HAN I MA
P
ICE
O
KI CHEN DEPAR MEN H giene, Cleaning and Sani i a ion of S aff Can een P oced e
Re ba ed e e a ced a a a da d a df ea e dea f COVID 19.
e
2020 E
ION
8
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 .
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SHANTI MAURICE STANDARD OPERATING PROCEDURE
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TITLE
HYGIENE, CLEANING AND SANITISATION OF STAFF CANTEEN PROCEDURE
Creation Date
DEPARTMENT
KITCHEN OPERATIONS
Version No
PERSON RESPONSIBLE
EXECUTIVE CHEF
Version Date
REF: KIT COV 8 30-08-2020
A
1.0 Definitions Food safety in a staff canteen is keeping the space itself clean and free of bacteria. To mitigate the risk of cross contamination, where germs and virus can live and be tranfered in food easily, the staff canteen must remain clean and sanitised at all times. Cleanliness in the staff anteen is about the safety of those using it too. If oil spills aren't cleaned the moment they occur, a fire could be started. The spoils could also make people slide and fall over on the floor. Therefore, cleanliness is one way to ensure the safety of everyone using the canteen.
Policy The cleanliness and sanitation of the Staff Canteen ³La Bonne Marmite´ must be maintained at all times.
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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TITLE
HYGIENE, CLEANING AND SANITISATION OF STAFF CANTEEN PROCEDURE
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REF: KIT COV 8
3.0 Personal Protective Equipment 3.1
Use of Gloves
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TITLE
3.2
HYGIENE, CLEANING AND SANITISATION OF STAFF CANTEEN PROCEDURE
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REF: KIT COV 8
Use of Mask
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TITLE
3.3
HYGIENE, CLEANING AND SANITISATION OF STAFF CANTEEN PROCEDURE
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REF: KIT COV 8
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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TITLE
HYGIENE, CLEANING AND SANITISATION OF STAFF CANTEEN PROCEDURE
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REF: KIT COV 8
4.0 The Process 4.1
Before Service
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TITLE
4.2
HYGIENE, CLEANING AND SANITISATION OF STAFF CANTEEN PROCEDURE
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REF: KIT COV 8
During Service
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TITLE
4.3
HYGIENE, CLEANING AND SANITISATION OF STAFF CANTEEN PROCEDURE
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REF: KIT COV 8
After Service
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EXECUTIVE CHEF
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TITLE
HYGIENE, CLEANING AND SANITISATION OF STAFF CANTEEN PROCEDURE
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REF: KIT COV 8
5.0 DISTRIBUTION General Manager Resident Manager Financial Controller Executive Chef Director of Human Resources Kitchen & Stewarding Staff
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