[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-496014-105":59,"doc-detail-496014-en":131},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":124,"head_meta":126,"extra_data":128,"updated_unix":130},105,"en","safety-sanitation-and-maintenance-learning-objectives","Safety, Sanitation, and Maintenance - Learning Objectives","","Safety, sanitation, and maintenance form a core functional subsystem in foodservice operations, covering responsibilities of managers for protecting employees, guests, and served food. The chapter emphasizes critical food-safety practices such as proper handwashing and strict control of food time and temperature, supported by planning and monitoring for sanitation, maintenance, and risk management. 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Planning and monitoring are presented as key parts of successful sanitation, maintenance, and risk management programs.","Answer",{"name":116,"@type":111,"acceptedAnswer":117},"Why is a safety-conscious approach important in foodservice operations?",{"text":118,"@type":114},"Foodservice facilities have many potential hazards, and common issues include cuts and burns. 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elements of food safety.  \n■ Planning and monitoring are important elements of successful sanitation,maintenance,and risk managementprograms.  \n# Learning Objectives\n\nAfter reading and studying this chapter,you should be able to:  \n1.Describe components of the safety,sanitation,and maintenance subsystem.  \n2.Differentiate the terms clean and sanitary.  \n3.Compare and contrast methods of solid waste management.  \n4.Develop policies for helping ensure food,employee,and customer safety.  \nSafety,sanitation,and maintenance are critical in a foodservice operation.As a future foodservice manager,you will be responsible for ensuring the safety of your employees and customers.An important componentof this safety will be the sanitation and maintenance of your equipment and facility.In this chapter,we willdiscuss the safety,sanitation,and maintenance subsystem of the foodservice system model.Emphasis willbe placed on food safety and techniques that you as a manager can implement to help ensure food safetyin your operation.Concepts such as risk management and solid waste management also will be discussed.  \n# FUNCTIONAL SUBSYSTEM:SAFETY,SANITATION,AND MAINTENANCE\n\nSafety,sanitation,and maintenance is the last major functional subsystem in the foodservice system,and itpermeates all other subsystems (Figure 8-1).  \nEnsuring safety in a foodservice operation is a major responsibility of the manager of that operation.This responsibility includes the safety of employees and guests of that operation and the safety of the foodserved.Risk management activities often focus on safety issues.  \nIn comparison with many industrial jobs,those in hospitality are relatively safe occupations.Bureauof Labor Statistics data(www.bls.gov)found that the number of nonfatal occupational injuries at leisureand hospitality places in 2012 was 3.9 per 100 full-time employees,which was a decline from 8.4 in 1990and was equal to the average for all industries.A foodservice facility,however,has many potential hazards;minor injuries from cuts and burns are common,and more serious injuries occur all too frequently.Thequantity of hot foods handled,type of equipment used,weight and size of products lifted and moved,po-tential for spills,and the frequently frenetic pace of a foodservice operation require that safety conscious-ness be a high priority.Accident prevention must be a priority for foodservice managers because accidentsmay involve injury or even death of employees or customers.  \nFIGURE 8-1 Foodservice systems model with the safety,sanitation,and maintenance subsystemhighlighted.  \nMaintenance of equipment and facilities is important.The safety of surroundings often isrelated to cleaning and maintenance practices.Two examples are spills that are not cleaned upproperly,which may cause people to fall,and grease buildup in the hoods over the productionequipment,which is a major cause of fires in foodservice operations.  \n## EMPLOYEE SAFETY\n\nAn accident is frequently defined as an event that is unexpected or the cause of which wasunforeseen,resulting in injury,loss,or damage.An accident is also an unplanned event thatinterrupts an activity or function.Although they may or may not be the result of negligence,many accidents can be prevented.Safety is every employer's responsibility.Accidents do notjust happen—something causes them,and the majority are controllable(Somerville,1992).Ac-cording to Goetsch(2010),the most common causes of workplace accidents are overexertion(employees working beyond their physical limits),impact accidents (employee being struck byor against an object),and falls.Filiaggi and Courtney (2003)indicated that the most commoninjuries in restaurants were sprain/strains(34%),cuts/punctures(18%),burns(10%),bruises(10%),fractures(7%),and all other types of injuries(21%).Schweitzer(2010)encouraged in-clusio","cbCaipCFjPjVtPWW","https://ap.wps.com/l/cbCaipCFjPjVtPWW","pdf",27791307,44,"English","# Learning Objectives\n# FUNCTIONAL SUBSYSTEM: SAFETY, SANITATION, AND MAINTENANCE\n## EMPLOYEE SAFETY","[{\"question\":\"What are the most critical elements of food safety highlighted in the chapter?\",\"answer\":\"Proper handwashing and controlling the time and temperature of food items are described as the most critical elements. Planning and monitoring are presented as key parts of successful sanitation, maintenance, and risk management programs.\"},{\"question\":\"Why is a safety-conscious approach important in foodservice operations?\",\"answer\":\"Foodservice facilities have many potential hazards, and common issues include cuts and burns. Factors such as the quantity of hot foods, equipment type, lifting and moving products, spills, and a fast pace make accident prevention a high priority.\"},{\"question\":\"What are common causes of workplace accidents mentioned in the text?\",\"answer\":\"The chapter lists overexertion (working beyond physical limits), impact accidents (being struck by or against objects), and falls as common causes.\"}]","Safety, Sanitation, and Maintenance - Learning Objectives | PDF",1790926053,111]