A bachelor's degree, or equivalent educational experience, with an academic major or concentration in food and nutrition, food service management, dietetics, family and consumer sciences, nutrition education, culinary arts, business, or a related field; B. Provides on-the-job training to staff in areas of food production, sanitation, etc. and ensures that all required training based on State and Federal guidelines is adhered to, including maintenance of evidence of training Establishes procedures and policies for risk management.