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.
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 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.
One of the easiest ways to contaminate food is through physical contact. Frequent hand washing and sanitizing is critical to keep germs and bacteria from spreading. There are entire courses on the subject of hand washing. In these courses, students learn the correct way to wash their hands and how long it takes to remove contaminants. They are tested on when gloves should be used and how to dispose of them property.
When hands and equipment are not completely sanitized cross contamination will probably occur. This is a huge issue when it comes to handling meat. People get busy in kitchens, and there can be a lot of distractions that cause an inexperienced handler to move from one preparation table to another without properly sanitizing his or her hands. It is also easy to accidentally pick up a knife or spoon laying out without knowing whether or not it has already been used.
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 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.
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 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.
One of the easiest ways to contaminate food is through physical contact. Frequent hand washing and sanitizing is critical to keep germs and bacteria from spreading. There are entire courses on the subject of hand washing. In these courses, students learn the correct way to wash their hands and how long it takes to remove contaminants. They are tested on when gloves should be used and how to dispose of them property.
When hands and equipment are not completely sanitized cross contamination will probably occur. This is a huge issue when it comes to handling meat. People get busy in kitchens, and there can be a lot of distractions that cause an inexperienced handler to move from one preparation table to another without properly sanitizing his or her hands. It is also easy to accidentally pick up a knife or spoon laying out without knowing whether or not it has already been used.
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 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.
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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