GUIGUINTO NATIONAL VOCATIONAL HIGH SCHOOL

Poblacion, Guiguinto, Bulacan

Home Economics Department

Food and Beverage Services
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Food and Beverage Services lesson #1
Food is any substance consumed to provide nutritional support for our body. As we all know
it is one of the humans’ basic needs. We must nourish our body with nutritious food
whenever we feel hungry, however we are not at home all the time. This is where the
concept of restaurant comes in. can you name at least five restaurant that you know and
explain why you like them.
History of Restaurant
There are two different histories one from China and one from France.

In China it began 600 years earlier. Restaurant was around 1100 A.D. in China, Kaifeng, is
one of the Eight Ancient Capitals of China. Chinese capital in the Northern Song dynasty. Tea
houses, tavern catered to travelers. Ethnic restaurant was the first restaurant.

How restaurant started up in France?

Term used is Eating House until 1700. “Restaurant” derives from the Latin word
“restaurare” meaning to “to renew”. First restaurant was opened in 1765 by a Parisian
named Monsier Boulanger. He is a tavern keeper. He advertised using this quote “venite ad
me omnes qui stomach labaratis et ego vos restaurabo” meaning “Come to me all who
suffers from the pain of the stomach and I will restore you”. “La Grande Taverne de
Londres” in Paris, founded by Antoine Beauvilliers in 1782. By 1804 Paris had more than 500
restaurants producing many great chefs in history and creating many famous dishes.

A restaurant is a food-service establishment that serves prepared food to customers. It

comes from the Latin word resturare, which means “to restore”. Meals are commonly eaten
on the premises, but many restaurants also offer take-out and food delivery services.

Types of Restaurants
1. Cafeteria - a restaurant in school or a business serving mostly cooked or ready-to-
eat food where customers serve themselves from a counter after paying their meal.

2. Fast-Food Restaurant- also known as a quick service restaurant (QSR) that

serves fast food cuisine and emphasizes speed of service and low cost over all other
considerations.

3. Casual Dining Restaurant- Is a restaurant that serves moderately priced food in a

casual atmosphere.

4. Family Style Restaurant- a kind of restaurant with a fixed menu and fixed price.
Diners are usually seated at a communal table such as bench seats. These
restaurants provide children’s play area.

5. Specialty Restaurant -a restaurant where menu usually include ethnic

dishes and/or authentic ethnic foods and specializes in a multicultural cuisine.

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Introduction to Food Service Industry
A food service institution is one which plans, prepares and serves food in quan-tities far
greater than those characteristic of usual home meals. The growth of food service industry
from ancient times like the very simple “inns” or “chathrams” has evolved into a major
industry in India. Food service industry or hospitality industry is growing tremendously
world-wide due to the 3’T’s namely, Tourism, Travel and Trade.
A food service operation provides food and beverages basically along with accommodation
or lodging facilities for a price. So, this industry comes under the service category where the
customer is offered not only hospitality but a whole-some dining experience.

Food and Beverage Services can be broadly defined as the process of preparing,
presenting and serving of food and beverages to the customers.

F&B Services can be of the following two types

On Premise − Food is delivered where it is prepared. The customer visits the premise to
avail the food service. The premises are kept well-equipped and well-finished to attract
customers to avail F&B service.
For example, restaurants, pubs, etc.

Off Premise or Outdoor Catering − This kind of service includes partial cooking, preparation,
and service at customer’s premises. It is provided away from the F&B Services provider’s
base on the occasion of major events which call for a large number of customers.

Workflow Structures in the Food and Beverage Service

The movement of food in a food service operation is referred to as the flow of food.
This flow of food begins when a decision is made to include a food item on the menu and
ends with the final serving of the food to the customer.
With the flow of food, there is a need for workflow structures where the flow process can
be monitored to ensure the efficient pick-up food items.

The kitchen, being the center of food production in a food service establishment, is not only
concerned with the food preparation and cooking but includes other functions like
receiving, storing, holding, dishwashing, and picking up of the food and bringing it into the
dining area.
All these functions should be provided sufficient space to ensure smooth, comfortable, and
quality controlled operations.
The performance of all these functions should observe the principle, "provide for a
continuous flow of materials."
These means that materials like food and supplies should proceed from the receiving
entrance to the point of service in a continuous flow without backtracking.

