Course 2: Ensuring Safe Service for your Guests

When most foodservice professionals think of sanitation and food safety, they tend to think of the back of the house—all those hands working with raw food products where foodborne illnesses lurk. The front-of-the-house staff also has opportunities to do microbial harm. Whether it’s the hygiene of the server or the seemingly harmless work methods that introduce unsafe elements into the environment, food safety should be as great a concern in the service area as in the kitchen. Below are the lessons included in this course:

Lesson 2: Ensuring Cleanliness Among Service Staff

• Server Cleanliness Dos and Don’ts List
• Ensuring Cleanliness in Your Operation
• Operation Cleanliness Dos and Don’ts List
• A Note About To-Go Boxes
• Downloadable Handout: Server Cleanliness Dos and Don’ts

Lesson 4: Food Allergy Awareness for Front-of-the-House Staff

• Service Staff Training Steps
• Downloadable Handout: FARE’s Restaurant Legislation Toolkit