SANITATION AND SAFETY IN FOOD & BEVERAGE OPERATION
SANITATION AND SAFETY IN FOOD & BEVERAGE OPERATIONSanitation and safety are two topics somefood and beverage managers ignore at theirconsiderations of operations. If an outbreakof food poisoning can be traced to youroperation, the costs in human suffering,salaries and productivity (if a guest oremployee becomes ill), medical and hospitalexpenses, bad publicity, and lost businesscan be devastated. The cost in humansuffering, and the monetary cost to theoperation, can also be great if a guest or aworker is injured on your property becauseunsafe conditions.
Sanitation must be addressed at every stage of the foodhandling process. Serious illness and even death canbe caused by the failure to follow simple, basic, foodsanitation procedures. Safety concerns are just as vital. Food & beverage managers have a personal,professional, and legal responsibility to provide safeconditions for employees and guests.
SANITATION Food products must be purchased, received, stored, prepared, and served under sanitary conditions. Clean equipment must be used and sanitary work habits must be practiced. One of the most important duties as a food and beverage managers is to make sure that the food being served to guests is safe and wholesome.
WHAT CAUSES UNSAFE FOOD?In order to serve food and beverage, you must know whatcauses food to become unsafe. The are two causes ofunsafe food:Chemical poisoning occurs when toxic substancescontaminate foods or beverages. Chemicals may be addedbefore the food reaches the restaurant.Harmful germs when the food has in inappropriatemanners to handled or prepared by workers do not cleanhands, etc.
MANAGEMENT ROLE IN SANITATION AND SAFETY PROGRAMSThe development of sanitation and safety programs really begins with a commitmentfrom management. Managers have the ultimate responsibility for developing,implementing, and monitoring the property’s sanitation and safety efforts. The role ofmanagers includes:1.- incorporating sanitation and safety practices into operating procedures.2.- ensuring that sanitation and safety concerns take priority over convenience.3.- training employees in sanitary and safe work procedures.4.- conducting sanitation and safety inspections.5.-when necessary completing accident reports, assisting investigations, and doingwhatever is necessary to ensure that problems are quickly corrected.6.- when necessary assisting in treatment and seeking medical assistance for injuredemployees or guests.7.- reporting needed repairs or maintenance, changes in work procedures, or otherconditions that are potential problems.8.- conducting sanitation and safety meetings.9.- urging the active participation of all staff members in solving sanitation and safetyproblems.
FACILITY DESIGN, LAYOUT AND EQUIPMENTA food and beverage service facility design and layout have a greatimpact on its appeal to guests and employees.Because an operation designed, layout, and equipment influencehow profitable it will be, owners are also concerned with thesefactors. Design and layout affect capital costs. If more space isdesigned into the facility than is needed, capital and labor costs willbe greater than necessary. Unnecessary operating costs forservicing the extra space (heating, ventilating, air conditioning,cleaning and maintenance, etc.) will be incurred.
THE PLANNING PROCESSPlanning facility’s construction or remodeling should focus on the followinggoals:1.- management negotiates the best price possible for contracted labor,building materials, furniture, fixtures, and equipment.2.- the remodeled facility appeals to guests and employees.3.- there is a maximum return on investment.4.- the facility provides safe working space for employees and public accessspace to guests.5.- design and layout take sanitation issues into account.6.- facility design makes employees supervision and other managementactivities easy.
PRELIMINARY CONSIDERATIONSThere are many steps and people involved in the planning process. Thecommitment of capital funds is likely to be substantial, the amount ofplanning to help ensure that project goals are met without surprises alsoinvolves a substantial time commitment.THE PLANNING TEAMThe first step is to form a planning team, owners, general managers,food & beverage managers, chef, architect will be part of this team. Afterplanning team is place, must develop concepts and ideas for the facility,the kitchen, type of facility, size, hours of operation, menu, etc.
REDESIGN THE KITCHENPlans to redesign the kitchen should have be taken inconsideration the following:1.- Take in consideration to reduce physical fatigue to theworkers, space, distance, etc.2.- Noise, can be minimized with soundproofing materialsand quiet equipment.3.- Lighting, installed adequate lighting in thepreparations areas.4.- Temperature, kitchens areas can be hot.5.- Government safety codes.
DESIGN FACTORSKITCHEN AND RESTAURANT FACTORSINCLUDE:COST THE MENUFOOD QUANTITYFOOD QUALITYEQUIPMENTUTILITIESSPACESANITATION AND SAFETYTYPE OF SERVICE
PROVIDING AN ENJOYABLE EXPERIENCE FORGUESTS1.-Standard operating procedures producing and serving a qualityproduct consistently is a prerequisite for success in the food andbeverage business. Standard operating procedures are essential toolsin the battle for consistency because they detail exactly what must bedone.2.- Training staff to properly welcome and serve the guests is one ofthe main responsibilities of dining room or food and beveragemanagers.Team work cooperation and goodcommunication between kitchen,bar, and servers are essential tothe success of any restaurant.
PREOPENING CONCERNS AND ACTIVITIESWhile every restaurant is unique, there are basic concerns that arecommon to all and certain tasks are typically performed before anyrestaurant is opened to guests. These include:1.- Inspecting facilities2.- Following reservation procedures3.- Assigning food servers stations.4.- Performing side work5.- Holding food server meetings
Providing guest serviceGuests should be welcomed cordially as they enter therestaurant, by a host, maître, captain, servers, if therestaurant accepts reservations, the guest should beasked whether they have made one.Seating may be handled by the same person whowelcomes the guests.Always provide the best available table.
SPECIAL SITUATIONS• There are a multitude of concerns in serving what to do when a guest is in a hurry, when a guest complains, when difficult, etc. The restaurant have to be establish procedures and policies to handle properly normally is something that to be handle by managers or supervisor personnel.• For the service of alcoholic beverage have be take in considerations different procedures to give a satisfies service and his establish by managers restaurants all the procedures of work and serves the drinks, wines, etc.