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.
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 occurs when microorganisms in one type of raw food are allowed to come in contact with other types of food. Someone who is handling raw chicken with a set of tongs that is laid aside and later picked up by someone and used for tossing salad has cross contaminated and may have caused a big problem for the patron served the salad.
Bartenders have special issues to contend with, and identification is one of the most important. The employees who take admittance fees and check IDs have to know how to spot fakes. They may suspect the individuals trying to get into the bar are too young to do so, but they have to be able to prove the identification is not legitimate.
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.
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.
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 occurs when microorganisms in one type of raw food are allowed to come in contact with other types of food. Someone who is handling raw chicken with a set of tongs that is laid aside and later picked up by someone and used for tossing salad has cross contaminated and may have caused a big problem for the patron served the salad.
Bartenders have special issues to contend with, and identification is one of the most important. The employees who take admittance fees and check IDs have to know how to spot fakes. They may suspect the individuals trying to get into the bar are too young to do so, but they have to be able to prove the identification is not legitimate.
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.
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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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