SHANTI MAURICE
Standard Operating Procedures KITCHEN DEPARTMENT Food Storage and Labelling Procedure
Revision based on the new enhanced sanitary standard to monitor and follow measures dealing with risk of COVID 19.
2020 VERSION
11
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
FOOD STORAGE AND LABELLING PROCEDURE
Creation Date
DEPARTMENT
KITCHEN DEPARTMENT
Version No
PERSON RESPONSIBLE
EXECUTIVE CHEF
Version Date
REF: KIT COV 11 30-08-2020 A
1.0 Definitions Storage and packaging practices help assure proper ingredient usage and food safety. Any food that is not in its original packaging must be labeled. In addition to labeling, dating items requires special attention
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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This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission
TITLE
FOOD STORAGE AND LABELLING PROCEDURE
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REF: KIT COV 11
3.0 Personal Protective Equipment 3.1
Use of Gloves
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TITLE
3.2
FOOD STORAGE AND LABELLING PROCEDURE
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REF: KIT COV 11
Use of Mask
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EXECUTIVE CHEF
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TITLE
3.3
FOOD STORAGE AND LABELLING PROCEDURE
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REF: KIT COV 11
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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EXECUTIVE CHEF
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This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission
TITLE
FOOD STORAGE AND LABELLING PROCEDURE
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REF: KIT COV 11
4.0 The Process 4.1 Storage Process – General Rules
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TITLE
FOOD STORAGE AND LABELLING PROCEDURE
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REF: KIT COV 11
4.2 Food Labelling and Storing
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TITLE
FOOD STORAGE AND LABELLING PROCEDURE
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REF: KIT COV 11
4.3 Perishable Time Table Consumable Food
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TITLE
FOOD STORAGE AND LABELLING PROCEDURE
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REF: KIT COV 11
5.0 DISTRIBUTION General Manager Resident Manager Financial Controller Executive Chef Duty Manager
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This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission