SHANTI MAURICE STANDARD OPERATING PROCEDURE
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TITLE
EQUIPMENT HANDLING PROCEDURE
Creation Date
DEPARTMENT
KITCHEN OPERATIONS
Version No
PERSON RESPONSIBLE
EXECUTIVE CHEF
Version Date
REF: KIT COV 7 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 The facility and equipment must be maintained to ensure the safety of the food served to guests. Equipment cleaning and sanitizing high-touch surfaces in the kitchen premises are very important to lower the risk of contamination in the food. Equipment must be washed, rinsed, and sanitized after each use to ensure the safety of food served to 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
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TITLE
EQUIPMENT HANDLING PROCEDURE
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REF: KIT COV 7
4.0 Equipment Handling Procedure 4.1 Facility and Equipment Maintenance
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TITLE
EQUIPMENT HANDLING PROCEDURE
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REF: KIT COV 7
4.2 Colour Coding Cutting Board
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TITLE
EQUIPMENT HANDLING PROCEDURE
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REF: KIT COV 7
5.0 Equipment & Utensils Cleaning and Sanitizing Process Employees who use equipment must be responsible for washing and sanitizing removable parts after each use. Equipment that handles potentially hazardous foods must be cleaned and sanitized regularly.
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TITLE
EQUIPMENT HANDLING PROCEDURE
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REF: KIT COV 7
5.1 Equipment and Utensils List by Sections
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TITLE
EQUIPMENT HANDLING PROCEDURE
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REF: KIT COV 7
5.2 Kitchen Technical Cleaning Product Sheet
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TITLE
EQUIPMENT HANDLING PROCEDURE
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REF: KIT COV 7
5.3 Equipment Cleaning and Sanitizing Process
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TITLE
EQUIPMENT HANDLING PROCEDURE
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REF: KIT COV 7
5.4 Kitchen Cleaning and Sanitizing Process (By Section)
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TITLE
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EQUIPMENT HANDLING PROCEDURE
EXECUTIVE CHEF
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TITLE
EQUIPMENT HANDLING PROCEDURE
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6.0 Cleaning and Sanitizing Record Sheet
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TITLE
EQUIPMENT HANDLING PROCEDURE
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REF: KIT COV 7
7.0 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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