HAN I MA
ICE
Standard Operating Procedures FOOD & BEVERAGE DEPARTMENT Tab e Se
Re ba ed e e e a ced a a a da d a df ea e dea f COVID 19.
2020 E
ION
4
P ce
Thi doc men i a efe ence fo mea e ha ha e been e ie ed and adap ed o he local con e b SHANTI Wo kplace Heal h & Safe Commi ee, C i i Team and o he ele an akeholde ho a e e pon ible fo heal h- ela ed i e , incl ding admini a ion. The mea e fo m la ed a e ba ed on he g ideline ecommended b he Wo ld Heal h O gani a ion (In e na ional) and he local Mini of Heal h and Wellne .
SHANTI MAURICE STANDARD OPERATING PROCEDURE
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TITLE
TABLE SET UP PROCESS - COVID-19
Creation Date
DEPARTMENT
FOOD AND BEVERAGE
Version No
PERSON RESPONSIBLE
F&B MANAGER
Version Date
REF: FB COV 4 14-08-2020
A
1.0 Definitions Measures have been adopted to change the method of table setup in order to mitigate the risk of cross-contamination and make the dining experience as simple as possible. Major changes include: - Removal of flower centre piece, Tea light holder, Salt and pepper cruet. - To ensure the mise en place are clean, sanitised and in good running conditions - Introduction of hygienic elements including, hand sanitisers, disposal wipes, controlled sugar, salt and pepper portioned bags, sanitised cutlery sealed in envelopes.
2.0 Responsibilities Waiter Responsible for the day-to-day application of the SOP F&B Supervisor Responsible for the observance of the SOP F&B Manager Responsible for the overall implementation of the SOP
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F&B MANAGER
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Signature:
This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission
TITLE
TABLE SET UP PROCESS - COVID-19
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REF: FB COV 4
3.0 Side Duties - Table Setup Process 3.1
Process Flow
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F&B MANAGER
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This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission
TITLE
TABLE SET UP PROCESS - COVID-19
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REF: FB COV 4
3.1.1 Side duties table set up revised process flowchart descriptions 1. 2. 3. 4. 5. 6. 7. 8. 9.
Remove existing table centre piece, candles, salt and pepper mills from the table Spray surface sanitizer on the tables and chairs to desinfect the surface Allow contact time of 10 mins to allow the solution to act Dry out the liquid using fresh paper towel as recommended for every new chairs and tables. Let the furniture dry out for two mins and start the laying of fresh sanitized placemat. Proceed with laying the sanitized cutlery pouch which are sealed and position as per picture specification. Position the alcohol based sanitizer container and sanitizing hand wipes as per picture specifications. Place the condiment case holder shaker next to the sanitiser. Position the table as per picture spec and ensure wobbling free on the surface.
Prepared by:
F&B MANAGER
Approved by:
Signature:
This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission
TITLE
Prepared by:
TABLE SET UP PROCESS - COVID-19
F&B MANAGER
Approved by:
Page: 7\8
REF: FB COV 4
Signature:
This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission
TITLE
TABLE SET UP PROCESS - COVID-19
Page: 8\8
REF: FB COV 4
4.0 DISTRIBUTION General Manager Resident Manager Financial Controller F&B Manager Duty Manager
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F&B MANAGER
Approved by:
Signature:
This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission