SANITATION & HEALTH ISSUES

1 Hazard Analysis Critical Control Point

2 Guidelines for Serving Food

3 Training for Service Staff

1 Hazard Analysis Critical Control Point

Hazard Analysis Critical Control Points (HACCP) is a globally recognized technique for distinguishing and managing sanitation-related hazards and, when fundamental to a functioning food handling program, can give customers, the general population, and administrative organizations confirmation that a food safety program is very managed well.

HACCP is a systematic approach to dealing with the identification, assessment, and control of food handling risks. It is an administrative prerequisite for some areas of food handling including meat (FSIS), poultry (FSIS), egg products (FSIS), seafood (FDA), and juice handling (FDA). With the entry of the FSMA, HACCP or HACCP-like projects will probably be created by FDA to cover all manufactured food. HACCP necessities are extraordinary for every food process. The unique necessities are directed by the responsible regulatory agency.

According to a logical perspective, HACCP is a proactive way to deal with food handling and depends on seven principles:

1: Conduct a hazard analysis.
2: Determine the critical control points (CCP).
3: Establish critical limits.
4: Establish monitoring procedures.
5: Establish corrective action.
6: Establish verification procedures.
7: Establish record-keeping and documentation procedures.

At the point when consolidated, these standards structure an adaptable sanitation program that is flexible as handling conditions change. The objective of HACCP is to take out, control, or prevent food safety hazards at the processing plant with the ultimate goal of protecting the consumer.

1.1 Benefits of HACCP

Businesses have a cost-effective approach for controlling food safety using HACCP-based procedures, from materials all the way through manufacturing, storage, and distribution to sale and customer service. In addition to enhancing food safety management, the preventive approach of HACCP-based procedures also enhances other quality management systems. The primary advantages of HACCP-based practices are:

· Long-term financial savings for the organisation;

· prevention of customer poisoning;

· increased food safety standards; assurance of organisation’s legal compliance;

· raised food quality standards;

· organisation of production processes to ensure the production of safe food;

· organisation of staff to foster teamwork and efficiency.

1.2 HACCP Records Food & Beverage Service
Examples

1. Records for processing, storing, and distributing

• Data that demonstrates a CCP's ability to uphold product safety.

• Information about the product's safe shelf life, including information on whether product age affects safety.

• Documents proving adherence to important restrictions when packing, labelling, or sealing requirements are essential for food safety.

• Examining records.

• Records of verifications.

2. Substances for which critical limits have been set.

• Supplier certification records that attest to an ingredient's compliance with a crucial restriction.

• Records of processor audits confirming supplier compliance.

• Storage records for situations when ingredient storage is a CCP (e.g., time, temperature).

3. Evidence of the HACCP plan's suitability from a qualified HACCP expert

4. Records of deviations and corrective actions.

5. Records of employee training that are relevant to CCPs and the HACCP plan.

1.3 Structure of HACCP

1) Prerequisite programs (Good Manufacturing Practices or GMP)

Facilities
(interior upkeep and exterior upkeep, water, compressed air sanitary installations)

Purchasing, receiving, storage and shipping
(trailers, specifications are met, and warehouse areas are inspected)

Production equipment
(preventive maintenance, design, calibration)

Personnel
(controlled personnel, technical and personal hygiene training, and visitor access)

· Cleaning and sanitation / pest control

· Recall / traceability

· Chemical control

2) HACCP plan

Procedures are analyzed, and physical and biological hazards identified and monitored during each phase.

3) System documentation

Files those document efficacy and system monitoring are kept on file.

2 Guidelines for serving food

2.1 Food Safety Guidelines

In order to prevent food borne illnesses, it is important to prepare and store food properly. Food safety regulations are essential to protect consumer health, extend the shelf life of your food goods, and provide effective hazard management procedures. To keep your patrons secure and returning to your establishment for more of your services, abide by these restaurant food safety tips.

1. Wash Hands Often

Every employee must wash their hands before handling food, switching between activities, and before doing so in order to maintain the highest level of food safety. Wash thoroughly for at least 20 seconds in warm water with soap.

2. Sanitize Surfaces

Your food safety routine should include regularly sanitising and cleaning all surfaces, including prep areas, cutting boards, equipment, storage spaces, garbage cans, and floor drains. This procedure cleans surfaces that could come into touch with food of food residue, dirt, and unseen microorganisms. To keep pests from settling on surfaces, regularly clean and sanitise them. Pests can transfer dangerous illnesses like Listeria and Salmonella to the food in your kitchen.

Create and put into action sanitation policies that staff members must adhere to on a daily, weekly, and monthly basis. One example of a straightforward method you may use in your business to assist maintain your work surfaces hygienic is as follows:

• Start by scraping away any trash or leftover food from the area.

• After that, wash the area in hot, soapy water.

• Use water and a clean cloth to cleanse the surface to prevent chemical contamination.

• Use a sanitising wipe or any type of specialist sanitizer to clean the area.

