1.Identifying health hazards in the daily operation of the restaurant .
3.Coordinating training、supervision、and direction of food handing and preparation while taking corrective action as required to protect the health of customers and employees.
4.Inspecting the operation periodically to ensure that policies and procedures are being followed correctly.
二.. Identify the major sanitation problems in a restaurant.
1.Inadequate cooling and cold holding.
2.Preparing food ahead of planned service.
3.Inadequate hot holding.
4.Poor personal hygiene persons.
6. Inadequate cleaning of equipment.
8. nadequate cooking or heat processing.
9.Contaminated raw materials
三..Show how to establish proactive sanitation and safety programs.
四.Develp procedures for prevening foodborne diseases.
五..Build effective employee hygiene habits.
Employees who have symptoms that suggest they are susceptible to passing along bacteria should not be allowed near food.
Personal Hygiene: The first step to staying healthy is to practice good health habits.
Hand Washing: Bacterial contamination occurs primarily when microorganisms are spread to food from the hands of employees.
Clothing: Employee changing rooms should be kept separate from food preparatiion areas.
2.Safety and Accident Prevention
(1)Failing to look where one is going
(2)Failing to observe surroundings
(3)Failing to handle knives and tools with care
(4)Reaching too high or too low; lifting a weight that is too heavy, or lifting incorrectly
(5)Failing to pay attention when using knives, grinders, or other cutting tools
(6)Failing to protect hands from hot pans, pots, and plate