1. DO NOT COPY Food and beverage Service Management 1

2. DO NOT COPY 9.1 Introduction and Importance 9.2 Food Safety and Food Hazards 9.3 Food Safety Management Systems 9.4 Waste Management 9.5 Food Laws and Regulations Food and beverage Service Management 2

3. DO NOT COPY  Will Recognize the importance of food safety  Will Recognize the risks associated with high risk populations  Will Avoid potential hazards to food safety  Will Understand the process of how food becomes unsafe  Will understand prevention measures to keeping food safe Food and beverage Service Management 3

4. DO NOT COPY  Providing safe and hygienic foods is the prime concern of every food and service establishment, be it a fast food centre or a fine dining restaurant.  Many rules and regulations have been laid down by the governments of the respective countries to ensure that the food and beverage establishments serve safe and hygienic food.  Maintaining health and sanitation standard and having appropriate certifications helps is assuring the customers about the quality and hygiene  Having clean and sparkling restaurants, dining and kitchen areas plays a major part in the success of the business. Food and beverage Service Management 4

5. DO NOT COPY Food Safety  A set of standard practices which helps in promoting health and hygiene in food handling and consumption.  Food Items should be handled with great care to make sure they are not hazardous when they are served.  Negligence in handling food items may lead to food borne illnesses.  Food safety includes handling, preparation, and serving of food in ways that prevent food borne illness.  The food safety includes practices relating to food labeling, food hygiene, food additives and pesticide residues etc.  Safety and hygienic during transportation,delivery, storage, is also important. Food and beverage Service Management 5

6. DO NOT COPY The 4Cs of Food Hygiene are :-  Clean - the food items, hands and the knives and boards before preparation to prevent contamination from people and other external factors.  Cross Contamination - Separate cooked and raw food specially meats.  Cook -Always cook the food to the right temperature for examples curries till they separate the oil and have no water.  Chill or store - Never keep the cooked food on room temperature for more than two hours. Refrigerate foods quickly and at a proper temperature to slow the growth of bacteria and prevent food poisoning. Food and beverage Service Management 6

7. DO NOT COPY Guidelines for protection for both employees and diners, some of these are mandatory for the food service establishments to adhere to are :- 1. Purchasing Quality Ingredients 2. Cleaning of the Kitchen and Dining area 3. Training restaurant personnel in Personal hygiene 4. Safe Food Storage 5. Safe Food Handling and Preparation Food and beverage Service Management 7

8. DO NOT COPY  Purchase quality ingredients from certified and authorized sources.  Perishables like milk and vegetables should be purchased directly from the source and reliable source.  Canned and packaged should not be beyond the expiry dates.  Meat, fish and poultry should be purchased disease free from a reliable sources Food and beverage Service Management 8

9. DO NOT COPY  Deep cleaning is required for frequently used items for cooking and washing areas to avoid bacterial growth.  The cleaning solutions must be effective in killing harmful germs.  Utensils should be sterilized every once in a while.  The crockery and cutlery used should be wiped clean after washing to prevent germs to multiply. Food and beverage Service Management 9

10. DO NOT COPY  Kitchen and service personnel should be taught and trained to maintain the cleanliness of the place.  They should wash hands regularly, especially before preparing food, wear gloves where ever required, keep the hair tied and wear aprons while cooking.  These are some ways to the safe and hygienic ways of food production ans services.  A swinging door that can be easily opened without touching the latch or a door knob also helps avoid contamination Food and beverage Service Management 10

11. DO NOT COPY  Storage areas should be airy and not damp to prevent contaminations.  Some foods should be stored at proper temperatures to eliminate biological hazards, like bacterial, viral and parasitic microorganisms.  The work areas should have signs posted that list safe procedures and storage temperatures for all types of food.  Daily cleaning of storage area and regular inspections should be done to avoid any fault in the storage Food and beverage Service Management 11

