Hotels offering food and beverage services are responsible for providing safe products. The staff must provide products that are free from contamination and safely serve alcoholic beverages. Safety measures in table and chair placement, preparing and serving hot beverages, and preventing foodborne illnesses are critical. Basic food safety practices must be followed including food handling, monitoring the danger zone for food, thawing and cooling foods, and maintaining a safe kitchen. Liquor liability must be minimized through training and certification of all staff who serve alcohol and following strict guidelines for safe service and not serving underage or impaired individuals.