FUNDAMETALS IN FOOD SERVICE OPERATIONS
UNIT II SAFETY, SANITATION AND HYGIENE IN FOOD SERVICE
FUNDAMETALS IN FOOD SERVICE
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OPERATIONS EDISON D. AGUILAR, MBA
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OPERATIONS EDISON D. AGUILAR, MBA
MODULE
TOPIC 1
Learning Objectives
At the end of this topic, students will be able to:
Identify classification of hotels;
Discuss the difference of each hotel classification;
Define the common terminologies use in hotel operations
Identify the various guest services, facility and amenities offered to
guest
LESSON OPENING
Hotels are generally classified by their style and location. Each classification is geared to a specific clientele.
Several companies classify hotels according to amenities and services by using a star system. The more stars,
the more luxurious the hotel. For the most part, classifications can vary within each type of hotel style.
However, it is rare for budget hotels to attain extremely high ratings, because they do not have the amenities
necessary for higher classifications.
Another week, another new start! Good day dear students! Have time to read the content and
enjoy learning!!!
Lesson Proper:
ABSTRACTION
he hospitality industry has undergone some pretty substantial changes over the past couple of decades. In the
1980s, the industry saw a rise in boutique and lifestyle hotels, eventually leading to changes in what guests have
come to expect during any hotel stay. Larger chains have taken steps to adapt to guests’ wants and needs by
providing them with curated, memorable, and share worthy overall experiences.
Topic 1 FOOD AND BEVERAGE SERVICES: HYGIENE AND SANITATION
It is an extremely important responsibility of every F&B Services to serve their guests hygienic food and
beverages. The guests keep faith in F&B Service’s businesses that they will provide them the best food and serve
it the best careful manner. The F&B services are bound to provide safe-to-eat food that is prepared by following
hygiene and sanitation practices.
The terms hygiene and sanitation can mean different things to different people. For the purposes of this document
the term 'sanitation' is used to refer to the management of human excreta. The term hygiene is used to refer to the
behaviours/measures, including but beyond the management of human faeces, which are used to break the chain
of infection transmission in the home and community.
Importance of Hygiene in F&B Service
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OPERATIONS EDISON D. AGUILAR, MBA
F&B services have direct access to guests’ health through food and beverages. The working staff handles every
food and drink item closely that the guest is going to eat. Hence, if these services do not follow proper practices of
hygiene and sanitation, the guests might get foodborne diseases such as food poisoning, nausea, diarrhea, or
vomiting.
Food contamination can occur through unwashed vegetables, uncooked meat, soft cheeses, and unpasteurized
milk. If the food preparation and serving equipment used in F&B Services are not clean, then they become
primary source of food contamination.
Types of Food Contaminations
There are three main sources of food contamination −
• Physical − This is accidental in nature and is caused by employee carelessness.
The major culprits are air, dust, smoke, and dirt. To prevent this, food must be
properly covered and stored.
• Biological − This contamination is caused by pathogens and microorganisms such
as bacteria, molds, parasites, and fungi.
• Chemical − It is accidental contamination of food caused by cleaning solvents,
pest control sprays, or other chemicals used in entire food production chain. This
food contamination occurs when utensils or other tableware are not wiped dry
after washing them using cleaning liquids. It also takes place when the food is
not stored properly when pest control chemicals are sprayed.
Hygiene Concerns of F&B Services Staff
Personal hygiene is essential when one handles the food or beverage that the
other is going to consume. The service staff must follow the given basic
principles −
• It is said that the hygiene starts from home. Perform your daily cleanliness regime without any excuses.
• Wash hands and arms immediately −
✔ When you come from toilet.
✔ When you sneeze, blow nose, yawn, or cough covering your mouth with hands.
✔ After eating food, tobacco, or touching animals.
✔ After you touch hair, scalp, skin, or any body-opening.
✔ Wash hands with mild cleansing soap and warm water; not merely with running water.
• Wipe sweat often.
• Do not smoke or eat tobacco while working.
• Cover cuts, burns, or wounds on the skin.
• Keep hair and nails trimmed.
• Try using hand gloves as much as possible. Kitchen staff must use toque.
• Do not work when facing cold, cough, or any other contagious diseases. Inform your superior staff if you are not
well.
• Do not touch ready-to-eat food directly. Always use gloves, serving tongs deli papers, or forks to handle such
food.
• Do whatever required to let not your skin, body fluids, or any clothes you are wearing to come into contact with
food or food containers.
• Ensure a clean uniform.
• Do not wear loose jewelry. Avoid wrist jewelry.
Hygiene Concerns of F&B Services Business
Any food business must be concerned about −
• Training all food handling and service staff with a detailed knowledge of food and equipment hygiene and
safety.
• Ensuring food handlers and servers not to handle food in case of contamination possibility.
• Supplying hand-washing facilities with soap, running hot water, and paper towels for its staff.
Food Safety Concerns
Every F&B Services business must also be concerned about food safety and adhere
to safety of food and beverage it serves. It must ensure −
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OPERATIONS EDISON D. AGUILAR, MBA
• Marking Date on Food − The perishable ready-to-eat food refrigerated for more
than 24 hours must be clearly marked at the time of preparation to indicate the
date by which the food should be consumed.
