En un Servicio de Alimentación deben ir a la par: tanto la inocuidad alimentaria, preservación de temperaturas, orden y limpieza y la manera en que actúa el personal (cofias, lavado de manos, entre otros) conjuntamente con la velocidad en el flujo del servicio, por eso la importancia de mantener entrenado al personal =)

Balancing food safety and speed in service flow - - The Restaurant Business Operation and its profitability mostly depend on the higher table turnover rate during peak dining hours if it fails to maintain the same which can further negatively impact the revenue of the business. - The staff should be trained to follow proper SOPs and sequence of service, daily practice and regular discussion of the same during daily meetings can help in achieving the perfect blend of proper service protocols. - Following the proper food safety guidelines and providing relative training for the same can help in molding them better.

Balancing food safety and speed in service is essential for a successful food business. Below are 3 Key strategies that could ensure both are met effectively 1.Implementing Standard Operating Procedures (SOPs): Establish clear guidelines for food handling, ensure regular staff training on these procedures, and keep SOPs updated with current regulations. 2.Utilizing technology to automate ordering systems and minimize errors, use digital thermometers for safe food temperatures, and implement inventory software for real-time stock tracking. 3.Implement an efficient Workflow design and optimize kitchen layout to reduce movement, assign tasks based on staff strengths, and prepare ingredients and properly store in advance to expedite service.

If we put aside the food safety practices related to Personal hygiene, such as wearing a hairnet, having nails trimmed, and avoiding cross-contamination by using the proper utensils/cutting boards that should be followed at all times, I can share a live example of a Fast food chain burger where I have worked. They have the perfect balance between speed of delivery and ensuring that food is kept safe at all times. The team prepares Galettes and fries in advance before the peak hours following a "Production chart" that is updated regularly by the manager based on actional delivery of food in the past week. These are put in hot/humidity-controlled cabinets and have sensors that beep, when they reach the max, allowed hold time.