12. DO NOT COPY  The dry store room should be well-lit, dry (without dampness), well ventilated, clean, vermin proof and away from direct sunlight.  Storage shelves or cupboards should be heavy and balanced to take the load of the items kept on it.  Tight fitted covers should be used for the storage bins.  FIFO- First in first out and LIFO-Last in first out should be monitored. This system keeps the stock rotating and allows maintaining a proper use of article within stipulated timeframe.  The Storage areas should have adequate temperature controls and should be maintained as per the requirements. Food and beverage Service Management 12

13. DO NOT COPY Basic principles of safe food handling :-  The first is cleanliness and hygiene of the food handlers.  The cleanliness and disinfection of the preparation areas and utensils  Every work area must be equipped with a suitable hand- washing station.  Use of sterile gloves wherever it is mandatory.  Utensils and surfaces used for high-risk foods such as raw meats or poultry should never be used for uncooked fruits or vegetables.  Setting aside separate preparation areas or utensils for each type of ingredient. Food and beverage Service Management 13

14. DO NOT COPY  Food safety program are developed by placing menu items into either the no cook, same day service, and complex preparation processes based on the number of times the food passes through the temperature danger zone.  Many food-borne diseases can be controlled through right time and temperature.  Microorganisms are present in most foods but require time and favorable conditions to reproduce and become a threat.  To minimize the risk of food-borne illness ensure that all food handling is done for the least time in the danger zone. Food and beverage Service Management 14

15. DO NOT COPY No-cook foods –  Menu items in the no cook process do not involve any cooking process.  Eg- Sandwiches and salads.  Flow - Receive - Store - Prepare - Hold – Serve Same day service foods –  Menu items in the same day service process go through the temperature danger zone one time.  Eg - Hamburgers, scrambled eggs etc  Flow -Receive - Store – Prepare - Cook – Hold – Serve Complex preparation foods –  The complex food preparation process include foods that require time and temperature control and have been cooled.  Menu items in the complex process go through the temperature danger zone, during cooking, cooling, and when foods are reheated.  Flow -Receive - Store - Prepare - Cook – Cool – Reheat – Hot Hold – Serve. Food and beverage Service Management 15

16. DO NOT COPY Food and beverage Service Management 16 No-cook foods Same day service foods Complex preparation foods Salad GreensHamburgersSoups SandwichesPizzaGravies Fish or Sushi Freshly cooked green vegetables Roasted Dishes Sliced CheeseSauces Salad dressings

17. DO NOT COPY  Food should not be touched with bare hands and food safe gloves should be used.  Practice of proper hand washing procedures by employees before preparation.  Employees must be well groomed and in good health to handle food.  Prevent cross-contamination by keeping ready-to-eat food  Sanitized food-contact surfaces apart from raw animal foods or dirty cutting boards, utensils and other objects. Food and beverage Service Management 17

18. DO NOT COPY Serving –  No food should be handled with bare hands.  Glasses, cutlery and crockery should be thoroughly cleaned before serving.  Food should be covered with cellophane or be kept in hot boxes while serving in rooms or poolside. Restaurant and Kitchen Inspections -  The county agencies conduct mandatory health inspections.  The health inspection is conducted by local health inspectors as per FDA regulations.  Health inspector, inspects how a restaurant stores, handles, and prepares food, Food and beverage Service Management 18

19. DO NOT COPY  The F & B personnel should know the basic of hazards of food poisoning and Allergies.  The staff should know specific germs that cause food poisoning and which foods they commonly contaminate  Waste disposal of organic and other food is critical to keep food and beverage safe  Waste should not come in contact with the food directly or indirectly Food and beverage Service Management 19

20. DO NOT COPY  All food service premises shall be located in a sanitary place, clean, adequately lighted and ventilated and maintain overall hygiene.  Windows, doors and other openings shall be fitted with net or screen.  The water used in the manufacturing shall be potable.  Equipment and machinery that permit easy cleaning shall be chosen.  All equipments shall be kept clean, washed, dried and stacked at the end of business.  Premises to have efficient drainage system and adequate provisions for disposal of refuse Food and beverage Service Management 20

