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Copyright 2008 Delmar Learning. All Rights Reserved. Copyright 2008 Delmar Learning. All Rights Reserved. The Importance of Sanitation and Appearance Chapter.

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Presentation on theme: "Copyright 2008 Delmar Learning. All Rights Reserved. Copyright 2008 Delmar Learning. All Rights Reserved. The Importance of Sanitation and Appearance Chapter."— Presentation transcript:

1 Copyright 2008 Delmar Learning. All Rights Reserved. Copyright 2008 Delmar Learning. All Rights Reserved. The Importance of Sanitation and Appearance Chapter 2

2 Copyright 2008 Delmar Learning. All Rights Reserved. Sanitation Development and application of sanitary measures for public health

3 Copyright 2008 Delmar Learning. All Rights Reserved. Sanitation (continued) The National Institute for the Food Service Industry (NIFI) defines sanitation: –“In the food service situation, sanitation means 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.”

4 Copyright 2008 Delmar Learning. All Rights Reserved. Sanitation (continued) Restrooms –Guests will perceive Dirty restroom Dirty restaurant Dirty restrooms take a positive impression of the restaurant and turns it into a negative impression

5 Copyright 2008 Delmar Learning. All Rights Reserved. Sanitation (continued) Restrooms –Responsibility to keep spotlessly clean

6 Copyright 2008 Delmar Learning. All Rights Reserved. Sanitation (continued) Guests perceive –Service person is the restaurant –If service person is dirty and unkempt, then kitchen staff is dirty and unkempt –Is FOOD SAFE?

7 Copyright 2008 Delmar Learning. All Rights Reserved. Sanitation (continued) Front of the house—guests perceive –Appears to be dirty, then the kitchen is dirty –Is FOOD SAFE?

8 Copyright 2008 Delmar Learning. All Rights Reserved. Sanitation (continued) Foodborne illnesses – –Can be FATAL

9 Copyright 2008 Delmar Learning. All Rights Reserved. Sanitation (continued) Foodborne illness symptoms include: –

10 Copyright 2008 Delmar Learning. All Rights Reserved. Sanitation (continued) Foodborne illnesses –A simple rule for prevention: Teach and enforce proper handwashing to all employees

11 Copyright 2008 Delmar Learning. All Rights Reserved. Who Monitors Restaurant Cleanliness? Local health department –Issues a food service permit to produce and sell food to the public Will conduct surprise inspections –If code violations are found, could be

12 Copyright 2008 Delmar Learning. All Rights Reserved. Who Monitors Restaurant Cleanliness? (continued) Management of the restaurant has the – To know correct sanitation practices To train all employees in the correct practices

13 Copyright 2008 Delmar Learning. All Rights Reserved. Who Monitors Restaurant Cleanliness? (continued) Media’s role –Highlights poor sanitation practices – Sensationalized reporting style –Restaurants are not safe –Raises public awareness Negative publicity – Seriously harms the business

14 Copyright 2008 Delmar Learning. All Rights Reserved. Who Monitors Restaurant Cleanliness? (continued) Health inspections – Public record Anyone can obtain them –May be posted on the Internet Some communities require –Posting of most recent inspection

15 Copyright 2008 Delmar Learning. All Rights Reserved. Who Monitors Restaurant Cleanliness? (continued) In the establishment –Management’s responsibility Must have plan –To clean the establishment –Enforce highest standards of sanitation

16 Copyright 2008 Delmar Learning. All Rights Reserved. Who Monitors Restaurant Cleanliness? (continued) Management may hire a specific person –To monitor and be responsible for good sanitation practices

17 Copyright 2008 Delmar Learning. All Rights Reserved. First Appearance A lasting one Guests perceive the whole restaurant on: –The appearance of The building

18 Copyright 2008 Delmar Learning. All Rights Reserved. First Appearance (continued) Hotels have concern with –Their lobbies –

19 Copyright 2008 Delmar Learning. All Rights Reserved. Influence of the Manager Attention to detail – Key to running a great business Ray Kroc –“If you’ve got time to lean, you’ve got time to clean” –Picking up loose papers on the ground – Setting and leading by example

20 Copyright 2008 Delmar Learning. All Rights Reserved. Detail Is the Key Train employees to clean every nook and crevice where food might fall

21 Copyright 2008 Delmar Learning. All Rights Reserved. Appearance of the Employees Walt Disney – “The Disney Look” – Tremendously important standards To earn respect of the guest

22 Copyright 2008 Delmar Learning. All Rights Reserved. Service Person’s Appearance Burt Hixson states: –“Good grooming is the most important trait of service persons.” Benjamin Bernstein states: –“Their appearance reflects their regard for themselves.”

