Foodservice Sanitation 391and are understood, progress can be deter-
mined by measuring individual achievement
against those standards.Employee turnover
data, absenteeism and tardiness reports, and
performance data determine the value of the
training program.The quality of training is
also reflected in the amount of guest com-
plaint reports and customer return rates.
The National Restaurant Association Edu-
cational Foundation (1992) recognizes two
methods that are most frequently used to eval-
uate the effectiveness of training.An objective
method involves the use of tests or quizzes to
determine employee comprehension.The
other method is job performance by employ-
ees, as evaluated by management.Training
effectiveness may be enhanced through praise
of employees, wall charts that recognize supe-
rior performance, pins, and certificates.Orga-
nizations such as the National Restaurant
Educational Foundation and some regulatory
branches provide certification courses that
provide both training and recognition.
Summary
Food is a source for microorganisms that
cause food spoilage and illness. Increased
handling of food is responsible for a more
complicated and critical challenge of protect-
ing food from contamination.To improve
sanitation in foodservice establishments, the
facility and equipment should be designed
for cleanability. Choosing equipment with
sanitary features has been simplified by a
number of equipment standards provided by
organizations and manufacturers.
Food should be safeguarded through san-
itary practices in the receiving, storage,
preparation, and serving areas.It should be
handled with equipment and utensils and in
a physical facility that has been thoroughly
cleaned and sanitized.If properly operated
and maintained, mechanized cleaning by
means such as a dishwasher can effectively
remove contamination from utensils and
equipment.To manage the sanitation opera-
tion of a foodservice facility properly, a
cleaning and sanitizing program should be
written, supervised, and evaluated, with sub-
sequent documentation of results.Study questions
1. What construction materials should be
used for the (a) floors, (b) walls, and (c)
ceilings of foodservice facilities?
2 .What kind of faucets should be installed
for hand washing in foodservice facili-
ties?
3. What temperature is needed for the dis-
infection of utensils?
4. What end-point cooking temperature is
recommended to ensure microbial
destruction?
5. What water temperature is needed for
the third compartment sink?
6 .What water temperature is needed for
the first and second compartment sinks?
7 .What water temperature is needed for a
dishwasher?
8 .How may food contamination be
reduced during serving?REFERENCES
Michaels, B.S. 2001 .Are gloves the answer? Dairy Food Envi-
ron SanitJune 2001: 489.
National Restaurant Association Educational Foundation.
1992 .Applied foodservice sanitation, 4th ed.Chicago:Edu-
cation Foundation of the National Restaurant Association.
Park, P.K., and D.O.Cliver. 1997 .Cutting boards up close.
Food QualIII 22: 57.
Stanfield, P. 2003 .Retail foods sanitation:Prerequisites to
HACCP.In Food Plant Sanitation,ed.Y.H.Hui,etal.,
563 .New York:Marcel Dekker, Inc.SUGGESTED READING
Longrée, K., and G.Armbruster. 1996 .Quantity food sanita-
tion, 5th ed.New York:John Wiley & Sons.