Why Is Sanitation Critical Professional obligations to protect

Why Is Sanitation Critical? • Professional obligations to protect the health and well-being of guests and staff members • Personal concerns to reduce the potential for harm • Societal concerns about a restaurant’s sanitation practices • Reputational concerns of the restaurant • Financial Success relates to an emphasis on sanitation • Concerns about lawsuits Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 1

Regulatory Agencies and Sanitation • U. S. Food and Drug Administration – model food code • U. S. Department of Agriculture – inspects food processing plants • U. S. Department of Commerce – grading standards for seafood • U. S. Environmental Protection Agency – maximize levels for pesticide residues on food • Centers for Disease Control and Prevention (CDC) – investigate outbreaks of foodborne illnesses Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 2

The Restaurant Manager and Sanitation • Recognize that sanitation poses an everpresent danger • Learn about basic sanitation principles and practices • Train and supervise employees • Provide proper tools and equipment • Coach employees Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 3

Role of Restaurant Employees in Sanitation • Practice appropriate personal hygiene • Consistently handle food and waste with practices that incorporate basic sanitation concerns • Recognize their important role in protecting the health and well-being of restaurant guests and employees Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 4

Proper and Frequent Handwashing Is Critical Effective handwashing procedures can do much to reduce the possibility of foodborne illness because organisms are frequently transferred to food from the hands of employees who handle the food. Examples of times when hands should be washed include: • Before reporting to work • After using the restroom • After taking a break • Before beginning food preparation • After touching any part of the body • After sneezing, coughing, eating, drinking, smoking, or using a handkerchief/tissue. • After performing any task that might contaminate hands such as cleaning tables or floors, handling cleaning supplies, picking up items from the floor and taking out the garbage. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 5

Conditions for Optimal Growth of Microorganisms • • • Moisture Oxygen Time Temperature Acidity (PH) Food Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 6

The Basic “Rule” of Sanitation Minimize Time Potentially Hazardous Foods Temperature Danger Zone Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH– 2. 7

Overview: Some Common Foodborne Illnesses • • • • Bacterial Intoxications (Poisonings) Clostridium Botulinum Clostridium Perfringens Streptococcus Aureus Bacillus Cereus Bacterial Infections Salmonella Spp Shigella Vibrio Spp Escherichia Coli Listeria Monocytogenes Campylobacter Jejuni Viral Infections Norwalk Virus Hepatitis A Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 8

Tactics to Prevent Foodborne Illness At times of: • Purchasing • Receiving • Storing • Production • After-Production Handling • Managing Left-overs • Clean-up Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 9

Drawing of Manual Dish and Pot/Pan Washing Sink Unit 1 1 2 2 3 5 4 3 4 5 Legend • Soiled dish (pot/pan) counter with disposer in trough and overhead spray/rinse attachment • Wash sink • Rinse sink • Sanitize sink • Clean dish (pot/pan) counter Note: For illustration purposes only; not drawn to scale. Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 10

Other Sanitation Issues • Chemical Hazards • Physical Hazards • Pest Control Problems Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 11

Steps in the HACCP System Step 1: Assess Hazards Step 2: Identify Critical Control Points (CCPs) Step 3: Define Limits for each CCP Step 4: Monitor CCPs Step 5: Implement Corrective Actions when Critical Limits Are Exceeded Step 6: Establish Recordkeeping System Step 7: Verify Success of HACCP System Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 12

Example of Flow Charting and CCP Analysis Purchasing Receiving Fresh Seafood CCP Yes Frozen Ground Beef Storing Preventive Measures in Place CCP No Restaurant Operations Management: Principles and Practices Ninemeier/Hayes Preparing · Thawing · Pre-Preparing · Cooking Holding Serving Preventive Measures in Place Fresh Seafood CCP Yes Managing Leftovers · Cooling · Storing · Re-heating Not Applicable Frozen Ground Beef CCP Yes Fresh Seafood Frozen Ground Beef CCP No CCP Yes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 13

Managing a Foodborne Illness Restaurant Manager Cooperate with Guests Promise Follow-Up Maintain Records Cooperate with Applicable Regulatory Agency(ies) Obtain Information Retain Suspected Products Take Corrective Action(s) Monitor Revised Procedures Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 14

The Restaurant, the Guest and the Management of a Foodborne Illness Incident • Obtain information about the guest and the restaurant visit • Determine all possible information • Maintain records • Promise a quick investigation and follow-up • Contact the appropriate insurance company • Contact and cooperate with the health department Restaurant Operations Management: Principles and Practices Ninemeier/Hayes © 2006 Pearson Education, Inc. Upper Saddle River, NJ 07458 OH – 2. 15