Hygiene, Safety, and Sanitation
Hygiene, Safety, and Sanitation
Hygiene, Safety, and Sanitation
Part 1: Training Agenda For this assignment, imagine that you have been asked to draft a training agenda for a restaurant in your area. The restaurant’s management has asked that your agenda addresses both the front-of-house (FoH) and back-of-house (BoH) food safety and sanitation requirements. In your training agenda, be sure to include the following elements, at a minimum: For BoH staff: Personal hygiene and sanitation protocol HACCP 7 Principles and accompanying training points Safe food storage techniques (both cold and dry) Safe food preparation conditions (e.g., food washing, cross-contamination) Safe food holding (e.g., temperature monitoring, danger zone time limits) For FoH staff: Personal hygiene and sanitation protocol The importance of menu and ingredient knowledge The importance of consulting guests about allergies, as applicable The importance of consulting guests about raw or undercooked food, as applicable Part 2: Key Assignment Draft This week, you will also complete the draft of your Key Assignment, the final version of which will be due in Week 5. For the Key Assignment, imagine that you are contacted by a restaurant in your area that has recently experienced some significant food safety problems, resulting in reports of customers becoming ill and even threats of litigation. The restaurant would like to hire you as a consultant to advise on appropriate corrective action. You will draft an action plan for the restaurant to rectify any deficiencies and ensure that there are no future instances of unsafe food service, foodborne illness, and so on. In your write-up, be sure to address all of the topics discussed in this course up to this point. These topics include, but are not limited to, the following: How proper food safety and sanitation can maintain positive customer experiences How proper food safety and sanitation can reduce costs and bolster profits What the federal and state or local laws (for your state and area of residence) require where food safety and sanitation are concerned What industry best practices exist for food safety and sanitation
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