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 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 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.
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.
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.
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.
