Maintain hospitality industry knowledge
Download 2.68 Mb. View original pdf
|
develop-and-update-tg, SITHIND001B R1
- Navigate this page:
- Basics of liquor legislation
| Legal obligations Basics of food safety legislation Businesses and employees are required to Not water down of beverages Not substitute one brand of liquor for another Apply safe and hygienic food handling practices Use clean plates, glasses and equipment – clean means free from visible contamination and odour Keep prepared potentially hazardous food hot food at or above 60 o C Keep potentially hazardous food cold prepared food at or below C Avoid cross contamination Keep high risk food out of the Temperature Danger Zone (5 o C – 60 o C) Keep food covered Exclude pests and rodents from food areas (Potentially hazardous food is food high in protein – any food made from/containing meat, chicken, fish, dairy products, eggs) Apply correct personal hygiene practices Stay away from food handling duties if ill Wear correct uniform Keep hair tied back – wear a hat when handling food Do not cough or sneeze over food Wash hands when required – such as after using the toilet after handling a handkerchief or tissue after handling rubbish in between handling raw meat, fish or chicken and cooked/ready-to- eat food Food handlers should not wear nail polish – including clear nail polish Store and rotate food stock correctly – using the First In, First Out (FIFO) method of stock rotation. Element 2: Source and apply information on legal and ethical issues for the hospitality industry 62 © ASEAN 2012 Trainee Manual Maintain hospitality industry knowledge The above are just the basics of safe food handling – more detailed information relating to safe food handling practices is presented in the unit Comply with workplace hygiene procedures. Basics of liquor legislation Businesses and employees are required to: Not serve intoxicated customers Not serve minors with alcohol – subject to situations where the law allows this to happen for example, in countries and/or situations where it is legal to serve minors with alcohol while they are partaking in a meal and are in the company of a parent, guardian or spouse Comply with designated trading hours – for the sale and supply of liquor Serve alcohol responsibly to avoid intoxication by patrons Monitor patron behaviour and levels of intoxication and refuse service where necessary. The above represent generic obligations and more detailed information must be obtained from legislation of the host country. Download 2.68 Mb. Share with your friends:
|