KIT COV 004 - Visitors and Social Distancing Procedures

SHANTI MAURICE STANDARD OPERATING PROCEDURE

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TITLE

VISITORS AND SOCIAL DISTANCING STANDARDS

Creation Date

DEPARTMENT

KITCHEN OPERATIONS

Version No

PERSON RESPONSIBLE

EXECUTIVE CHEF

Version Date

REF: KIT COV 4 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 Visitors in the kitchen are kept to a minimum, and when visitors are present, they must adhere to the food safety practices followed in the kitchen.

The social distancing must be maintained at all time in every food preparation area.

Social distancing includes no hugging, kissing, or shaking hands with employees as well as among guests

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

Prepared by:

EXECUTIVE CHEF

Approved by:

Signature:

This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission

TITLE

VISITORS AND SOCIAL DISTANCING STANDARDS

Page: 5\6

REF: KIT COV 4

4.0 Managing with Visitors in the Kitchen Employees and Managers must:

Prepared by:

EXECUTIVE CHEF

Approved by:

Signature:

This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission

TITLE

VISITORS AND SOCIAL DISTANCING STANDARDS

Page: 6\6

REF: KIT COV 4

5.0 Social Distancing Practices

6.0 DISTRIBUTION General Manager Resident Manager Financial Controller Executive Chef Director of Human Resources Kitchen & Stewarding Staff

Prepared by:

EXECUTIVE CHEF

Approved by:

Signature:

This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission