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Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
Ciccoli food service chapter 2
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Ciccoli food service chapter 2

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  • Standardization of CSI processes, decision making abilities, ensuring that CSI managers are in alignment with CSI vision, goals and policies.
  • Transcript

    • 1. Food Service Teaching at ESL Academy ESL Academy at Computer Systems Institute Strianese│ Strianese │Wade Chapter 2 The Importance of Sanitation and Appearance Presented by: Name Danielle Ciccoli Title Adjunct Computer Systems Institute
    • 2. Contents o o o Teaching at ESL Academy o o o o o o o o o o o Objectives Sanitation Who Monitors the Cleanliness of the Restaurant The Influence of the Manager Detail is the Key Cleanliness During the Shift How Do My Employees Smell The Handling and Sorting of Utensils, Glasses, and Plates Setting Up Tables In Advance Cleanliness of Eating Items (Freedom from Soil) Cleanliness of Banquet Rooms Keys to Sanitation The Importance of Using HACCP Cross-Contamination The Importance of Sanitation and Appearance 2
    • 3. Objectives Define sanitation and explain its importance to management in a dining room facility o Determine where and how health regulations can be obtained for a restaurant, catering, or banquet establishment o Teaching at ESL Academy o Describe acceptable cleanliness and appearance standards for employees o List reasons for handling utensils, glasses, and plates by their bases of rims o Explain why tables cannot be set with silverware in advance o Identify “freedom from soil” o Explain the importance of a clean-looking establishment as it relates to the hospitality industry o Define and explain the importance of using the Hazard Analysis Critical Control Point (HACCP) o Define cross-contamination and explain how it can be prevented The Importance of Sanitation and Appearance 3
    • 4. Sanitation o Sanitation Teaching at ESL Academy The development and application of sanitary measures for public health o Refers to the visual and physical conditions of a food service environment A restaurant must be clean and the food, safe to eat 1. Clean restrooms, dining area, and kitchen 2. Countertops free of germs 3. Clean utensils 4. Clean and healthy employees All employees must wash their hands The Importance of Sanitation and Appearance 4
    • 5. Who Monitors the Cleanliness of the Restaurant o Each state has health laws that restaurant managers must abide by o In many communities, a restaurant must have a permit to operate… Teaching at ESL Academy which is issued by the local health department o Management has the obligation and responsibility… to know and enforce sanitation practices o The health department… may conduct surprise inspections o Health inspections are a matter of public record and may be… 1. 2. o published in a newspaper or magazine broadcast over local television network Some communities require… restaurants to post their most recent health inspection Good sanitation leads to a lasting first impression The Importance of Sanitation and Appearance 5
    • 6. The Influence of the Manager Attention to detail is the key to running a great business o Teaching at ESL Academy o Ray Kroc (McDonalds) and Walt Disney (the Walt Disney Co.) lead the way in the field of cleanliness and sanitation 1. 2. 3. o Stores were spotless Employees with free time were taught to clean Kroc would pick up papers from the ground as he entered stores Lesson: if the owner or the company can pick up papers, then everyone can pick them up Managers must set examples If you’ve got time to learn, you’ve go time to clean – Ray Kroc, McDonalds The Importance of Sanitation and Appearance 6
    • 7. Detail Is the Key o Appearance of the Employees Teaching at ESL Academy 1. 2. o Disneyland was founded because amusement parks were unacceptable a. Dirty employees b. Pushy staff (pressuring guests to buy things) c. Too many barkers (salespeople) The presentation of the park and its employees had to achieve standards that would earn the respect of the guests – the “Disney look” The Service Person’s Appearance 1. 2. 3. All employees must adhere to grooming guidelines Uniforms and appearance of the staff must fit the restaurant Management must set guidelines for appearance and cleanliness The manager must set the standards of grooming, inform the employees, and enforce the policy The Importance of Sanitation and Appearance 7
