Bars and restaurants are places where people gather to enjoy food, drinks, good conversation, and a pleasant atmosphere. They are not places where those same people expect to get food poisoning, contaminated food, or be put in danger when an alcohol impaired individual is allowed to leave the establishment and drive through the parking lot erratically. Taking a Servsafe training course Montgomery County businesses approve can help keep all of that from happening.
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.
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.
Bartenders and alcohol servers have to keep up with how many drinks they have served an individual and know when to refuse service to someone who has had too much to drink. They can be held responsible what happens if they let an impaired customer leave the bar and drive away.
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.
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.
Bartenders and alcohol servers have to keep up with how many drinks they have served an individual and know when to refuse service to someone who has had too much to drink. They can be held responsible what happens if they let an impaired customer leave the bar and drive away.
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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