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 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.
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.
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 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.
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.
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.
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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.
