SANITATION AND SAFETY IN FOOD & BEVERAGE

OPERATION
Sanitation and safety are two topics some
food and beverage managers ignore at their
considerations of operations. If an outbreak
of food poisoning can be traced to your
operation, the costs in human suffering,
salaries and productivity (if a guest or
employee becomes ill), medical and hospital
expenses, bad publicity, and lost business can
be devastated. The cost in human suffering,
and the monetary cost to the operation, can
also be great if a guest or a worker is injured
on your property because unsafe conditions.

Sanitation must be addressed at every stage of the food

handling process. Serious illness and even death can
be caused by the failure to follow simple, basic, food
sanitation procedures. Safety concerns are just as vital.
Food & beverage managers have a personal,
professional, and legal responsibility to provide safe
conditions for employees and guests.

SANITATION
Food products must be purchased, received, stored,
prepared, and served under sanitary conditions. Clean
equipment must be used and sanitary work habits must be
practiced. One of the most important duties as a food and
beverage managers is to make sure that the food being
served to guests is safe and wholesome.

WHAT CAUSES UNSAFE FOOD?

In order to serve food and beverage, you must know what
causes food to become unsafe. The are two causes of
unsafe food:
Chemical poisoning occurs when toxic substances
contaminate foods or beverages. Chemicals may be added
before the food reaches the restaurant.
Harmful germs when the food has in inappropriate
manners to handled or prepared by workers do not clean
hands, etc.

MANAGEMENT ROLE IN SANITATION AND SAFETY

PROGRAMS
The development of sanitation and safety programs really begins with a commitment
from management. Managers have the ultimate responsibility for developing,
implementing, and monitoring the propertys sanitation and safety efforts. The role of
managers includes:
1.- incorporating sanitation and safety practices into operating procedures.
2.- ensuring that sanitation and safety concerns take priority over convenience.
3.- training employees in sanitary and safe work procedures.
4.- conducting sanitation and safety inspections.
5.-when necessary completing accident reports, assisting investigations, and doing
whatever is necessary to ensure that problems are quickly corrected.
6.- when necessary assisting in treatment and seeking medical assistance for injured
employees or guests.
7.- reporting needed repairs or maintenance, changes in work procedures, or other
conditions that are potential problems.
8.- conducting sanitation and safety meetings.
9.- urging the active participation of all staff members in solving sanitation and safety
problems.

 FACILITY

DESIGN, LAYOUT AND EQUIPMENT

A food and beverage service facility design and layout have a great
impact on its appeal to guests and employees.
Because an operation designed, layout, and equipment influence
how profitable it will be, owners are also concerned with these
factors. Design and layout affect capital costs. If more space is
designed into the facility than is needed, capital and labor costs will
be greater than necessary. Unnecessary operating costs for
servicing the extra space (heating, ventilating, air conditioning,
cleaning and maintenance, etc.) will be incurred.

THE PLANNING PROCESS

Planning facilitys construction or remodeling should focus on the following
goals:
1.- management negotiates the best price possible for contracted labor,
building materials, furniture, fixtures, and equipment.
2.- the remodeled facility appeals to guests and employees.
3.- there is a maximum return on investment.
4.- the facility provides safe working space for employees and public access
space to guests.
5.- design and layout take sanitation issues into account.
6.- facility design makes employees supervision and other management
activities easy.

PRELIMINARY CONSIDERATIONS
There are many steps and people involved in the planning process. The
commitment of capital funds is likely to be substantial, the amount of
planning to help ensure that project goals are met without surprises also
involves a substantial time commitment.

THE PLANNING TEAM

The first step is to form a planning team, owners, general managers,
food & beverage managers, chef, architect will be part of this team. After
planning team is place, must develop concepts and ideas for the facility,
the kitchen, type of facility, size, hours of operation, menu, etc.

REDESIGN THE KITCHEN

Plans to redesign the kitchen should have be taken in
consideration the following:
1.- Take in consideration to reduce physical fatigue to the
workers, space, distance, etc.
2.- Noise, can be minimized with soundproofing materials
and quiet equipment.
3.- Lighting, installed adequate lighting in the
preparations areas.
4.- Temperature, kitchens areas can be hot.
5.- Government safety codes.

DESIGN FACTORS
KITCHEN AND RESTAURANT FACTORS
INCLUDE:
COST THE MENU
FOOD QUANTITY
FOOD QUALITY
EQUIPMENT
UTILITIES
SPACE
SANITATION AND SAFETY
TYPE OF SERVICE

PROVIDING AN ENJOYABLE EXPERIENCE FOR

GUESTS
1.-Standard operating procedures producing and serving a quality
product consistently is a prerequisite for success in the food and
beverage business. Standard operating procedures are essential tools
in the battle for consistency because they detail exactly what must be
done.
2.- Training staff to properly welcome and serve the guests is one of
the main responsibilities of dining room or food and beverage
managers.
Team work cooperation and good
communication between kitchen,
bar, and servers are essential to
the success of any restaurant.

PREOPENING CONCERNS AND ACTIVITIES

While every restaurant is unique, there are basic concerns that are
common to all and certain tasks are typically performed before any
restaurant is opened to guests. These include:
1.- Inspecting facilities
2.- Following reservation procedures
3.- Assigning food servers stations.
4.- Performing side work
5.- Holding food server meetings

Providing guest service

Guests should be welcomed cordially as they enter the
restaurant, by a host, matre, captain, servers, if the
restaurant accepts reservations, the guest should be
asked whether they have made one.
Seating may be handled by the same person who
welcomes the guests.
Always provide the best available table.

A SERVICE SEQUENCE

SPECIAL SITUATIONS
There are a multitude of concerns in serving
what to do when a guest is in a hurry, when a
guest complains, when difficult, etc. The
restaurant have to be establish procedures
and policies to handle properly normally is
something that to be handle by managers or
supervisor personnel.

For the service of alcoholic beverage have

take in considerations different procedures
give a satisfies service and his establish
managers restaurants all the procedures
work and serves the drinks, wines, etc.

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