Compilation Provide Link
Compilation Provide Link
Compilation Provide Link
MATERIAL
Sector:
TOURISM
Qualification:
TABLE OF CONTENTS
Table of Contents……………………………………………………………………………………………………..
Instruction Page……………………………………………………………………………………………………..
List of competencies……………………………………………………………………………………………….
Module Content………………………………………………………………………………………………………
Learning Experiences………………………………………………………………………………………………..
The units of competencies are listed in the previous page and modules contain knowledge, skills and attitudes
required for Food & Beverage worker. It contains also specialized modules for National Certificate level II.
You are required to go through a series of learning activities in order to complete each learning outcome of each
module. In each learning outcome are Information Sheets and Resource Sheets (Reference Materials for further reading
to help you better understand the required activities). Follow these activities on your own and answer the self-check at
the end of each learning outcome. You may remove a blank answer sheet at the end of each module (or get one from
your trainer/facilitator/trainer) to write your answers for each self-check. If you have questions, do not hesitate to ask
your trainer/facilitator for assistance.
At the end of this module is a Learner’s Diary. Use this diary to record important dates, jobs undertaken and
other workplace events that will assist in providing further details to your trainer or assessor. A Record of Achievement
is also provided for your trainer to complete once you finished all the modules.
The modules were prepared to help you achieve the required competency in all aspects of Food & Beverage
Services. This will be the source of information for you to acquire knowledge information skills for this particular trade
independently and at your own pace, with minimum supervision or help from your instructor.
Talk to your trainer and agree on how you will both organize the training. Read through the modules
carefully. It is divided into learning outcomes which covers all the skills and knowledge you need to
successfully complete each module.
Work through all the information and complete the activities in each module. Read information sheets
and complete the self-check. Suggested references are included to supplement the materials provided.
Most probably, your trainer will also be your supervisor or manager. He/she is there to support you and
show you the correct way to do things.
Your trainer will tell you about the important things you need to consider when you are completing
activities and it is important that you listen and take notes.
You will be given plenty of opportunity to ask questions and practice on the job. Make sure you practice
your new skills during regular work shifts. This way, you will improve both your speed and memory and
also your confidence.
Talk to more experienced workmates and ask for their guidance.
Use the self-check questions at the end of each section to test your own progress.
List of Competencies
Provide Link between Kitchen & Service Providing Link between TRS512316
1 Areas Kitchen & Service Areas
Provide Food and Beverage Services Providing Food & Beverage TRS512317
Service
Prepare Dining/
Restaurant Area for
Service
2
Preparing and
Setting Tables
Taking & Processing
Orders
Settling the Bill
3 Provide Room Service Providing Room Services TRS512318
Develop & Update Food & Beverage Developing & Updating TRS512321
4 Knowledge Food & Beverage
Knowledge
MODULE DESCRIPTION :
This unit covers the skills and knowledge required to give general assistance
in food and beverage service operations. It reflects the role of the “food runner” in food
and beverage operations.
NOMINAL DURATION:
LEARNING OUTCOMES:
ASSESSMENT CRITERIA:
1. Kitchen service points were attended to and monitored to ensure prompt pick up for food items
based on establishment policy
2. Quality of food was checked in accordance with establishment standards
3. Service ware was checked for chips, marks, spills, and drips
4. Plates and/or trays are carried out safely
5. Food is transferred and placed promptly at the appropriate service point in accordance with safety
requirements
6. Colleagues were advised promptly regarding readiness of items for service
7. Traditional items required from the kitchen were identified through monitoring of service areas and
consultation with other service colleagues
8. Used items were properly removed from service areas and safely transferred to the appropriate
location for cleaning
9. Leftover food and disposables are disposed of in accordance with hygiene regulations
CONTENTS:
1. Workflow structures within a food and beverage service location
2. Communication and interpersonal skills
3. Roles and responsibilities in the food service team
ASSESSMENT CRITERIA:
1. Kitchen service points were attended to and monitored to ensure prompt pick up for food items
based on establishment policy
2. Quality of food was checked in accordance with establishment standards
3. Service ware was checked for chips, marks, spills, and drips
4. Plates and/or trays are carried out safely
5. Food is transferred and placed promptly at the appropriate service point in accordance with
safety requirements
6. Colleagues were advised promptly regarding readiness of items for service
7. Traditional items required from the kitchen were identified through monitoring of service areas
and consultation with other service colleagues
CONDITIONS:
Students must be provided with the following:
Table and chairs
Dinner fork
Table cloth
Table napkin
Teaspoon
Glass wares
Condiment
Water goblet
Sugar bowl / creamer
Cup and saucer
Flower arrangement (fresh/artificial)
Dinner knife
Ashtray
Tray
Plates
Linens
Service wares
Supplies/Materials
Equipment
ASSESSMENT METHODS:
Learning Outcome 1
1. Read information sheet 1.1.1 Service Read the information sheet. If you believe you
wares/Service wares Condition understood the information sheet after reading,
answer self –Check 1.1.1. If not, read again
Information Sheet 1.1.1.
SERVICEWARE
On each storage area of the floor plan you will find where the equipment and utensils required during
the course of service are stored. It is important to know exactly where item is located so that you are able to
access them quickly and/or return them as required.
LINEN
Linen includes table covering and napkins of all types. Table linen should be durable and serviceable,
attractive and suited to other appointments, reasonably priced and easy laundered.
TABLE LINEN
Table linen includes table cloths, place mat, table runner and table napkins. They are called table linen
because in old times they were mostly made from linen fabrics which are durable. Nowadays table linen can be
made from both natural and synthetic fabrics.
1. Table cloths
These are made with different fabrics and in different fabrics and in different colors. Usually, patterned
or colored table cloths are used for casual dining whilst white and pastel plain clothes are used for more formal
occasions.
The size of a table cloth is determined by the size of the table on which it would be put. Table cloths
should hang down the side of the table up to at least 30cm. For very formal and buffet tables, the cloth should
hang almost to the ground. Table cloths should be well ironed and used without creases.
2. Placemats
They usually measure about 28 – 43cm. They came in various shapes e.g. rectangular, oval, round etc.
The material used includes linen, lace, plastic, jute, cork etc.
Placemats are easier to maintain but they cannot be used for very formal occasions. They are used on
tables that are beautiful. Sometimes they are placed on table cloths to protect them. Tablemats are used to
cover the place occupied by one person whiles table cloths cover the whole table.
4. Table napkins
Table napkins are made with fabric or paper. The fabric must be absorbent. They can be made to match
other table appointments or to contract them. There are different napkins sizes.
The standard sizes are cocktail 13cm square luncheon 38cm square dinner 56-66 square Table napkins can be
made of paper. They are cheaper and save washing. They can however be used only for informal dinning.
Functions of Table napkins
For wiping hands wiping the mouth protecting clothing when eating
Choice of table linen
To choose table linen you must always consider its durability, color, fastness and ease of care.
