SHANTI MAURICE STANDARD OPERATING PROCEDURE
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TITLE
SERVICE HYGIENE STANDARDS
Creation Date
DEPARTMENT
KITCHEN OPERATIONS
Version No
PERSON RESPONSIBLE
EXECUTIVE CHEF
Version Date
REF: KIT COV 3 21-06-2020
A
1.0 Definitions Food Safety & Hygiene is very important for the wellbeing & safety of our guests. The guest will not only experience the quality of the resort through the comfort of his room, but also through the quality of Food provided in the entire resort. It is therefore very important that all concerned Kitchen and F&B employees know how to handle and process Food in a professional and consistent manner by respecting the standards of the resort.
2.0 Policy All food must be served in a manner to ensure food safety.
3.0 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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This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission
TITLE
SERVICE HYGIENE STANDARDS
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REF: KIT COV 3
4.0 Service Hygiene Standards Procedure 4.1 Cleaning and Sanitizing
4.2 Service Utensils / Service Ware
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EXECUTIVE CHEF
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TITLE
SERVICE HYGIENE STANDARDS
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REF: KIT COV 3
4.3 Practice Good Personal Hygiene
4.4 Service
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TITLE
SERVICE HYGIENE STANDARDS
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REF: KIT COV 3
5.0 Laundry and Linen Use
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EXECUTIVE CHEF
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TITLE
SERVICE HYGIENE STANDARDS
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REF: KIT COV 3
6.0 DISTRIBUTION General Manager Resident Manager Financial Controller Executive Chef Director of Human Resources Kitchen & Stewarding Staff
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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