Mallam

In: Science

Submitted By umaishumair
Words 1088
Pages 5
OBJECTIVES
At the completion of this chapter, the student should be able to:
1. Define sanitation and explain its importance to management in a dining room facility.
2. Determine where and how health regulations can be obtained for a restaurant, catering, or banquet establishment.
3. Describe acceptable cleanliness and appearance standards for employees.
4. List reasons for handling utensils, glasses, and plates by their bases or rims.
5. Explain why tables cannot be set with silverware in advance.
6. Identify the "freedoms from soil."
7. Explain the importance of a clean-looking establishment as it relates to the hospitality industry.
8. Define and explain the importance of using the Hazard Analysis Critical Control Point (HACCP).
9. Define cross-contamination and explain how it can be prevented.
KEY WORDS consumer orientation cross-contamination HACCP health department
QSC
sanitation
Sanitation
Sanitation is "the development and application of sanitary measures for public health." (1) This simply means that when customers enter a restaurant to eat, the food and the conditions of the restaurant are clean enough so that people will not get sick from eating there. The National Institute for the Food Service Industry (NIFI) defines sanitation this way: "In the food service situation, sanitation means wholesome food handled in a hygienic environment by healthy food handlers in such a way that the food is not contaminated with disease-causing or otherwise harmful agents." (2) Sanitation refers to visual as well as physical conditions. Guests will perceive a restaurant to be dirty if the restrooms are dirty. Any positive impression a customer might have about a restaurant can be ruined by a trip to a dirty or bad smelling restroom. Countertops and other restroom surfaces breed germs that can be transferred to food or utensils by restaurant personnel. It…...

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