10.04 Kitchen Hygiene Manual, 1,2,3; 62 pages

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Food and Beverage Manual

Kitchen Hygiene Manual Section 1

KITCHEN HYGIENE MANUAL

Preferred Code of Practice for Food Hygiene

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Table of Contents

Introduction

1 MANAGEMENT
1.1 Staff Structure 3
1.2 Levels of Responsibility 4
1.3 Relationship with General Manager 4
1.4 Suspected Food Associated Illness 4
2 WATER AND ICE
2.1 Water and Ice 4
2.2 Water Temperature 4

3 FOOD DELIVERY
3.1 Purchase 5
3.2 Reception/receiving area 5
3.3 Reception/receiving Procedure 5
3.4 Records 5

4 STORAGE
4.1 Stock Rotation 6
4.2 Storage Life 6
4.3 Dry Stores & Storage Rooms 6

5 COLD STORAGE
5.1 Refrigerators, Walk-In Cold Rooms,
Deep Freezers, Walk-In Freezers 7
5.2 Blast Chillers & Blast Freezers 8
5.3 Breakdown Procedure 8

6 THERMOMETERS
6 Thermometers and antiseptic wipes 8

7 FOOD PREPERATION
7.1 Food Separation / Preparation 9
7.2 Defrosting 9
7.3 Cooking 9
7.4 Cooling of Food 9
7.5 Reheating 10

8 FOOD HOLDING/DISPLAY
8.1 Hot 10
8.2 Cold 10

9 PEST CONTROL/REFUSE
9.1 General Precautions 11
9.2 Reporting 11
9.3 Waste / Refuse 11

10 STAFF
10.1 Health Screening 12
10.2 Illness Reporting 12
10.3 Training 12
10.4 Facilities 13
10.5 First Aid Provisions 13

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11 PERSONAL HYGIENE
11.1 Hand washing 13
11.2 Protective Clothing 14
11.3 Hair 14
11.4 Nails 14
11.5 Jewellery 14
11.6 Smoking 14
11.7 Eating 14
11.8 Minor Wounds & Abrasions 14

12 FOOD PREMISES
12.1 Structure 15
12.2 Layout 15
12.3 Lighting 16
12.4 Ventilation 16
12.5 Drainage 16
12.6 Hand Washing Facilities 16

13 EQUIPMENT ETC
13.1 Equipment 16
13.2 Maintenance 17
13.3 Fittings 17
13.4 Work Surfaces 17

14 CLEANING/
DISINFECTION
14.1 Program 18
14.2 Cleaning equipment
and chemical stores 18

15 AUDITS
15.1 In-House 19
15.2 External 19
15.3 Municipality Health & Hygiene
Inspections 19

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Instruction guide for Kitchen Management

This section explains the preferred code of 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.

A
KEY GUIDE
Logbook item
Check list item
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 inspections and the travel/tour operators are requesting that the reports are kept ready fro them to inspect. It is the responsibility of the Executive Chef, Executive Sous-Chef and Chief Steward to enforce this manual so we may present any documents requested.
The Key Guide must be understood in order to log data and provide training or must be in checklist form.

1. Management
All standards in our kitchen are ultimately the responsibility of the Kitchen Management such as the Executive Chef, Executive Sous-Chef and the Chief Steward. The staffing structure should be clear and staff must be aware of their hygiene responsibilities.
1.1 Staff Structure

The staff structure within the catering, food and beverage should be documented. A organization chart must be in the main kitchen as well as each employee should have one copy for reference. These copies are refreshed every 3 months

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