REMINDER: CLOTHS MUST BE FREE FROM FOUL ODORS AND STAINS. LINEN SHOULD BE SPOTLESSLY
CLEAN. WELL LAUNDERED LINEN CAN MAKE A TABLE ATTRACTIVE NO MATTER HOW FEW AND SIMPLE
THE APPONITMENTS MAY BE.
DINNERWARE
Dinnerware is a collective name given to dinner plates, breakfast plates, side plates, soup bowls, cereal
bowls and dessert bowls. The materials used for dinnerware are ceramics, china, Pyrex and plastic, which of
these types of dinnerware do you use in your home?
When selecting dinnerware, consider the following:-
How the color and design will look when you serve your food in it. The durability of the material. The
size and shape, suitability and possibility of replacements. The ease of care Proper handling and storage can
extend the life of your dinnerware. Other considerations include:
1. Cups should be shaped so that they do not easily tip and the handles should be large enough so
they are easy to grasp. The cup should fit firmly in the saucer.
2. Plates that are round are easier to stack than square or free-form ones.
3. Heavily embossed patterns collect dust and dirt in the grooves and may need to be cleaned
frequently with a brush.
REMINDER: SERVICE WARES LIKE CHINA WARE, GLASS WARE ETC.UST BE FREE FROM VISIBLE
DAMAGES. THEY MUST BE FREE FROM MARKS, SPILLS, DRIPS AND SPILLS.
FLATWARE
This is sometimes called Silverware and it refers to the equipment used for eating and serving food at
table. Table knives, forks and spoons, serving spoons and forks, dessert spoons teaspoons and coffee spoons are
all called flatware. They are made of silver, stainless steel, wood or plastic.
Silver and stainless steel are affected by eggs, vinegar, salt, tea and coffee. You should avoid their
prolonged contact with these foods. Discolored stainless steel can be cleaned with non abrasive materials like
sifted wood ash.
GLASSWARE
Glasses come in various shapes and sizes, collecting they are called Glassware. They add beauty and
height to table setting.
Glass wares are made with glass, plastic, stainless steel and wood. Plastic cups are a good choice for
children.
There are two types of glasses. How would you call the glasses you use for drinking water? They are
called Tumblers. Tumblers do not have a stem or post, they are short and chunky or tall and thin.
Tumblers
Tumblers are tall and they are usually used for drinking water and fruit juice. Short tumblers are
used for drinking alcoholic beverages.
Service station
Bussing carts
Glass divider rack
Table for holding trays
Cutlery rack
Dish/ plate rack
Folding and stackable tables
Wedding arches
A. Fill in the blank: Write your answer on the space provided before each item.
______________ 1.These includes table cloths, placemats, table runners and table napkins.
_______________ 2. Is sometimes called Silverware and it refers to the equipment used for eating and serving
food at table. Table knives, forks and spoons, serving spoons and forks, dessert spoons teaspoons and coffee
spoons were all example of these. They are made of silver, stainless steel, wood or plastic.
______________ 3. They should not be stacked. If they get stacked, place the outer one in warm water. It will
expand and the inner one can be removed. Alternately place ice blocks in the inner one to make it contract.
Handle them carefully. Hold stemware by the base of the bowl. Sudden temperature change can cause cracking.
_______________ 4. A collective name given to dinner plates, breakfast plates, side plates, soup bowls, cereal
bowls and dessert bowls. The materials used for these are ceramics, china, Pyrex and plastic.
______________ 5.These includes table covering and napkin of all types. These should be durable and
serviceable, attractive and suited to other appointments, reasonably priced and easy laundered.
___ ___________ 6. A type of glassware which does not have a stem or post, they are short and chunky or tall
and thin. Usually used for drinking water and fruit juice. Short glasses like these are used for drinking alcoholic
beverages.
______________ 7. They have a bowl, a stem or post and a foot or base. They are graceful in appearance but
very fragile. They come in different shapes and sizes.
______________ 8. They usually measure about 28 – 43cm. They came in various shapes e.g. rectangular, oval,
round etc. The material used includes linen, lace, plastic, jute, cork etc.
They are easier to maintain but they cannot be used for very formal occasions. They are used on tables
that are beautiful. Sometimes they are placed on table cloths to protect them. They are used to cover the place
occupied by one person whiles table cloths cover the whole table.
_____________ 9. These are usually 30 – 33cm wide and a little longer than the table on which they are used.
They are often used alongside placemats. They are placed across the middle for the dining table lengthwise
___________ 10. These are made with fabric or paper. The fabric must be absorbent. They can be made to
match other table app Table napkins are made with fabric or paper. The fabric must be absorbent. They can be
made to match other table appointments or to contract them. There are different napkins sizes.
The standard sizes are cocktail 13cm square luncheon 38cm square dinner 56-66 square Table napkins can be
made of paper. They are cheaper and save washing. They can however be used only for informal dinning.
Food plays as one of the indispensable part of people's life. Food is an essential prerequisite for life and as such
the primary goal of eating and drinking is to enable the body to function normally. " We are what we eat" is an old
proverb. Our nutritional status, health, physical and mental faculties depend on the food we eat and how we eat it.
Access to good quality food has been man's endeavor from the earliest of human existence. We always look forward
to the quality of food to assure its safety as its basic requirement. " Food safety" implies absence or acceptable and
safe levels of contaminants, adulterants, naturally occurring toxins or any other substance that may make food
injurious to health on an acute or chronic basis. It seems that more and more people are deciding to make the
transition from the 9-5 grind to the freedom that comes with working from home.
Can be considered as a complex characteristic of food that determines its value or acceptability to consumers!
Consumers always look first on the quality food. Besides quality and safety, a consumer also wants food having a
nutritional value, organnoleptic properties such as appearance, colors, texture, taste; and functional properties. The
better quality the food, the less food you need. Higher quality foods provide more nutrients as well more flavor.
Your body gets what it needs with less food; your mind does the same.
Hence we all know since long that the value of food is infinitely greater than all technological inventions,
gadgets, computers, cars, TV etc. We depends our existence on the food we eat. As people grew up, they tend to be
more aware of their health. We all want to stay fit or get in shape, that's why we probably avoid unhealthy foods.
There is a quote of Hippocrates saying “Let food be your medicine and medicine be your food.” You have to think of
it! Food is not only meant for sustenance, but as nutrition to prevent disease and encourage health! Food actually
contributes more to our health than it contributes to wearing the body down. In such cases, some people think of
eating healthy foods as being a detriment. They prefer to eat fun foods or junk foods. Perhaps, as to think of the
importance of nutrition, most people consider it as blessing.
How do we considered food quality standard? Food quality is an important food manufacturing requirement,
because food consumers are susceptible to any form of contamination that may occur during the manufacturing
process. Many consumers also rely on manufacturing and processing standards, particularly to know what
ingredients are present, due to dietary, nutritional requirements, or medical conditions. Food quality also deals with
product traceability, e.g. of ingredient and packaging suppliers, should a recall of the product be required. It also
deals with labeling issues to ensure there is correct ingredient and nutritional information.
