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Food Safety


Enviado por   •  17 de Octubre de 2013  •  315 Palabras (2 Páginas)  •  417 Visitas

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Sandy Davila

Unit 9 Seminar

February 17, 2013

As a manager, it is responsibility to maintain and ensure that the employess are well trained and has the knowledge to handle food in a safety way. It is important to collect the trainning need in the restaurant. As the ServSafe book states “training needs is a gap between what staff needs to know to perform their jobs and what they actually know” (ServSafe, 2009, p.15-2). Training can be teach in different ways. As a manager or person in charge it is important to consider the staff and the subject to choose the best method of training. The different methods are: on the job training; an experience staff teach learners while on the job and on the classroom training that are subdivided on:

1. Informaton Search

2. Guided Discussion

3. Demonstration

4. Role-Play

5. Jigsaw Design

6. Training Videos and Dvds

7. Games

8. Technology- Based Training

If I had to use a method I will defenetly study my staff and then will take a decision but I think that the on the job training is better for me. I like to see and then practice.

All the restaurants or establishments must be able to follow critical practices for the safety of the food served. On the inspection process usually performed by the Department of Health the restaurants or establishments will know what they are doing right and what not. It is important to solve as soon as possible, any problem that the inspector points out. This is one reason to cooperate with the inspector while performing an inspection at any location. Well-managed restaurants or establishments will continue to perform self-inspections to maintain and proctect the food.

A good safety program for food it will be:

Food Handling Steps

Purchase

Transport of food (from

supplier to DMO)

Receipt

Storage

(Frozen)

Storage

(Cold)

Storage

(Dry)

4

Thaw

5

Preparation

6

Cooking (Cook Fresh)

7

Cooking (Cook Chill)

7

Cooking (Cook Freeze)

7

Cooling

8

Storage (Cold)

4

Reheating

9

Packaging

11

Holding for Delivery

(Cold)

12

Consumer

Receipt

Hot Hold

Bain-marie

10

Thawing

5

Holding for Delivery

(Frozen)

12

Holding for Delivery

(Hot)

12

EXAMPLE ONLY

Delivery (of food to

consumer - Hot)

13

Delivery (of food to

consumer - Cold)

13

Delivery (of food to

consumer - Frozen)

13

...

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