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But opting out of some of these cookies may have an effect on your browsing experience. To understand and know the mission statement by hard. To build a sufficient and well Motivated team which is able to give the best.
Commitment of all staff Principles. Professional growth To encourage Participation of all staff teamwork Follow up on all subjects Learning by doing it Repeating the tasks Exercise the learnt tasks Guests: Follow up on the guests needs Show politeness The guest is always right Provides high quality Supervisor: product Can take more responsibility Insures a proper Builds a strong team service Decreases absenteeism Raises their level of Builds trust satisfaction Promotes good relationship They get their money worth Hotel: Increases productivity Reduces cost Decreases safety hazard Creates a better image Builds repeat business Attracts potential employees Increases efficiency.
Related Papers. By Cindy Lahar and Arthur Wingfield. Contoh inventaris barang Editan. By Lutfi Hamidi. By Ian Febbian. By Alissandra Cummins. Efficiency Each task within the service process needs to be completed in an economic way, without wasting any resources time, effort, money, supplies etc. Ethics The fact of being conscience of right or wrong moral behaviour towards others and oneself e.
Sustainability The contribution of each and every one to preserve the natural resource of our planet is crucial for the generations to come. In every task to be completed one needs to consider the possibilities to avoid pollution, waste and spillage as well as the opportunities for recycling. INDEX 1. No artificial nails are permitted in the food production area. Turn off faucets using a paper towel in order to prevent recontamination of clean hands. Beard restraints are required in any food production area.
No smoking or chewing tobacco shall occur inside production facilities. A glass of water or a closed beverage container may be used in the production area, when put out of sight. Lather at least 10 seconds. Do not wash hands in sinks in the production area. Retractable cloth towel dispenser systems are not recommended. Turn off faucets using a paper towel in order to prevent recontamination of clean hands if foot pedals are not available. Eating with the exception of cooks tasting foods to ensure quality is NOT allowed in the production and service areas.
Drinking from a closed beverage container or glass of water is permitted in production area, when placed out of sight. If hands are bandaged, clean gloves or finger cots protective coverings should be worn at all times to protect the bandage and to prevent it from falling into food. Thoroughly rinse after washing. Always use gloves or utensils. Serve with tongs or gloves. For example, if the same employee is loading dirty dishes and taking out clean dishes, a thorough hand washing must be done between the two tasks.
Hand dips are not acceptable. Procedure: Linens used in the restaurant for purposes of cleaning and sanitizing are not used in other areas of the establishment. Linens should be kept separate by functional use to minimize risk of cross contamination. Soiled cleaning linens and aprons should be placed in a designated container by use and taken to the laundry area at the end of each shift. This will minimize mold growth and infestation by pests. Get basic information required to complete the Food borne Illness Incident Report.
Procedure: Employees involved in the production or service of food must observe the following procedures when a foreign object or physical hazard is found in food. Check doors for proper fit as part of the regular cleaning schedule. Keep garbage containers clean, in good condition, and tightly covered in all areas indoor and outdoor.
Clean up spills around garbage containers immediately. Wash, rinse, and sanitize containers regularly. Careful cleaning eliminates the food supply, destroys insect eggs, and reduces the number of places pests can safely take shelter. PCOs are trained to determine the best pesticide for each pest, and how and where to apply it.
The PCO should store and dispose of all pesticides used in your establishment. If any over the counter pesticides are stored on-site, follow these guidelines: o Keep pesticides in their original containers. Many are considered hazardous waste. Dispose of any contaminated foods. Cleaning supplies should be washed after use. In case of facility emergencies, foodservice personnel will be knowledgeable about handling procedures affecting food safety. When food is wholesome but service not occurring in a timely manner 2.
Procedure: Employees who use equipment will be responsible for washing and sanitizing removable parts after each use.
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