Evaluation or checking the effectiveness and results of one’s activities requires analysis, honesty and
objectivity. This can be done best when one has some guides devised for the purpose. Knowledge of the qualities of
foods that are well-prepared will also facilitate the evaluation of meals.
1. Beverages
a. Cocoa
A rich chocolate flavor
A light to darker brown color
A consistency of light cream
7. Poultry
Good broiled chicken has these qualities:
Both sides delicately browned
A tender, slight moist texture
A delicate flavor
A convenient serving size
Good fricasseed chickens have these qualities:
Well-browned pieces
A delicious flavor
Tender meat
Rich, brown gravy
An appetizing aroma
Accompanying vegetables or dumplings
8. Fish
A good baked fish has these qualities:
A golden brown exterior
A juicy tender and firming texture
A full, rich natural flavor
An appetizing aroma
9. Shrimps
A well-cooked shrimp has these qualities:
A coral color
A well-cleaned body
A perfectly retained shape
A delicate aroma
10. Cake
A good sponge cake has these qualities:
A quite large volume
Fine textured cells
Feathery, light, moist grain
A delicate flavor
A symmetrical straw-born exterior
11. Fruits
Good food sherbet has these qualities:
A smooth texture
A delicious fruit flavor
KEEPING IT FRESH IN INSTITUTIONAL MEAL DELIVERY, TIME AND TEMPERATURE ARE THE ORDERS OF THE DAY
No one wants to distribute cold entrees or melted ice cream. All institutions would like the food that ends up on
diners' plates and trays to be served as it was meant to be: fresh and at the proper temperature. However, they
often are not able to serve all the food they prepare at the same time due to space limitations; many facilities,
like hospitals, are required to transport food to numerous areas or floors. Additionally, many are forced to deal
with the pains of satellite kitchen situations.
Food freshness is a key characteristic of overall food quality. And overall food quality is the result of all
the desirable characteristics that make food enjoyable to eat. That's why companies like pizza delivery services
spend millions marketing a product with "fresh from the oven" taste.
However, in many instances, the end result does not have the desired effect. What was meant to be a pleasing
dining experience can quickly turn into disappointment if undesirable changes in color, flavor, odor or texture
occur. All of these changes can happen if food does not maintain temperature or is not served at the right
temperature. Taking the proper measures to ensure freshness and temperature can maintain the aroma and
taste of food and keep critical food safety issues under control.
Spoilage bacteria can usually cause food to deteriorate because of its swift reproduction times. If
conditions such as moisture and temperature are right, certain bacteria can reproduce in as little as 20 minutes.
Freshness and temperature can be addressed at the institutional level, in large part, by examining meal
distribution systems. Mishandling of food along the way—from preparation to serving—can have a significant
impact on its overall quality, affecting freshness and safety.
Understanding the importance of food distribution only heightens the need for institutions to pay close
attention to freshness and temperature. Technologies are emerging that can help monitor temperature and
other important variables that play critical roles in determining food freshness.
Below are five tips for ensuring that food makes it from kitchen to consumption in the best shape possible:
Know the zone. This seems basic but understanding temperature is vital. The temperature range
between 40° and 140°F is considered to be the food spoilage zone. Keep hot foods hot and cold foods cold, and
FOOD SAFETY
Inadequate food temperature controls are common factors contributing to food borne
illness. Unless food is properly handled when purchased, stored, prepared, and served,
contamination may occur. Proper food handling practices help prevent food borne illness. Written
guidelines should reflect the type of foodservice operations in place. There are different
requirements to prepare and serve hot meals at dining centers and to the homebound than for
meals prepared and delivered from a central kitchen. Likewise, the preparation and/or service of
frozen meals require specific procedures. Regardless of the type of congregate or home delivered
meal prepared and/or served, a critical element in maintaining food safety is to cook foods to
appropriate temperatures and to keep perishable food products out of the temperature danger
zone (between 41°F and 140°F).
Food and other products such as utensils and dinnerware must be packaged and delivered
in a manner that prevents contamination and maintains proper food temperatures. State of the art
food carrier and transport systems can safely deliver cold and hot food items and/or meals at
proper temperatures within acceptable time frames. Protecting food from contamination is
dependent upon the development of suitable standards and procedures and ensuring that these
guidelines are followed. The Partnership for Food Safety Education's Fight BAC! ®, formed in 1997,
is a public-private coalition dedicated to educating the public about safe food handling to help
Immerse the temperature probe at least two inches into a glass of finely crushed ice. Add cold tap
water to remove air pockets. Wait at least 30 seconds. The gauge should read 32° F; if not, adjust
it accordingly.
Foods maybe simply prepared with simple ingredients but they can look very appetizing and attractive
to the plate when they are presented with attractive and appropriate garnish.
Garnishing is an art that can easily be acquired by following these few simple rules:
1. Garnishes should be edible. If possible, use a garnish that can be eaten, not an artificial one like artificial flower
or décor.
2. Simplicity is beauty and therefore garnishes should appear natural, fresh and dainty – never overworked or
overdone.
3. All garnishes should be suitable in character and size to the food adorned. Consider an appropriate size for a
garnish. Foods prepared with mixture of ingredients like pancit (noodles) shall have smaller, simpler garnish.
4. The flavor of edible garnishes should be in keeping with the food. Bland foods require more highly seasoned
garnish.
5. A few small groups of garnish are often more attractive than a continuous decorative scheme.
6. A garnish must be neatly arranged in fashion that will enhance the food with which it is to be used. Colors
should harmonize – never clash. Contrasting colors usually produce an artistic picture. Artificial coloring should
be kept to the minimum. Use garnish of varied colors, different from the dish to make it look attractive.
7. Garnishes which are too highly seasoned are not in good taste.
8. The serving dish must be considered; do not hide a beautiful serving dish.
9. Temperature is a factor that will make or mark garnishing. Make advance preparation of garnish before you run
short of preparation for parties. Most garnishes are small enough to be contained in plastic containers and can
be preserved in a refrigerator.
10. The consistencies of garnish and food can be contrasted with excellent results, such as a sauce over molded
food.
11. Garnishes need not be expensive.
12. Garnishes should not be used to disguise deficiencies of food poor quality. An appropriate garnish is one that
will complement and enhance the color for a light colored food, like a tri-colored triangle made of pepper.
Sometimes it is helpful to have visual cues to help you with identifying proper portions. Here are a few
examples: (1) one cup is about the size of a baseball, tennis ball or a closed woman’s fist; (2) 1 ounce of cheese
is about the size of 4 dice or the size of a thumb; (3) 2 tablespoons, such as with a serving of peanut butter is
about the size of a ping pong ball; (4) a ¼ cup portion is equivalent to a golf ball or 4 tablespoons; (5) 3 ounces of
meat, fish or chicken is equivalent to a deck of cards, cassette tape, palm of your hand or a checkbook; (6) a ½
cup portion is equivalent to a rounded handful or a small computer mouse; (7) and, one teaspoon is
approximately the size of one die/dice or your thumb tip.
