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.
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.
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.
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.
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.
Restaurants that are successful not only have great food and service, they have managers and staff who know how to provide food and drink that is both tasty and safe.
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.
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.
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.
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.
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.
Restaurants that are successful not only have great food and service, they have managers and staff who know how to provide food and drink that is both tasty and safe.
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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