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3 Types of Storage Areas
 Dry food storage for canned and packaged food staples
 Non-food storage for cleaning tools and detergents, preparation and cooking tools
and equipment, serving wares, trays, and the like
 Refrigerated food storage for perishable food items

Activity:
Form pairs. Pretend that you and your partner are to put a restaurant. Design the general
floor plan of your restaurant showing entrance for deliveries to storage areas. Do this in a
sheet of oslo paper. Then design in detail your kitchen showing entrance for deliveries to
storage areas and preparation and cooking areas, to pick up area for prepared food that is
ready for delivery to the dining area. Follow the principle of "providing for a continuous flow
of materials". You can design the detailed plan of your kitchen on separate sheet of paper.

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Food and Beverage Services lesson #2
Workflow Structures in the Food and Beverage Service

Flow of food for Conventional food service system

In the Conventional food service system, the food is prepared in the kitchen of the food
service establishment where it is to be serve. The prepared food is held for a short time
before it is served in the dining area.
Example: Formal Restaurant

Flow of food for Ready-Prepared food service system

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The food is prepared on the premises then the prepared food is chilled or frozen and stored
for use at a later time. The frozen food undergoes rethermalization before it is served to the
customer. Rethermalization is a process in which chilled or frozen foods are returned to
eating temperature.

SIZE OF THE KITCHEN

It is dictated by a number of factors such as
 type of operation
 menu offered
 customer load
 extent to which prepared, or partially prepared foods are used
 whether a butcher shop or bakery is required

Most kitchen restaurants and other types of food service establishment are equipped with
kitchen tools and equipment appropriate for the type of menu they offer They are also
equipped with food supplies which are common in most kitchens.
Other than the tools and equipment in the kitchen, other service areas like the dining area
should be equipped with service wares.
A sufficient supply of service wares to meet customer needs especially during peak hours is
very important.
An adequate supply of these wares will prevent delay in service and embarrassment.

Most common service wares:

Dinnerware Flatware Beverageware Linens

Loses is caused by pilferage or damages such as chips, discoloration and breakage caused by
clients or handling of kitchen and service personnel.
There should be a regular inspection or checking of quality-of-service wares to ensure their
quality and serviceability and to continuously replenish those which have been condemned.
There should be kitchen supplies which the kitchen should be traditionally equipped for in
its preparation and cooking activities as dictated by its menu.

Category:
 Fruits and vegetables (fresh and/or canned)
 Meat, chicken, and seafood (fresh and/or canned)
 Staples-rice, cereals, pasta and flour
 Condiments, herbs, spices and sauces
 Milk and dairy products
 Eggs
 Fats and oil
 Sugar and sweeteners
 Canned and packaged foods
 Coffee and chocolate
 Breads and flour products

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Food and Beverage Services lesson #3
Communication and Interpersonal Skills
In an organization like food service, communication and interpersonal skills are of the utmost
importance for a smooth, well-coordinated, and efficient operation of the food service.
Communication is the act of imparting or relaying messages or information to one or more persons.
It can be one way communication wherein one person sends the message another person, or a two-
way communication wherein one person responds or sends back the message of the other person.
Communications may be direct or indirect. Direct communication can be verbal which is done by
talking directly to the employees concerned or those who will be affected by that decision. Indirect
communication can be in writing, that is through memos and directed to the employees concerned.
In memos, the employees may or may not be required the sign that document to show that they
have received and read the memos.

The flow of communication in an organization can be horizontal and vertical depending on the
positions occupied by the employees or workers. The organizational chart can clearly show the flow
of communication. Below is a sample organizational chart for food service establishment:

The flow of communication is vertical when communication, for example, an announcement of

policies and rules is started from the manager goes down to the heads of units then trickles down to
the rank and file.

In communication the heads of different units or member of the rank file in the different units can
communicate between and among each other on issues and concerns that affect the units or resolve
problems to affect is smooth and well-coordinated operation.

