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.
Managers, by definition, are in charge of the daily operations for the companies where they work. They need to have good and current information when it comes to the types of contaminants that restaurants commonly have trouble with. They have to know what temperatures keep food in freezers and refrigerators safe, how to safely handle raw food, and how well cooked meat has to be before all bacteria is killed.
Managers are in charge of the staff that prepares and serves food to restaurant guests. They must keep close watch to make sure all safety precautions are taken in the preparation area of the kitchen. Many servers and kitchen staff are young with little job experience of any kind. They have to learn the importance of proper food handling and sanitation.
One of the easiest ways to contaminate food is through physical contact. Frequent hand washing and sanitizing is critical to keep germs and bacteria from spreading. There are entire courses on the subject of hand washing. In these courses, students learn the correct way to wash their hands and how long it takes to remove contaminants. They are tested on when gloves should be used and how to dispose of them property.
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.
Food contamination is usually not a bartender's biggest problem. It is often determining whether or not a person trying to enter the bar is old enough to be there in the first place. They have to be able to spot fake IDs and how to handle individuals who try to argue about the decisions they make. A mistake can mean the loss of a liquor license.
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.
Good restaurants not only offer delicious meals. They also offer a safe and clean environment where patrons can eat, drink, and socialize without concern.
Managers, by definition, are in charge of the daily operations for the companies where they work. They need to have good and current information when it comes to the types of contaminants that restaurants commonly have trouble with. They have to know what temperatures keep food in freezers and refrigerators safe, how to safely handle raw food, and how well cooked meat has to be before all bacteria is killed.
Managers are in charge of the staff that prepares and serves food to restaurant guests. They must keep close watch to make sure all safety precautions are taken in the preparation area of the kitchen. Many servers and kitchen staff are young with little job experience of any kind. They have to learn the importance of proper food handling and sanitation.
One of the easiest ways to contaminate food is through physical contact. Frequent hand washing and sanitizing is critical to keep germs and bacteria from spreading. There are entire courses on the subject of hand washing. In these courses, students learn the correct way to wash their hands and how long it takes to remove contaminants. They are tested on when gloves should be used and how to dispose of them property.
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.
Food contamination is usually not a bartender's biggest problem. It is often determining whether or not a person trying to enter the bar is old enough to be there in the first place. They have to be able to spot fake IDs and how to handle individuals who try to argue about the decisions they make. A mistake can mean the loss of a liquor license.
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.
Good restaurants not only offer delicious meals. They also offer a safe and clean environment where patrons can eat, drink, and socialize without concern.
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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