• Let the area dry naturally.

Heat can be used to efficiently sterilise objects like flatware in addition to sanitising treatments. For this, however, it is advised that you submerge the objects you are sanitising for at least 30 seconds in water that is at least 171 degrees Fahrenheit. Alternatively, if the item is dishwasher friendly, you can put it in a hot dishwasher. In addition, quaternary ammonium compounds, chlorine, and iodine are other typical chemical sanitizers.

3. Avoid Cross Contamination

Cross-contamination is the inadvertent movement of hazardous germs, allergies, or other microbes from one thing to another. The outcomes of this procedure can be exceedingly harmful or even fatal to unwary consumers, despite the fact that they are frequently imperceptible to the naked sight.

In addition to washing your hands, it's important to use different items when working with various food products. Use various cutting boards and storage bins for raw meat, produce, and vegetables, as well as for cooked meals. To make it easier for staff to follow along, consider using a color-coded system. By following the right measures to prevent cross contamination, you can also prevent allergic responses.

4. Prepare and Store Foods at Safe Temperatures

You prevent food poisoning, make sure to cook raw meat, ground meat, poultry, eggs, and shellfish at the proper temperature. For further information on food safety temperatures for each sort of food product, see our complete guide.

5.Food to keep out ut of the “Danger Zone”

Temperatures between 41 and 135 degrees Fahrenheit are referred to as the danger zone. Keep internal temperatures either above or below the danger zone for items that are time- and temperature-sensitive, such as meat, poultry, eggs, and dairy.

While hot foods must be kept at 140 degrees or higher, cold foods should be stored or kept at 41 degrees or below. These temperature-sensitive foods should generally not be exposed to the danger zone for longer than two hours. Dangerous bacteria can quickly grow and spread during this time.

6. Food Recalls to pay attention

Keep track of any food recalls involving your food supply to avoid a spread of foodborne illnesses. It is crucial to frequently check these warnings because the Food and Drug Administration (FDA) and Food Safety and Standards Authority of India (FSSAI) of the country frequently publish lists with recalls.

Preventing Allergic Reactions

Here are some suggestions for preventing allergy reactions in restaurants.

• Never use the same utensils on an allergen-free meal as you would for a regular meal.

• In the kitchen, use products labelled as allergen-safe.

• Educate personnel on how to respond to customer queries regarding allergies.

• Ensure that employees are informed about the "Big 8" common food allergies: milk, fish, soybeans, tree nuts, peanuts, eggs, shellfish, and wheat.

Practice: food safety in self-service areas

While your restaurant or buffet's staff may be knowledgeable about food safety, it's likely that your customers won't be. Self-service locations are hence particularly prone to contamination.

• Regularly wash and sterilise surfaces like worktops, sneeze guards, food storage containers, and serving utensils.

• Make available dispensers for single-use flatware, napkins, and straws.

• To further improve hygiene and lower the risk of infection, offer packages of wrapped flatware.

• Assign personnel to keep an eye on visitors and to intervene if risky behavior is observed.

3 Service Staff Training

Restaurant staff training ought to be a crucial component of your business plan. Let's look at how you may use restaurant staff training to increase the staff's productivity and speed of service.

1. Assign job roles to the staff

Heinemann and Greenberger (2002) state that many employees experience dissatisfaction when given responsibilities for which they are not adequately qualified. As a result, defining staff duties is a crucial step in staff training that needs to be done carefully and thoughtfully.

Apart from that, staff should be primarily trained to perform their assigned role but should also have a general idea of the responsibilities of various job positions in the restaurant. Each employee will be able to develop and do a better job in the scope of his responsibilities as a result of having a greater understanding of how the restaurant functions as a whole.

2. Restaurant staff training different methods to explore

Each has a unique learning curve. Management can experiment with numerous training modalities, such as auditory, visual, and kinesthetic, based on employee data and their performance in multiple training sessions. Request a senior or knowledgeable staff person to walk you through a certain task. The student observes and afterwards imitates the actions. The management can give new hires training manuals so they can try to do the task on their own without supervision and learn from their failures. Utilize the role-playing method to teach new hires what might occur in a real-life scenario and how to handle it.

Holding frequent training sessions with staff members from various restaurants as a group is an efficient technique to train the staff when there are multiple restaurants involved. The manager might schedule frequent training sessions or meetings where the staff members can converse and share knowledge. The effectiveness of your restaurant personnel will increase as a result of such interactive workshops.

3. Train restaurant staff to use the latest technology

The restaurant industry has also been significantly altered by technology. Today many restaurants use electronic systems that make it simple for the wait staff to give orders to the kitchen staff, calculate totals, and create numerous customer invoices at once. However, installing such systems by itself won't ensure worker productivity. For restaurant workers to be effective, management needs to invest in their training. Only then will your restaurant's operational efficiency and level of customer service increase.

