This week's training session reminds employees that front-of-the-house activities are as important as back-of-the house.

1. Remind participants that the public is highly conscious of front-of-the-house appearances.

• Always have a neat, clean personal appearance when working in front-of-the-house.
• Wear a clean apron or uniform, and secure hair away from your face.
• Always wash your hands before working in front-of-the-house.
  

• While cleaning, keep cleaning supplies, washcloths and other contaminants away from food preparation surfaces visible to customers.
• Clean and sanitize drawers and shelves before clean items are stored.
• Clean and sanitize trays and carts used to carry clean dishes from the storage area.
• Store tableware at least six inches off the floor and protected from soil and condensation.
• Store glasses and cups upside down.
• Store utensils so co-workers will grab them by the handles.
• Wipe down tabletops and chairs with a clean, sanitized sponge or cloth.
  

3. Have your employees conduct a "Violation Hunt."

• During off-hours, send one employee through the front-of-house to set up cleaning violations (i.e., cleaning supplies out, scoops improperly stored, glasses misplaced).
• Ask the rest of the employees to hunt for the violations. (Make it a contest!)

4. Have your employees do one of the food-safety games provided here.