    • 8. Cleanliness During the Shift o Being a service person… requires much physical labor Teaching at ESL Academy o Managers must be aware that service staff may get… 1. 2. 3. o sweaty dirty disheveled If an employee looks messy… the supervisor should have that person immediately change into a clean uniform It is recommended that cooks and chefs have an extra uniform jacket…when they appear in the front of the house The Importance of Sanitation and Appearance 8
    • 9. How Do My Employees Smell o Service people… Teaching at ESL Academy should not work wearing perfume or cologne o All service staff… must use deodorant to prevent body odor o Employees should… 1. 2. 3. smell clean supply restrooms with extra soap and deodorant let guests enjoy the aroma of their food The Importance of Sanitation and Appearance 9
    • 10. The Handling and Storing of Utensils, Glasses, and Plates o Sanitation is extremely important… in handling and storing utensils, glasses, and plates o The service staff must be trained to… Teaching at ESL Academy 1. 2. o pick up silverware by the handle hold the part of the glass or plate that the guest will not drink or eat from The reason is… disease can be transmitted from one person to another by improper handling of serving items o Many municipalities have passed state laws… requiring food service employees to use barriers (gloves, utensils, etc.) The less frequently dishes and silverware are handled, the less chance of contamination The Importance of Sanitation and Appearance 10
    • 11. Setting Up Tables in Advance o Managers must check with the local health agency… Teaching at ESL Academy to determine how many hours or minutes a table can be set up in advance of the guests’ arrival o Most health agencies… allow banquets to be set up from one to two hours before the event o All health agencies agree that tables cannot be preset with silverware or plates overnight… because of disease carrying rodents and nocturnal insects Health departments have various rules for presetting tables with utensils The Importance of Sanitation and Appearance 11
    • 12. Cleanliness of Eating Items (Freedom from Soil) o Each service person must inspect all utensils… before using them to make sure they are clean Teaching at ESL Academy o Plates and utensils should not be used… if visible soil is found or they are damaged 1. Adhering foodstuffs Employees should check the tops and bottoms of plates for dried-on foodstuffs 2. Stains Coffee, tea, or vegetable stains 3. Physical Damage Cracks or chips that render dishes unsafe to use The Importance of Sanitation and Appearance 12
    • 13. Cleanliness of Banquet Rooms Banquet rooms should be attractive and beautiful o Teaching at ESL Academy o There should be a maintenance program of regular cleaning o Details are important Service staff should pay particular attention to… 1. window ledges 2. lecterns 3. cobwebs 4. peeling paint 5. burned out lights o Extra tables and chairs… should be stacked and stored in another room The Importance of Sanitation and Appearance 13
    • 14. Keys to Sanitation o Responsibilities of Management Teaching at ESL Academy 1. 2. o Education sanitation training must be… a. ongoing b. monitored c. enforced Rules and regulations… of local health departments must be explained to the staff The Value of Using Your Local Health Authority Contact your local health department to… 1. prevent problems before they develop 2. inquire about regulations 3. use it as an educational tool The Importance of Sanitation and Appearance 14
    • 15. The Importance of Using HACCP o HACCP Hazard Analysis Critical Control Point o The HACCP system… Teaching at ESL Academy 1. 2. 3. enables an operation to identify the food and procedures most likely to cause illness establishes procedures to reduce the risk of food-borne illness allows management to monitor and insure food safety o Service Staff must be trained to use the HACCP Monitoring Procedure Report o HACCP is especially critical for food service operations that are serving buffets 1. 2. Waitstaff can monitor the time that food has been left on the buffet line Managers can check the holding temperature of the food The Importance of Sanitation and Appearance 15
    • 16. Cross-Contamination o Cross-Contamination Teaching at ESL Academy One of the major ways in which food borne illness can be transmitted o “The transfer of harmful micro-organisms from one item of food to another by means of a nonfood contact surface (human hands, utensils, equipment), or directly from a raw food to a cooked one” – Education Foundation of the National Restaurant Association The Importance of Sanitation and Appearance 16

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