When it comes to bacteria and food contamination, restaurants and food are our first line of defense against illness. And in New York City, where proximity to many strangers is often a way of life, thousands of restaurants are now on the forefront of facing the future, faced with the ever present threat of an outbreak of food borne illness. With a sharp increase in food service operations there has also been an increase in restaurant management skills, especially for those restaurants that serve foods from the dining room area. In order to successfully manage outbreaks of food borne illness it is necessary for restaurant owners and managers to use a variety of techniques, some of which are not always immediately obvious. Some of these techniques are:I strongly suggest you to visit Arthur Avenue Restaurants Bronx to learn more about this.
A large number of establishments restaurants (both small and large) offer food to their customers and patrons in pre-made platters or “sandwiches”, a clear sign that the food being served has originated at one of the restaurants in the particular establishment. It is advisable for diners to distinguish restaurants where the same kind of food are offered. Even if diners can easily differentiate between diners who are dining at a fine dining establishment and diners who are dining at a fast food restaurant, they may not be able to distinguish between establishments that serve the same type of food. If possible, diners should try to identify which establishment is offering the food in question. This will greatly assist them in avoiding an outbreak of food poisoning while dining at a fine dining restaurant.
While fine dining restaurants that serve food from the dining room and bar area are concerned about food borne illness, beverage establishments are typically more concerned with the types of food and beverages served and its cleanliness. Many establishments that serve alcohol have also started to implement a “no shoes allowed” policy. Restaurant food can be very carefully monitored to ensure that the proper food and beverage standards are met; however, it can be a challenge for restaurant owners and managers to distinguish between the different beverage establishments that are found within their facility, as well as the different types of food that are served. Determining which establishments serve that food and beverage and which have poor hygiene standards can be extremely difficult.
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