In the organizational chart in figure 4 the manager occupies the highest rank. He oversees the
management of the operation. Next in the rank is the supervisor. The number of supervisors will
depend on the size of the working force. The bigger the working force the more are needed. The
supervisor has direct control and authority on the three units namely: the kitchen unit consisting of
the chief cook, assistant cooks, and dishwashers; the dining unit consisting of the cashier, the
counter girls, and waitresses; and the pantry consisting of the purchaser or marketer and the
storeroom keeper. The solid lines in the organizational chart indicates control and authority. For
example, the chief cook has control and authority over the assistant cooks and the assistant cooks
over the dishwashers. In the case of the dining unit and the pantry, the supervisor has direct control
and authority over the cashier, counter girls, waitresses, the purchaser, and the storeroom keeper.

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Note that there is no line of authority connecting the cashier to the counter girls and the counter
girls to the waitresses. The dotted lines indicate coordination among the different personnel as
indicated in chart.

Effective communication requires good interpersonal relations. Good interpersonal relations means
employees in the food service get along well. Each employee, whatever his or her position in the
organization, behaves in accordance to the rules and policies of the organization and its vision and
mission.

With respecting position and authority, relationship between and among employees must be
cordial, friendly yet professional. There is no room for too much familiarity as this can become
personal and will affect the personal feelings and can prejudice judgment or decision making as well
as the performance of the concerned employees. It also tends to lessen respect. Good managers
always listen to what his or her employees wish to say but avoid a direct answer by tactfully
referring the matter to the employees’ immediate supervisor.

In maintaining good interpersonal relations, good communications is also essential. “The only time
we hear our boss is when he bawls us for something”. This was the comment of a kitchen worker
regarding the manager of the restaurant where they worked. When this was discussed with the
manager, he admitted the truth of the comment. He then began to praise the workers for their good
work when they deserved it. As a result, the kitchen became a more harmonious workplace.

Successful managers inspire confidence in their subordinates and also make their subordinates
aware that they have confidence in them. Good managers also try to be consistent in their behavior
and in enforcing rules and policies. Nothing upsets the organization more than a manager whose
behavior is difficult to predict that is easy to deal with one day and then difficult to deal with the
next day.

There are other techniques to establish good relations with the employers and employees. This
technique is known as positive reinforcement. It is based on the assumption that human behavior is
determined by responses to stimuli or environmental conditions and s person’s behavior can be
changed by changing the environment to which the person responds. For example, a worker gets
satisfaction when performing a task successfully. This satisfaction reinforces that person to tackle
another more difficult task.

Tangible reinforcement such as bonuses, prizes, and other rewards are used in food service
intangible reinforcement such as praises or words of appreciation and encouragement also yield
positive response from employees.

Food service manager must constantly practice self-discipline, dress neatly, and observe standards
of personal cleanliness. As a person of authority, a manager must set a good model for all employees
to follow.

Activity
Form groups with five members. Each group will plan and present a scene or situation in the
kitchen, dining, receiving area, or other service areas in the food service establishment showing
good communication and interpersonal relations in a smooth well-coordinated and efficient food
service operations.

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Duties and Responsibilities of the Food Service Personnel
Duties are tasks assigned to every member of the food service team in accordance to the position he
or she occupies in the organizational chart. Together with the duties are responsibilities for which he
or she is accountable for in finishing every task in accordance to industry standards.

The food service team occupies the different positions found in the organizational chart (i.e., from
the manager down to the helper). Each position is tasked with a set of duties and responsibilities
that complement and/or supplement with the other sets of duties and responsibilities of the other
positions. These allows the organization to function into one unified entity moving forward its
mission or objectives.

Specific jobs require specific duties and responsibilities. In turn, this requires personnel with specific
qualifications to do the job effectively and efficiently. The following are the various personnel in the
food service establishment.

1. Food Service Manager

The manager is the overall in charge of the operations of the establishment. He should be
meticulous about cleanliness, prompt service, good quality food, and cost-saving techniques.
Specifically, he should do the following:
a. Planning the daily operational tasks
a. Conduct regular or special staff meetings on matters of daily operations, etc., with the
assistance of the supervisor.
b. Plans the menu for the day, makes the necessary adjustment on volume based on season,
availability, and price with the assistance of the chief cook and purchaser.
c. Oversees the preparation and service of meals and cleanliness and safety of the kitchen,
dining area, and other areas with the assistance of the supervisor.
d. Controls quality of food stuff and their proper preparation and storage with the assistance of
the purchaser and storeroom.
e. Plans special menus for special occasions.
f. Plans special promotions or sales at certain seasons and occasions in a year.
g. Makes studies and observations of current trends in food service and how these apply in his
own establishment.
h. Makes contact with other persons or companies for promotions or advertisements or
purchase or supply.
i. Does regular daily, weekly, or monthly report on the status of the business to the owners.