• Storing of Food − Hot and cold foods and beverages need to be stored at the
right temperature. The food temperature measuring devices must be accurate.
• Cleaning Equipment − The area and facilities allocated for cleaning food
preparation and service equipment must be large enough to immerse the utensils
and sanitize them.
• Limiting Cross-Contamination − Storing raw food such as raw meat or
vegetables from cooked food is essential to avoid cross-contamination of the
food.
• Employing FSS − The F&B Services businesses must employee at least one Food
Safety Supervisor depending upon the business size.
Safety of F&B Services Staff
Hygiene and safety of food starts right from selecting raw material carefully, preparing food with health and
safety cautiousness, and serving it in the clean environment.
The service staff must −
• Attend duty in clean and tidy uniform.
• Wear less jewelry while working. This avoids entangling articles and calling for trouble.
• Be aware of the equipment and their appropriate application.
• Be careful of handling hot food and beverages.
• Clear spillages on the floor immediately.
• Never run in the workspace.
TOPIC 2 INTRODUCTION TO EQUIPMENT HANDLING
Management invests substantial amount in supplies and equipment. Service staffs are, therefore, expected that
these equipment are handled gently and carefully. Staff should be sanitation and safety conscious. Equipment
should be handled in the right spot stemmed glass by the stem, tumblers by the base, flatware by the handle.
Bowls should never be held by the rim, use appropriate under liners. The thumb should never show on the plate.
When setting up cutleries, as well as glassware, avoid leaving finger marks by using trays or by securing them
inside a cloth napkin.
To prevent breakage, be conscious of the rules of equipment handling. Breakages are usually caused by the
following factors:
1. Mechanical Impact — results from object-to-object collision. This is induced by stacking of glassware and
chinaware, picking of glasses in bouquet, overloading of bus pans and trays, putting cutleries inside glasses.
2. Thermal Shock — result of sudden change of temperature. This happens when hot water is placed inside a
chilled / cold glass and vice versa, abrupt use of glassware after coming of the dishwashing machines
3. Improper Handling and Misuse of Equipment — using the equipment for a purpose it was not intended for such
as using a glass to scoop ice, using knives for opening cans, etc.
4. Inattentiveness or Absent-mindedness — accidents often occur when service personnel are absent-minded or
are inattentive in executing services especially when they are carrying breakable equipment.
5. Environmental Factors – greasy / wet floor, slippery floor, broken tiles, blind doors.
Measures to Avoid Breakages
1. Use trays when serving and bussing.
2. Proper system should be followed in stacking and storing equipment.
3. Use appropriate door for entry and exit. A separate door for entering and exiting should be installed to prevent
collision.
4. Use appropriate glass racks. Make sure that the glasses are conveniently, but not tightly inserted in each rack.
5. Buss out glasses separately from chinaware.
6. Avoid overloading trays and bus pans.
Do’s and Dont’s of Equipment Handling
1. Dump ice out of the glass; preheat the glass before pouring hot water. Don’t pour hot drinks in chilled or cold
glasses.
2. Stack dishes according to size and kind. Never stack too high.
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OPERATIONS EDISON D. AGUILAR, MBA
3. Handle stemmed glasses by the stem and tumblers by the base. Never handle glasses in bouquet.
4. Remove glass / china from bus pan one at a time. Don’t unload china, glasses at random.
5. Use ice scooper for scooping ice. Never use the glass for scooping ice.
6. Never put cutlery into glasses, put them in appropriate containers.
7. Make sure of an adequate back-up supply of glassware for rush periods.
8. Always be on the lookout for cracked or chipped glassware and remove them.
9. Never allow glass-to-glass contact on overhead racks, keep distant from each other.
10. Never overload the tray / bus pan. Load only what it can conveniently accommodate.
11. Never buss glasses in the sink. Buss them directly onto divider racks.
12. Never stack glasses. Use trays and avoid overcrowding them to prevent breakage.
Sanitation Standards in Handling Service Equipment
1. Use clean and sanitized glasses, flatware, chinaware and other equipment for service.
2. All service equipment must be wiped dry with clean clothes to avoid watermarks. The cloths used for this
purpose must be segregated from other wiping cloths.
3. Bowls should be underlined with appropriate under liner and never to be served with the finger touching the
rim.
4. When serving straw serve them with their wrappers or in their respective dispensers.
5. When serving additional utensils or napkin, place them in a small plate to avoid direct contact with hand.
6. The thumb should be kept away from the plate to avoid touching the sauce, meat or dish.
7. When setting up flatware and glasses, avoid leaving finger marks; carry them in trays or with a cloth napkin.
8. Never serve food using cutleries that have fallen on the floor.
9. To avoid contamination, food must be covered when it is not served immediately.
10. Never serve utensils, cups, glasses or plates that are oily, wet or with fingermarks, spots or lipstick mark.
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OPERATIONS EDISON D. AGUILAR, MBA
