SHANTI MAURICE STANDARD OPERATING PROCEDURE
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TITLE
ILLNESS, HAZARDS AND PEST CONTROL PROCEDURES
Creation Date
DEPARTMENT
KITCHEN OPERATIONS
Version No
PERSON RESPONSIBLE
EXECUTIVE CHEF
Version Date
REF: KIT COV 5 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 kitchen and F&B employees must respond to a complaint of a food borne illness promptly and must show concern to the guest making the complaint. All kitchen and F&B employees must respond to a complaint of a physical hazard found in food promptly and must show concern to the guest making the complaint. To ensure that pests are controlled in the kitchen and restaurant, including use of a licensed Pest Control Operator (PCO).
3.0 Responsibilities F&B, Kitchen and Stewarding Staff Responsible to observe all the procedures in the day-to-day operations. Assistant Executive Chef / Stewarding Supervisor / F&B Assistant Manager Support the Kitchen and Stewarding Staff in the daily process Responsible for the observance of the SOP Executive Chef & F&B Manager 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
ILLNESS, HAZARDS AND PEST CONTROL PROCEDURES
Page: 5\11
REF: KIT COV 5
4.0 Food Borne Illness Complaint Procedure When a complaint is received related to a food borne illness, employees must:
Prepared by:
EXECUTIVE CHEF
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TITLE
ILLNESS, HAZARDS AND PEST CONTROL PROCEDURES
Page: 6\11
REF: KIT COV 5
5.0 Physical Hazard in Food Procedure Employees involved in the production or service of food must observe the following procedures when a physical hazard is found in food
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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
ILLNESS, HAZARDS AND PEST CONTROL PROCEDURES
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REF: KIT COV 5
The restaurant manager or the duty manager will:
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EXECUTIVE CHEF
Approved by:
Signature:
This document belongs to Shanti Maurice and may not be reproduced or transmitted without management permission
TITLE
ILLNESS, HAZARDS AND PEST CONTROL PROCEDURES
Page: 8\11
REF: KIT COV 5
6.0 Pest Control Procedure Employees must use the services of an Integrated Pest Management program (IPM) using the following steps:
6.1 Deny Access to Pests
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EXECUTIVE CHEF
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TITLE
ILLNESS, HAZARDS AND PEST CONTROL PROCEDURES
Page: 9\11
REF: KIT COV 5
6.2 Risk in Hiding or Nesting Place
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EXECUTIVE CHEF
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TITLE
ILLNESS, HAZARDS AND PEST CONTROL PROCEDURES
Page: 10\11
REF: KIT COV 5
6.3 Control and Supervision The Executive Chef and the F&B Manager will:
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EXECUTIVE CHEF
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Signature:
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TITLE
ILLNESS, HAZARDS AND PEST CONTROL PROCEDURES
Page: 11\11
REF: KIT COV 5
7.0 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