Inspect service aera and Equipment
Objectives
• Inspecting the food service area for clearing
• Checking of service areas
• Checking of service equipment
Inspecting food service area for cleaning
Food safety is an essential part of any restaurant to prevent of food borne illness. There is a need for a well-designed food safety program in every restaurant that protects both employees and the customers.
Rodents, flies and cockroaches, the bane of any food service operation, can contaminate food and cause food-borne illnesses such as salmonella and E.coli. these diseases do not just harm you customers, but can affect your staff, damage your restaurant's reputation, and lead to legal actions.
This is taken care by the food safety and standards authority of india established under food safety and standards act, 2006 lays down science based standards for articles of food and to regulate their manufacture, storage, distribution, sale and import to ensure availability of safe and wholesome food for human consumption.
Inspect all incoming shipments for signs of pests and live or dead insects in the receiving areas. By paying special attention to pest "hot spots, " or places where pests are likely to reside in a restaurant,
Checking for service area
Dark, damp and free hustle and bustle, storage aeras make the perfect home for pests. Monitor these areas continually and make sure to eliminate any odors, food debris or spillage. All equipments used must be moist free and stain free. The cabinets and storage units holding the cutleries and other equipments must be cleaned regularly to avoid pet infestation.
Sanitation is the best line of defense against pests in the kitchen. Clear up spills in the kitchen immediately to prevent food material from spreading under equipment.
Remove any excess moisture by quickly repairing any leaking pipes, sinks or dishwashers. Remove trash daily and more frequently if it contain food waste. Be sure to line all trash containers with disposable plastic liner bags.
Checking for service equipment
Food and equipment sanitization have a big impact on whether your restaurant remains open or is shut down due to unsanitary conditions or food safety risks. The service equipments should be in adequate stock to prepare them for next serving or future use.
All items, fittings and equipment that food touchs must be cleaned effectively and, where necessary disinfected, frequently enough to avoid any risk of contamination. Check the service ware/service equipments for chips, marks, spills and drips. Ensure such equipments are not used while serving the customers.
They should be made of appropriate materials and kept in good order, repair and condition, in a way that minimizes any risk of contamination. If chemical additives have been used to prevent the corrosion, they must be used in accordance. Ensure that service equipment is clean, correctly stored and turned off when they are not in use.
A. Clear service trays:
• clear the in room dining area.
• wash trays in the dish room.
• if the trays are cork-lined, rub the cord with lemon wedge to remove odorsm then let the trays stand for few minutes before washing.
• Spray the trays with an approved sanitising solution. Then stack them upside-down at right angles to allow them to air dry.
B. Clear service carts /trolley :
• Remove all equipments and supplies from the carts.
• use a clear cloth and a sanitizing solution to wipe the carts, including the helves legs and wheels.
• Polish the carts with a clear, dry cloth.
• Replace equipment and supplies.
• Report any squeaky wheels to maintenance staff members or stewards immediately, so they can fix the carts quickly.
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