User:Kadarahzhanerucker/sandbox

Culinary services must adjust to many factors in order to not only maintain texture and appearance, but more importantly temperature zones, and food safety.

Restaurants constantly are being examined by their practices of food appearance, texture and how it tastes. Let’s say you come to a restaurant and you are seated, you sit there for at least thirty minutes until you receive your drinks. When you receive your drinks your iced tea no longer has ice in it. Your angry and not as satisfied as you were when you came in right? On top of that you have already ordered your meal and thirty minutes passes by, then another thirty minutes, and you have drunk all of your warm iced tea. You then receive your meal, its late and is slopped together on the plate with no intention of presentation at all and the waiter hands it too you but her hand accidentally slips into your mashed potatoes, she sets it in front of you anyways though. This is one of many stories that I have experienced along with a lot of other customers experiences as well. Food safety and quality has so many factors that come with it. Policies and procedures should be followed in the front and the back of the house. The problem with the previous situation is that food safety and food appearance failed. When serving, you must accommodate to the customers’ needs as soon as they arrive. As a server in the restaurant, the server should always be educated upon serving with the knowledge food safety and quality as well. All staff should be educated and know that serving food that has been allowed to enter the temperature danger zone is completely unacceptable. Food should never be served under temperature and drinks should always be iced, because who wants a warm beverage. Food quality and safety should have been taken seriously in this type of situation as soon as possible. To have fixed this, the manager should have come out to the table directly and immediately apologized for the poor service and offered the customer something that could be valuable to them.

Another scenario would be for the back of the house of a restaurant. Raw meat of a local restaurant is set in the cooler for preparation of lunch and dinner. There are not lids on top of the raw chicken and fish, it is just completely exposed. The cooks have had meat in the smoker since last night and it is finish. They take it out and store it in containers, the cook puts the cooked meat in the cooler right beside the raw chicken and fish. What does this look like? This could cause so many problems within the restaurant, this is a major case of cross contamination and temperature danger zones. Temperature danger zones can be prevented but in this case it wasn’t handled in the right way. The meat should have been left out to cool in a clean area, the meat should not be exposed to any contaminants, and it should be covered. Another problem with this explanation is that the cross contamination is a problem. The restaurant put the cooked meat beside the raw meat and that is not okay. All of these problems are dealing with food safety at its finest. Food safety should be taken a lot seriously in this business or they are going to get some serious out of compliance write ups. The whole moral of both these examples is that in the food service business food quality and safety should be handled properly every single day. These examples show that your staff should always have as much knowledge as the employer so they know how to keep food safe.