What
O TO PRODUCE FOOD WE NEED
o MAINTAIN SAFE ENVIROMENT
O MAINTAIN HYGIENIC ENVIROMENT
O HAVE HYGIENIC PEOPLE
o FOLLOW HACCP PROCEDURES
o HAVE CORRECT TOOLS
o HAVE QUALITY INGREDIENTS
o HAVE THE RIGHT ATTITUDE
o UNDERSTAND OUR RESPONSABILITY
Why
o IT IS THE RIGHT THING TO DO
o WE WANT EVERYBODY TO BE SAFE
o THE IMPORTANCE HAS BEEN CLEARLY PROVEN
o WE UNDERSTAND THE IMPORTANCE
o WE DO NOT WANT TO MAKE ANYBODY SICK
o WE ARE PROFFESIONAL IN OUR WORK
O WE ARE PROUD OF WHAT WE DO
o WE REPRESENT OUR COMPANY
How
o WE REMEMBER WHAT WE LEARNED IN THE INDUCTION
o WE KNOW WHAT IS IN THE CATERING & HACCP MANUALS
o WE TAKE THE JOB SERIOUS
o WE FOLLOW THE PROCEDURES IN PLACE
o WE USE ALL THE TOOLS IN THE CORRECT MANNER
o WE USE THE CORRECT PPE GIVEN TO US
Process Steps
PURCHASING
CORRECT ORDERS/CHECKING QUALITY AND DATES IMMEDIATELY ON DELIVERY
STORAGE
FAST/ ORGANIZED/FIFO/ CLEAN/CORRECT TEMPERATURE/ONGOING SUPERVISION DEFROSTING
ACCORDING TO MENU/WELL IN ADVANCE/CORRECT TEMPERATURE/ COVERED/ SEPERATED
COOKING
WASHING KEEP IN THE CORRECT TEMPERATURE/ USE THE CORRECT INGREDIENTS /USE FOOD SAFE GLOVES FOR READY TO EAT FOOD/USE CLEAN & SANITIZED UTENSILS/ USE THE CORRECT CUTTING BOARDS/COOK TO 75 CELSIUS
SERVICE
SERVE HOT FOOD ABOVE 63 CELSIUS/SERVE COLD FOOD BELOW 6 CELSIUS/SERVE FOOD ON CLEAN PLATES AND CLEAN CUTLERY/WEAR CLEAN CLOTHING
HOT HOLDING
COVER AND HOT HOLD FOOD ABOVE 63 CELSIUS AND COLD HOLD FOOD BELOW 6 CELSIUS
COOLING
COOL FOOD FOR STORAGE AS FAST AS POSSIBLE
STORAGE
COVER ALL FOOD AND PUT USE BY LABELS OF 3 DAYS
