SHANTI MAURICE
Standard Operating Procedures KITCHEN DEPARTMENT Dishwashing Procedure
Revision based on the new enhanced sanitary standard to monitor and follow measures dealing with risk of COVID 19.
2020 VERSION
9
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.
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SHANTI MAURICE STANDARD OPERATING PROCEDURE
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TITLE
DISHWASHING PROCEDURE
Creation Date
DEPARTMENT
KITCHEN DEPARTMENT
Version No
PERSON RESPONSIBLE
EXECUTIVE CHEF
Version Date
REF: KIT COV 9 30-08-2020 A
1.0 Definitions All flatware, serving dishes, and utensils must be washed, rinsed, and sanitized after each use. The dishwasher machine must be checked prior to each service to ensure that it is functioning properly.
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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Signature:
This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission
TITLE
DISHWASHING PROCEDURE
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REF: KIT COV 9
3.0 Personal Protective Equipment 3.1
Use of Gloves
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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
3.2
DISHWASHING PROCEDURE
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REF: KIT COV 9
Use of Mask
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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
3.3
DISHWASHING PROCEDURE
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REF: KIT COV 9
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
DISHWASHING PROCEDURE
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REF: KIT COV 9
4.0 The Process
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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
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DISHWASHING PROCEDURE
EXECUTIVE CHEF
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REF: KIT COV 9
Signature:
This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission
TITLE
Prepared by:
DISHWASHING PROCEDURE
EXECUTIVE CHEF
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REF: KIT COV 9
Signature:
This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission
TITLE
DISHWASHING PROCEDURE
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REF: KIT COV 9
5.0 DISTRIBUTION General Manager Resident Manager Financial Controller Executive Chef Duty Manager
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EXECUTIVE CHEF
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Signature:
This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission