The document provides guidelines for maintaining cleanliness and safety in a dining room. It discusses the importance of cleanliness for customer satisfaction and outlines procedures for regularly cleaning and sanitizing various areas like salt and pepper shakers, coffee cups, and tables. It also provides hygiene rules for food establishment employees and guidelines for safe food handling, storage, and dishwashing. Procedures for preventing and responding to emergencies like fires, burns, choking, and falls are also summarized. Maintaining high standards of cleanliness, hygiene, and safety is essential for ensuring customer well-being and a positive dining experience.

1. A Clean and Safe Dining
Room
CHAPTER 10

2. A Clean and Safe Dining
Room
“No matter how well designed theoperation or
howinventivethe menu, poor hygienereflects
badly on thecleanliness and safety of the entire
restaurant”.

3. Cleanliness

4. Cleanliness
• Cleanliness as one of the most
important customer consideration
when choosing restaurant (based
on research conducted by NRA).

5. Several areas that need systematic approach
to maintain positive public image:
Salt and Pepper Shaker & Sugar Bowl
• Should be emptied and washed every closing
duty
• Should be filled, wiped daily, making sure the
caps are tight
Coffee Cups
• Need to be soaked in appropriate chemicals /
detergent
• Bleach should not be used (can erode enamel
coating of chinaware)
Coffeepot
• Should be polished and clean at all time
• Can be washed with soap and water, ice cubes
and salt, or soaked with stain remover.
Table Bases
• Should be checked daily
• Any dirt or problem can negatively affect the
dining experience
Table Tents
• Should be checked and wear daily
• Should be wiped or replace as needed
Restroom
• Should assigned male and female employee to
check the restroom on an hourly basis

6. Hygiene and
Sanitation

7. Hygiene & Sanitation
• Good hygiene is important for everyone’s wellbeing.
• Its just the start of the attention to safety of the guest that is the
concern of professional server.
• Whenever food is served, good hygiene must be practiced (easy to
pass a food berne illness).

8. Rules
in
food
establishments:
Have Physical Examinations
•Typhoid (a common worldwide illness,
transmitted by the ingestion of food or
water contaminated with the feces of
an infected person, which contain the
bacterium Salmonella).
Take baths or showers daily. Use deodorants.
Refrain from perfumes and
colognes.
Keep hair clean, neat, and
restrained in accordance
with food sanitation
guidelines.
Wear clean, suitable clothing
always.
Wash hands frequently with
soap and hot water before
starting work and after using
the bathroom, clearing
dishes, smoking, and
preparing food, handling
money, or whenever they are
soiled.
Remove dangling jewelry or
hair ornaments that might
drop into food.
Keep fingernails clean,
trimmed, and unpolished.
Cover any burns or cuts with
clean rubberized finger
bandages (finger cots).
Keep hands away from hair,
faces, arms, and eyes.
Do not spit, whistle, or chew
gum in the restaurant or on
the premises,
Smoke only in designated
areas, if permitted, and wash
your hands before returning
to work.
Cover your mouth and nose
when sneezing or coughing
and wash your hands
immediately.
Do not come to work if you
have a contagious disease.

9. Dishwashing

10. Certain
basic
steps
must
be
followed
in
order
to
achieve
clean
dishes:
Scrape dishes
thoroughly
Prerinse
Stack the dishes
ready for racking
Do not overload the
rack
Invert cup, glasses
and bowls
Drain, dry and stack
prior to storing in
clean cabinet
Do not handle
service ware more
than necessary
Wash flatware in a
single layer
Make sure enough
detergent used
Water temperature:
• 50 Celsius for washing
• 88 Celsius for
sterilization

11. Certainbasic
steps must be
followedin order
to achieve clean
dishes:
• Look for (and remove) stain, dirt
and foreign material that may be
difficult to remove in wash cycle.
• Replace all chipped/cracked china
and glassware.
Glass Washing
• Place in warm water and detergent
for presoaking in order to loosen
any food particles.
• Run on a rack, in single layers.
Flatware

13. Food Safety

14. One
of
the
golden
rules
of
food
safety: Hot Food Hot, Cold Food Cold
• Hot food must be served above 60 Celsius.
• Perishable foods (milk, soft cheese, butter,
and salad dressing) must be kept below 5
Celsius.

