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Food service workers have varied tasks and requirements depending on their employer and location. Certification may be necessary, and additional education may be required for those working in institutions. Tasks include serving food and drinks, cleaning work stations, managing food storage, and following health and nutrition guidelines. Proper sanitation and handling of food is essential to avoid food-related issues and responsibilities. Special food needs must also be considered in certain environments.
A food service official may have many tarefas. The description of your workload and your general requirements may be different, depending on the employer. The area in which it is trapped can also make a difference, since some areas have more stringent requirements.
As a garçom, garçonete or barman in a restaurant, sometimes there is no need for a certificate or license of food service, while in other areas the certification is also necessary for buses and lava-lous. A food service professional employed by a hospital, large student, school or other institution can also demand additional education and documentation.
A garçonete, garçom or barman generally is responsible for serving food or drinks as your principal developer. Must also add são típicos, including “trabalhos paralelos”, which can include the refill of condiments and other top ingredients, the limpeza de stações de trabalho, the grip of the count and the alteration. Nos restaurants e lounges more sophisticated, pode ser necessário escolher vinho, explain a preparação dos alimentos, arrumar a mesa e até dobrar guardanapos.
A person generally is responsible for clearing the tables, but it may also be necessary to redefine them. A limpeza das stações de trabalho eo esvaziamento do lixo também podem ser incluídos nas tarefas do ônibus. The washing machines are packed to keep the lawns, utensils, pans, fridges and other containers or hardware clean, sanitized and devolved to their various locations.
It is proven that the food service worker employed by an institution, like a school, has some education in health and nutrition. In many areas, there are many specific guidelines for school recommendations that must be followed. Certain quantities of food from each of the two groups of food must be included, so that there is significant planning among each menu several times before the start of preparing the food.
Foods must also be managed adequately. Disembrulhados alimentos devem ser manuseados apenas com luvas. Cold and quented foods must be kept at appropriate temperatures. Storage of food is also important, since meat that is not cooked must never be stored on top or in the container of ready-to-eat food to avoid contamination. Servir e limpadamente também são essenciais.
The directives also also apply to professionals of food services in other institutional environments, although inadequate sanitation or handling of food can remove food-related issues. There are many regulations, as well as directives of the common sense, which must be followed to guarantee a quality food service. Food poisoning and these poisoning are enormous responsibilities. In hospitais or asylums, mesmo prisões, the official of the food service can specify planjar and prepare cardsápios to also meet special food needs.
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