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
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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
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3. Objectives
Define sanitation and explain its importance to management in a dining room facility
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Determine where and how health regulations can be obtained for a restaurant, catering, or
banquet establishment
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Teaching at ESL Academy
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Describe acceptable cleanliness and appearance standards for employees
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List reasons for handling utensils, glasses, and plates by their bases of rims
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Explain why tables cannot be set with silverware in advance
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Identify “freedom from soil”
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Explain the importance of a clean-looking establishment as it relates to the hospitality industry
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Define and explain the importance of using the Hazard Analysis Critical Control Point
(HACCP)
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Define cross-contamination and explain how it can be prevented
The Importance of Sanitation and Appearance
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4. Sanitation
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Sanitation
Teaching at ESL Academy
The development and application of sanitary measures for public
health
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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
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5. Who Monitors the Cleanliness of the Restaurant
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Each state has health laws that restaurant managers must abide by
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In many communities, a restaurant must have a permit to operate…
Teaching at ESL Academy
which is issued by the local health department
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Management has the obligation and responsibility…
to know and enforce sanitation practices
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The health department…
may conduct surprise inspections
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Health inspections are a matter of public record and may be…
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2.
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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
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6. The Influence of the Manager
Attention to detail is the key to running a great business
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Teaching at ESL Academy
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Ray Kroc (McDonalds) and Walt Disney (the Walt Disney Co.)
lead the way in the field of cleanliness and sanitation
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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
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7. Detail Is the Key
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Appearance of the Employees
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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
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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
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8. Cleanliness During the Shift
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Being a service person…
requires much physical labor
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Managers must be aware that service staff may get…
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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
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9. How Do My Employees Smell
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Service people…
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should not work wearing perfume or cologne
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All service staff…
must use deodorant to prevent body odor
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Employees should…
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smell clean
supply restrooms with extra soap and deodorant
let guests enjoy the aroma of their food
The Importance of Sanitation and Appearance
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10. The Handling and Storing of Utensils, Glasses, and Plates
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Sanitation is extremely important…
in handling and storing utensils, glasses, and plates
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The service staff must be trained to…
Teaching at ESL Academy
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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
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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
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11. Setting Up Tables in Advance
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Managers must check with the local health agency…
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to determine how many hours or minutes a table can be set up in advance
of the guests’ arrival
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Most health agencies…
allow banquets to be set up from one to two hours before the event
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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
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12. Cleanliness of Eating Items
(Freedom from Soil)
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Each service person must inspect all utensils…
before using them to make sure they are clean
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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
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Stains
Coffee, tea, or vegetable stains
3.
Physical Damage
Cracks or chips that render dishes unsafe to use
The Importance of Sanitation and Appearance
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13. Cleanliness of Banquet Rooms
Banquet rooms should be attractive and beautiful
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There should be a maintenance program of regular cleaning
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Details are important
Service staff should pay particular attention to…
1. window ledges
2. lecterns
3. cobwebs
4. peeling paint
5. burned out lights
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Extra tables and chairs…
should be stacked and stored in another room
The Importance of Sanitation and Appearance
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14. Keys to Sanitation
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Responsibilities of Management
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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
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15. The Importance of Using HACCP
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HACCP
Hazard Analysis Critical Control Point
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The HACCP system…
Teaching at ESL Academy
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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
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Service Staff must be trained to use the HACCP Monitoring Procedure
Report
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HACCP is especially critical for food service operations that are serving
buffets
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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
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16. Cross-Contamination
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Cross-Contamination
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One of the major ways in which food borne illness can be
transmitted
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“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
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