Chapter 14, Section 4

1. Chapter 14, Section 4

2. Food and Beverage Safety • Avoid spilling beverages • Do not put hot ashes into the same trash bin as appears or other flammable objects. • When walking close behind someone, call out, “behind you.” • Use the correct door when entering or leaving the kitchen service area. • Wipe up all spilled liquids or foods at once. • When glass or china breaks, use a broom and dust pan to sweep up the broke pieces and a damp paper towel to pick up all remaining slivers.

3. Food and Beverage Safety, continued • Put broken glass or china into separate trash containers; don’t throw it in with other garbage. • Throw out food if there is any chance that broken glass or china may have spilled into it. • Move crates, cartons, and other out-of-place items from stairways, aisles, and other walkways. • Know where to find and how to use all fire extinguishers in the restaurant and kitchen. • Keep fire doors closed. • Know the location of all emergency exits in the restaurant and kitchen.

4. What is the Heimlich Maneuver? • An emergency technique, which consists of grasping a person around the waist and thrusting on the person’s abdomen to force any blockage out of the airway.

5. Protect Yourself and Guests • Always use serving utensils • Never touch food-contact surfaces. • Re-use food items only if they are individually wrapped. • Wipe up spills promptly • Never stack plates of food to carry them to the table. • Wash hands after clearing table sand before touching clean tableware. • Wash hands twice after using the rest room. • Cover mouth when coughing or sneezing, and then wash hands. • Wash dirty tableware promptly after use. • Wash raw fruits/vegetable before preparation.

6. Section 14.4 Quiz • True/False: Food and beverage employees should wash their hands twice after using the restroom. • True/False: Lodging restaurant kitchens are often very busy and have a high potential for accidents.

7. Section 14.4 Quiz 3. In an effort to keep germs from surviving and multiplying, lodging property kitchens usually store food at temperatures that are outside of the _____ _____ _____, which is between 40 degrees Fahrenheit (4 degrees Celsius) and 140 degrees Fahrenheit (60 degrees Celsius)

8. Section 14.4 Quiz 4. When lodging restaurant employees walk closely behind someone in a kitchen area, they call out “_____ _____,” so that the person they walk behind is less likely to make a sudden turn or stop.

9. Section 14.4 5. Food and beverage employees who have been properly trained in the _____ _____ may use this techniques to force any blockage from a choking person’s airway.