TAILIEUCHUNG - Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 8 - Thomas, Norman, Katsigris

In Chapter 8, we’re at the back of the house again, for an expanded look at keeping employees safe and comfortable on the job. Food safety and food handling practices, as well as a new focus on waste management, are found in this chapter. | Safety and Sanitation Chapter 8 (c) 2014 by John Wiley & Sons, Inc. Safety is a state of mind. In the commercial kitchen, it means designing the space to prevent falls, cuts and other common mishaps – and to make cleaning and sanitation of surfaces, hands and equipment second-nature. It means identifying all safety hazards in work processes or the facility itself, developing safety measures to minimize them, and training workers with an effective, ongoing safety program. Safety and Sanitation (c) 2014 by John Wiley & Sons, Inc. In this chapter, you will learn to: Identify and explain the fundamentals of fire safety Describe ways that ergonomics affect design Identify training methods to ensure employee comfort and safety Select the most appropriate flooring and carpeting for foodservice spaces Identify and explain the fundamentals of sanitation Identify and explain the fundamentals of food safety Identify and explain the fundamentals of waste management Learning Objectives (c) 2014 by John Wiley & Sons, Inc. Automatic Fire Protection System Spray nozzles are located above every piece of equipment on hot line, with rules about how many nozzles and specific placement for equipment, or “Full-coverage suppression” covers equipment no matter how it is moved Separate sensors in located in ductwork Augment with handheld “Class K” fire extinguishers in multiple locations Ceiling-mounted sprinkler systems in building could lower insurance costs Fire Protection (c) 2014 by John Wiley & Sons, Inc. Ergonomics is an applied science used to develop work methods with safety, comfort and productivity in mind. Ergonomics Easy entrance and exit from a facility Placement of public areas to make service easier Design of specific work areas to facilitate safer or more sanitary work Finding alternatives to repetitive tasks or heavy lifting Prevention of musculoskeletal disorders (MSDs) Use common sense and ask staff for input (c) 2014 by John Wiley & Sons, Inc. Most

• Du lịch
• Foodservice facility
• Restaurants design
• Restaurants equipment
• Hospitality industry
• Foodservice offers
• Foodservice business
• Restaurant business
• Foodservice management principles
• The foodservice industry
• The systems approach
• Food safety
• Facility sanitation