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  • 1.  For a banquet, most health agencies allows the facilities to be set up from one-two hours before the event to happen. However, all health agencies agreed that tables cannot be present with silverware or dishes overnight due to the disease carrying rodents and insects, there is a possibilities that the table setting could be contaminated because of mice and cockroaches.
  • 2. Its is also important that the manager sees to it that Utensils,Plates and glasses are stored properly when not in use.It must be keep in a place that is free from insects and any possibility of contamination
  • 3. Turn plates over andcheck the undersides for cleanliness
  • 4.  Food cannot be considered safe if it is in contact with dishes, glasses and utensils that have not been properly washed. Each service person must inspect all the utensils before using them to make sure that it is clean because guest are very particular with the appearance of the utensils.  If they see any left over food on the utensils from the previous meal, they may get upset. Before wait staff serve an item or set a table, they should look for the following example of visible soil in the utensils and refrain from using or serving it to the guest.
  • 5. Such as dried on eggs
  • 6. Suchas coffee tea orvegetable stains
  • 7. Such as cracks or chips (thedish should be discarded)
  • 8. If the guest see any of the problems above, they will interpret the restaurant as dirty. Visible soil indicates lack of cleanliness.
  • 9. The proper way of wipingwater spots off silverwareis through with papercoffee filter, not withcloth napkins, which cancarry disease.
  • 10.  The management must make certain that the banquet rooms are attractive and beautiful. There should be a maintenance program of regular cleaning, just as in the dining room. There are also certain peculiarities of the banquet rooms that the banquet manager must attend to in order to give the appearance of a clean and spotless establishment.
  • 11.  In a banquet room, guest sometimes have to circulate around the room, setting their drinks on window ledges and running their hands over these ledges. Before every banquet, an employee should be assigned to wipe down window ledges with a damp cloth to remove dust. Another place where dust is always found is on the lectern. Guest speakers place their hands on the lectern, if it is dusty or feels dirty, they may perceive that the banquet facility is dirty.
  • 12.  That cleaning job should also be assigned to the employee. To check on the cleanliness of the banquet room, do what Ellsworth on Sattler used to do whenever he visited one of his hotels, he would enter one of the guest rooms, walk in the bathroom, and lie down in the bathtub. The reason why? It wanted to see exactly what a guest would see when a guest took a bath. In the same manner, do the same with the banquet room, sit in a seat. Look around the room for cobwebs on the light fixtures or for any lights that are burnt out, taking care of details makes a favorable impression on the guest.
  • 13.  In banquet rooms, extra chair and tables in view while parties are in progress are not appealing to the eye; in fact, they detract from the appearance of the room. Some banquet houses stack the chairs and put them in the corner of the room. Try to put yourself in your guests; you probably would not like to see extra tables and chairs in the room if you were paying for a banquet. Any extra tables and chairs should be stored in another room, or, if there is no room available a partition should be purchased to put in front of them.
  • 14.  The key to having a sanitary food-service operation is education. Employees should be knowledgeable about sanitation. There should be a proper sanitation training techniques for both new and current employees. The sanitation techniques must be effective, the training must be on going, monitored, and enforced. The reasons for the rules and regulations of the local health departments must be explained to the staff.
  • 15. Pouringold catsup froman old bottle into a newbottle could contaminatethe new bottle.
  • 16.  Is a disease outbreak is when two or more cases of a similar illness results from eating a common food. Each year in the united states between 6.5 to 33million cases of illness are attribute to food-borne illness and 9,000 people die as the result. Then also food borne illness and colloquially referred to as food poisoning, is any illness resulting from the consumption of contaminated food, pathogenic bacteria, viruses, or parasite that contaminate food.
  • 17.  The health department can be a valuable partner in the food service industry. Restaurants and banquet facilities should get into the habit of contacting their local health department before a problem develops. Use the health department as an education tool.
  • 18. Restaurant managersshould prepare forhealth inspections byconducting surpriseinternal inspections.
  • 19.  Restaurant and banquet managers, and any person who prepares food for guest consumption should know the purpose of and how to use the Hazard Analysis Critical Control Point [HACCP]. The HACCP system enables an operation to identify the foods and procedures most likely to cause illness. It also establishes procedures to reduce the risk of food borne illness outbreaks and allows management to monitor and insure food safety.
  • 20. The key to using HACCP effectively is to train the staff to use an HACCP monitoring procedure report.It is the form that New York state Department of health uses for monitoring.
  • 21.  The importance of using HACCP most especially in the foodservice operations that are serving buffets. The wait staff can monitor the time that the food has been left on the buffet and the manager can check the holding temperature of the food. Cold foods have to be kept at less than 41°F (4.4°C) and hot food warmer than 140°F (60°C). Any foods that fall within the danger zone from 41 to 140°F should be discarded.
  • 22.  One of the major ways in which food borne illness can be transmitted is through cross-contamination which means 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.
  • 23.  Is the development and application of sanitary measure for public health. NIFI (National Institute for the food services Industry) defines sanitation as a wholesome food handled in a hygienic environment by healthy food handlers in such a way that the food is not contaminated with disease causing or otherwise harmful agents.
  • 24. A simple rule to prevent food borne illness is to teach and enforce hand washing for all employees.Examples of Food borne illness * SALM N O ELLA *SH G I ELLA
  • 25.  Management has the obligation and responsibility to know correct sanitation practices and to make sure all employee know and use them. Health Department of the area is assigned to inspect, discovers health code violations and shut down a restaurant if found out to violate the cleanliness standard. Banquet and restaurant managers are responsible, and they must have a plan to clean the restaurant and enforce the highest standards of sanitation.
  • 26. A first impression is a lasting one. The way the restaurants appears to the guest will influence them in determining the best restaurant to spend their money. Guest perceive the whole restaurant based on the appearance of the building, parking lot and signage.
  • 27. Appearance of the wait staff is important (6. jack parisi). Hairstyle should be fixed so that if a wait person is carrying a tray, his or her hair would not be able to fall into the plates the tray.
  • 28. *Good Grooming- is the most important trait of service person. •Male em oyees cant have t hei r hai r pl so l ong •Female cannot w ear l ong, dangl i ng ear r i ngs (accept abl e si ze of ear r i ng i s st at e) •Female nai l pol i sh i s l i m t ed t o a i cl ear col orAll employees should adhere to a strict grooming guideline.*An appearance checklist- ei t her m al ent or w i t t en-m be devel oped by r ust
  • 29. Ifemployee looks messy during their shift, the supervisor should have that person immediately change into a clean uniformCooks and chefs have an extra uniform jacket available so that they may change into a clean uniform.
  • 30.  Employees should smell clean Service people should not be allowed wearing perfume or cologne during their duty. It is a must that all service staff use deodorant. Restrooms for the employee maybe supplied with extra soap and deodorant, if needed.
  • 31.  Sanitation is extremely important in handling and storing utensils. Glasses and plates. -Silverware must be pick up by the handle, not by the part of the utensil that goes into the guest’s m hout -Tr ai n ser vi ce st af f not t o t ouch t he par t of t he gl ass or pl at e, t hat guest w l l dr i nk or eat f r om i . -Tr ai n em oyees t o keep t hei r pl f i nger s out of cups, bow s, and l
  • 32. Unsanitary conditions and careless handling of utensils can result in the spread of disease, food poisoning, and even death.