SANITATION STANDARDS IN

HANDLING SERVICE
EQUIPMENT
GROUP 1
 LEARNING OBJECTIVES:
1. To identify the Standards in Handling Service
Equipment

2. To give the importance of practicing the standard in

handling service equipment

3. To evaluate the standards practiced in the Food Service

Industry.
 POINT OF
DISCUSSION:

The equipment forms a very important part in the food and beverage
service. It build the mood of the guest, complement the outlet theme and
elevate guest experience. Management invest for the amount of supplies and
equipment to purchase. Therefore Service staff are expected that these
equipment are handles carefully and handled in the right spot
Sanitation standard in handling service
equipment
 1.Set up and serve only clean and sanitized glasses, cutleries china wares and
other service equipment.
2. Equipment should not be exposed to contamination. Keep them in a closed
drawers or cabinet.
3. Food delivered for room service must be covered to avoid contamination.
4. Service equipment must be wiped dry with a clean wiping cloths to protect them
from watermarks
. 5. Handle glasses by the stem or base, cutleries by the handle
6. Underline bowls with a plate and never serve them with finger touching the rim.
7.Avoid touching foods and cutleries with bare hands
. 8. Never hold /serve the toothpick straw or napkin with bare hands.
 9. When serving additional cutlery or napkin,place them in a small plate.
10. The thumb should be kept away from the plate to avoid touching the food
. 11. In setting up cutleries and glasses carry them with a tray and placing inside
the cloth or napkin.
12. Never serve cutleries that have fallen on the floor.
13. Food should be covered when they are not served immediately
. 14. Wash and wipe dry food containers before using them
. 15. Avoid placing foods on top of tables or counters.
16. Check Service Station for cleanliness
17. Never serve cutleries glasses, cups and china wares that are oily with marks
and not in good condition. Use hot water to remove greases.
 DO'S AND DON'TS IN
HANDLING SERVICE
OPERATING EQUIPMENTS
 1. Don't pour hot drinks in chilled or cold glasses.
2. Stack dishes according to size and kind. Never stack too high.
3. Handle stemmed glasses by the stem and tumblers by the base. Never handle glasses in
bouquet.
4. Remove glass china from bus pan one at a time. Don't unload china, glasses at random.
5. Use ice scoop for scooping ice. Never use the glass for scooping ice.
6. Never put cutlery into glasses, put them in appropriate containers.
7. Make sure of an adequate backup supply of glassware for rush periods. remove
8. Always be on the lookout for cracked or chipped glassware and them
 9. Never allow glass-to-glass contact on overhead racks, keep distance from each
other.

10. Never overload the tray/bus pan. Load only what it can conveniently accommodate.

11. Never buss glasses in the sink. Buss them directly onto divider racks

12. Never stack glasses. use trays and avoid overcrowding to prevent breakage
Be conscious of the standards in handling Service
Equipment to prevent breakages. Breakages are
usually caused by the following factors:
 1. Mechanical impact- results from object-to-object collision. By stacking of
glassware and chinaware too high, picking of glasses in bouquet, overloading of bus
pans and trays, putting cutleries inside glasses,.

2. Thermal Shock - Abrupt exposure to sudden change in temperature. Happens when

putting hot water in a chilled glass, putting hot water in a container that is not heat
resistant, heating cold bowl in the microwave

3. Improper Handling and Misuse of Equipment using the equipment for a purpose it
was not intended for such as using a glass to scoop ice, using knives for opening cans,
the can opener must be used for the purpose
 4.Inattentiveness or Absent-mindedness accidents often occur when service
personnel are absent-minded or are inattentive in executing services especially
when they are carrying breakable equipment

5. Environmental Factors - greasy/wet floor, slippery floor, broken tiles, blind

doors and check other safety hazard s and take corrective action to prevent
accident.

6. Improper Bussing - Busboys and waiters must observe that bus trays are not
overloaded, the 3 S ( scrape, stack, segregate) in bussing is strictly followed,
used Appropriate tray for bussing, Tray should be well balanced with heavy
items placed at the center and trays must be properly handled.
 What are the sanitation standards in
handling service equipment?
Use clean and sanitized glasses, flatware,
chinaware and other equipment for service.
All service equipment must be wiped dry with
clean cloths to avoid watermarks. The cloths
used for this purpose must be segregated from
other wiping cloths.
A sanitation plan is important in any food
service preparation area. It ensures that all
surfaces are cleaned on a regular basis and
reduces the risks of transferring bacteria or
other pathogens from an unclean surface to
clean equipment such as cutting boards or
tools.
Why are sanitation standards in
handling food service equipment
important?
 What is proper handling of service
equipment?

Staff should be sanitation and safety

conscious. Equipment should be handled in the
right spot stemmed glass by the stem, tumblers
by the base, flatware by the handle. Bowls
should never be held by the rim, use
appropriate under liners. The thumb should
never show on the plate.
QUESTION TIME
Thank you for listening!