SERVING FOOD AND SELF SERVING BARS

Pertemuan 8

Matakuliah : V0152 / Hygiene, Keamanan & KeselamatanTahun : 2009

Bina Nusantara

SERVING FOOD

Can you answear YES to any of these questions?

• Are dinner plates and/or coffee cups stacked when serving food anddrink to customers?

• Are the server’s fingers on the edge of the plate in the food?• Are customers served, tables cleared, the phone answeared, and

payments taken without washing hands?• Are rolls, unwrapped butter, and uneaten garnishes (pickles) from

plates recycled?• Are utensils, towels, or order pads stored in pockets or waistband?

Bina Nusantara

SERVING FOOD

If your answear YES to any of these questions, now is the time to startServing food safely.

1. Don’t let food safety end in the kitchen!2. Everyone in the foodservice operation can play an important role

in food safety.3. Server shoul never stack dinner plates and cups on the top of one

another, or on arms, or carry many in one hands.

Today’s customer is more educated and will be more aware of serverWho bus tables and then touch plates or glasses as they deliver foodsWithout washing their hands between each task.

This same customer is also aware of the server who answer the phone, Writes done an order, prepares the food, rings the register and collects theMoney while wearing the same pair of gloves he/she wore when going Throught the same routine for the three previous customers.

Bina Nusantara

SERVING FOOD

IT IS VERY IMPORTANT!

1. Not to reuse food like rolls2. Unwrapped butter3. Unwrapped uneaten pickle garnishes

The safest role to follow is that any food that leaves your food serviceOr your control should never be served to another customer.

You should always carry all utensils by the handle carry all glasses byThe side, and carry all plates from the bottom. Do not store utensilsAnd cloths in your pockets or in the waistband of your clohes.

Bina Nusantara

SELF SERVICE AREAS

Although many customers enjoy the convenience of self-service areas,Some of them are not aware of the dangers that they inflict on those Salad bars,beverage stations,condiment areas.Since we can not “train”A customer on how to properly and safety use these areas,signage isImportant. “Please use a new plate when returning to the salad bar.”

It is also very important that employees are vigilant in maintaining allSelf-service areas.

• Ensure every item o a buffet has its own serving utensil.• Every item must be labeled, so customers won’t “taste it” for identification

purposes.• Maintaining the cleanliness of the area without contaminating any food

with claner• Monitoring the customers at the self-service area and eliminating any item

that has been touched,tasted, or returned because it has now been contaminated.

Bina Nusantara

QUESTIONS

1. Why food safety not ending at kitchen?2. What is causes when you not wrapped unuse butter?