Patrons expect their favorite restaurants and bars to be safe environments where they can freely enjoy good food and drink in a friendly and relaxing atmosphere. They don't expect to wake up in the middle of the night nauseous from what they consumed earlier. Most states have stringent laws in place that businesses serving food and alcohol must follow. These states employ inspectors to visit the establishments periodically and rate their level of cleanliness and safety. Many restaurants prefer to hire workers who have completed a Servsafe training course Montgomery County businesses approve.
Some business owners manage their restaurants themselves. Others hire managers to do the work for them. Both need to clearly understand the potential contaminants that can threaten their food supply and make their customers sick. It is very important for managers to understand how food can become contaminated, how meat should be handled and prepared to avoid it, and what the right refrigeration temperatures are necessary to keep food fresh.
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.
Bars can be held liable if they allow a guest to have too much to drink and leave unattended. Bartenders and servers have to keep up with the amount their patrons have had to drink and how fast they are drinking. They have the authority to refuse service and should not feel bad about doing it when necessary.
A successful restaurant is dependent on the expertise of the staff. Understanding how and why to keep patrons safe is critical.
Some business owners manage their restaurants themselves. Others hire managers to do the work for them. Both need to clearly understand the potential contaminants that can threaten their food supply and make their customers sick. It is very important for managers to understand how food can become contaminated, how meat should be handled and prepared to avoid it, and what the right refrigeration temperatures are necessary to keep food fresh.
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.
Bars can be held liable if they allow a guest to have too much to drink and leave unattended. Bartenders and servers have to keep up with the amount their patrons have had to drink and how fast they are drinking. They have the authority to refuse service and should not feel bad about doing it when necessary.
A successful restaurant is dependent on the expertise of the staff. Understanding how and why to keep patrons safe is critical.
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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.