IntroductionFood and beverage establishments serve millions of meals to Florida residents and guests every day. The preparing and serving of these foods are done by thousands of people. The goal of the Department of Health is to have food protected from contamination, personnel free of disease, and food service establishments clean and sanitary - to prevent food illness. Food service management is obligated to protect the health of customers and personnel. Educating and training of personnel in the principles of sanitation and good personal hygiene are essential. Therefore, a continual, carefully planned training program should be conducted by food service management so that every worker in the establishment will understand what he or she must do to prevent the spread of infections and illnesses.
Good personal hygiene, safe preparation and proper storage of all foods, clean sanitary buildings and equipment, and providing proper service to each customer are the responsibility of everyone working in a food service establishment.
|