START Chapter 14.4

14.4 Food Health and Safety

       Kitchen Safety
The kitchen is likely to be the busiest place in a lodging restaurant. It is also the spot with the highest potential for accidents.
Employees can help themselves and co-workers by:
   -Avoid spilling beverages by watching fro sudden movements or gestures by people nearby
   - Use the correct door when entering or leaving the kitchen service area
   - Wipe up all spilled liquids or foods at once. Leave the area clean and dry.
   - When glass or china breaks, use a broom and dust pan to sweep up the broken pieces. Then use       a damp paper towel to pick up all remaining silvers and small pieces of glass.
   - Put broken glass or china into separate trash containers
   - Move crates, cartons, and other out-of-lace items from stairways, aisles, and other walkways
   -Know where to find and how to use fire extinguishers
   - Keep fire doors closed
   - Know the location of all emergency exits in the restaurant and kitchen

         Heimlich Maneuver and First Aid
Choking is one of the most common restaurants accidents that require first aid.
When food and beverage employees think a guest is choking they follow these steps
         1. Find out if the person can breathe, talk, or cough. If he or she can do not apply first aid
         2. If the person cannot talk, breathe, or cough, a food and beverage employee should call the property emergency number immediately and ask for help
         3. If the guest is conscious and a food and beverage employee has been properly trained, he or she should give the Heimlich maneuver, which consists of grasping a person around the waist and thrusting on the person’s abdomen to force out any blockage
Food and beverage employees who have not been properly trained in first-aid procedures such as the Heimlich maneuver or CPR do not try to give them

        Sanitation
One of the most important responsibilities of food and beverage employees is to practice good sanitation procedures.
Food and beverage employees:
  -should stay home when sick
-Cover cuts, burns, sores, and abrasions with a tight, dry, antiseptic bandage
-Shower or bathe daily
-Keep clothes or uniform clean at work; change apron if it becomes soiled
-Follow the property’s policies about jewelry
-Keep hair clean and tied back
- Use soap and plenty of hot water to wash hands frequently
If food and beverage employees wear latex utility gloves, they wash their gloved hands thoroughly as they would wash their bare hands.
Gloves can spread germs just as easily as bare hands.
NEVER was hands in sinks that are used for preparing foods
Most germs can only survive and multiply between the temperatures of 40 and 140 degrees F- the Temperature Danger Zone
If food and beverage employees are responsible for maintaining soup, bread, or other hot items, they make sure they are held about 140 degrees Fahrenheit
By keeping hot foods hot and cold foods cold, food and beverage employees can prevent germs from spreading
Always use tongs, serving utensils or scoops when necessary. Always serve ice with a scoop.
Never touch food-contact surfaces, such as the rims or inside of cups, or the tines of forks
If a food item has already been served, reuse it only if it is an individually wrapped item
Wipe up spills promptly
Never stack plates of food to carry them on the table.
Cover mouth when coughing or sneezing, and then wash hands
Wash all dirty tableware immediately after use.
Wash all raw fruits and vegetables before preparation

    Health Department Regulations
Every food and beverage operation must follow local health department regulations.
The health department conducts regular inspections to make sure a restaurant follows regulations.
You should ALWAYS follow regulations, not just when it’s time for inspection

14.4 Questions

1. As it relates to kitchen safety, where should broke china or glass be placed?
Separate trash containers

2. When walking closely behind someone, what should you say?
“Behind you”

3. When you think someone may be choking, what is the first thing you should do?
         1. Find out if the person can breathe, talk, or cough. If he or she can do not apply first aid

4. List five activities that, once performed, require thorough hand washing.
Smoking, Eating or drinking, sneezing or coughing, using the restroom, taking out the trash

5. Hot food should be kept above what temperature?
Above 140 degrees Fahrenheit 60 degrees Celsius

6. Cold food should be kept between what temperatures?
32 degrees Fahrenheit and 40 degrees Fahrenheit 0 degrees Celsius and 4 degrees celsius