Loss Prevention Factors

A foodservice operation must focus on loss prevention to stay profitable. Loss prevention is the steps a business takes to eliminate waste and theft. If you make sure that each loss prevention factor, or issue, is covered, you will save a foodservice operation both time and money.

Safety

All foodservice facilities must be safe places to work. Unfortunately, foodservice employees are at risk for on-the-job injuries. The most common kitchen injuries include slips and falls, burns, and cuts. Chapter 1 covers these safety issues.

Managers can improve safety by properly training employees. This is especially important when employees first learn about their job duties. Safety precautions must always be followed. See Figure 7.3 below for some of the safety standards that inspectors look for in a facility.

[▼figure?.? Inspection Points

Safety Standards Inspectors look for these common safety standards in foodservice facilities. Whose job is it to uphold these safety standards?

Area

Sample Inspection Points

Frequency

Hot Station

• Clean the surfaces of all cooking and baking equipment according to the m anufacturer's directions

Daily

Work Surfaces

• Clean and sanitize all work surfaces

Every 4 hours or before use of each raw food or when changing from raw to ready-to-eat food

Ice Machine

• Top clean and free of objects; rim of door free of mold; ice scoop properly stored

• Floor is clean under machine; vent hood is clean; side and back walls next to the machine are clean

Daily Daily

Dishwashing

• Spray hose is leak-free; prevents backflow

• Glass-rack shelf is neat and clean

• Walls next to the dish machine are clean

• Dish machine is lime- and crust-free

• Water temperature and sanitizer at proper levels

Daily

Monthly

Monthly

Daily

Daily

Small House Space Savers
Kitchen Cleanliness Maintaining a clean kitchen is vital for a successful restaurant. What cleanliness standards do you see in this picture?

Risk Management

Some large businesses might have a risk management supervisor on staff to create and manage safety procedures. Risk management means taking steps to prevent accidents from happening.

Smaller foodservice businesses may contact insurance companies about risk management. Some insurance companies give free or low-cost advice to businesses on how to keep employees and customers safe.

The American Red Cross and some local fire departments also offer free or low-cost risk management training programs. For example, all foodservice employees should be trained in basic first aid, cardiopulmonary resuscitation, and how to extinguish fires. Employees should also receive refresher training so that they remember how to stay calm and react appropriately during an emergency.

Prevent Injuries Managers must enforce safety rules for using equipment to prevent injury. What could happen if an employee incorrectly operates the equipment you see here?

Sanitation

Foodborne illness is a major health concern. There are many different kinds of food and many different people handling it. If a facility is not kept clean, the chances of contamination are high. Managers must properly train employees about sanitation. Employees must follow strict rules about personal hygiene. Chapters 1 and 2 talk about sanitation and how it should be applied on the job.

Food Handling

Federal, state, and local governments make rules about the safe handling of food. Also, many trade associations, such as the National Turkey Federation, have their own standards and guidelines for safe food handling and storage. Improper food handling can result in contamination. Chapter 2 talks about safe food handling.

Foodservice operations are inspected regularly. Inspectors make sure that the operation follows government regulations for food handling. Health and safety inspectors will look for:

• Food preparation processes.

• Clean food storage areas.

• Proper worker sanitation practices.

Equipment Handling

Foodservice operations spend thousands of dollars on purchasing foodservice equipment and tools. If you do not handle, operate, or clean a piece of equipment correctly, you can damage it. You may also hurt yourself or others.

Managers must train all foodservice employees on how to use and clean equipment safely and correctly. Some laws require that operators of some equipment be at least 18 years old. Do not hesitate to ask questions of your manager or your mentor if you are unsure of how to use equipment safely. It is better to ask questions than to be harmed through misuse.

Maintenance and Repairs

All equipment must be regularly and properly maintained. This will ensure that the equipment stays in top operating condition. If equipment needs to be fixed, repairs must be made promptly. This will keep the foodservice operation running smoothly. The equipment must not be used until repairs are made to maintain kitchen safety.

It is important to follow proper maintenance procedures. This is true whether you are using a deep fat fryer or a manual can opener. Managers usually create an equipment maintenance and cleaning schedule. This schedule should be followed exactly for safety.

Insurance

Owners of foodservice operations buy insurance to protect their business operations, facility, employees, and customers. There are many different types of insurance that are available. Insurance can be purchased

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