Restaurant and bars are places people frequent to relax, have fun and a good meal. It is the responsibility of owners, managers, food preparers, handlers, and bartenders to make sure all possible measures are taken to keep their patrons safe. There are state and local laws in place, and businesses are periodically inspected to enforce those laws. Taking a Servsafe training course Montgomery County offers can make the difference between a fine dining experience and a disaster.
Professional restaurant managers should know the most common food contaminants cooks and servers encounter, and they must know the methods used to avoid them. Many have successfully completed courses on the proper ways to handle raw meat, how low refrigerator temperatures must be kept to ensure food freshness, and which meats have to be cooked to a certain temperature to make sure all bacteria is destroyed.
The staff they manage has to have much of this same information and know that all rules and regulations will be enforced. Many restaurant servers are young, these are sometimes the first jobs they have had, and need close supervision to make sure they stay in compliance with what they have been told and shown. Setting a good example is one of the best ways for managers to teach inexperienced staff.
You can never wash your hands too many times if you are a food handler. It may seem like a simple thing, but it is a vital part of the job. It is so important that there are courses that focus on this one subject. Handlers need to know the right way to wash their hands, how long to scrub, and how often. They should be taught how important it is to sanitize any area that comes in contact with raw meat.
When hands and equipment are not completely sanitized cross contamination will probably occur. This is a huge issue when it comes to handling meat. People get busy in kitchens, and there can be a lot of distractions that cause an inexperienced handler to move from one preparation table to another without properly sanitizing his or her hands. It is also easy to accidentally pick up a knife or spoon laying out without knowing whether or not it has already been used.
Most bartenders don't have food contamination issues, but they must be very careful about who they allow into the bar area and who they serve drinks to. Bartenders and bouncers have to be able to intercept underage individuals who have creative, but not necessarily legal, identification. They also have to learn to turn a deaf ear to tantrums, tears, and bribery offers.
Bartenders and alcohol servers have to keep up with how many drinks they have served an individual and know when to refuse service to someone who has had too much to drink. They can be held responsible what happens if they let an impaired customer leave the bar and drive away.
A successful restaurant is dependent on the expertise of the staff. Understanding how and why to keep patrons safe is critical.
Professional restaurant managers should know the most common food contaminants cooks and servers encounter, and they must know the methods used to avoid them. Many have successfully completed courses on the proper ways to handle raw meat, how low refrigerator temperatures must be kept to ensure food freshness, and which meats have to be cooked to a certain temperature to make sure all bacteria is destroyed.
The staff they manage has to have much of this same information and know that all rules and regulations will be enforced. Many restaurant servers are young, these are sometimes the first jobs they have had, and need close supervision to make sure they stay in compliance with what they have been told and shown. Setting a good example is one of the best ways for managers to teach inexperienced staff.
You can never wash your hands too many times if you are a food handler. It may seem like a simple thing, but it is a vital part of the job. It is so important that there are courses that focus on this one subject. Handlers need to know the right way to wash their hands, how long to scrub, and how often. They should be taught how important it is to sanitize any area that comes in contact with raw meat.
When hands and equipment are not completely sanitized cross contamination will probably occur. This is a huge issue when it comes to handling meat. People get busy in kitchens, and there can be a lot of distractions that cause an inexperienced handler to move from one preparation table to another without properly sanitizing his or her hands. It is also easy to accidentally pick up a knife or spoon laying out without knowing whether or not it has already been used.
Most bartenders don't have food contamination issues, but they must be very careful about who they allow into the bar area and who they serve drinks to. Bartenders and bouncers have to be able to intercept underage individuals who have creative, but not necessarily legal, identification. They also have to learn to turn a deaf ear to tantrums, tears, and bribery offers.
Bartenders and alcohol servers have to keep up with how many drinks they have served an individual and know when to refuse service to someone who has had too much to drink. They can be held responsible what happens if they let an impaired customer leave the bar and drive away.
A successful restaurant is dependent on the expertise of the staff. Understanding how and why to keep patrons safe is critical.
About the Author:
To take a servsafe training course Montgomery county hospitality services offer a wide range of programs. Find here the full details at http://glhospitalityservices.com.
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