Now, of course, when I give visual cues based on hand or finger size, these are approximations, since
individuals come in all different sizes. You might want to measure out some common foods, such as pretzels,
nuts and cheese to see if you are visualizing portions correctly. Pour a ½ cup portion into your hand so you have
a visual cue. Then, the next time you eat a portion of that food item, you have an idea how much fits in your
hand. Nuts and cheese can be two of the most surprising foods to measure. It can be so easy to munch
mindlessly on appetizers set out at a party, for example. Just keep in mind; these foods are healthful in proper
portions. If you have one ounce of nuts, that will probably be about 150-200 calories – yet, that is only about a
¼ cup portion. Same goes for cheese. One ounce of regular cheese usually is around 100 calories, and only the
size of 4 dice – that means 4 pieces of that pre-cut cubed cheese could be a proper portion.
While it is not recommended to precisely measure everything you eat all the time, it is a good idea to
learn proper portioning and visual cues so that you can be a mindful eater. And, the sooner you learn it, the
better off you will be!
REMINDER: PROPER PORTIONING INCREASES SALES AND IN THE SAME MANNER OBSERVES DIETARY
REQUIREMENTS.
Supplies/Materials:
Equipment:
Steps/Procedure:
Evaluating or checking the effectiveness and results of one’s activities requires analysis, honesty and
objectivity. This can be done best when one has some guides devised for the purpose.
1. Observe the estimated time.
2. Follow the recipe and procedure properly.
3. Wear suitable attire – clean gown and hair nets.
4. Use appropriate utensils in the preparation.
5. Prepare utensils and equipment before cooking.
6. Prepare food according to recipe requirement.
7. Apply work simplification techniques.
8. Portion food accordingly as per dietary requirements.
9. Garnish food/beverage according to guest/s requirements.
10. Serve hot foods hot and cold foods cold.
11. Double check food/beverage to be free from foreign matter.
Assessment Method:
Oral examination
Written examination
Performance test
Criteria YES NO
Comments/Suggestions:
THE RUNNER
The role of the runner in any food and beverage establishment cannot be underestimated. The runner is
the primary link between front and back of house, therefore occupies a unique role . Their role varies
considerably, depending on the size and nature of each establishment.
The runner is a collaborative role between front and back of house therefore good communication is
essential.
Communication of any changes to the normal service sequence, ensuring that all food service areas are
maintained in an orderly and hygienic manner and the prompt service of all food items all assists in the
smooth running of service.
As a runner, it is important to understand the interdependence of front-of-house and back-of house.
What happens in the kitchen area affects all service areas, and vice versa . Runners also need to be familiar
with the equipment and utensils that are used by both areas, as well as the internal workings kitchen and
waiting service. A broad knowledge of the order of service can help you foresee and prevent all potential
problems in both areas.
ALA-CARTE RESTAURANTS/CAFES
The role of a runner (or commis) will be different for every establishment. However, in most ala-carte
restaurants and cafes, the runner will be responsible for the main service point in the kitchen, and their duties
will include;
PAR STOCK
For an efficient table service, all needed supplies and materials (mis-en-place requirements) must be
ready and complete. The service station must be equipped with complete par stock-china wares, utensils, linen,
hollowware, etc. It is the duty of the captain to check the availability, cleanliness, and condition of all required
stocks and supplies. He should initiate requisition of supplies when necessary.
SERVICE WARES
On each storage area of the floor plan you will find where the equipment and utensils required during the
course are stored. It is important to know exactly where each item is located so that you are able to access
them quickly and/or return them as required.
o Crockery
o Cloche
A bell shaped cover user to cover plated food. Helps to keep the meal warm and will assist with hygiene of
the food item if the meal is transported a fair distance from the server area e g; room service.
o Ramekin Dishes
A small ceramic dish or bowl. Often used to serve accompaniments to a meal such as sauce or cream etc.
1. LINEN ROOM
o Table cloths
Table linen may come in a variety of shapes and sizes depending upon the sizes depending upon the size
o Napkins
A square material cloth used as a serviette for the protection of customers from beverage spillage. Also
doubles as a waiter’s cloth.
o Tea Towels
o Linen Bags
A bag used to store dirty linen prior to its removal from the premises for cleaning.
o Side Plates
Used to place bread or bread rolls on and is traditional with any table setting. Is sometimes use to
accompany the service of cheese. May sometimes be found in the crockery store but is better placed on or
in the station as it is used primarily front of house.
o Pepper Mill
To add to your customer’s dining experience, offering pepper may add that “little bit” to the service
experience.
o Service plates
A large plate with a napkin on it that is used to take clean cutlery to and from the customer’s table. Can
also be used transport small items such as salt and pepper shakers, butter dishes etc. in a more professional
manner.
o Menus
The food and beverage selection for the establishment. Offered to each customer in an ala-carte situation
and may be in the form of a card holder.
o Rubbish Bags
Plastic bags used to line bins and for the disposal of food beverage waste.
GENERAL STORAGE
o Hot Box
A large mobile warmer used for the transportation of food between establishments outlets.
o Serving Platters
Large serving dishes often used for the professional presentation of buffet menu items.
o Chafing Dishes
A portable dish used to keep cooked food heated/warm. Similar principle to a bain marie and is used on
buffets. Chafing dishes can be electronically or flame heated to maintain the required temperature.
DISHWASHING AREA
o Dishwasher
A large piece of machinery specifically designed for the cleaning of dirty utensils, crockery and cutlery.
o Crockery Room
Storage area for clean crockery. Ideally, should be located near the dishwasher for ease of transporting
cleaned items to their designated shelf or moveable trolley.
STILL ROOM
Refers to area around the hot water dispense system. It is usually located back of house, and is open, storage
area for small utensils and equipment.
1. Location
2. Pre-service
3. During service
4. Post service
B. What are duties and functions of a food runner?
1. Waiter
2. Kitchen staff
Carry a Tray
Tray carrying is an easy skill for any dedicated waiter or waitress to master. Start small to build up your
confidence, and think about how toned your arm is going to be!
