From the course: Excellence in Food Service: Best Practices for Restaurant Workers
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Keep food safe from start to finish
From the course: Excellence in Food Service: Best Practices for Restaurant Workers
Keep food safe from start to finish
Food safety isn't just about a checklist. It's about trust. Every guest that comes into your restaurant expects that what they're served is safe to eat. That's your job. And it starts before the first order even comes in. When it comes to food safety, you need to think about everything from how food is stored to how it's prepared and how it's served. For storing, keep raw food cold, everything labeled and on racks in the order your health code requires. And please, if something seems off, smells wrong, or looks old, don't risk it. Pull it, label it and tell your supervisor right away. When prepping, always watch for cross-contamination. Use gloves and change them between raw and ready items. Keep tools clean and separated. With cooked food, use timers and thermometers. Keep the hot food hot and serve everything fast. When serving, one mistake I see all the time that's easily avoidable is touching any surface that's used for eating or drinking. Don't touch a glass near the top or set a…
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