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Managers Guide to Safety and Sanitation

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					A MANAGER’ S GUIDE TO:
SANITATION AND SAFETY PRACTICES
   FOOD SERVICE MANAGERS
    HAVE A PERSONAL ,
    PROFESSIONAL AND
    LEGAL RESPONSIBILITY
    TO PROVIDE SAFE
    CONDITIONS FOR
    EMPLOYEES AND QUESTS
    (Ninemeier, 2010)
SANITATION:

SANITARY WORK HABITS MUST BE PRACTICED ALWAYS TO
PREVENT FOOD CONTAMINATION.

CLEAN EQUIPMENT MUST ALWAYS BE USED.

IT IS A MANAGERS DUTY TO MAKE SURE THAT THE FOOD THAT
IS SERVED IS SAFE AND WHOLESOME.
CAUSES OF UNSAFE FOOD:

CHEMICAL POISONING: OCCURS WHEN FOOD OR BEVERAGES ARE
  CONTAMINATED WITH TOXIC SUBSTANCES.

 THIS MAY OCCUR WHEN CLEANING PRODUCTS ARE NOT USED
  PROPERLY AND ARE USED TOO CLOSE TO FOOD.

 CHEMICALS CAN BE ON FOOD BEFORE IT REACHES THE FOOD
 SERVICE OPERATION.

  COOKING CONTAINERS AND UTENSILS CAN REACT WITH CERTAIN
  FOODS
MICROORGANISMS

  EXAMPLES INCLUDE:
   BACTERIA

   MOLDS

   PARASITES

   VIRUSES
GERMS NEED CERTAIN CONDITIONS


THE FIRST IS MOISTURE

THEY CAN BECOME DORMANT IF FROZEN OR DRIED BUT ONCE
  MOISTURE IS PRESENT AGAIN THEY CAN BEGIN TO
  MULTIPLY.

THE SECOND IS DANGEROUS TEMPERATURES

THE FOOD DANGER ZONE IS 41 DEGREES F TO 140 DEGREES F
TYPES OF FOOD POISONING

   STAPH – FOUND ON THE SKIN AND IN THE NOSE AND
    THROAT OF PEOPLE WITH COLDS AND SINUS INFECTIONS
   CONTAMINATES MEATS MOST OFTEN

   BOTULISM – OCCURS WHEN IMPROPERLY PROCESSING CAN
    FOODS

   FOOD INFECTIONS – INCLUDES SALMONELLOSIS AND
    CLOSTRIDIUM PERFRINGENS
FOODBORNE ILLNESSES ARE USUALLY FROM
EMPLOYEES WHO ARE NOT TRAINED PROPERLY

EMPLOYEES SHOULD NOT:
COUGH OR SNEEZE INTO THEIR HANDS
SMOKE CIGARETTES
SCRATCH THEIR HEADS
TOUCH THEIR FACES
DO OTHER THINGS THAT WILL CONTAMINATE THEIR HANDS
BEFORE COMING TO WORK EMPLOYEES SHOULD:
   Come to work clean and wearing deodorant
   Keep hair clean and easy to style or wear up, wear hair restraints
   Always wear clean clothes
   Keep fingernails free of polish, trim and clean
   Not wear perfume or excess make-up and Not wear excess jewelry
   Wear clean and safe shoes
   Always wash hands with warm water and soap after using the
    restroom, handling money, touching your hair or face and touching
    soiled articles.
   Wash hands in hand washing basins , not preparation or dish
    washing sinks. Use disposable towels.
   Not smoke or chew gum.
   Do not cough or sneeze near food, use disposable tissues and wash
    hands right away.
RECEIVING, STORING AND PREPARING FOOD IS TO BE CARRIED
OUT AS FOLLOWS:

   THE PERSON RECEIVING FOOD SHOULD CHECK THE TRUCK
    DELIVERING, INSPECT THE CASES OF FOOD, CHECK FOR INSECTS
    OR RODENTS, CHECK FOR UNUSUAL OR FOWL ODORS, DO NOT
    ACCEPT THAWED FOODS, CHECK TEMPERATURES OF THE FOODS

    STORE FOOD AS SOON AS POSSIBLE, KEEP FOODS COVERED, AWAY
    FROM WALLS AND PIPES, KEEP FOOD OFF OF THE FLOOR, AND AT
    THE RIGHT TEMPERATURES

PREPARE FOOD IN A CLEAN ENVIRONMENT, USE CLEAN UTENSILS,
 USE DISPOSABLE GLOVES, SANITIIZE SURFACES BETWEEN EVERY
 FOOD-PROCESSING TASK.
A MANAGER’S JOB IS TO KEEP THE PREP AREA AND
THE DINING ROOM SAFE AND CLEAN.

THIS REQUIRES CONSTANT ATTENTION TO THE
RESTAURANT AND ALL OF THE EMPLOYEES.
REFERENCES

NINEMEIER J., 2010, MANAGEMENT OF FOOD AND BEVERAGE
OPERATIONS (FIFTH EDITION), LANSING, AMERICAN HOTEL &
LODGING INSTITUTE.

				
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Description: Managers Guide to Safety and Sanitation
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