Difficulty:
Moderate
Instructions
o Choose the best tray-holding hand. Some waiters like to use their stronger, dominant arm to hold the
tray. Others prefer to leave their dominant hand free to maintain balance and hand out the items that
are on the tray. The right way is the way that feels best to you.
o Keep the load light, especially in the beginning. If your arm is not strong, you might shake and lose
control of the apparatus. Start with what feels comfortable and focus on keeping the tray level as you
walk.
o Distribute weight evenly on the tray. The key to making sure a waiter's tray doesn't tip over is
maintaining the center of gravity. If you are loading glasses onto your tray, start with one glass directly
in the center. Arrange the others in a circle around it. As you hand out drinks, start by unloading the
outer glasses and work your way in.
o Use your tray-holding hand to keep balance. Even as you arrange your tray so all the weight is evenly
distributed, you will find that as you move or take things on or off the tray, the balance will be upset a
bit. By making one side of your hand press up a little harder than the other side, you can stop a try from
tilting.
o Practice defensive serving. You understand the delicate balance required staying in motion, but not
everybody pays so much attention. Be prepared to yield to customers and other staff. Not only is it
polite, but you will spare yourself loud, embarrassing accidents.
Carrying large serving trays laden with food can be difficult. The trays are both heavy and difficult to
balance. There are steps you can take when loading the trays, and when carrying them, to reduce your
chances of spilling the food. Setting the tray down properly will also reduce your chances of spilling the
tray's contents.
Difficulty:
Moderate
Instructions
o Set the large tray on a flat, even surface when loading the food.
o Fill the tray by placing the heaviest items in the center. Avoid carrying liquids on huge trays because you
will support these trays with your shoulder, and you can't monitor the glasses for spills. Carry glasses
with drinks on a smaller tray.
o Avoid stacking bread plates or other empty dishes on the edges of the tray. The top dishes of the stack
could slide off while you are picking up or setting down the tray. Keep them in the middle of the tray.
o Fill the tray in a balanced way, so that no side is loaded with more food than another side.
o Pull the tray off the resting surface half way, supporting it with your hands. Bend at your knees and
place one hand firmly in the center of the bottom of the tray. Keep the other hand on the edge of the
tray. Your shoulders should be level with the tray's edge.
o Stand up slowly, lifting the edge of your tray onto your shoulder and supporting it with one hand on the
edge, and one hand on the bottom. Walk slowly and steadily, warning anyone you approach from
behind that you have a heavy tray so they won't stop suddenly in front of you.
o Lift the tray off your shoulder, and continue to support it on the bottom with your hand, using your
other hand to balance it. Lower the tray onto a flat, even surface.
Potential Hazard
Teens often work serving food in restaurants. Serving food andbussing tables, especially while
assuming awkward postures, may lead to back, neck, and shoulder strains and sprains. Specific potential
hazards include:
Balancing or lifting too many plates or glasses while serving or clearing tables.
Possible Solutions
Employers have the primary responsibility for protecting the safety and health of their workers.
Employees are responsible for following the safe work practices of their employers
Avoid awkward postures if you must carry trays, plates, or beverages. Serving with awkward postures
such as unsupported elbow and finger postures can increase your risk for injury.
Limit the number of plates or items you will carry, realizing that carrying more than a couple items puts
excessive strain on your arms and back and may lead to injury.
Use both hands to carry items such as coffee pots or water jugs and carry them with your elbows close
into your body.
Move the glass or cup to you, when pouring, rather than overreaching with a heavy coffee pot or water
jug to fill a glass.
.
Carry plates with your elbows close into your body to lessen the strain on your arms and back. Avoid
bending at the wrist or extending upward at the fingers. Your shoulder, arms, and hands should be in a
neutral position rather than bent at the wrist or extended upward at the fingers.
Balance the tray on both your arm and hand.
Employer Solutions
Employers have the primary responsibility for protecting the safety and health of their workers.
Employers are responsible for following the safe work practices of their employers.
If space permits, provide serving carts to carry food, rather than requiring workers to carry heavy trays
overhead.
If space permits, provide workers with a server's station close to the serving area. This will decrease the
distance that items need to be carried.
REMINDER: How to Carry Plates - For hot plates I recommend you use a towel or napkin as a layer between
your hand and the plate(s.)
WHAT IS SANITATION?
Sanitation refers to the maintenance of healthy and hygienic conditions that is free from disease-causing
organisms.
What appears to be clean may not always be sanitary. Clean means free from visible soil or dirt while Sanitary
means free from disease-causing organism and other harmful contaminants which are often not visible to the
eyes.
1. Minimize or avoid bare hand contact with cooked and ready to eat foods.
2. Use clean and sanitized equipment. Use utensils with long handle.
3. Store utensils properly.
4. In scooping ice from an ice machine, use sanitized container and scoop. (never glass as scooper) Do not let
hands come in contact with ice.
5. When holding food, keep hot foods hot and cold foods cold.
6. Never mix fresh food with food being held for service.
7. Keep food covered when not in use.
8. Discard any unused food that is left in the temperature danger zone for more than four hours.
9. Use potable water for cooking, ware washing and cleaning.
10. In catering, serve cold food in containers with ice.
11. Keep garbage away from food preparation and serving areas.
Cross contamination might be the source of food poisoning. Since a food handler can be a source of cross
contamination, he is expected to strictly adhere to the rules of personal hygiene.
Aside from bacteria, the health and safety of a food consumer can be endangered by biological, chemical
and physical hazards. As a safeguard against these hazards and bacteria, one must follow and observe sanitation
measures. One must abide by the rules of personal hygiene and safe food handling. Always practice the basic
principle: Clean as you go.
Maintain Operations
In the absence of the food and beverage manager, the assistant oversees the entire operations in a
restaurant or a hotel dining area. This includes knowing the different functions associated with food and
beverages, supervising staff and planning various functions inside the restaurant
Conduct Meetings
Assistant food and beverage managers conduct important meetings with clients to determine the best
arrangements for a meeting, conference or banquet. Duties for planning a function include deciding on
the best seating, food quantity and drink menus.
Food Service Operations
An assistant food and beverage manager must assist in food service operations, including staffing,
scheduling and coordinating services for breakfast, lunch and dinner. If the assistant is working in a hotel, the
individual will have to work with room services to organize an effective schedule and staffing detail to help the
daily routine run smoothly.
Kitchen Duty
General Duties
Food Service
Staff Supervision
Planning
Planning includes arranging menu plans with chefs on staff. A catering manager makes budget plans,
which include specific financial targets clients want to meet. In contract catering, the manager prepares and
negotiates contracts with customers. He coordinates new promotions and initiatives that bring in business.
Shopping plans for theme events are drawn by the catering manager.
Management
The catering manager may be responsible for the management of multiple projects at once. She
schedules and assigns work assignments with specific job expectations. This individual also completes formal
performance evaluations with appropriate feedback. She ensures health and safety regulations are followed
closely. Catering managers are also responsible for maintaining financial and administrative records, payroll
and stock levels. Oversight of facilities includes verifying event bookings and allocating resources and staff
3. Captain Waiter
Basic Function: Oversees the set-up and delivery of service in his/her assigned station.
Specific Duties:
Conducts daily briefing and inspection of grooming among his staff.
Supervises mis-en-place preparation; checks availability of par stock.
Oversees the set-up of the outlet and/or other function rooms and ensures that client requirements are
properly installed and provided for.
Monitors the delivery of service as well as the clearing of tables and function rooms.
