Matakuliah
: V0152 / Hygiene, Keamanan &
Keselamatan
Tahun
: 2009
SERVING FOOD AND SELF SERVING
BARS
Pertemuan 8
SERVING FOOD
Can you answear YES to any of these questions?
• Are dinner plates and/or coffee cups stacked when serving food and
drink to customers?
• Are the server’s fingers on the edge of the plate in the food?
• Are customers served, tables cleared, the phone answeared, and
payments taken without washing hands?
• Are rolls, unwrapped butter, and uneaten garnishes (pickles) from
plates recycled?
• Are utensils, towels, or order pads stored in pockets or waistband?
Bina Nusantara
SERVING FOOD
If your answear YES to any of these questions, now is the time to start
Serving food safely.
1. Don’t let food safety end in the kitchen!
2. Everyone in the foodservice operation can play an important role
in food safety.
3. Server shoul never stack dinner plates and cups on the top of one
another, or on arms, or carry many in one hands.
Today’s customer is more educated and will be more aware of server
Who bus tables and then touch plates or glasses as they deliver foods
Without washing their hands between each task.
This same customer is also aware of the server who answer the phone,
Writes done an order, prepares the food, rings the register and collects the
Money while wearing the same pair of gloves he/she wore when going
Throught the same routine for the three previous customers.
Bina Nusantara
SERVING FOOD
IT IS VERY IMPORTANT!
1. Not to reuse food like rolls
2. Unwrapped butter
3. Unwrapped uneaten pickle garnishes
The safest role to follow is that any food that leaves your food service
Or your control should never be served to another customer.
You should always carry all utensils by the handle carry all glasses by
The side, and carry all plates from the bottom. Do not store utensils
And cloths in your pockets or in the waistband of your clohes.
Bina Nusantara
SELF SERVICE AREAS
Although many customers enjoy the convenience of self-service areas,
Some of them are not aware of the dangers that they inflict on those
Salad bars,beverage stations,condiment areas.Since we can not “train”
A customer on how to properly and safety use these areas,signage is
Important. “Please use a new plate when returning to the salad bar.”
It is also very important that employees are vigilant in maintaining all
Self-service areas.
• Ensure every item o a buffet has its own serving utensil.
• Every item must be labeled, so customers won’t “taste it” for identification
purposes.
• Maintaining the cleanliness of the area without contaminating any food
with claner
• Monitoring the customers at the self-service area and eliminating any item
that has been touched,tasted, or returned because it has now been
contaminated.
Bina Nusantara
QUESTIONS
1. Why food safety not ending at kitchen?
2. What is causes when you not wrapped unuse butter?
Bina Nusantara