Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Why Is Sanitation Critical? Professional obligations to protect the health and well-being of guests and staff members Personal concerns to reduce the potential for harm Societal concerns about a restaurant’s sanitation practices Reputational concerns of the restaurant Financial Success relates to an emphasis on sanitation Concerns about lawsuits OH – 2.1

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Regulatory Agencies and Sanitation U.S. Food and Drug Administration – model food code U.S. Department of Agriculture – inspects food processing plants U.S. Department of Commerce – grading standards for seafood U.S. Environmental Protection Agency – maximize levels for pesticide residues on food Centers for Disease Control and Prevention (CDC) – investigate outbreaks of foodborne illnesses OH – 2.2

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ The Restaurant Manager and Sanitation Recognize that sanitation poses an ever- present danger Learn about basic sanitation principles and practices Train and supervise employees Provide proper tools and equipment Coach employees OH – 2.3

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Role of Restaurant Employees in Sanitation Practice appropriate personal hygiene Consistently handle food and waste with practices that incorporate basic sanitation concerns Recognize their important role in protecting the health and well-being of restaurant guests and employees OH – 2.4

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Proper and Frequent Handwashing Is Critical Effective handwashing procedures can do much to reduce the possibility of foodborne illness because organisms are frequently transferred to food from the hands of employees who handle the food. Examples of times when hands should be washed include: Before reporting to work After using the restroom After taking a break Before beginning food preparation After touching any part of the body After sneezing, coughing, eating, drinking, smoking, or using a handkerchief/tissue. After performing any task that might contaminate hands such as cleaning tables or floors, handling cleaning supplies, picking up items from the floor and taking out the garbage. OH – 2.5

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Conditions for Optimal Growth of Microorganisms Moisture Oxygen Time Temperature Acidity (PH) Food OH – 2.6

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ The Basic “Rule” of Sanitation Minimize Time Temperature Danger Zone Potentially Hazardous Foods OH– 2.7

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Overview: Some Common Foodborne Illnesses Bacterial Intoxications (Poisonings) Clostridium Botulinum Clostridium Perfringens Streptococcus Aureus Bacillus Cereus Bacterial Infections Salmonella Spp Shigella Vibrio Spp Escherichia Coli Listeria Monocytogenes Campylobacter Jejuni Viral Infections Norwalk Virus Hepatitis A OH – 2.8

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Tactics to Prevent Foodborne Illness At times of: Purchasing Receiving Storing Production After-Production Handling Managing Left-overs Clean-up OH – 2.9

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Drawing of Manual Dish and Pot/Pan Washing Sink Unit Legend Soiled dish (pot/pan) counter with disposer in trough and overhead spray/rinse attachment Wash sink Rinse sink Sanitize sink Clean dish (pot/pan) counter Note: For illustration purposes only; not drawn to scale OH – 2.10

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Other Sanitation Issues Chemical Hazards Physical Hazards Pest Control Problems OH – 2.11

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Steps in the HACCP System Assess Hazards Identify Critical Control Points (CCPs) Define Limits for each CCP Monitor CCPs Step 4: Step 3: Step 2: Step 1: Step 5: Step 6: Step 7: Implement Corrective Actions when Critical Limits Are Exceeded Establish Recordkeeping System Verify Success of HACCP System OH – 2.12

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Example of Flow Charting and CCP Analysis OH – 2.13 Serving Fresh Seafood Purchasing Storing Managing Leftovers  Cooling  Storing  Re-heating Frozen Ground Beef CCP Yes CCP No Holding Preparing  Thawing  Pre-Preparing  Cooking Receiving Preventive Measures in Place Fresh Seafood Frozen Ground Beef CCP Yes CCP Yes Fresh Seafood Preventive Measures in Place Frozen Ground Beef CCP No CCP Yes Not Applicable

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ Managing a Foodborne Illness Restaurant Manager Cooperate with Guests Maintain Records Obtain Information Promise Follow-Up Cooperate with Applicable Regulatory Agency(ies) Retain Suspected Products Take Corrective Action(s) Monitor Revised Procedures OH – 2.14

Restaurant Operations Management: Principles and Practices© 2006 Pearson Education, Inc. Ninemeier/HayesUpper Saddle River, NJ The Restaurant, the Guest and the Management of a Foodborne Illness Incident Obtain information about the guest and the restaurant visit Determine all possible information Maintain records Promise a quick investigation and follow-up Contact the appropriate insurance company Contact and cooperate with the health department OH – 2.15