15. Effective Storage:
FIFO: First In First Out
• Method of stock rotation
helps ensure that older
foods are used first.
Bottom: raw meat products
(chicken, beef, pork, and fish)
- So they won’t drip on and
contaminate
Top: milk, butter, lemon, etc, should be
stored on higher shelves
- Above the meat and fish

16. Hazard
Analysis
Critical
Control
Point
HACCP plan only can be implemented AFTER the following item have been clearly
identified:
Food product Food process
Offers 2 additional benefits:
Enable food managers identify the foods & processes
that are most likely to cause foodborne illness
Approach is based on controlling time, temperature
& specific factors that are known to contribute to
foodborne disease outbreak.
Helps food managers identify & control potential problems BEFORE they happen.

17. Safety

18. Falls
Falls can be
avoided by
keeping your
eyes open
for accidents
waiting to
happen and
observing
the
following
precautions:
Keep chairs out of dining room traffic aisles.
Keep stairs and doorways, especially fire exits, clear.
Keep electrical cords out of walking areas and up off
the floor.
Put all furniture back in place as soon as possible.
Put all equipment away immediately after its use.
Report and repair any loose threads or tears in
carpets that might trip someone.
Ask guests to move handbags to a safer place if they
are in the path of guests and servers.

19. Loading,
lifting,
and
carrying
food
trays
Adjust the tray so that
about six inches of the tray
should project over the
edge of the tray stand, side
table, shelf, or counter on
which the tray is resting.
Place the flattened palm
under the edge of the tray,
toward the middle of its
broad side.
Grip the edge of the tray
with your free hand and
slide the tray out and onto
the flattened palm or
fingertips.
If the tray is heavy, maintain
your grip on the edge of the
tray.
Bend carefully at the knees
and lift with the legs and
back, not the arms.
To carry a tray at shoulder
level (known as a high carry
), hold the upper arm
Guidelines to
carry trays:

20. Fire Safety
Fire
prevention
depends
on
the
application
of
common
sense
by
everyone
in
the
operation
as
follows:
See that ashtrays and receptacles are provided and used in all
appropriate areas of the dining room.
If candles or oil lamps are in use, watch to be sure that napkins or menus
do not catch fire.
Take care in cleaning ashtrays. They should never be emptied directly into
wastebaskets or other terrible containers.
Never use defective electrical outlets. They should be reported to the
manager.
Never use an improper extension cord (too long or rated too low for intended use), or
adapters (plugs have three prongs because the ground is important—do not attempt
to defeat their purpose by using two-pronged adapters).
Never overload a circuit.
Report all frayed cords and loose connections to the manager.
Take special care when lighting gas jets or alcohol burners on gueridons.
Extinguish all flames before moving a gueridon in the dining room.
Exercise extreme caution when flambéing food in the dining room.

21. Burn
To avoid burns,
always move or
position hot plates
and platters with the
aid of a serviette.
Verbally inform
guests and other
service staff
whenever any service
ware is hot.
Leave a side towel
draped over the
cover or at the edge
of any hot service
items.
Hot beverages are
another potential
hazard.
Tea is brewed with
boiling water, and
coffee is best brewed
between 205° and
208°F (96° and 98°C).
Remember, service
should never be rushed:
take care in transporting
hot liquids, especially
when moving through a
crowded dining room.

22. Choking
Choking victims may exhibit some symptoms:
Panic
Inability
to breath
Inability
to speak
Clutching
their
throats
Blue skin Collapse
One of the leading causes of accidental
death. Without treated a choking victim will
die in four minutes.

24. Emergency
procedures
General
guidelines
to
follow
whenever
an
emergency
occurs:
Do not panic.
Call or send for help immediately and give explicit details as to the location and nature of
the emergency. If calling emergency services, do not hang up until they do. More
information may be required, or they may be able to offer some advice over the phone
about temporary assistance to be administered until professional help arrives.
Do what need to be done in a logical order.
When giving first aid, do not attempt more than you are qualified
to do.
Do not endanger yourself or anyone else to save an object. Things
can be replaced; people cannot.

25. Thank You