Closely coordinates with/his/her superior regarding the requirements and operational problems in his
assigned station.
Assists in order taking and service during peak hours.
Monitors the consumption and utilization of supplies and takes measures to control losses and wasteful
consumption.
Supervises daily inventory and submits inventory to superior.
Prepares and submits reports and documents that are required by management, i. e. bar and stock
inventory, etc.
Attends to the settlement of bill for banquet functions (if assigned to banquet)
Attends to guest complaints and requests.
Ensures guest satisfaction, solicits feedback from them regarding the service and food and attends to
their needs and concerns.
Conducts corrective interviews among other personnel, prepares misconduct report as needed.
Trains and coaches staff regarding service procedures.
Conducts performance evaluation of subordinates and trainees.
Performs other duties as assigned by superior.
4. Receptionist
Job duties of receptionists include positive communication, answering phones, taking messages,
greeting visitors, making travel arrangements and ordering food, among others.
Basic Function: Welcomes and greets customers at the entrance and escorts them to their tables.
Specific Duties:
Receives guest, welcomes and greets them and escorts them to their assigned or chosen tables.
Attends to reservation and inquiries over the phone and disseminates to all concerned officers the
details of reservations.
Maintains and fills logbooks/reservation book with the necessary information and keeps all reservation
signs in place.
Assists in maintaining order and cleanliness of the outlet.
Assists in the preparation of mis-en-place and in taking food orders; does suggestive selling.
5. Waiter
Basic Function: Takes and serves food and beverage order according to prescribed standards of service.
Specific Duties:
6. Busboy
Basic Function: Dining room helper and runner
Specific Duties:
Assists waiters in mis-en-place preparation and table set-up.
Serves bread and butter, coffee or tea.
Places orders to kitchen and picks up prepared orders.
Clears table of soiled dishes, dirt and mess.
Changes soiled ashtray.
Fills and refills water goblet with water.
Does other errands in the dining room.
Performs other related duties as may be assigned by superior.
7. Bartender
Basic Function: Prepares/mixes alcoholic and non-alcoholic beverages according to prescribed standards.
Specific Duties:
Prepares or mixes drink following standard recipes
Sets-up the bar
Takes charge of storage of beverages and bar supplies
Makes report of beverage sales and spoilage.
Takes of inventory of beverage consumption as well as losses.
Sees to it that the bar is properly stocked, clean and well maintained.
Attends to customer needs, requests and complaints at the bar counter.
Pushes the sales of wine and other beverage items.
Checks availability of bar stocks and makes requisition when needed.
Serves drinks from the bar counter.
Performs other related duties as may be assigned by superior.
8. Bar boy
Basic Function: Acts as runner and helper in the bar
Specific Duties:
Assists the bartender in mis-en-place preparation and bar set-up.
Looks after the upkeep of the bar area.
Assists in clearing soiled glasses, empty bottles, other bar items;
1. To maintain the cleanliness of the table, soiled dishes should be immediately removed.
2. When everyone in the table has finished eating the dished served, remove all the soiled china
wares, flat wares and glasses. Also pick up condiments that are no longer used. But do not clear
the water glass and coffee cups since they should be refilled. Remove them only after the guest
have left the table.
Water glasses are to be refilled once empty or almost empty.
3. Brush the table with a clean, moist side towel whenever necessary. Take care not to spill
crumbs on the lap of the customer. Use a small plate to catch the crumbs.
4. When removing soiled dishes, make an excuse and ask permission from the guest and say
“Excuse me sir, may I take your plate now?” or “May I clears the table now?”
5. As a general rule, bus soiled dishes from the right side of the guest.
6. When bussing follow the standard procedure:
The 3 S’s- SCRAPE,s STACK AND SEGREGATE.
SCRAPE left over foods and place them in one container
STACK together the china wares of the same kinds and size.
SEGREGATE chinaware from utensils and leftovers.
o All cutleries in one container
o All china wares in one container
o Leftover in one container
7. Remove largest plates first, followed by the smaller ones so that be can easily stacked. Place
large one at the center of the tray.
8. Do not stack dishes too high. This can cause accidents and may create clatter.
9. Avoid overloading trays and bus pans.
10. Never bus across the guest. Stay on the right side of the guest unless it is difficult to do so that
one cannot help crossing. In such case make an excuse and say; Excuse me Sir/Ma’am”
11. Never scrape leftovers in front or near the guest . Do it few steps away from the guest.
12. Use appropriate trays for bussing- bar tray for bar items (glasses and bottles), rectangular or
oval tray for china ware.
13. Bus bottles and glasses separately from china wares.
Biodegradable waste - Wikipedia, the free encyclopedia - Waste that cannot be broken down by other living
organisms may be called non-biodegradable. Biodegradable waste can be commonly found in municipal solid waste.
Biodegradable waste - Wikipedia, the free encyclopedia - Waste that cannot be broken down by other living
organisms may be called non-biodegradable. ... Biodegradable waste is an important substance due to its links with
global warming...
Different waste materials produced by various activities of man can be broadly classified into two categories: 1.
Biodegradable wastes 2. Non-biodegradable waste.
Pollutants are recognized under two classes (l) Biodegradable pollutants (2) Non biodegradable
pollutants
Biodegradable waste is a type of waste, typically originating from plant or animal sources, which may be
degraded by other living organisms. Wastes that cannot be broken down by other living organisms are called
non-biodegradable.
Biodegradable waste can be commonly found in municipal solid waste (sometimes called biodegradable
municipal waste, or BMW) as green waste, food waste, paper waste, and biodegradable plastics. Other
biodegradable wastes include human waste, manure, sewage, slaughterhouse waste. In the absence of oxygen
much of this waste will decay to methane by anaerobic digestion [2].
The main environmental threat from biodegradable waste is the production of methane in landfills. Methane is
21 times as potent a greenhouse gas as carbon dioxide and accounted for some 3% of total greenhouse gas
emissions in the EU-15 in 1995. The Landfill Directive 1999/31/EC obliges Member States to reduce the amount
of biodegradable waste that they landfill to 35% of 1995 levels by 2016, which will significantly reduce the
problem
Biodegradable wastes, such as food and other organic stuffs (paper, etc) degrade - that is, decompose into
organic nutrients. Non-biodegradable wastes, such as plastics and glass, don't degrade - they take a LONG time
to break down and even then into inorganic polymers.
There are factors which greatly affect the service wares/equipment. These include mechanical impacts,
thermal shock, improper handling and misuse of equipment, improper racking and stacking, inattentiveness or
absent-minded-ness, improper bussing and environmental factors.
1. To avoid mechanical impact (results from an object-to-object contact ), observe the following rules:
Do not stack dishes too high.
Only china wares can be stacked using the decoy system.
Avoid handling glasses on bouquets.
Place them in a tray and don’t make them stick to another.
Never put cutleries into glasses.
Place them in their appropriate container.
