This document outlines food safety procedures for emergency situations at a foodservice facility. It states that the facility emergency plan should ensure customer and staff safety and that foodservice staff must be trained to safely handle food during emergencies. It provides guidelines for employees, including following established food safety procedures during emergencies, maintaining confidentiality, and being aware of implications of issues like menu changes, notification systems, and food disposal procedures. The restaurant manager is responsible for developing emergency food safety procedures, training staff, providing specific directions, observing employees, notifying authorities of incidents, and evaluating and updating procedures.
Copyright:
Attribution Non-Commercial (BY-NC)
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Download as DOC, PDF, TXT or read online from Scribd
This document outlines food safety procedures for emergency situations at a foodservice facility. It states that the facility emergency plan should ensure customer and staff safety and that foodservice staff must be trained to safely handle food during emergencies. It provides guidelines for employees, including following established food safety procedures during emergencies, maintaining confidentiality, and being aware of implications of issues like menu changes, notification systems, and food disposal procedures. The restaurant manager is responsible for developing emergency food safety procedures, training staff, providing specific directions, observing employees, notifying authorities of incidents, and evaluating and updating procedures.
This document outlines food safety procedures for emergency situations at a foodservice facility. It states that the facility emergency plan should ensure customer and staff safety and that foodservice staff must be trained to safely handle food during emergencies. It provides guidelines for employees, including following established food safety procedures during emergencies, maintaining confidentiality, and being aware of implications of issues like menu changes, notification systems, and food disposal procedures. The restaurant manager is responsible for developing emergency food safety procedures, training staff, providing specific directions, observing employees, notifying authorities of incidents, and evaluating and updating procedures.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOC, PDF, TXT or read online from Scribd
This document outlines food safety procedures for emergency situations at a foodservice facility. It states that the facility emergency plan should ensure customer and staff safety and that foodservice staff must be trained to safely handle food during emergencies. It provides guidelines for employees, including following established food safety procedures during emergencies, maintaining confidentiality, and being aware of implications of issues like menu changes, notification systems, and food disposal procedures. The restaurant manager is responsible for developing emergency food safety procedures, training staff, providing specific directions, observing employees, notifying authorities of incidents, and evaluating and updating procedures.
Copyright:
Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOC, PDF, TXT or read online from Scribd
Policy: Facility emergency plans contain specific procedures to ensure the safety of customers and staff in emergency situations. In case of facility emergencies, foodservice personnel will be knowledgeable about handling procedures affecting food safety. Procedure: All employees in the restaurant must: 1. Follow established procedures related to handling food safely during emergencies. 2. Maintain confidentiality when security is an issue. 3. Be aware of implications when the following issues arise: Menu changes Staff notification systems phone trees, etc. Food disposal procedures o When food is wholesome but service not occurring in a timely manner. o When food is no longer wholesome because of improper holding temperatures or potential contamination, fire, smoke, chemicals, fumes, etc. General Guidelines: 1. If in doubt throw it out. 2. Original package of food must be intact. 3. Clean containers prior to use. The restaurant manager will: 1. Develop procedures that address food safety concerns during emergencies. 2. Instruct staff and review those procedures on regular basis, at least once a year. 3. Provide specific directions regarding safe food handling for all emergency situations. 4. Observe all employees to ensure procedures are being followed. 5. Inform the local health department (or equivalent) if an emergency affecting food safety occurs. 6. Follow up, as necessary, with employees and food safety professionals. 7. Evaluate and update procedures as appropriate.