Kitchen Manual

KITCHEN MANUAL

Preferr referred ed Code Code of of Prac t ic ice e for Food Food Hygiene Hy giene

Table of Content Cont ent s Introduction 6 1

T H E R M O M E T E R S

6 Thermometers and antiseptic wipes

M A N A G E M E N T

8

1.1 Staff Struct ure

3

1.2 Levels of Responsibility

4

7

1.3 Relationship w ith General Manager

4

7.1 Food Separation / Preparation

9

1.4 Suspected Food Associat ed Illness

4

7.2 Defrosting

9

7.3 Cooking

9

7.4 Cooling of Food

9

2

W A T E R

A N D

I C E

2.1 Water and Ice

4

2.2 Water Temperat ure

4

F O O D

D E L I V E R Y

P R E P E RA T I O N

7.5 Reheating

8 3

F O O D

F O O D

10

H O L D I N G / D I S P L A Y

8.1 Hot

10

8.2 Cold

10

3.1 Purchase

5

3.2 Reception/receiving area

5

3.3 Reception/receiving Procedure

5

9

3.4 Records

5

9.1 General Precautions

11

9.2 Reporting

11

9.3 Waste / Refuse

11

4

S T O R A G E

P E S T

C O N T R O L / R E F U S E

4.1 Stock Rotation

6

4.2 Storage Life

6

1 0

4.3 Dry Stores & Storage Rooms

6

10.1 Health Screening

12

10.2 Illness Reporting

12

10.3 Training

12

10.4 Facilities

13

10.5 First Aid Provisions

13

5

C O L D

S T O R A G E

5.1 Refrigerators, Walk-In Cold Rooms, Deep Freezers, Walk-In Freezers

7

5 . 2 B l a s t C h i l l e r s & B l a s t F r e e ze ze r s

8

5.3 Breakdow n Procedure

8

S T A F F

1 1

P E R S O N A L

H Y G I E N E

11.1 Hand w ashing

13

11.2 Protect ive Clothing

14

11.3 Hair

14

11.4 Nails

14

11.5 Jew ellery

14

11.6 Smoking

14

11.7 Eating

14

11.8 Minor Wounds & Abrasions

14

1 2

F O O D

P R E M I S E S

12.1 Struct ure

15

12.2 Layout

15

12.3 Lighting

16

12.4 Ventilat ion

16

12.5 Drainage

16

12.6 Hand Washing Facilities

16

1 3

E Q U I P M E N T

E T C

13.1 Equipment

16

13.2 Maintenanc e

17

13.3 Fittings

17

13.4 Work Surfaces

17

1 4

C L E A N I N G / D I S I N F E C T I O N

14.1 Programme

18

14.2 Cleaning equipment and chemical stores

1 5

18

A U D I T S

15.1 In-House

19

15.2 External

19

15.3 Municipality Health & Hygiene Inspections

19

Instr uc uctt ion guid guide e for  for  K itc hen Manag Management ement This section section explains explains the preferred code of practice practice for   food Hygiene. All kitchen hosts would need to briefed on  the below standards which are according to the FTO standards issued in 2003. Clean kitchen and clean practices of food preparations saves us lost of headaches. It not only protects the guests, it also protects our hosts. More and more we are subject to kitchen inspe inspe c tions an d the trave l/to ur op erato rs a re reque sting tha t the reports are kept ready fro them to inspect. It is the responsibility of the Exec utive Che f, Exec utive Sous Sous-Che -Che f and Chief Ste Stewa wa rd to en force this manual so we may present any documents requested. K EY

G U ID E

 Log bo ok item

The Key Guid e must be understood in order to log da ta a nd p rovide training training or must must be in c hec klis klist form. form.

listt item  Che c k lis

1.

Management

All standards in our kitchen are ultimately the responsibility of the Kitchen Ma nag em ent suc h a s the Exec utive Che f, Execut ive Sous-Chef ous-Chef a nd the Chief Stew Stew a rd . The sta sta ffing ffing struct ure shou should ld b e c lea r a nd sta ff must must b e a w a re of their t heir hygiene resp esp onsibil onsibiliti ities es.. 