2. The Assistant Manager or Supervisor

The assistant manager or supervisor helps the manager in directing, controlling, and supervising
personnel in the day-to-day operations. Like the manager, he or she should possess qualifications
more or less similar to that of the manager’s intelligence. He or she should be knowledgeable and
well-trained in the operations of the business and assists the manager in all phases of food service
operations. When the manager is not around, the assistant manager takes over the responsibility of
overseeing the activities of the establishment. During peak hours, he or she monitors service points
to ensure efficient pick up of food items.

3. Chief Cook
The chief cook must possess competence, skills, and adequate experience in preparing and cooking a
variety of menus that would meet the needs and desires of the customers. He or she identifies
traditional items required in the kitchen. The chief cook advices other cooks promptly on readiness
of items to be served. He or she checks quality of food cooked according to customers’ requests.

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4. Assistant Cook
The assistant cook helps the chief cook in preparing and cooking the specific food ordered by the
customers. Just like the chief cook, he or she must be competent and knowledgeable in food
preparation. The assistant cook must be patient, resourceful, and has initiative in doing the job. He
or she must be healthy, relatively young of age to endure the long hours of hard work in the kitchen.

5. Purchaser
The one who purchases all materials and supplies needed by the kitchen, dining room, and other
service areas. A purchaser prepares the market list once or twice a week depending on how often
purchasing is done. He or she observes market conditions and schedules what to buy and when to
but in volume at lowest price possible. He or she consults or coordinates with the storeroom keeper
on the inventory of the materials and supplies indicating quality of stocks, prices, where purchased,
etc. A purchaser checks incoming materials and supplies as to quality, weights, and specifications
and rejects those which do not meet specified requirements of the food service.

6. Storeroom Keeper
A storeroom keeper arranges in their storage all incoming materials and supplies and doble checks
their specifications. He or she makes regular inventory and reports these to purchaser. The person
also makes daily report of incoming and outgoing materials and supplies.

7. Counter Girls and Waitresses

These employees take charge of receiving orders, delivery of the food on the table of the customers,
cleaning up, and other tasks related to food service. They constantly check service ware for chips,
marks, and spills. They should carry plates or trays safely and transfer plates with food safely and
properly on the dining table. Highly trained counter girls and waitresses should be physically and
mentally healthy, with pleasing personality, have good command of the language, tolerant, know
how to deal with the customers in a professional manner, and have a good knowledge of the
different dishes offered by the food establishment.

8. Cashier
A cashier holds the sensitive position of handling the cash collected daily. This person should know
how to operate a cash register, or any type of machine intended for the activity. He or she prepares
the daily, weekly, and monthly financial reports.

9. Other Employees
The dishwasher and the sanitation personnel do not need to have high education qualifications. The
important consideration is that they are highly trained for the job, which means that they possess
the skills for the job and have a good attitude toward their work.

Cleaning and Cleaning the Food Service Areas

Cleaning and sanitizing are procedures in any food service operations that require time, labor,
energy, and chemicals. Proper and though cleaning and sanitizing in a food service results in a
maximum protection of employees and customers.

Principles of Cleaning
1. It is a two-step process that occurs when a cleaning agent like detergent is put in contact with a
soiled surface. Pressure is applied using a brush, scrub, or water spray for a period long enough to
penetrate the soiled area, then removes the soil by rising. Detergents are defined as cleansing
agents, solvents or any substance that will remove foreign or soiling materials from surfaces.
Specially listed are soap, soap powders, cleanser, acids, volatile solvent, and abrasives. Water alone

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has some detergency value but must often it is carrier of the cleansing agent to the soiled surface of
dishes and similar materials.