23 Copyright 2008 Delmar Learning. All Rights Reserved. Service Person’s Appearance (continued) Each restaurant should – Set its own grooming guidelines for employees – Explain guidelines to employees – Refuse employees the right to work For not adhering to standards

24 Copyright 2008 Delmar Learning. All Rights Reserved. Service Person’s Appearance (continued) Management has to: – Set the standards – Explain the standards – Enforce the standards – Follow the standards

25 Copyright 2008 Delmar Learning. All Rights Reserved. Service Person’s Appearance (continued) Management must: –Set guidelines for the staff and establishment –Uniform and appearance fit the restaurant Reflect your target market –Set guidelines for and cleanliness

26 Copyright 2008 Delmar Learning. All Rights Reserved. Service Person’s Appearance (continued) Management must: – and Standards checklist – dress policy that applies to both employees

27 Copyright 2008 Delmar Learning. All Rights Reserved. Cleanliness during the Shift During a shift –Employees get messy or disheveled –As a manager, be aware of this Have clean uniforms so that employees can change Insist cooks and chefs have extra uniform jacket –To change into when in the front of the house

28 Copyright 2008 Delmar Learning. All Rights Reserved. How Do My Employees Smell? Employees should smell – CLEAN Employees should not wear – Guests should never smell employees – –May be

29 Copyright 2008 Delmar Learning. All Rights Reserved. How Do My Employees Smell? (continued) Important to remember –Taste is 85 percent aroma Servers involuntarily pass on aroma to food and beverages they serve Employees must use – to smell clean

30 Copyright 2008 Delmar Learning. All Rights Reserved. Handling and Storing of Utensils, Glasses, and Plates Service staff must be trained to: –Pick up silverware by the handle, NOT by the part that goes into the guest’s mouth See Figure 2-1 –Handle glasses and plates where the guest will not drink or eat from See Figure 2-2

31 Copyright 2008 Delmar Learning. All Rights Reserved. Handling and Storing of Utensils, Glasses, and Plates (continued) Improper handling of serving items –Can transmit disease from one person to another –Guests become upset of server –Can result in the spread of Possibly

32 Copyright 2008 Delmar Learning. All Rights Reserved. Handling and Storing of Utensils, Glasses, and Plates (continued) The less frequently utensils are handled –Less chance of contamination Keep employees’ fingers out of – To

33 Copyright 2008 Delmar Learning. All Rights Reserved. Handling and Storing of Utensils, Glasses, and Plates (continued) Never touch the eating end of silverware after it comes out of the dishwashing machine Mere touch of a careless hand can recontaminate clean and sanitized –

34 Copyright 2008 Delmar Learning. All Rights Reserved. Setting Up Tables in Advance Health departments have various rules –Manager should check with local agency for requirements on presetting tables All health departments agree: –Tables cannot be preset with silverware or dishes overnight

35 Copyright 2008 Delmar Learning. All Rights Reserved. Setting Up Tables in Advance (continued) Most important –When NOT in use, utensils, plates, and glasses should be stored properly in a place that is free from insects or any possibility of contamination

36 Copyright 2008 Delmar Learning. All Rights Reserved. Cleanliness of Eating Items utensils do constitute potential health hazards Each service person must – all utensils before –Make sure utensils are

37 Copyright 2008 Delmar Learning. All Rights Reserved. Cleanliness of Eating Items (continued) Food cannot be considered safe –If it comes into contact with dishes, glasses, and utensils that are NOT properly washed

38 Copyright 2008 Delmar Learning. All Rights Reserved. Cleanliness of Eating Items (continued) Service persons should look for –, such as adhering foodstuffs, stains, physical damage

39 Copyright 2008 Delmar Learning. All Rights Reserved. Cleanliness of Eating Items (continued) Adhering foodstuffs – from a previous meal Stains –No coffee, tea, or vegetable stains that classify the utensils as rejects Physical damage – Cracks or chips harbor bacteria Dish should be discarded

40 Copyright 2008 Delmar Learning. All Rights Reserved. Cleanliness of Banquet Rooms Management must make certain that banquet rooms are – In banquet rooms, details are extremely important –Clean –Dust

41 Copyright 2008 Delmar Learning. All Rights Reserved. Cleanliness of Banquet Rooms (continued) View the room as –Look for Any painting that may be needed –Attention to detail makes a favorable impression on the guest

42 Copyright 2008 Delmar Learning. All Rights Reserved. Extra Tables and Chairs Should be stored in a –If in view of the guest Not appealing to the eye

43 Copyright 2008 Delmar Learning. All Rights Reserved. Keys to Sanitation Responsibilities of management – Education is the key – new and current employees Training must be –

44 Copyright 2008 Delmar Learning. All Rights Reserved. Keys to Sanitation (continued) Value of your local health authority –Must be a partner –Use as an educational tool –Management must NOT see them as adversaries

45 Copyright 2008 Delmar Learning. All Rights Reserved. Keys to Sanitation (continued) Hazard Analysis Critical Control Point (HACCP) – foodservice operators to identify most likely to cause illness

46 Copyright 2008 Delmar Learning. All Rights Reserved. Keys to Sanitation (continued) HACCP—Allows management to – – food safety –Needs involvement and commitment from all employees who receive, store, cook, and serve food

47 Copyright 2008 Delmar Learning. All Rights Reserved. Keys to Sanitation (continued) Key to using HACCP effectively – to use a hazard analysis critical control point monitoring procedure report See Figure 2-4

48 Copyright 2008 Delmar Learning. All Rights Reserved. Keys to Sanitation (continued) –Transfer of harmful microorganisms from one item of food to another –Management must be vigilant To stop it from occurring the whole establishment


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