1.1 S Sta ta ff Struc Struc ture

a ) The sta sta ff str struc uc ture ture w ithin the c at ering, ering, foo d and be verag e should should be do c umented . A orga orga niz nization c hart hart must must b e in the ma in kitche kitche n as well as each employee should have one copy for reference. These hese c op ies a re refreshed refreshed eve ry 3 mo nths



1.2 Levels of Responsibility

a ) There sho sho uld b e a n outline job job d esc esc ription for all c a tering, foo foo d a nd b eve ra ge sta sta ff. This his will will de fine fine go od hyg iene prac tice a nd include details of responsibilities for implementing record keeping a nd c hec king king rec rec ords relating to foo foo d hygiene and HACCP. All sta ff must must b e a wa re o f their food hyg iene resp resp onsibil onsibiliti ities es.. 

1.3 1.3 Rela Rela tionship tionship with Gene ral Mana ge r

a ) The role of the Ge neral Mana ge r in in regularly regularly c onfirming onfirming tho se fo od hygiene practices are in place and operational, should be documented. 

1.4 1.4 Sus Suspe pe c ted Foo d Assoc Assoc iated Illness Illness

a ) The resort resort must must ha ve a written written p la n of a c tion to b e followe d in the event of any illnesses occurring in which there is a possibility of food involvement. nvolvement. The The p lan shoul should d include up to da te c ontac t numb ers for releva nt pe rsons and should b e a p proved by the loc al p ub lic lic he a lth or othe r offic offic ials resp esp onsible onsible fo r suc suc h investiga investiga tions. tions.

2

Water & Ice

 All water used in food areas must meet the guideline values set by the World Health Organisation  (Guidelines for drinking water quality. 2 nd  edition Vo1 1 1993) 



2.1 Water & Ic e

a ) The wa ter qua lity lity must must be m ust ust be m onitored onitored a nd rec orded and the rec ords must must b e a vaila vaila ble fo r insp insp ec tion. b ) Ice whether produced in the hotel or purchased commercially must be made from drinking water and records must be retained a nd a va ila ila ble for inspe nspe c tion. 

2.2 Wa Wa ter Tem Tem pe rature

a ) In all area s of food prep aration, a c onsta onsta nt supp supp ly of hot a nd c old wa ter must must b e a vailab vailab le. b ) The te mp erature of ho t w ate r must must e xc ee d 50ºC 50ºC (122º (122ºF F) at all tap s and fauc ets. ets.

3

Food Deliver y

All deliveries must be checked for freshness, temperature, colour, odour, contamination, infestations and satisfactory packaging and  labelling . labelling . 3.1 Purchase a ) All food should be purchased from suppliers in accordance with this this c od e of p rac tice tice . b ) All complaints or delivery problems must be reviewed. In the case of recurring problems it may be appropriate to secure an alternative supplier. 

3.2 3.2 Rec Rec ep tion Area

a ) The d elivery elivery rec rec ep tion area must must b e kep t c lean, free free from from wa ste ma teria teria ls a nd any risk isk of infesta infesta tion tion and c onta mination. b ) Foo d must must not b e left op en to an y ris risk k of co nta mination. 

3.3 3.3 Rec Rec ep tion Proc Proc ed ure

a ) Foods must not be accepted if there is evidence of poor quality, inap prop riate od our, co nta mination, infesta infesta tions or unsa unsa tisfac tisfac tory pa ckaging and lab eli eling. b ) Chill Chilled go od s should hould not b e a c ce pted if the temp eratur erature e is ab ove 8ºC (46ºF) c ) Frozen ozen foo ds should no t be a c c ep ted if the te mp erature erature is ab ove –  18ºC (0ºF) d ) Deliveries of frozen or chilled goods must be placed in the a pp rop ria te storag e w ithin 15 15 minutes of d elivery elivery e ) Seam dented or blown blown c anned good s must must not be ac ce pted f) Containers used for the receipt, storage or distribution of goods must must be kept c lea n and dry. dry. g ) Procedures must ensure that cross contamination does not occur d uring uring the proc ess ess of d elivery elivery and storag e. 

3.4 Records

Rec ords must must b e kep t to show show a) b) c) d) e)

The d ate the p rod uct wa s rec eived The time the p rod uc t wa s rec eived The tem pe rature ature o f the p rod uct when rec eived eived The c ond ition tion of the produc t whe n rec rec eived eived Who Who the p rod uct wa s purchased purchased from from