F&B Service Lecture

FnB 120 Food & Beverage Service Procedures - Lecture Session 1 LECTURE NOTES SANITATION STANDARDS IN THE RESTAURANT Four Areas of Restaurant Sanitation 1. Facility Sanitation Includes: • the foodservice facility • food handling and storage equipment, •... More

FnB 120 Food & Beverage Service Procedures - Lecture Session 1 LECTURE NOTES SANITATION STANDARDS IN THE RESTAURANT Four Areas of Restaurant Sanitation 1. Facility Sanitation Includes: • the foodservice facility • food handling and storage equipment, • eating utensils, floors, walls, etc. Sanitation standards should be monitored for compliance and should include documented corrective actions and preventive measures. 2. Sanitation Equipment Examples: Hot water temperatures and/or sanitizer concentrations should meet established standards and regulations and be monitored and documented Dishwashing machines and 3-compartment sinks must be maintained and operated to function as intended 3. Employee Cleanliness and Personal Hygiene Standard Operating Procedures based upon health department regulations, company policy, and food safety assessments need to be developed, written, and followed. SOP’s may include frequent and thorough hand washing, applicable use of gloves/utensils to minim Less