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Are you serious?

That is the first class chef's learn in culinary school: Safety and Sanitation. You don't graduate unless you pass that class! You don't have to have gone to culinary school, but many food establishments are certified for Safety /Sani.

Ultimately you are liable for the product your offering to the public. And if its contaminated your held responsible!

I know that I would not eat a product prepared by someone who is suffering from the stomach flu- who forgot to wash their hands after using the bathroom, refuses to tie their hair up in a hair net, sneezes in their hands (not in their coat sleeve), refuses to properly store perishables, cross contaminates their cutting board (i.e cuts raw veggies on the poultry cutting surface).

My Experiences:

Taco Bell (I forgot the location):

I went to a Taco Bell drive-through once. I was at the window, watching my food being prepared. The young lady at the end of prep line was standing there picking something out her teeth with her acrylic nails. She then proceeded to touch my burrito and wrap in the paper. I asked for them to do the burrito over! I stopped eating at Taco Bell two years ago!

Dos Pina's (SOMA):

I ordered a plate of fresh fish tacos with chips and salsa on the side. It looked good and tasted great! I was 3/4ths done, when I saw what I call "The Cancer" of food preparation: Hair! There was a long strand oozing out the side of the taco with the jack cheese. I walked back to the kitchen and showed the cook that hair is not cool in food! I noticed that no one was wearing a hair net, cap, chef's hat...nothing. I asked for a refund and they gave it to me. Again, I did not go back, nor did I recommend the place to anyone.

Chinatown (SF, Ca):

I was walking by a authentic Chinese Bakery/Restaurant. I was looking at the wonderful food through the window. The woman at the register was filling a bag full of pork buns for a customer. When she turned her back to the window to walk back to the register, she proceeded to "pick her undies out her butt" with one hand, holding pork buns in the other. I knew not to go there and eat!

Olive Garden (Hayward, Ca):

I was eating lunch with friends. The server placed my order in front of me, but she touched the rim of the plate with her bare fingers! That is a Safety Sanitation NO-NO!!!!!! I told her to take it back, re-plate the food and re-serve my plate with a napkin shielding her fingers from the plate. It's textbook. She got offended, so gently informed her it's a form safety practice. I didn't know if she had picked her teeth, picked her butt, ran her finger up her nose. You just don't know!

Note: If you are being served by someone in a public food establishment, THEY SHOULD NEVER TOUCH THE RIM OF THE SERVING SURFACE. Period. And you have the right to send it back. If it's a cup, saucer, bowl, plate, fondue pot..whatever, if your server touches the rim, you have the right to send it back for a redue. And trust me, we as head chef's dislike food that is sent back! Great chef's are programmed to remedy the problem, because we want customers to come back and dine with us. That why the front of the house and back of the house have to be cohesive.

Think about? Put yourself in the customer's shoes.

I have other experiences, but I'm sure you get the point!

Good Luck!

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14y ago
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11y ago

its important to be sanitary when your cooking, or preparing food, so who ever's eating it doesn't get food poisoning. when you have food poisoning, you vomit, get cramps, and/or diarrhea. but you may not get food poisoning rite away, it could be weeks until you start noticing side affects, hope this answer was helpful.

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11y ago

sanitation is very important in the restaurant because it is connected to food that the customer or guest will order or eat and in sanitation it will base the cleanliness of the restaurant and the food and also not to contaminate the food that the restaurant is selling.

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