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.
Managers, by definition, are in charge of the daily operations for the companies where they work. They need to have good and current information when it comes to the types of contaminants that restaurants commonly have trouble with. They have to know what temperatures keep food in freezers and refrigerators safe, how to safely handle raw food, and how well cooked meat has to be before all bacteria is killed.
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.
You can never wash your hands too many times if you are a food handler. It may seem like a simple thing, but it is a vital part of the job. It is so important that there are courses that focus on this one subject. Handlers need to know the right way to wash their hands, how long to scrub, and how often. They should be taught how important it is to sanitize any area that comes in contact with raw meat.
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.
Food contamination is usually not a bartender's biggest problem. It is often determining whether or not a person trying to enter the bar is old enough to be there in the first place. They have to be able to spot fake IDs and how to handle individuals who try to argue about the decisions they make. A mistake can mean the loss of a liquor license.
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.
Good restaurants not only offer delicious meals. They also offer a safe and clean environment where patrons can eat, drink, and socialize without concern.
Managers, by definition, are in charge of the daily operations for the companies where they work. They need to have good and current information when it comes to the types of contaminants that restaurants commonly have trouble with. They have to know what temperatures keep food in freezers and refrigerators safe, how to safely handle raw food, and how well cooked meat has to be before all bacteria is killed.
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.
You can never wash your hands too many times if you are a food handler. It may seem like a simple thing, but it is a vital part of the job. It is so important that there are courses that focus on this one subject. Handlers need to know the right way to wash their hands, how long to scrub, and how often. They should be taught how important it is to sanitize any area that comes in contact with raw meat.
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.
Food contamination is usually not a bartender's biggest problem. It is often determining whether or not a person trying to enter the bar is old enough to be there in the first place. They have to be able to spot fake IDs and how to handle individuals who try to argue about the decisions they make. A mistake can mean the loss of a liquor license.
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.
Good restaurants not only offer delicious meals. They also offer a safe and clean environment where patrons can eat, drink, and socialize without concern.
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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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