Do not over load bus pans.
Carry just enough to avoid accident.
Do not dump glasses into sink.
Place them directly into divider racks.
2. To avoid thermal shock (an abrupt exposure of a breakable equipment from cold to hot temperature or
vice versa, resulting to crack or breakage).
Never put hot water in a chilled/cold glass ad vice versa.
Allow chilled/cold bowl, china or glass to warm up at a room temperature before heating them
in an oven/microwave.
Never put hot water in any glass or container that is not heat resistant.
3. Improper handling and misuse of equipment: Using equipment for a purpose other what it is intended
for;
Among the malpractices that should be avoided are:
Scooping ice with a glass. Appropriate ice scooper must be used.
Using knives for opening cans. The can opener must be used for such purpose
Dishwashing by hand
Where manual equipment is used, utensils shall be washed and disinfected as follows: The manual
equipment shall consist of not less than three sinks of corrosion-resistant material and shall be of
sufficient size to ensure thorough cleansing and disinfecting of utensils. Only draining racks of non-
corrodible material should be used. The three-compartment sink procedure is outlined below:
OR
Sanitize by immersion in the third sink in a chlorine solution of not less than 100 (parts per million) ºF
available chlorine, at a temperature not lower than 43ºC [110ºF], for at least 60 seconds.
OR
Immerse in a solution containing not less than 25 p.p.m. available iodine, at a temperature not lower
than 43ºC [110ºF], for at least 60 seconds.
OR
Immerse in a quaternary ammonium compound solution ºF not less than 200 p.p.m., at a temperature
not lower than 43ºC [110ºF], for at least 60 seconds.
The utensils should be examined. Re-cycle any found unclean and reject any found damaged.
Allow utensils to air dry.
Important:
Test papers are required when using chemical sanitizers to check proper strengths mentioned
above. These papers should be ordered when ordering the sanitizer. The manual dishwashing
instruction card should be on permanent display above the dishwashing area.
Note:
Establish a procedure for washing and disinfecting utensils too large to process in the sinks.
Machine dishwashing
Where spray type machines are used, they should be so constructed, designed and maintained
that:
OR
Utensils are subjected to a disinfecting solution at such strength and for such times as are prescribed in
“Dishwashing by hand” or in Section 164 of the Food Service Establishment Regulations.
After ensuring that this equipment is ready, the following procedure should be carried out:
Step 1 Fill the machine with water. Add detergent to the wash tank. Follow the
manufacturer’s instructions and check thermometers.
Step 3 Load utensils into rack or on to belt. DO NOT OVERLOAD or water from
the jets will not reach all the utensils. For silverware, use containers
designed for the purpose. Put racks and utensils into the machine.
Step 6 The utensils should be examined. Re-cycle any found unclean and reject
any found damaged.
Step 8 At the end of the day’s operation, clean the movable parts thoroughly,
particularly jets and strainers.
Important:
Note:
The mechanical dishwashing instruction card should be on permanent display in the dishwashing area.
Making the most of cleaning chemicals keeps your workplace safe and healthy
Before you purchase cleaning agents and chemicals, educate yourself on what those chemicals are and
what they do. You need to know what chemicals can be used in conjunction with others to avoid unpleasant
problems like dangerous fumes.
Consider the areas in which industrial cleaning agents will be used to determine which products to
purchase. If you're using chemicals that give off a pronounced and unpleasant odor, you'll want to make sure
you're choosing to use those in a well-ventilated area. Highly toxic fumes in a small enclosed space like a
restroom can cause serious damage.
1. Educate yourself on cleaning solvents.
2. Evaluate traditional cleaning solutions for your janitorial needs.
3. Opt for a green cleaning solution.
Action Steps
The best contacts and resources to help you get it done
Recommendation: The U.S. Department of Health & Human Services allows you to click on several
different chemical cleaners to see the warnings associated with it. Washington Toxics Coalition gives you the
information you need to replace harsh chemicals with green alternatives that are safer for those using the
products and those exposed to the products.
Keep supplies for cleaning chemicals on hand to keep your workplace clean and safe
Keeping the necessary supplies for cleaning chemicals fully stocked and ready for use will help keep your
workplace sanitary and your employees safe. Read the labels of all cleaning agents purchased so you know what
supplies are needed. Ordering the chemical cleaning agents at the same time as the supplies needed to use
them saves time and money.
Create an inventory of the cleaning solvents commonly used and the supplies needed for those cleaning
agents and chemicals. Consider more than just the use of the chemicals for cleaning but also the supplies you
need for the disposal of those cleaning solvents.
1. Use protective clothing when working with cleaning solutions.
2. Purchase cleaning products specifically for floor care.
3. Choose the right instruments for the types of cleaning agents used in restrooms.
Action Steps
The best contacts and resources to help you get it done
Protect skin and eyes from harsh chemical cleaning agents
Make sure your supplies include protective wear such as rubber gloves, protective eye wear and
respiratory masks when certain cleaning chemicals are being used. Stock several sizes of each type of protection
in order to have them on hand for anyone who needs to use industrial cleaning agents.
Recommendation: Stacks and Stacks has all-purpose cleaning gloves in three sizes to provide protection
from industrial cleaning agents during the cleaning.
Store your cleaning chemicals with the supplies needed to use those cleaning
chemicals. Keeping them together promotes the use of protective gear like
rubber gloves or breathing masks.
Action Steps
The best contacts and resources to help you get it done
Chemical cleaning agents have caused work related injuries in about six percent
of janitors, according to the Janitorial Products Pollution Prevention Project.
This is the reason that many business owners are choosing non-toxic and green
chemicals over traditional cleaning agents.
Cleaning chemicals key terms are critical to the safety of your business. Knowing what makes up your
cleaning supplies and what type of chemicals you are using are the first steps to understanding how to properly
use them and dispose of them. Being aware of the meaning of cleaning chemicals key terms can also help you in
case of emergency ingestion and/or inhalation by an adult or child. Cleaning chemicals key terms come in handy
for those producing, selling and buying chemicals, as well as those working with the chemicals or disposing of
them.
Action Steps
The best contacts and resources to help you get it done
Degreaser
A degreaser dissolves and breaks down heavy greases and oils and is used for cleaning machine parts, trucks, oil
spills, concrete floors and metal surfaces.
Disinfectant
A disinfectant is a cleaner with antimicrobial agents applied to surfaces in order to destroy micro-organisms. This
is important in any sanitary area, especially in a medical environment or food area.
Recommendation: Find out more about material safety data sheets from OSHA.
Recommendation: Eco Care has information on the danger of quaternary ammonium disinfectant (PDF).
DEFINE CLEANING AND SANITIZING AND THE DIFFERENCE BETWEEN THE TWO PROCEDURES
Acidity -- the degree or measure of the amount of acid in a solution or substance; measurement can be
expressed in parts per million, percentage, or pounds or grains per gallon.
