Patrons expect their favorite restaurants and bars to be safe environments where they can freely enjoy good food and drink in a friendly and relaxing atmosphere. They don't expect to wake up in the middle of the night nauseous from what they consumed earlier. Most states have stringent laws in place that businesses serving food and alcohol must follow. These states employ inspectors to visit the establishments periodically and rate their level of cleanliness and safety. Many restaurants prefer to hire workers who have completed a Servsafe training course Montgomery County businesses approve.
Some business owners manage their restaurants themselves. Others hire managers to do the work for them. Both need to clearly understand the potential contaminants that can threaten their food supply and make their customers sick. It is very important for managers to understand how food can become contaminated, how meat should be handled and prepared to avoid it, and what the right refrigeration temperatures are necessary to keep food fresh.
Managers have staff who must be trained to recognize the importance of the procedures required to avoid contaminating meals served to their guests. Not all employees are experienced and most have to be monitored closely to make sure they do not cut corners or get lax about food safety. The best managers set good examples for the people who work for them.
Hand washing is something food handlers must do well and often. The importance of sanitizing any part of their bodies that comes in contact with raw food cannot be stressed enough. Whole courses are devoted to the correct procedure for thoroughly washing and drying one's hands. These courses teach how to wash and how long, and the correct way to scrub and dry fronts and backs of hands to avoid contamination.
Cross contamination can be a real problem in the restaurant business if employees are not extremely careful. When an employee handling chicken is suddenly called to help out with making salad, he or she may not be experienced enough to know that hand washing is required. This results in bacteria from raw meat being introduced to produce, which in turn can be placed in a tray on a buffet or on a plate that goes directly in front of a customer.
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.
Bars can be held liable if they allow a guest to have too much to drink and leave unattended. Bartenders and servers have to keep up with the amount their patrons have had to drink and how fast they are drinking. They have the authority to refuse service and should not feel bad about doing it when necessary.
A successful restaurant is dependent on the expertise of the staff. Understanding how and why to keep patrons safe is critical.
Some business owners manage their restaurants themselves. Others hire managers to do the work for them. Both need to clearly understand the potential contaminants that can threaten their food supply and make their customers sick. It is very important for managers to understand how food can become contaminated, how meat should be handled and prepared to avoid it, and what the right refrigeration temperatures are necessary to keep food fresh.
Managers have staff who must be trained to recognize the importance of the procedures required to avoid contaminating meals served to their guests. Not all employees are experienced and most have to be monitored closely to make sure they do not cut corners or get lax about food safety. The best managers set good examples for the people who work for them.
Hand washing is something food handlers must do well and often. The importance of sanitizing any part of their bodies that comes in contact with raw food cannot be stressed enough. Whole courses are devoted to the correct procedure for thoroughly washing and drying one's hands. These courses teach how to wash and how long, and the correct way to scrub and dry fronts and backs of hands to avoid contamination.
Cross contamination can be a real problem in the restaurant business if employees are not extremely careful. When an employee handling chicken is suddenly called to help out with making salad, he or she may not be experienced enough to know that hand washing is required. This results in bacteria from raw meat being introduced to produce, which in turn can be placed in a tray on a buffet or on a plate that goes directly in front of a customer.
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.
Bars can be held liable if they allow a guest to have too much to drink and leave unattended. Bartenders and servers have to keep up with the amount their patrons have had to drink and how fast they are drinking. They have the authority to refuse service and should not feel bad about doing it when necessary.
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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