group 2

2.  For a banquet, most health agencies
allows the facilities to be set up
from one-two hours before the
event to happen.
 However, all health agencies agreed
that tables cannot be present with
silverware or dishes overnight due to
the disease carrying rodents and
insects, there is a possibilities that
the table setting could be
contaminated because of mice and
cockroaches.

3. Its is also important that the
manager sees to it that
Utensils,Plates and glasses are
stored properly when not in
use.
It must be keep in a place that is
free from insects and any
possibility of contamination

4. Turn plates over and
check the undersides for
cleanliness

5.  Food cannot be considered safe if it is in contact
with dishes, glasses and utensils that have not
been properly washed.
 Each service person must inspect all the utensils
before using them to make sure that it is clean
because guest are very particular with the
appearance of the utensils.
 If they see any left over food on the utensils
from the previous meal, they may get upset.
Before wait staff serve an item or set a table,
they should look for the following example of
visible soil in the utensils and refrain from using
or serving it to the guest.

6. Such as dried on eggs

8. Suchas coffee tea or
vegetable stains

10. Such as cracks or chips (the
dish should be discarded)

12. If the guest see any of the
problems above, they will
interpret the restaurant as
dirty. Visible soil indicates
lack of cleanliness.

13. The proper way of wiping
water spots off silverware
is through with paper
coffee filter, not with
cloth napkins, which can
carry disease.

14.  The management must make certain that
the banquet rooms are attractive and
beautiful. There should be a maintenance
program of regular cleaning, just as in the
dining room.
 There are also certain peculiarities of the
banquet rooms that the banquet manager
must attend to in order to give the
appearance of a clean and spotless
establishment.

15.  In a banquet room, guest sometimes have
to circulate around the room, setting
their drinks on window ledges and running
their hands over these ledges.
 Before every banquet, an employee
should be assigned to wipe down window
ledges with a damp cloth to remove dust.
 Another place where dust is always found
is on the lectern. Guest speakers place
their hands on the lectern, if it is dusty or
feels dirty, they may perceive that the
banquet facility is dirty.

16.  That cleaning job should also be assigned to the
employee.
 To check on the cleanliness of the banquet room,
do what Ellsworth on Sattler used to do
whenever he visited one of his hotels, he would
enter one of the guest rooms, walk in the
bathroom, and lie down in the bathtub.
 The reason why? It wanted to see exactly what a
guest would see when a guest took a bath.
 In the same manner, do the same with the
banquet room, sit in a seat. Look around the
room for cobwebs on the light fixtures or for any
lights that are burnt out, taking care of details
makes a favorable impression on the guest.

17.  In banquet rooms, extra chair and tables
in view while parties are in progress are
not appealing to the eye; in fact, they
detract from the appearance of the room.
 Some banquet houses stack the chairs and
put them in the corner of the room.
 Try to put yourself in your guests; you
probably would not like to see extra
tables and chairs in the room if you were
paying for a banquet. Any extra tables
and chairs should be stored in another
room, or, if there is no room available a
partition should be purchased to put in
front of them.

19.  The key to having a sanitary food-service
operation is education. Employees should
be knowledgeable about sanitation.
 There should be a proper sanitation
training techniques for both new and
current employees.
 The sanitation techniques must be
effective, the training must be on going,
monitored, and enforced.
 The reasons for the rules and regulations
of the local health departments must be
explained to the staff.

20. Pouringold catsup from
an old bottle into a new
bottle could contaminate
the new bottle.

21.  Is a disease outbreak is when two or more
cases of a similar illness results from
eating a common food.
 Each year in the united states between
6.5 to 33million cases of illness are
attribute to food-borne illness and 9,000
people die as the result.
 Then also food borne illness and
colloquially referred to as food poisoning,
is any illness resulting from the
consumption of contaminated food,
pathogenic bacteria, viruses, or parasite
that contaminate food.

