial wellbeing during the pandemic, but with restaurant closures and limited capacity there hasn’t been much businesses can do to provide hours for every staff member. Many food service businesses have been able to rely on forgivable PPP loans<\/a> to fund their payroll even if employees are unable to work due to regulations or a reduction in business. If you’re still struggling to keep your staff employed, you may want to talk to your banker about the possibility of obtaining a PPP loan to pay your staff and keep your business afloat until guests once again begin flocking to your establishment.<\/p>\n\n\n\n

If you are in the process of bringing in more staff members, but need to keep an eye on your bottom line, you may want to consider:<\/p>\n\n\n\n