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 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.
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 also need to understand how liable a bar or restaurant can be held if one of their customers is allowed to have too many drinks and leaves the establishment seriously impaired. Bartenders have to gauge the capacity of their customers and not be intimidated when they decide to cut someone off.
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 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.
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 also need to understand how liable a bar or restaurant can be held if one of their customers is allowed to have too many drinks and leaves the establishment seriously impaired. Bartenders have to gauge the capacity of their customers and not be intimidated when they decide to cut someone off.
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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