2. There area factors that influence the cleaning process. Look at the table below.

Factor Influence on Cleaning Process

1. Type of water Minerals in hard water can reduce the effectiveness of some
detergents. Hard water can cause line deposits or leave a scale
especially on equipment where hot water is used, such as in dish
machines and steam tables.
2. Water temperature Generally, the higher the temperature of the water used for
cleaning, the faster and more efficient the action of the
detergent. However, 120°F is recommended (and in some cases
mandated). Higher temperatures can result in burns.
3. Surface Different surfaces, especially metals, vary in the ease with which
they can be cleaned.
4. Type of cleaning compound Soap can leave a greasy film. Abrasives such as scouring powder
can scratch soft surface. Many cleaning agents are formulated
for specific cleaning problems like lime removal products.
5. Types of soil to be removed Soils tends to fall into one of three categories: protein (eggs),
grease or oils (butter), or water soluble (sugar). Stains tends to
be acid or alkaline (tea or fruit juice). Ease of cleaning depends
on which category the soil is from and the condition of the soil
(e.g., fresh, baked-on, dried, or ground-in).

Principles of Sanitizing
Sanitizing is done immediately after cleaning. All food contact surfaces must be sanitized to lower
the presence of harmful microorganism to safe levels. These contact surfaces include used
dinnerwares, flatwares, beverageware, equipment, and work surfaces in the kitchen.

There are two methods of sanitizing surfaces:

1. Heat sanitizing- this is exposing the surfaces to a high heat long enough to kill harmful
microorganisms. Heat sanitizing can be done manually or by a high temperature machine. The
minimum temperature range necessary to kill most harmful microorganisms is usually 162°F to
165°F.

2. Chemical sanitizing-this is sanitizing through the use of chemicals. One of the reasons for choosing
this method overheat sanitizing is the savings in energy. Chemical sanitizing is achieved in two ways.
The first through immersing the clean object in a sanitizing solution of the right concentration and
for a specified length of time usually one minute. The second method is by rising, swabbing, or
spraying the object with sanitizing solution. The rising and spraying methods can be done manually
or by machine. It is essential that the food service manager works closely with the chemical
manufacturer or follow closely manufacturer’s instructions in the use of the chemicals. The three
types of chemicals commonly used in food service operations are chlorine, iodine, and quaternary
ammonium compounds.

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Precautionary and Sanitary Practices in Handling Food and Beverage

Every food service operators bears the responsibility of protecting the health of patrons and
employees against infections and diseases caused by lack of adequate sanitation in the food service.
Here are some sanitary practices every employee must do.
1. Employee Health and Personal Hygiene Attire
Health examination
Employees involve in food handling should undergo health examination before being
hired and routine intervals such as every year or every six months thereafter.

Proper Attire
Proper attire includes wearing clean, washable clothing. Cleaning aprons are
essential and hair restraints like hairnet, bonnets, or caps. This prevents hair form
falling into food and to discourage food handlers from touching their hair.

2. Handwashing Habits
The hand is the most significant agent that causes the spread of foodborne microorganisms.
Because of this, employees involve in the production of food in the kitchen and the service of the
food in the dining area should strictly observe proper hand washing whenever and wherever
needed. Here are the occasions where proper hand washing is a must.
 When starting to work in the kitchen and dining area
 When returning to work after a break
 When handling raw food materials
 When treating a cut or wound
 When coughing, sneezing, or smoking
 When handling waste both human and material
 When using tools, utensils, and equipment

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 Proper Hand Washing Techniques

3. Other personal hygiene habits

Trim and clean fingernails regularly. Use a hair restraint (cap, hairnet, or headband) when
working to prevent strands of the hair and dandruff from falling. Wear a mask when necessary
specially when suffering from colds and coughs. Wear disposable gloves when handling cooked food.
Also, refrain from smoking when working. Smoke only on designated areas. To control the spread of
bacteria and other harmful microorganisms carried by individuals, do not allow unauthorize person
inside the food production area.

4. Cuts, abrasions, and employee illness

Cover with waterproof bandages all cuts and abrasions. Workers with colds or sore throat
should be temporarily prohibited from working as food handlers. Those suffering with
communicable diseases should rest and come back when completely cured.

Major Points in Sanitation of the Kitchen and Other Service Areas

The following points should be considered as guide in maintaining a high standard of sanitation in
the kitchen and other service areas.

