QUALITY MANAGEMENT SYSTEM

Food safety is the top priority at Fresin Fries. Preventing all

foodborne illness is impossible, our goal is to provide TRUST
EVRY BITE by maintaining an industry leading food safety program
that minimizes food safety risk for our customers wherever
possible.
Our food safety systems include rigorous standards, surveillance
routines and training of restaurant employees. Topics covered by
our food safety system include, but are not limited to:

FOOD SAFETY AND GOOD SANITATION GUIDELINE

1. Maintain Proper Temperature for food items:

a. Cooling and cold holding for refrigerated food should be

held at or below 41 F.
b. Hot holding for cooked foods must be a minimum temperature
of 135 F.
c. Reheating leftovers must be achieved at a minimum
temperature of 165 F.

2. Preparing food too far ahead of service: Food prepared 12 or

more hours before service increases risk of temperature
abuse.

3. Foods and food products must come from approved sources-not

prepared at home or in unlicensed locations.

4. Poor personal hygiene and infected personnel:

Personal cleanliness and hand washing is very pertinent when
handling food. Ensure that the facility has a properly
working hand sink with soap and single-use paper towels.
Other hand washing methods may be approved by the health
authority for temporary operations.

Wash your hands frequently, especially before you begin work

and after performing any of these activities: using the
toilet, handling raw food, coughing or sneezing, smoking,
handling soiled items and disposing garbage.

5. Serving raw foods and ingredients: Ensure that raw products

are fresh and wholesome. Otherwise should not be served
 because they may cause food-borne disease. It is always
safer to use pasteurized products.

6. Food Protection: Be careful to protect food products at all

times from contamination by keeping them covered or packaged
above ground or off the floor. Eliminate unnecessary food
handling and protect all foods from physical contamination
such as sneezing, coughing, touching dirty surfaces or
containers.

7. Water Supply: When food is prepared on the site, a system

capable of producing enough hot water for frequent hand
washing and cleaning and sanitizing utensils and equipment
shall be provided on premises. Only potable water should be
used either from a municipal source, a regulated community
well, a private well that has been tested to ensure it is
free from contamination, or from sealed containers approved
by a bottling manufacturer meeting state/federal guidelines.

8. Sewage: All sewage, including liquid waste, should be

properly disposed of by a public sewage system or by a
sewage disposal system constructed and operated according to
local plumbing codes.

9. Garbage and Refuse: Must be kept in durable, easily

cleanable, insect and rodent-proof containers that do not
leak and do not absorb liquids.

10. Transportation: If food needs to be transported from

one location to another, keep it well covered and provide
adequate temperature controls.

Ways to Deliver Excellent Customer Service

1.Do It Right From the Start

While food quality is incredibly important, it is the experience
diners have from the minute they walk in the door to the minute
they exit that counts. Restaurants should remember to keep the
customers needs at the forefront of every dining experience.
Here are a few tips for accomplishing this:
Speak Appropriately
 Greet your diners the minute they walk in the door.
Use respectful titles sir, maam and miss work well.
Dont interrupt.
Listen intently and pay attention to what they want.
Be thoroughly versed on your menu. Ask questions and repeat
their orders to make sure you get it right.
Etiquette Matters

While the etiquette often depends on the restaurant type,

proper etiquette may be maintained in pizza parlors as well
as fine-dining restaurants.
Who do you serve first? If theres a guest of honor, serve
them. If not, begin with the women, then men, then children.
Serve and clear food from the diners left. If you have to
reach in or interrupt, be polite.
Serve, pour and refill drinks from the right.
When serving food, have a system so you know which plates go
to which diner. Dont call out entres if possible.
Never make diners feel like you want them to leave. The
servers tip is not more important than the diners comfort.
Dont make your diners ask for the check. Clear plates,
bring the check and process it in a timely manner.

2. Dont Make Them Wait

If your diners have to wait too long for their first round of
drinks, appetizer or meal, it really wont matter to them that
your bartender makes the best martini or the chef prepared the
best steak. Your diner is already irritated and hungry.

You can call this the negative turning point. Remember that it
can be hard to win back your disappointed customer. Avoid
disappointing them at all costs. Make sure you have enough staff
on hand so they never have to wait too long. If your diner orders
a meal that takes a bit longer to cook, let them know in advance.
Be forthcoming and informative.

Youve probably heard the term speed of service. You might even
have a speed of service goal built into your policies. Speed of
service is vital to a good dining experience no matter your
restaurant type. Your diners probably have expectations about how
long theyll have to wait. Serving tacos? Theyll expect those
quickly. Serving steak? They may mentally grant you extra time to
prepare it.

3. Fix Problems Immediately

Your third step in delivering excellent customer service is your

finesse at dealing with customer problems and complaints. No
matter how hard you try, something is going to go amiss some time
or another. Whatever the problem, your goal is to please the
customer.

It is vitally important that you deal with problems immediately.

Dont let your customers anger linger while waiting to work his
way up the management chain. Here are a few tips for dealing with
customer problems:

Listen intently to their problem without interrupting.

Own the mistake. Acknowledge that, yes, there is a problem.

Let them know you are very sorry.

Stay calm, especially if you dont agree with your customer.

Maintain eye contact and watch your body language. Make sure
your body isnt telling a different story than your words.

Ask your customer what theyd like. Try to negotiate a

solution that is acceptable to both of you.

Always empathize, dont blame.

Apologize again!

Solve the problem quickly and without drama.

4. Use Customer Comment Cards

Show your diners you value their opinion. Exceptionally effective

restaurants want their customers opinions the good, the bad
and the in-between.

When you give them the opportunity to leave a comment, you show
them that you care and are always looking for ways to improve
your food and your service. Your customers comments can help you
learn about areas that need improvement. The comments can also
show you where you are excelling. Youll see what your customers
see and in the end be able to provide them even better service.

Youll build better customer relationships and enhance your

restaurant at the same time.