Restaurant Management Food Safety

Food hygiene requirements in your restaurant, How to avoid restaurant food poison, Preventing restaurant food spoilage.

What you'll learn

How to respond to customers complaints regarding food poisoning

Allergies and food intolerances

Food safety strategies

Food hygiene requirements in restaurants

Food safety, how to prevent health code violations

Common causes and prevention of food spoilage for restaurants

Protecting your restaurant from a foodborne illness outbreak

How to avoid food poisoning in your restaurant

How to train your restaurant staff when it comes to food safety

Requirements

No requirement

Description

Restaurant food safety refers to the process of properly storing and preparing foods to minimize the risk of foodborne illness within the context of a restaurant. Some food safety practices, like washing your hands after using the bathroom or wearing a hair net, are widely known, while others are a bit more obscure and less intuitive. The first step when devising any type of plan should always be to do your homework. Food safety is frequent studied topic, and there is a wealth of evidence-based data available on how to mitigate the risk. food that is left at room temperature can spoil quickly. While non-perishable foods, like peanut butter, oat, and bread, can be left out indefinitely. other foods, like meat, diary products, and sauces can make people sick if they are eaten after being left out for too long. The reputation of any restaurant business depend on the ability of the restaurant to work in such a way that they put their customers first in all things. Training your employees is the best way to ensure that they practice food hygiene with the right practical approach. Do not take things for granted as a restaurant owner because you can loss all your investment when there is a serious foodborne outbreak in your restaurant.The secret about foodborne illness is that its very difficult to just look at the surface of the food and say that this food is contaminated, meaning that you just have to follow the right food instruction principle to ensure that you are save even as a single person, when you are in thought about food safety throw the food away, its better than eating it and becoming ill. There is no regulation that can protect you, than you taking good care of your health and finding out which restaurant has the highest reputation so you can frequently eat at that place to save your life.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 Food safety guidelines for restaurants

Lecture 3 Danger zone for food safety

Lecture 4 The importance of food safety for restaurants

Lecture 5 Best restaurant food safety practices

Lecture 6 Food worker hand washing and preparation

Section 2: Food Hygiene Requirement In restaurant

Lecture 7 Introduction

Lecture 8 What is food hygiene

Lecture 9 Why restaurants most comply with food hygiene standards

Lecture 10 Good food hygiene

Lecture 11 What the law says

Lecture 12 HACCP/ HACCP principles

Lecture 13 Critical considerations food hygiene standards in restaurants

Lecture 14 Design of food preparations areas

Lecture 15 Personal hygience

Section 3: How To Avoid Food Poisoning In Your Restaurant

Lecture 16 Introduction

Lecture 17 Get informed on the food poisoning basics

Lecture 18 Swing into action; devise an ambitious food safety program

Lecture 19 Employ safe food handling practices

Lecture 20 Encourage stay at home policy for sick workers

Lecture 21 Keep washroom clean and washroom supplies regularly replenished

Lecture 22 Find your washroom hygiene go to source

Section 4: How To Respond To Customers Complaints Regarding Food Poisoning

Lecture 23 Project empathy without accepting blame

Lecture 24 Complete a complaint report

Lecture 25 Investigate the complaint

Lecture 26 Inform the health department

Lecture 27 Follow up with the patron

Section 5: Food Safety: How To Prevent Health Code Violations

Lecture 28 Practice proper surface sanitation

Lecture 29 Wash hands frequently

Lecture 30 Properly clean food before cooking

Lecture 31 Keep track of food recalls

Lecture 32 Label food names and best- before dates

Lecture 33 Store food the right temperature

Lecture 34 Avoid cross- contamination

Lecture 35 Maintain your restaurant equipment

Section 6: Common Causes And Prevention Of Food Spoilage For Restaurant

Lecture 36 What is food spoilage

Lecture 37 Types of food spoilage

Lecture 38 Signs of food spoilage

Lecture 39 Sources of food waste and prevention methods

Section 7: Protecting Your Restaurant From A Foodborne illness outbreak

Lecture 40 Introduction

Lecture 41 Common causes of foodborne illness

Lecture 42 Financial impact insurance coverage

Section 8: Allergies And Food Intolerances

Lecture 43 The food allergy safety and treatment education

Lecture 44 Avoiding food allergy reaction

Lecture 45 Learn about cronobacter infection

Lecture 46 Gluten-free on the label

Section 9: Food Safety Strategies

Lecture 47 Extinguishing the risk foodborne illness during wildfires

Lecture 48 Safe selection handling of fish and shellfish

Lecture 49 Avoid foodborne illness during temporary power outages

Lecture 50 Food safety education

Lecture 51 Safe food now for a healthy tomorrow

Lecture 52 Be sure to invite food safety to your next pig roast

Lecture 53 What is your food safety plan for hurrican season

Section 10: How To train Your Restaurant Staff when It Comes To Food Safety

Lecture 54 The importance of food safety training

Lecture 55 Training tools

Lecture 56 Training methods

Lecture 57 Training methodologies: the balance

Restaurant owners, restaurant staff, restaurant associations, food consultants, health workers, managers, directors, customers, CEO, students, governments, everybody etc.