1. Equipment and Layout for Sanitary Operation

In planning a food servive layout, much can be done with the materilas and types of
equipment available now to ensure safe and sanitary operation. Ceilings and walls should be finished
with washable materials. The floors of the kitchen and service areas should preferably be
constructed of quarry tile or similar slip-resistant material that is easy to mop and should be made to
slope towards central drains for flushing. A modern alternatives, however, is to make the floors level
to facilitate movement of mobile equipment and install trap drains around cooking areas where
moisture collects. These drains cen be cleaned with a brush, using a good detergent.
Formerly, the various pieces of cooking equipment wrwe mounted on or close to the floor
which makes cleaning difficult. Modern practice is to mount equipment on legs well above the floor
so as to permit mopping underneath, or to cement it in place directly on the tiles so that dirt cannot
get underneath. Counters are now built without shelves under them, and ranges without oven or

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electrical conduits. Another modern practice is to mount the equipment on the wall so that legs are
not required.
Many pieces of equipment are now made so that they can be moved out fro cleaning. This
also facilitates repairs and replacements. Drawers of cabinets and food trucks should be removable
for cleaning.

2. Handling and storage of Food

Food in storage must be constantly watched. <odern methods of canning, freezing, and
pasteurization have removed many of the difficulties experienced in the past. Nevertheless,
excessive temperature and humidity may cause meats and seafood to spoil or cans to swell. Test bt
food technologists indicate that canned foodss lose viatamins content if kept at room temperatures
(60°F to 72°F) for a considerable number of days. They should be stored at temperatures of 50°F to
55°F. Butter may take on the flavor of other foods with which it is stored. Milk even though
pasteurized, should not be allowed to become warm.
Refrigerator containers should be shallow so that foods will cool completely through to the
center and so that laeyrs of food will not prevent food underneath from cooling.
Bacteria require warmth, moisture, and food upon which to thrive. For this reason, extra
precautions with food must be taken in warm, humid seasons of the year. Poultry and certain other
meats provide excellent hosts for bacteria if left unprotected for some time after cooking. They
should be immediately refrigerated even though still warms.

3. Procedures for Washing Dishes, Utensils, and Equipment

The best practice in washing dishes includes the following steps:
 Scraping and removal of leftover and wasted food from soiled dishes. Wasted foods should
be put through an opening in the soiled dishes table leading to the a garbage receptable
underneath or into a garbage disposer.
 Pre-rinsing in lukewarm or cold water to remove food particles or soil that otherwisw may
“bake” on during the washing process.
 Washing in clean water at 140°F (except in hand washing) containing a good soap or
detergent for atleast three minutes.
 Rinsing in clean hot water at 170°F or higher for atleast two minutes. This treatment will
sanitize the dishes, then allow to dry in the air.
 Another step is soaking which often may come first, pots and pans, forks and spoon, or
dishes with heavy coating of food or grease for washing.
Dishwashing by hand
The following steps in good dishwashing practice can be taken by the smallest food service
as well as the largest. Washing dishes by hand in a three-compartment sink will do the job just well
as expensive dishwashing machines if baskets are available for immersing the dishes in hot rinse
water. A hose with spray nozzle should also be provided for pre-rinsing.

Washing glasses
Because glasses touch human lips, it is necessary that they would be sanitized in the cleaning
process to prevent the spread of infectious diseases. This can be accomplished through ordinary
washing methods, either hand or machine if the rinsing water is hot enough. Lipstick, however,
presents another problem. To remove this deposit, brushing is required.
Special glass washer have been devised in which the glasses are placed upside down in a
holder that subjects both the inside and outside of each glass to brushes revolving in hot water
which a detergent has been added. The glasses are then immersed in a rinse tank containing a
bactericide solution. A cold-water glass washer is on the market using a iodoform bactericide.

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 Caterer have found that the use of ordinary galvanized wire basket tends to chip the lips of
china cups and glasses. If these baskets are chromium-plated (at a nominal cost), they present
smooth surfaces that will not chip the cups or glasses.

Flatware
Knives, forks, and spoons can be washed in the baskets of the dishwashing machine.
However, when these utensils are piled in layers in the basket, it is not possible for detergent
solution or the rinse water to act on all surfaces of each utensil.
Perforated metal or nylon cylinders are on the market in which knives, forks, and spoon are
places vertically in respective cylinders with the “business end” of the utensils protruding from the
cylinder and the handles at the bottom. These cylinders allow the utensils to air dry after rinsing.
After drying, their contents are “poured” into other cylinders so that the handle protrude. The
cylinders are then placed on the cafeteria counters. The use of these cylinders prevents contact with
any parts of the utensil except the handle until it is picked up the user.

Hot water supply

Plenty of hot water is a must if dishes are to be properly sanitized. This entails a supply of
water at 170°F to 190°F for rinsing. It is dangerous and wasteful to maintain such temperatures if
there are regular hot water lines supplying washrooms. Therefore, special hot water units supplying
the kitchen, heaters under the rinse water tank, or “boosters” on the hot water lines on the
dishwashing machines can be installed. Special attention should be given to the hot water supply in
providing for dishwashing facilities.

Cleaning of equipment
The same precautions taken in washing dishes should be applied to all the equipment in
which food is stored or processed. Unfortunately, this is not always the case. A city health inspector
recently stated that he frequently finds kitchen employees who do not know how to take a part for
cleaning such machines as slicers, grinders, choppers, and mixers.

Storage of clean dishes and utensils

It is not enough to be assured that dishes and utensils have been properly washed and
sterilized. They should be stored on clean shelves and protected against dust, vermin, or other
contamination. The use of portable, self-leaving devices, in which the dishes are placed immediately
after washing and drying, is preferable. By this means, the dishes are fully protected against
contamination and can be wheeled to the serving area, thus eliminating further handling. If desired,
these devices can also be equipped with heating or refrigerating elements.

4. Cleaning of Rooms and Furniture

Tables, chairs, and counters should be cleaned daily. Floors should be swept and mopped,
and walls and ceilings should be washed frequently and refinished periodically.
A bright, clean dining room and kitchen not only reduce dangers of infection but add to
employee’s morale and patron satisfaction.

5. Elimination of Vermin
The term vermin applies to insect and pests such as flies, mosquitoes, and roaches and rats.
Vermin doe not only destroy food but carry infection. Flies are known to spread diseases by
travelling from filth to food.
Food should be stored in rodent-proof and insect-proof containers. Foundations of building
should be made tight. Holes in walls and partitions should be closed with rat-proof materials.
Garbage should be stored in covered metal containers that do not leak. Windows and doors should
be provided with screens. Insect sprays, flypaper, and other precautions can be used against flies,

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but the best safeguard is absolute cleanliness inside and outside the food service area. Many food
services regularly employ the services of qualified professional exterminators to eliminate vermin.

6. Disposal of Garbage and Rubbish

Garbage from the dishwashing operation is usually dropped into a receptable place under an
opening in the soiled dish table.
In addition to the garbage from the dish room, there will be considerable garbage from the
food preparation area in the main kitchen. If a disposer is not installed in this area, it will necessary
to carry the garbage to another room to await collection. Such room should be vermin and rodent-
proof. It should be screened with walls and floors free from cracks or opening.
Preferably, the garbage room should be refrigerated to prevent odors from developing.
The disposal of rubbish, boxes, carrots, waste paper, and cans also involves sanitary
precautions. A separate room-sealed against vermin and rodents- is recommended. Rubbish should
be removed regularly or daily when large quantities accumulate. Collection can be made by local
municipal authorities or private constructors.
Garbage and rubbish room should be constructed so that they can be flushed out with a
hose after collections are made. It is good practice to follow this flushing with disinfectant spray.

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Safety in Food Service
Accident prevention and safety education are standard procedures in food service institutions. Here
are some guidelines in making food service safe.
1. Ensure safety of the physical structures and equipment in the food service. These include well-
lighted stairways with protected handrails, elevator shafts with safety gates, doors with glass panels
to permit vision both ways, food processing machines (slicers, grinders, etc.) with safety and
emergency stops.

2. Train workers on safe work practice. These include training storeroom workers, on how to lift
heavy materials, how to remove used items from service areas and transfer safely to appropriate
location for cleaning and storing, how to dispose leftover food and service ware, how to use gloves
and pot holders in handling cartons and hot metal object, and how to carry service trays and used
dishes. What happens when workers are in a hurry when carrying food, when there is a spilled food
on the floor or when carrying too many use dinnerware?

3. Prevent slippery floors caused by careless spillage of liquids from receptacles or containers or
dropping of slippery bits of food or refuse on the floor. The rule to follow is: any foreign substance
solid or liquid should be immediately removed from the floor by sweeping of mop. These should be
applied in all parts food service areas.

4. Maintain orderliness at all times: a place for everything and everything in its place.

5. Conformance with the fire prevention and safety regulations and law ensure safety at all times.

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