SHANTI MAURICE
Standard Operating Procedures KITCHEN DEPARTMENT Handling of Food Procedure
Revision based on the new enhanced sanitary standard to monitor and follow measures dealing with risk of COVID 19.
2020 VERSION
10
This document is a reference for measures that have been reviewed and adapted to the local context by SHANTI’s Workplace Health & Safety Committee, Crisis Team and other relevant stakeholders who are responsible for health-related issues, including administration. The measures formulated are based on the guidelines recommended by the World Health Organisation (International) and the local Ministry of Health and Wellness.
SHANTI MAURICE STANDARD OPERATING PROCEDURE
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TITLE
HANDLING OF FOOD PROCEDURE
Creation Date
DEPARTMENT
KITCHEN DEPARTMENT
Version No
PERSON RESPONSIBLE
EXECUTIVE CHEF
Version Date
REF: KIT COV 10 30-08-2020 A
1.0 Definitions Food must be purchased only from approved suppliers to assure the safety of food served to guests. All food should be checked by the Purchasing Manager and the Executive Chef or F&B Manager for proper conditions as it is received at the receiving bay. To ensure that every fruit and vegetable item is processed in Ozonized water to eliminate micro-organisms.
2.0 Responsibilities Kitchen and Stewarding Staff Responsible to observe all the procedures in the day-to-day operations. Assistant Executive Chef / Stewarding Supervisor Support the Kitchen and Stewarding Staff in the daily process Responsible for the observance of the SOP Executive Chef Responsible for the overall implementation of the SOP
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EXECUTIVE CHEF
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TITLE
HANDLING OF FOOD PROCEDURE
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REF: KIT COV 10
3.0 Personal Protective Equipment 3.1
Use of Gloves
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TITLE
3.2
HANDLING OF FOOD PROCEDURE
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REF: KIT COV 10
Use of Mask
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TITLE
3.3
HANDLING OF FOOD PROCEDURE
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REF: KIT COV 10
Use of Disposable Gown
3.1.1 Wear gown or apron to protect skin or trunk and to prevent soiling of clothing during procedures that are likely to generate splashes or sprays of blood, body fluids, secretions, or excretions. Remove soiled gown as promptly as possible and perform hand hygiene to avoid transfer of microorganisms to other people or environments
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HANDLING OF FOOD PROCEDURE
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REF: KIT COV 10
4.0 Handling of Food Process
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HANDLING OF FOOD PROCEDURE
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REF: KIT COV 10
4.1 Purchasing of Food Process
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HANDLING OF FOOD PROCEDURE
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REF: KIT COV 10
4.2 Receiving of Food Process – General Guidelines
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HANDLING OF FOOD PROCEDURE
EXECUTIVE CHEF
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REF: KIT COV 10
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TITLE
4.3
HANDLING OF FOOD PROCEDURE
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REF: KIT COV 10
Receiving of Food Process – Frozen and Refrigerated Products
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HANDLING OF FOOD PROCEDURE
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REF: KIT COV 10
4.4 Receiving of Food Process – Dried Goods Products
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HANDLING OF FOOD PROCEDURE
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REF: KIT COV 10
4.5 Receiving of Food Process – Fruits and Vegetables
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HANDLING OF FOOD PROCEDURE
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REF: KIT COV 10
4.6 Sanitisation Process – Fruits and Vegetables
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HANDLING OF FOOD PROCEDURE
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REF: KIT COV 10
4.7 Storage Process – General Rules
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TITLE
HANDLING OF FOOD PROCEDURE
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REF: KIT COV 10
5.0 DISTRIBUTION General Manager Resident Manager Financial Controller Executive Chef Duty Manager
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