22.  The health department can be a
valuable partner in the food service
industry.
 Restaurants and banquet facilities
should get into the habit of
contacting their local health
department before a problem
develops.
 Use the health department as an
education tool.

23. Restaurant managers
should prepare for
health inspections by
conducting surprise
internal inspections.

24.  Restaurant and banquet managers, and any
person who prepares food for guest
consumption should know the purpose of and
how to use the Hazard Analysis Critical
Control Point [HACCP].
 The HACCP system enables an operation to
identify the foods and procedures most likely
to cause illness.
 It also establishes procedures to reduce the
risk of food borne illness outbreaks and
allows management to monitor and insure
food safety.

25. The key to using HACCP
effectively is to train the
staff to use an HACCP
monitoring procedure report.
It is the form that New York
state Department of health
uses for monitoring.

28.  The importance of using HACCP most
especially in the foodservice operations
that are serving buffets. The wait staff
can monitor the time that the food has
been left on the buffet and the manager
can check the holding temperature of the
food.
 Cold foods have to be kept at less than
41°F (4.4°C) and hot food warmer than
140°F (60°C). Any foods that fall
within the danger zone from 41 to
140°F should be discarded.

29.  One of the major ways in which food
borne illness can be transmitted is
through cross-contamination which
means the transfer of harmful
micro-organisms from one item of
food to another by means of a
nonfood contact surface (human
hands, utensils, equipment) or
directly from a raw food to a cooked
one.

31.  Is the development and application
of sanitary measure for public
health.
 NIFI (National Institute for the food
services Industry) defines sanitation
as a 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.

32. A simple rule to prevent food
borne illness is to teach and
enforce hand washing for all
employees.
Examples of Food borne
illness
* SALM N
O ELLA
*SH G
I ELLA

33.  Management has the obligation and
responsibility to know correct sanitation
practices and to make sure all employee
know and use them.
 Health Department of the area is assigned
to inspect, discovers health code
violations and shut down a restaurant if
found out to violate the cleanliness
standard.
 Banquet and restaurant managers are
responsible, and they must have a plan to
clean the restaurant and enforce the
highest standards of sanitation.

34. A first impression is a lasting one.
The way the restaurants appears to
the guest will influence them in
determining the best restaurant to
spend their money.
 Guest perceive the whole restaurant
based on the appearance of the
building, parking lot and signage.

35. Appearance of the wait staff is
important (6. jack parisi).
Hairstyle should be fixed so that
if a wait person is carrying a
tray, his or her hair would not be
able to fall into the plates the
tray.

36. *Good Grooming- is the most important
trait of service person.
•Male em oyees cant have t hei r hai r
pl
so l ong
•Female cannot w ear l ong, dangl i ng
ear r i ngs (accept abl e si ze of ear r i ng
i s st at e)
•Female nai l pol i sh i s l i m t ed t o a
i
cl ear col or
All employees should adhere to a strict
grooming guideline.
*An appearance checklist- ei t her m al
ent
or w i t t en-m be devel oped by
r ust

37. Ifemployee looks messy during
their shift, the supervisor should
have that person immediately
change into a clean uniform
Cooks and chefs have an extra
uniform jacket available so that
they may change into a clean
uniform.

38.  Employees should smell clean
 Service people should not be
allowed wearing perfume or cologne
during their duty.
 It is a must that all service staff use
deodorant.
 Restrooms for the employee maybe
supplied with extra soap and
deodorant, if needed.

39.  Sanitation is extremely important in
handling and storing utensils.
Glasses and plates.
-Silverware must be pick up by the
handle, not by the part of the utensil
that goes into the guest’s m hout
-Tr ai n ser vi ce st af f not t o t ouch
t he par t of t he gl ass or pl at e, t hat
guest w l l dr i nk or eat f r om
i .
-Tr ai n em oyees t o keep t hei r
pl
f i nger s out of cups, bow s, and
l

40. Unsanitary conditions and
careless handling of utensils can
result in the spread of disease,
food poisoning, and even death.