SANITATION AND SAFETY
Restaurant Management – Food Safety Sanitation Guidelines
Personal Hygiene - Appropriate Work Attire:
Service Staff – Uniform, Clean, fit properly, Clean Shoes, Polished, keep jewelry to a minimum, Hair pulled back, Hands clean, Fingernails trimmed and clean without nail polish, Teeth clean and breath is fresh, Use deodorant, No heavy colognes or perfume
Personal Health: Get enough sleep, Exercise regularly, Stay home when ill, and wash hands often.
Restaurant Safety
Identifying the General Hazards: Electrical hazards, Fire hazards, Slips/Trips/Falls, and New Workers
Safety Guidelines - Be sure to locate:
•Potential dangers
•Emergency exits and routes
•Handwashing stations
•First aid kits
•Fire Extinguisher
Food Safety – how food is handled to prevent foodborne illness.
It includes:
• Food Preparation method - Raw foods must be kept separate from ready-to-eat foods to PREVENT cross-contamination.
• Cooking of Food - Meats should be cooked to the proper internal temperature to prevent foodborne illness.
• Serving Food – Food should be served as quickly as possible after preparation
• Food Storage – Foods should be cooled in small containers to help speed the cooling process. Foods that are chilling should be covered to prevent cross-contamination.
Food Sanitation - is the cleanliness and maintenance of equipment and facilities
Cleaning and Sanitizing
The areas of food sanitation include:
• Hands
• Pots and pans
• Appliances
• Kitchen utensils
• Food preparation areas
• Food storage areas
