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.
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 are in charge of the staff that prepares and serves food to restaurant guests. They must keep close watch to make sure all safety precautions are taken in the preparation area of the kitchen. Many servers and kitchen staff are young with little job experience of any kind. They have to learn the importance of proper food handling and sanitation.
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.
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 are in charge of the staff that prepares and serves food to restaurant guests. They must keep close watch to make sure all safety precautions are taken in the preparation area of the kitchen. Many servers and kitchen staff are young with little job experience of any kind. They have to learn the importance of proper food handling and sanitation.
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.
Good restaurants not only offer delicious meals. They also offer a safe and clean environment where patrons can eat, drink, and socialize without concern.
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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