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.
The staff they manage has to have much of this same information and know that all rules and regulations will be enforced. Many restaurant servers are young, these are sometimes the first jobs they have had, and need close supervision to make sure they stay in compliance with what they have been told and shown. Setting a good example is one of the best ways for managers to teach inexperienced staff.
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 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.
The staff they manage has to have much of this same information and know that all rules and regulations will be enforced. Many restaurant servers are young, these are sometimes the first jobs they have had, and need close supervision to make sure they stay in compliance with what they have been told and shown. Setting a good example is one of the best ways for managers to teach inexperienced staff.
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 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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