Acids -- they are chemicals that form hydrogen ions in solution giving a pH less than 7.
Acids, strong -- they are substances that release high concentrations of hydrogen ions in a solution giving a very
low pH. Examples include muriatic and sulfuric acids.
Acids, weak -- they release moderate to low concentrations of hydrogen ions in a solution, giving a moderately
low pH. Examples include organic acids, such as lactic and acetic acids.
Alkalies -- they are chemicals that release an excess of hydroxyl ions in a solution giving a pH of greater than 7.
Alkalies, strong -- they are substances that release high concentrations of hydroxyl ions in solution giving a very
high pH. Examples include caustic soda and caustic potash.
Alkalies, weak -- they release moderate to low concentrations of hydroxyl ions giving moderately high pH
values. An example is sodium bicarbonate.
Buffer -- any material that moderates the intensity of an acid or alkali in solution without reducing the quantity
of acidity or alkalinity.
Corrosion-resistant materials -- materials that are capable of maintaining their original surface characteristics
under prolonged use, including the expected food contact and the normal use of cleaning compounds and
sanitizing solutions.
Dispersion or deflocculating -- the action of breaking up of mass into fine particles, which are then suspended
and flushed off the surface and/or equipment.
Dissolving -- refers to the mixing of a liquid and a solid to produce a homogeneous solution.
Easily cleanable -- surfaces must be readily accessible and made of such materials and finish and so constructed
that chemical residue may be effectively removed by the cleaning process.
Peptizing -- the physical formation of colloidal solutions from soils which may be only partially soluble; this
action is similar to dispersion but is particularly applicable to protein soils.
Rinsing -- condition of a solution or suspension which enables it to be flushed from a surface easily and
completely; action occurs by reducing the surface tension of the water being used.
Saponification -- a chemical reaction of esters into acids or alcohols by the action of alkalis or acids; use of alkalis
with animal or vegetable fats results in soap.
Sequestration -- the chemical action resulting in the binding of a metal ion in solution with the formation of a
soluble and stable complex; when the activity is performed to control water hardness with formation of a typical
organic ring structure, the action is termed "chelation."
Surfactant -- a chemical product whose molecules are able to modify the properties of an interface, e.g.
liquid/liquid, liquid/air by lowering (reducing) the surface tension, allowing water to contact all surfaces. The
four major types of surfactants used in detergents are: anionic, cationic, nonionic, and amphoteric.
Suspension -- the action which keeps insoluble particles uniformly distributed in a solution, preventing them
from settling and forming deposits and making it easier to flush them from equipment.
Water hardness -- relates to water containing mineral constituents which form insoluble products, resulting in
poor lathering of soap; principally caused by salts of calcium, magnesium, and iron.
Water softening -- the process of removing the calcium and magnesium salts, preventing the precipitation of
insoluble carbonates and hydroxides.
Detergents -- All detergents contain surfactants that reduce surface tensions between the soil and the
surface, so the detergent can penetrate quickly and soften the soil. Examples include Dawn and Joy dishwashing
detergent and automatic dishwasher detergents.
Solvent cleaners -- Often called degreasers, solvent cleaners are alkaline detergents that contain a
grease-dissolving agent. These cleaners work well in areas where grease has been burned on. Examples include
Fantastik.
Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil often found in small
areas. The abrasive action is provided by small mineral or metal particles, fine steel wool, copper, or nylon
particles. Some abrasive cleaners also disinfect. Examples include Ajax and Comet.
II. SANITIZING
Sanitizing is the process of reducing the number of microorganisms that are on a properly cleaned
surface to a safe level. A safe level is defined as a 99.999% reduction of the number of disease microorganisms
that are of public health importance. Sanitizing is accomplished by using either heat, radiation, or
chemicals. Unless the item to be sanitized is effectively cleaned, it is impossible to obtain close contact between
the sanitizer and the surface to the sanitized. Also, some chemical sanitizers, such as chlorine and iodine, react
with organic matter and so will be less effective when the surface is not properly cleaned.
Antiseptic -- an agent used against sepsis or putrefaction in connection with human beings or animals.
Disinfectant -- an agent that is applied to inanimate objects; it does not necessarily kill all organisms.
Sanitizer -- an agent that reduces the microbiological contamination to levels conforming to local health
regulations.
Bacteriostat -- an agent that prevents the growth of a specific group of microorganisms but does not necessarily
kill them.
Sanitization -- the process of reducing microbiological contamination to a level that is acceptable to local health
regulations.
Sanitizing Methods
Heat. There are three methods of using heat to sanitize surfaces. The first is exposing the surface to steam using
one of the following time temperature schedules -- 170 degrees F for 15 minutes or 200 degrees F for 5 minutes.
A second method is hot water, which is the most common method used in food establishments. The higher the
temperature, the less time that is needed to kill microorganisms. If hot water is used in the third compartment
of a three-compartment sink, it must be at least 171 degrees F (77 degrees C). If high-temperature ware washing
Radiation. Ultraviolet radiation can be used to sanitize but is not used in most foodservice establishments. Its
major application is in the packaging areas of food processing facilities. The contact time should be at least 2
minutes. It only destroys those microorganisms that are in direct contact with the rays of light.
Chemicals. The chemicals that have been proven to be effective at the proper concentration include chlorine,
iodine, and quaternary ammonium.
Concentration -- The presence of an insufficient amount of a sanitizing agent will result in an inadequate
reduction of microorganisms. Too much can be toxic.
Temperature -- Generally chemical sanitizers work best a temperature between 55 degrees F (13 degrees C) and
120 degrees F (49 degrees C).
Contact time -- In order for the sanitizer to kill microorganisms, the cleaned item must be in contact with the
sanitizer (either heat or approved chemical) for the recommended length of time.
Advantages -- effective on a wide variety of bacteria; highly effective; not affected by hard water salts;
generally inexpensive.
Disadvantages -- corrosive, irritating to the skin, effectiveness decreases with increasing pH of solution;
deteriorates during storage and when exposed to light; dissipates rapidly; loses activity in the presence of
organic matter.
Advantages -- forms brown color that is indicative of the germicidal strength; not affected by hard water salts;
less irritating to the skin than is chlorine; active against a wide variety of non-spore forming bacteria; and activity
not lost as rapidly as chlorine in the presence of organic matter.
Disadvantages -- bactericidal effectiveness decreases greatly with an increase in pH (most active at pH 3.0 and
very low acting at pH 7.0); less effective against bacterial spores and bacteriophage than is chlorine, should not
be used at temperatures greater than 120 degrees F; and may discolor equipment and surfaces.
Advantages -- nontoxic, odorless, colorless, noncorrosive, nonirritating; stable to heat and relatively stable in
the presence of organic matter; active over a wide pH range; and quite active against thermo uric organisms.
Disadvantages -- slow destruction of coli form and psychrophilic organisms; non-compatible with anionic
detergents and hard water salts; and not effective against bacteriophage