Restaurant Management Food Safety

Restaurant Management Food Safety
Published 1/2023
MP4 | Video: h264, 1280x720 | Audio: AAC, 44.1 KHz
Language: English | Size: 3.40 GB | Duration: 2h 34m
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
No requirement
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.
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.


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