Egg shells in scrambled eggs. C. Deliberate contamination- contamination that is intentionally by a person. I. Spitting in a kettle of soup (National Restaurant Association, p 3-1 - 3-5) 2. What are the most common types of allergens? Most Common Types of Allergens are Milk and Dairy Products Eggs and egg products Fish and shellfish Wheat Soy and soy products Peanuts Symptoms of an allergic reaction include Itchiness-mouth/face/scalp Closing up of the throat Wheezing and difficulty breathing Hives Swelling-Face/eyes/hands/feet Stomach cramps, diarrhea and vomitingLosing consciousness Death in some cases Restaurant staff should be trained to know the most common type of food allergens and what their role is in preventing allergens from contaminating other food.
Servers/service staff (or at least one person on each shift) should be available to answer any questions that a guest may have. They should be able to: Describe the dishes on the menu, explaining cache's preparation methods and any sauces, marinades or garnishes since they frequently are prepared with food allergen products.Identify ingredients or "secret" ingredients in dishes. Even if you don't want o let the secret out, but it's necessary to let employees know so they are able to Monitor a guest won asks suggest less complex menu Items Decease It could get difficult describing menu items that use a lot of ingredients. Kitchen staff should be trained the importance of maintaining awareness at all times to ensure that cross contact doesn't occur between allergens and the food being served to people with allergies.
Cross contact can occur in many ways.A few of the most common are" Cooking different foods in the same fryer oil Setting food down in areas that were previously touched by allergens and weren't leaned/ were cleaned incorrectly. Ways to prevent cross contact Utensils should be washed/rinsed and sanitized before every use Gloves should be changed and hands should be washed frequently and every time preparing a new type of food. Designate equipment to be used only when preparing food for guests with allergens (National Restaurant Association, p. 3-6 - 3-9) 3.
There are several employee behaviors that can contaminate foods. What are some examples, and how would you implement a training program to minimize food contamination? A. Employee Behaviors that can contaminate food . Rubbing or scratching the face scalp mouth or any other part of the body and then touching food without washing hands. 2.
Sneezing into the open air and onto food without covering their mouth. 3. Touching a wound, pimple, boil or lesion and then touching food without washing hands. 4.
Being sick with the symptoms of vomiting, diarrhea and working around food. . Being around or touching a person who is sick with the above symptoms and then touching food without washing hands. 6.
Changing the diaper oaf child or using the restroom then touching food without washing hands. 0-50 percent of adults in good health carry Staphylococcus erasures in their noses. Another 20-35 percent carries it on their skin. It would have a sever affect if a person were to get sick with the bacteria from eating food that had been contaminated by the unwashed hands of a food worker.In order to ensure minimizing contamination, I would make it mandatory for all employees to maintain good personal hygiene and enact consequences for those who fail at maintaining good hygiene because keeping poor hygiene puts the safety and health of patrons at risk. I would institute the following rule and policies for everyone working in the establishment: Uniform and hygiene- All employees need to take a shower daily, and come to work in a clean and correct uniform.
Finger nails should be trimmed. Men should also trim their facial hair.Hair longer than shoulder length needs to be pulled back and restrained with a hair tie. All employees need to wear a hair net and gloves in areas where food is being handled. Any wouldn't need to be properly bandaged and changed often. Females should refrain from getting fake nails or, if permitted, they should be kept short.
Jewelry should be removed. Hats should be clean and in good indention Hanna washing- all employees must was nanas anon put on gloves when teen enter a food handling area, anytime they touch something other than the food they are working with and before they handle different food.Eating, gum chewing, smoking and drinking wouldn't be permitted in areas with food and only permitted in designated areas. (National Restaurant Association, p 4-2 - 4-11) 4.
As a manager, what would you do to develop a personal hygiene program in your food service establishment? My program would go as follows. A. I would identify and institute proper hygiene policies and rules b. At training, new employees will learn what is expected of them, what establishes good hygiene and why it is so important to maintain. C.
Sign will be posted as a reminder to employees and there will be periodic monitoring by management or department heads to ensure hand washing is being done consistently and thoroughly. D. Management can't be in the kitchen monitoring employees at all times, so I think it's beneficial to periodically film the kitchen on camera. The reason being that the footage can be reviewed to evaluate who isn't following through and also because employees are more likely to stay on top of it if they think that everything they do is liable to be caught on tape.
. Address any issues with employees and retraining if necessary f. Staying on top of any changes to laws and regulations, revising policies and procedures to be in compliance with those changes and informing employees of these changes/training them if necessary g. Lead by example (National Restaurant Association, p. 4-13) Works Cited National Restaurant Association (2008). Servant Course book.
Upper Saddle River, NJ. London: Prentice Hall Pearson Education distributor. (App-1, 4-13)
