Page 34 - EmpHandbook

HOSPITALITY SERVICES
IF YOU GET A CUT cover it with a bandage and wear clean plastic gloves.
CHANGE GLOVES if you touch anything that would require washing hands (ie. Wiping spills, etc.).
Components of mixtures should be kept separate, with
mixing to be done as close as possible to planned time
of use; particularly since one or more components may
be highly perishable and potentially hazardous.
Ready-to-serve food should be stored above raw foods
because juices could drip and contaminate prepared food. REFREEZE foods. When food thaws, bacteria grows.
ALL prepared food must be covered, labeled and
dated before being refrigerated or frozen (deli- meats,
soups, entrees, etc.).
Food Safety
Safe handling of food is EXTREMELY IMPORTANT to
prevent:
• Spreading of germs
• Food poisoning
• Illness from food-borne germs and bacteria
DO
WASH your hands!
ENSURE that cleaning tools and supplies such as
sponges, mops and brushes are clean and properly
sanitized.
KEEP clean towels on hand while serving customers
and when handling pans with hot food items.
INSPECT all food supplies received at the back door.
RINSE raw fruits and vegetables before using them.
ROTATE stock to ensure freshness,
especially perishables.
PREVENT CROSS-CONTAMINATION of one food by
another. Store them separately.
COVER and label all food in storage area, if out of the
original packaging.
KEEP refrigerators clean and dry.
CHECK refrigerators/freezers temperature regularly.
STORE FOOD at a temperature to prevent bacterial
growth.
STORE cooked food separate from raw food, never
below, because raw juice could drip and contaminate
prepared food.
DISPOSE of garbage on a regular basis to prevent
bacteria and flies.
IMPLEMENT bucket system–red bucket with sanitizer
and green bucket with soap, which should be changed
every two hours, or as required.
CHECK sanitizer concentration daily.
HEALTH & SAFETY (33) EMPLOYEE HANDBOOK
DO NOT
ADD fresh food to food on the steam table - use clean
and sanitized pans when replenishing.
USE the same utensil for raw and cooked food.
Refreezing food means storing food with high bacteria
content.
LEAVE dirty towels near or on top of food or
dishes. Towels/cloths should be kept in buckets
of soap/sanitizer.
EAT in a kitchen or prep area.
CHEW gum while working.
USE your cellphone while working.
A Note on Nibbling
Nibbling or sampling of food with
serving utensils or fingers is NOT
PERMITTED because of potential
DANGER of direct mouth to food
CONTAMINATION.
Only disposable, single-use
utensils should be used
for sampling, and should
be discarded immediately
after use.
Costs attached to food-borne
illness, which can be prevented
In spite of all that we know about the causes and
prevention of food poisoning, the number of cases is
increasing every year. The negative publicity associated
with a food poisoning outbreak has ruined many
operators and cost many more millions of dollars. Some
of the problems associated with an outbreak are:
• loss of customers and sales
• loss of prestige and reputation