SHANTI MAURICE STANDARD OPERATING PROCEDURE
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TITLE
FOOD SAFETY AND EMERGENCIES PROCEDURES
Creation Date
DEPARTMENT
KITCHEN OPERATIONS
Version No
PERSON RESPONSIBLE
EXECUTIVE CHEF
Version Date
REF: KIT COV 6 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 Blood and other bodily fluids must be handled to minimize the possibility of cross contamination. To ensure the safety of the guest and staff in emergency situations. In case of any emergencies, all employees must be knowledgeable about handling procedures affecting food safety. The Kitchen and restaurant must have an on-going process in place for verification that the food safety program is functioning as planned.
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 Supervisor 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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TITLE
FOOD SAFETY AND EMERGENCIES PROCEDURES
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REF: KIT COV 6
4.0 Contact with Blood or Other Bodily Fluids All employees must:
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EXECUTIVE CHEF
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TITLE
FOOD SAFETY AND EMERGENCIES PROCEDURES
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REF: KIT COV 6
5.0 Food Safety in Emergency Situations All employees must:
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EXECUTIVE CHEF
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TITLE
FOOD SAFETY AND EMERGENCIES PROCEDURES
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REF: KIT COV 6
6.0 Food Safety Program Verification
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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
FOOD SAFETY AND EMERGENCIES PROCEDURES
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REF: KIT COV 6
6.1 Flow Chart - Food
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EXECUTIVE CHEF
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TITLE
FOOD SAFETY AND EMERGENCIES PROCEDURES
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REF: KIT COV 6
7.0 DISTRIBUTION General Manager Resident Manager Financial Controller Executive Chef F&B Manager Director of Human Resources Kitchen & Stewarding Staff F&B Staff
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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