KIT COV12 - FOOD TEMPERATURE PROCEDURE

SHANTI MAURICE

Standard Operating Procedures KITCHEN DEPARTMENT Food Temperature Procedure

Revision based on the new enhanced sanitary standard to monitor and follow measures dealing with risk of COVID 19.

2020 VERSION

12

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 TEMPERATURE PROCEDURE

Creation Date

DEPARTMENT

KITCHEN DEPARTMENT

Version No

PERSON RESPONSIBLE

EXECUTIVE CHEF

Version Date

REF: KIT COV 12 30-08-2020 A

1.0 Definitions The temperature danger zone is food temperatures between 41 and 135 degrees Fahrenheit, and the most rapid bacteria growth occurs between 70 and 125 degrees Fahrenheit. The longer food sits in this temperature range, the greater the risk that bacteria will begin to grow on your food.

As these bacteria reach unsafe levels, this can cause food to spoil and become dangerous for consumption. As a food service professional, it’s your responsibility to avoid these issues by ensuring food is quickly chilled or heated to food safe temperatures.

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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FOOD TEMPERATURE PROCEDURE

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REF: KIT COV 12

3.0 Personal Protective Equipment 3.1

Use of Gloves

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3.2

FOOD TEMPERATURE PROCEDURE

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REF: KIT COV 12

Use of Mask

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3.3

FOOD TEMPERATURE PROCEDURE

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REF: KIT COV 12

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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FOOD TEMPERATURE PROCEDURE

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REF: KIT COV 12

4.0 Use of Thermometers 4.1 General Guidelines

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FOOD TEMPERATURE PROCEDURE

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REF: KIT COV 12

4.2 Use of Thermometers – The Process

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FOOD TEMPERATURE PROCEDURE

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REF: KIT COV 12

5.0 Preparation of Cold Food

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FOOD TEMPERATURE PROCEDURE

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REF: KIT COV 12

5.1 Thawing of Food

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FOOD TEMPERATURE PROCEDURE

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REF: KIT COV 12

6.0 Cooking Food

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REF: KIT COV 12

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FOOD TEMPERATURE PROCEDURE

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REF: KIT COV 12

7.0 Cooling of Food 7.1 Factors that Affect the Effectiveness of Cooling

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REF: KIT COV 12

7.2 Cooling of Food – The Process

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FOOD TEMPERATURE PROCEDURE

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REF: KIT COV 12

8.0 Holding of Food

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FOOD TEMPERATURE PROCEDURE

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REF: KIT COV 12

8.1 Holding of Food – Hot Food

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FOOD TEMPERATURE PROCEDURE

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REF: KIT COV 12

8.2 Holding of Food – Cold Food

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FOOD TEMPERATURE PROCEDURE

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REF: KIT COV 12

9.0 DISTRIBUTION General Manager Resident Manager Financial Controller Executive Chef Duty Manager

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