21. DO NOT COPY Definition - A biological, chemical or physical agent or condition of a food with the potential to cause an adverse health effect. 1. Physical hazards are the extraneous materials which may be present in a food items being served and may cause illness or injury. Non-living things from stones, hair, glass, metal, wood, plastic, iron filings, coins, etc. 2. Biological hazards bacterial, viral and parasitic organisms and their toxins that may ne found in food items due to various reasons. 3. Chemical hazards Chemical contaminants introduced in the food chain in the food processing cycle at any stage from producing to serving, they include colours, flavours, stabilisers, emulsifiers and pesticide residues and other chemicals. Food and beverage Service Management 21

22. DO NOT COPY Food borne diseases  A food borne disease is one which is contracted from eating contaminated food and is, in most cases, entirely preventable.  The Food may get contaminated during Production or at the time of cooking or serving.  Some of the causes of Food borne diseases are Salmonella and E. coli.  Campylobacter is caused due to eating undercooked chicken. Food and beverage Service Management 22

23. DO NOT COPY Food Allergies -  A group of major allergens causes 90 percent or more of all food allergies.  This list includes milk; egg; fish, tree nuts, such as almonds, pecans, or walnuts; wheat; peanut; and soybeans.  The customers should be notified about the presence of these foods in the menu. Chemical Contaminants  Some utensils may contain toxic metals that contaminate acidic food.  Illness is caused by storing or prepping food with equipment contaminating heavy metals such as Lead, Copper, and Zinc. Food and beverage Service Management 23

24. DO NOT COPY The F & B Staff should avoid following practices while handling food :-  Chewing or smoking tobacco  Chewing betel nut or gums  Touching mouth, tongue, nose, eyes or other body parts  Spitting, sneezing, coughing etc.  Touching ready-to-eat food with bare hands  Handling food and money at same time Food and beverage Service Management 24

25. DO NOT COPY  A food safety program is a set of procedures to produce safe and hygienic food every time.  Food safety programs make sure that all the employees in the food and beverage department are committed to producing safe and hygienic food  Food safety managements programs help in building the confidence of the employees in the food that they serve is of the best standards and is safe and hygienic  Many International Organizations are involved in setting standards for the food and beverage Industry all over the world. Food and beverage Service Management 25

26. DO NOT COPY The ISO 22000 international standard specifies the requirements for a food safety management system and it involves :-  Interactive communication  System management,  Prerequisite programs,  HACCP principles. Food and beverage Service Management 26

27. DO NOT COPY  ISO 22000 for Food Safety Management System is a process control system designed to improve quality of the food organization  It identifies, evaluates and controls the food safety hazards like physical, chemical, microbiological and other hazards in food production as well as entire food chain.  ISO 22000 enables the producers, processors, distributors, exporters etc associated with food products, to utilize technical resources for food saftey know how.  It is focused at the development, implementation and improvement of a food safety management system. Food and beverage Service Management 27

28. DO NOT COPY  The Hazard Analysis and Critical Control Point. (HACCP ) system includes seven principles that manage every step of food storage and preparation.  It is not a stand-alone program and other tools to be included are adherence to Good Manufacturing Practices, use of Sanitation Standard Operating Procedures, and Personal Hygiene Programs of the employees etc. Food and beverage Service Management 28

29. DO NOT COPY Definition :-  Hazard Analysis Critical Control Point System (HACCP) is defined as a systematic approach to assure food safety by U.S. National Advisory Committee on Microbiological Criteria for Foods (NACMSF).  It was reported a decrease in some food borne diseases was observed between the years of 1996- 1998 due to widely implementation of the system (Giese, 1998).  HACCP is a preventive system and assures food safety as close to 100%. Food and beverage Service Management 29

30. DO NOT COPY Definition :-  Hazard Analysis Critical Control Point System (HACCP) is defined as a systematic approach to assure food safety by U.S. National Advisory Committee on Microbiological Criteria for Foods (NACMSF).  It was reported a decrease in some food borne diseases was observed between the years of 1996- 1998 due to widely implementation of the system (Giese, 1998).  HACCP is a preventive system and assures food safety as close to 100%. Food and beverage Service Management 30

31. DO NOT COPY  Conduct a hazard analysis  Determine critical control points  Establish critical limits  Establish monitoring limits  Establish corrective actions  Establish verification procedures  Establish effective record keeping procedures Food and beverage Service Management 31

32. DO NOT COPY Definition of Waste  Waste is rubbish, trash, garbage, or junk which is unwanted or undesired.  In the restaurant it can be food waste or garbage in the kitchen and table waste  But practically in nature, there is no waste, as dead matter is broken down by microbes in the soil to become food for the next cycle of production. Food and beverage Service Management 32

33. DO NOT COPY  Waste management is the collection, transport, processing, recycling or disposal of waste materials.  It is carried out to reduce the materials' effect on the environment and to recover resources from them.  A effective waste management system helps save cost to the establishment as well as preserve the environment. Food and beverage Service Management 33

34. DO NOT COPY  Purchase Food and beverages as much as required  Purchase at the right time. i.e. when it is the season for the item.  Ensure that products and containers that can be recyclable are purchased  Prefer the vegetables, and other food items from the locals, so as to make it a sustainable venture.  Use Environment friendly products. Food and beverage Service Management 34

35. DO NOT COPY  Assess the type,amount and source of waste generated, and what options are available to reduce, recycle and refuse.  Develop a waste management plan and set goals  Develop policies as per the goals, set accountability.  Take the support from the management and get the funds  Implement the plan and ensure that all the employees follow  Keep monthly statistics on generation of waste and recycling.  Reward the employees who meet targets.  Continually monitor and evaluate the effectiveness of the plan and undertake audits.\  Follow the 4 R’s for an effective management plan. Food and beverage Service Management 35

36. DO NOT COPY Food and beverage Service Management 36

37. DO NOT COPY Food and beverage Service Management 37  The First among all the R’s is to refuse or avoid things that are not required in the first place.  Use things that are easily reusable and recyclable and refuse the products that cannot be recycled.  Don’t buy disposables.  Avoid items such as water, sauces and gravies in small packing.  Use refillable dispensers instead of single or small packets.  Always use reusable presentation material as a replacement for food presentations.  Use linen with a high thread count for longer life

38. DO NOT COPY Food and beverage Service Management 38  The word reduce means to make something smaller or lessen, in the wastage terms produce a smaller amount of garbage.  Rethink whether we really need everything we buy.  Use fewer paper napkins,buying products with less packaging or buying larger size packaged foods.  Reduce use of small plastic bottles for water; instead use a centralized water purifier.  Decrease energy consumption of cooking equipment by installing energy efficient equipments or solar powered heating systems.  Install a washing system that uses minimum water and energy and recycle the water for gardens etc.  Reduce the waste on the plates by evaluating the portion sizes and train the waiters to suggest appropriate portion sizes.

39. DO NOT COPY Food and beverage Service Management 39  – Instead of using things just once and discarding find ways to use it again.. Upcycling involves turning old materials into something new and even better. Find fun and creative ways of using the things again   Use reusable coasters in place of paper coasters.  Reuse the leftovers to make suitable dishes. Have employees share ideas to create new dishes from leftovers.  When using disposable products like straws or napkins use them with control.  In kitchen areas, use cloth towels rather than paper rolls.  Have employees use reusable mugs or cups for their own drinks  Ask your suppliers to reuse or recycle cardboard boxes, plastic containers and bins etc and return it back to them.

40. DO NOT COPY Food and beverage Service Management 40  Recycling involves taking something old and used and reproducing it to make something new.  Materials like paper, cardboards, aluminum, glass, and plastic can be broken down and recycled to make new products.  Reuse and recycle waste minimizes what goes to the landfill and thus pollutes the environment.  Recycle the food waste and supply other type of waste for suitable recycling.  Use discarded restaurant linen after washing for wiping crockery and cutlery and other waste cloths  Recycle fats, oils, and grease (FOG). There are many options available to convert FOG to biodiesel, replacing fossil fuel use.  Compost the green waste like vegetable trimmings  Donate all acceptable food for human consumption to orphanages or to street people or donate food for animal feed or to the local zoos.

41. DO NOT COPY Food and beverage Service Management 41 Global Scenario  The Global Food Safety Initiative (GFSI) is a non-profit making foundation, created under Belgian law in May 2000 and managed by Consumers Goods Forum.  It brings together CEOs and senior management from 650 retailers, manufacturers, service providers and other stakeholders across the food industry.  The Forum is considered to be truly representative of the needs of the industry as a whole.  It brings together three key elements of food operations which we have already studied.  Food Safety Management Systems  Good Practices and HACCP Requirements  Requirements for the Delivery of Food Safety Management Systems

42. DO NOT COPY Food and beverage Service Management 42 Best Practices GFSIRecognise d Schemes ISO Standards ISO 22000 Food Laws Codex - HACCP Principles

43. DO NOT COPY Food and beverage Service Management 43  India has a fairly large and varied F&B market, which is growing steadily.  As per the Industry Experts there are approximately 50-60 lakh food service establishments in India.  Food safety has been a major challenge in India with cases of food adulteration and food poisoning happening all over the country very frequently.  The Food Safety and Standard Authority of India (FSSAI) has issued a regulation in which every restaurant in every city will require a separate licence to ensure food safety.  In addition, a food business firm will need a central licence obtained from the head office.  All the food establishments will be accountable and will have to serve hygienic food and maintain best of service standards.  Any lapses will lead to fines or cancellation of Licences.

44. DO NOT COPY Food and beverage Service Management 44  FSSAI regulations -  With effect from 4 th of August 2014 all eateries in the country fall under the 'food business operator' licence issued by FSSAI.  The Indian food and processing industry is governed by multiple legislations.  There are up to 10 basic Licences to be procured before setting up a food service establishment.  The duration of these Licences vary from 1 to 3 years and will have to be renewed from time to time.

45. DO NOT COPY Food and beverage Service Management 45 Nature of the LicenceIssuing AuthorityMandatory / Optional Food Safety Licence FSSAI Mandatory Health and Trade Licence Municipal Corporation / Health Department of the concerned State Mandatory Eating House LicencePolice Commissioner Mandatory Liquor Licence L-4 (L-17 as per new excise rule) Excise Commissioner Mandatory for service of Liquor in the Restaurant Approval of Restaurants Department of Tourism of Government of India in the State concerned Mandatory for service of Liquor in the Restaurant otherwise not Playing of Music in Restaurant Phonographic Performance Limited/ Indian Performing Right Society ed/ Indian Performing Right Society Mandatory when music of the two copyright holders is played in the restaurant.

46. DO NOT COPY Food and beverage Service Management 46 Nature of the LicenceIssuing AuthorityMandatory / Optional Environmental ClearanceConcerned Authority in the state Mandatory NOC from Fire DepartmentFire Department of the concerned state Mandatory Lift LicenceConcerned Authority - Electrical Inspector, Office of the Labor Commissioner Mandatory Shop and Establishment ActAs prescribed in the Act and as applicable to the state Mandatory Signage LicenceMunicipal Committee/ Corporation of the City Mandatory

47. DO NOT COPY Food and beverage Service Management 47  Enforcement of the legislation by the State Governments/ UTs through the State Commissioner for Food Safety, his officers and Panchayati Raj/Municipal bodies  Emphasis on gradual shift from regulatory regime to self compliance through food safety management system.  Consistency between domestic and international food policy  Adequate information dissemination on food to enable consumer to make informed choices.  Compounding and Adjudication of cases – to reduce Court’s workload and expedite the disposal of cases  Graded penalty depending upon the gravity of offences

48. DO NOT COPY Food and beverage Service Management 48  Poor Infrastructure  Over Licensing  Highly fragmented and competitive industry  Lack of organized supply chain  Location of the establishment & High Real Estate Prices:  Shortage of Manpower  Lack of adequate training institutes

49. DO NOT COPY Food and beverage Service Management 49  There are many guidelines laid doen to control the contamination which include personal grooming of the staff, awareness of the various hazards and types of contaminants of the food,  The WHO and national governments lay down norms for maintaining safety standards in the food and beverage Industry,  In India Food Safety and Standards Authority of India, established under the Food Safety and Standards Act, 2006, is the regulating body related to food safety.  There are another 10-12 Licences required for starting a F & B outlet in India  The Food management Systems are designed to manage the waste generated through the 4 R ‘s