Archive for August 2020

While wait staff hygiene should not have to be a concern of management, unfortunately it is an issue that arises. There is no easy way to deal with something so personal, but here we’ll share some tactics that could help. Such a sensitive subject needs to be tactfully handled. This video includes some things to do, and some things not to do.

See the full online course at: https://www.ciaprochef.com/restaurantsafety/

Go to lesson: https://www.ciaprochef.com/restaurantsafety/safeservice/

Downloadable Handout: Server Cleanliness Dos and Don’ts: https://www.ciaprochef.com/restaurantsafety/2.1.Handout_restaurantcleaningchecklist.pdf/

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When most foodservice professionals think of sanitation and food safety, they tend to think of the back-of-the-house; all those hands working with raw food products where foodborne illnesses lurk. The front-of-the-house staff also has the opportunity to keep food safe. Whether it’s the hygiene of the server, or the seemingly harmless work practices that introduce unsafe elements into the environment, food safety should be as great a concern in the service area as in the kitchen. The importance of food safety cannot be overemphasized. Few things are as detrimental to a foodservice establishment as an outbreak of a food-borne illness caused by poor sanitary practices.

See the full online course at: https://www.ciaprochef.com/restaurantsafety/

Go to lesson: https://www.ciaprochef.com/restaurantsafety/safeservice/

Downloadable Handout: Front-of-the-house Restaurant Cleaning Checklists: https://www.ciaprochef.com/restaurantsafety/2.1.Handout_restaurantcleaningchecklist.pdf/

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A food allergy is a medical condition in which a person has an allergic reaction after eating a certain food. The allergic reaction occurs when the immune system attacks proteins in normally harmless foods. The proteins that trigger the reaction are called allergens. Food Allergy Research and Education estimates that 32 million Americans have food allergies, including 5.6 million children under the age 18. There is no cure for food allergies, and strictly avoiding allergens is the only way to prevent a reaction. Through education and training, foodservice professionals can provide a safe and trusted dining experience for their customers, enhancing the guest experience by understanding and appreciating their specific needs. In this video we familiarize ourselves with the top 8 most common food allergens.

See the full online course at: https://www.ciaprochef.com/restaurantsafety/

Go to lesson: https://www.ciaprochef.com/restaurantsafety/foodallergies/

Downloadable Handout: FARE’s How to Avoid Cross-Contact: https://www.ciaprochef.com/restaurantsafety/1.5.Handout_FoodAllergies.pdf/

Downloadable Handout: FARE’s Restaurant Legislation Toolkit: https://www.ciaprochef.com/restaurantsafety/2.4Handouts_FoodAllergiesRestaurant-Toolkit.pdf/

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A lot goes into keeping your commercial kitchen clean. Are you cleaning your pots and pans in the best, most efficient way? Pots and pans that cook food at high temperatures can end up with stains, burns, discoloration and baked-on messes. Don’t sentence your staff to long shifts of endless scrubbing – take a look at our tips for the best tools and techniques to clean your pots and pans. Commercial cookware is available in many different materials, each with its own advantages and disadvantages. Some materials are more delicate and prone to scratch, while others require more specialized maintenance, and if washed incorrectly, could drastically cut their useable life. It’s important to not only review what your pots and pans are made of, but also which tools your staff has to clean them.

See the full online course at: https://www.ciaprochef.com/restaurantsafety/

Go to lesson: https://www.ciaprochef.com/restaurantsafety/prokitchencleaning/

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