Utilizing podcasts and videos, train the personnel on how to use the installed systems. Compared to reading the manuals that come with these devices, it is more interactive and simpler to grasp.

Prior to preparing them to use it in real time, have them participate in role plays where they are required to build mock orders and billing processes. This will improve their understanding of important topics like handling voids and coupons, among others, and increase their productivity at work.

4. Improve restaurant staff efficiency by fostering a sense of teamwork

Gain the respect of the restaurant personnel by setting a good example. A team that respects its leadership is more likely to function effectively and productively. Encourage regular team activities as well so that they can work effectively together and succeed as a unit rather than competing with one another. The effectiveness of your team will determine how well your business does. Spend some effort forming a cohesive group; it will certainly be worthwhile.

5.Devise a plan specific to restaurant staff training

Restaurants ought to create a clear training plan. A thorough training programme will make your restaurant personnel more productive and enable them to provide superior service. The only way to keep front- and back-of-the-house operations coordinated and efficient is through proper training for restaurant workers. The only way to guarantee consistency in taste and experience, particularly in the case of a QSR, is to have a structured training programme. The following stages will help you establish a training programme that will raise your restaurant's level of customer service: -

Write out the goals that you want your restaurant staff to achieve.

· Ensure that each objective can be measured. This will assist in determining what is effective and what needs to change.

· Create unique plans for each role. For instance, the front desk employees should be prepared to handle challenging customer-facing circumstances, and the kitchen team should be trained to handle pressure while still delivering top-notch food.

· Maintain alignment between the plan and the various responsibilities. Everyone will be held to the same standards and will be on the same page as a result.

· Describe the anticipated responsibilities and tasks of each position to your restaurant personnel as they are being trained. Assuming that someone should already be aware of their responsibilities can be disastrous.

· Include all of your company's who, what, why, and how information. Only when there is no room for ambiguity and everyone in the team is aware of what is expected of them, can they perform exceptionally well. Additionally, this will guarantee that all pertinent jobs and tasks are carried out without infringing upon one another.

6. Set specific procedures of restaurant staff training

Your restaurant becomes a fully-functional and efficient engine if everyone on the staff is aware of the precise workflow for each team. Regardless of when the employee returns to work, he may quickly integrate and provide the best possible support for his team. Additionally, establishing standard operating processes helps speed up the onboarding process for new employees.

To properly allocate and manage the shifts for the restaurant staff, distributing the work among the workers. By doing this, it will be ensured that nobody is overworked and that production is not affected. to learn more about managing the shifts for your restaurant crew.

7. When training restaurant staff teach service every day

The team members may not get an important message in the way management intended just because it was conveyed in a memo or during a pre-shift meeting. A specific area of service needs to be kept clean on a regular basis. Additionally, the shift may come about gradually. Additionally, after achieving the target excellence, don't neglect to put work into enhancing the service. Even when the service issue has been fixed, keep checking in on it, giving it attention, and nurturing it daily to prevent a recurrence. Remember that it takes roughly a month to form a habit and possibly a week to revert to an old one.

Regular meetings to review their work in-depth are a wonderful approach to keep tabs on work productivity. Management should also: • Offer a remedy to an issue during these sessions rather than putting it off until later. The manager may also request input from the staff for the same.

• Encouraging employees to share ideas can help them feel appreciated and motivate them to put in extra effort.

• Create a fun atmosphere to increase the enjoyment of the situation.

8. Practice employee motivation to improve staff efficiency

Building an effective and successful team requires strong motivation. Employees who are motivated always go above and beyond to increase production in the restaurant. Starbucks believes that its staff, not its coffee, are the key to its success. Therefore, it requires initiative to keep employees pleased by treating them fairly, paying attention to what they have to say, and soliciting their assistance in creating strategies. Additionally, Starbucks staff members are referred to as "partners" within the company. What a clever strategy for inspiring workers! Customers will receive outstanding service from motivated staff members who feel a sense of belonging to the restaurant. They recognise how their behaviour represents the reputation of the restaurant and work hard to provide top-notch service.

9. Improve staff performance through small projects

Encourage employees to list their side projects. Map each employee to his preferred duty by compiling all the modest initiatives that the staff members have undertaken. Small projects can be delegated to ensure that tasks are completed swiftly and effectively. Smaller tasks will also provide the staff members more time to focus on a talent they enjoy, which will improve their performance and boost each employee's productivity.

Important area for Food and beverage staff training:

ü Up selling

ü HACCP

ü Accounts handing Food & beverage handling

ü Revenue generation practices Guest communication

ü Modified service equipment operation Personality development

ü Customer Buildup

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Specialised F & B Service Management

Beverages Service
Paperback
January 2020 Edition
Author:
Dr. Deepa Prasad Venkatraman
Ulhas Chaudhari

Food & Beverage Services Practical & Techniques
Paperback
January 2020 Edition
Author:
Dr. Deepa Prasad Venkatraman
Ulhas Chaudhari