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Food ServiceESL Academy at Computer Systems InstituteStrianese│ Strianese │Wade

Presented by: Name Danielle CiccoliTitle Adjunct Computer Systems Institute

Chapter 2The Importance of Sanitation and Appearance

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yContents

o Objectiveso Sanitationo Who Monitors the Cleanliness of the Restauranto The Influence of the Managero Detail is the Keyo Cleanliness During the Shifto How Do My Employees Smello The Handling and Sorting of Utensils, Glasses, and Plateso Setting Up Tables In Advanceo Cleanliness of Eating Items (Freedom from Soil)o Cleanliness of Banquet Roomso Keys to Sanitationo The Importance of Using HACCPo Cross-Contamination

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yObjectives

o 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 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

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ySanitation

o SanitationThe development and application of sanitary measures for public health

o Refers to the visual and physical conditions of a food service environmentA restaurant must be clean and the food, safe to eat1. Clean restrooms, dining area, and kitchen2. Countertops free of germs3. Clean utensils4. Clean and healthy employees

All employees must wash their hands

The Importance of Sanitation and Appearance 4

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yWho 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…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. published in a newspaper or magazine2. broadcast over local television network

o Some communities require…restaurants to post their most recent health inspection

Good sanitation leads to a lasting first impressionThe Importance of Sanitation and Appearance 5

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yThe Influence of the Manager

o Attention to detail is the key to running a great business

o Ray Kroc (McDonalds) and Walt Disney (the Walt Disney Co.) lead the way in the field of cleanliness and sanitation1. Stores were spotless2. Employees with free time were taught to clean3. Kroc would pick up papers from the ground as he

entered storesLesson: if the owner or the company can pick up papers, then everyone can pick them up

o Managers must set examples

If you’ve got time to learn, you’ve go time to clean – Ray Kroc, McDonalds

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yDetail Is the Key

o Appearance of the Employees1. Disneyland was founded because amusement parks were

unacceptablea. Dirty employeesb. Pushy staff (pressuring guests to buy things)c. Too many barkers (salespeople)

2. The presentation of the park and its employees had to achieve standards that would earn the respect of the guests – the “Disney look”

o The Service Person’s Appearance1. All employees must adhere to grooming guidelines2. Uniforms and appearance of the staff must fit the restaurant3. Management must set guidelines for appearance and

cleanliness

The manager must set the standards of grooming, inform the employees, and enforce the policy

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yCleanliness During the Shift

o Being a service person…requires much physical labor

o Managers must be aware that service staff may get…1. sweaty2. dirty3. disheveled

o 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

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yHow Do My Employees Smell

o Service people…should not work wearing perfume or cologne

o All service staff…must use deodorant to prevent body odor

o Employees should…1. smell clean2. supply restrooms with extra soap and

deodorant3. let guests enjoy the aroma of their food

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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…1. pick up silverware by the handle2. hold the part of the glass or plate that the guest will not drink

or eat from

o 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

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ySetting Up Tables in Advance

o Managers must check with the local health agency…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

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Cleanliness of Eating Items(Freedom from Soil)

o Each service person must inspect all utensils…before using them to make sure they are clean

o Plates and utensils should not be used…if visible soil is found or they are damaged

1. Adhering foodstuffsEmployees should check the tops and bottoms of plates for dried-on foodstuffs

2. StainsCoffee, tea, or vegetable stains

3. Physical DamageCracks or chips that render dishes unsafe to use

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yCleanliness of Banquet Rooms

o Banquet rooms should be attractive and beautiful

o There should be a maintenance program of regular cleaning

o Details are importantService staff should pay particular attention to…1. window ledges2. lecterns3. cobwebs4. peeling paint5. burned out lights

o Extra tables and chairs…should be stacked and stored in another room

The Importance of Sanitation and Appearance 13

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yKeys to Sanitation

o Responsibilities of Management 1. Education

sanitation training must be…a. ongoingb. monitoredc. enforced

2. Rules and regulations… of local health departments must be explained to the staff

o The Value of Using Your Local Health AuthorityContact your local health department to…1. prevent problems before they develop2. inquire about regulations 3. use it as an educational tool

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The Importance of Using HACCP

o HACCPHazard Analysis Critical Control Point

o The HACCP system…1. enables an operation to identify the food and procedures most

likely to cause illness2. establishes procedures to reduce the risk of food-borne illness3. 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 buffets1. Waitstaff can monitor the time that food has been left on the

buffet line2. Managers can check the holding temperature of the food

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yCross-Contamination

o Cross-ContaminationOne 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

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